Lucky Charms No Bake Cheesecake

square crop of several individual cheesecakes on a blue serving platter.

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5 from 1 vote

Lucky Charms No Bake Cheesecake

Celebrate St. Patrick’s Day or Easter with these fun Lucky Charms No Bake Cheesecake bites.

Course Dessert

Cuisine American

Keyword cheesecake, Lucky Charms cheesecake, no bake, no bake cheesecake bites

Prep Time 25

Cook Time 0

Chill time 4

Total Time 4 25

Servings servings

Calories 240kcal

Author Debi

Ingredients

For the crust:

9 ounces shortbread cookies
½ cup melted coconut oil or melted butter

For the filling:

16 ounces cream cheese softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup full fat sour cream
¾ cup cold heavy cream
2 cups Lucky Charms marshmallows plus more for garnishing
Rainbow sprinkles optional

Instructions

Line 18 muffin cups with paper liners.

For the crust:

In a food processor, pulse the shortbread cookies until fine crumbs form. Add melted coconut oil or butter and pulse just until combined. Stir well to combine.
Press about 1 rounded tablespoon of the crust mixture firmly into the bottom of each muffin liner. Refrigerate while you prepare the filling.

For the filling:

In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Add sour cream and cold heavy cream. Beat on medium-high speed until thickened and fluffy, about 4–5 minutes. Gently fold in the Lucky Charms marshmallows. Do not overmix to prevent color bleeding (it’s still pretty even if this happens).
Remove the crusts from the refrigerator. Spoon about 1/3 cup of filling into each muffin cup (fill to the top). Smooth the tops with the back of a spoon. Cover loosely with plastic wrap or foil (avoid touching the tops), and refrigerate at least 4 hours or overnight until fully set.
Use an offset spatula to help get the cheesecakes out of the muffin tins.
Garnish with additional Lucky Charms marshmallows and rainbow sprinkles just before serving.

Notes

Makes 18 muffin cups. They’re rich, and sometimes we cut them in half and share one, so we can get 36 servings from this recipe.

Store in an airtight container in the fridge for up to 5 days. For longer storage, keep the bites in an airtight container in the freezer for up to 3 months. If freezing, wrap tightly to prevent freezer burn. Thaw overnight in the refrigerator.

Can be made in an 8×8-inch or 9×9-inch pan, a 9-inch or 9.5-inch pie pan, or increase the ingredients by 50% and make in a 9×13-inch pan.

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