No need for hearts, stars, or horseshoes here! Good Luck Charm Cheesecake goes all in on a certain, particularly lucky marshmallow-filled cereal classic in all the best ways! In fact, the tangy and rich cream cheese filling is made with cereal milk and the crust is made of marshmallow-cereal treat! Vibrantly colored white chocolate seals the deal; Good Luck Charm Cheesecake is the luckiest luscious dessert around!
Ingredients
- 4 tablespoons unsalted butter, chopped, plus more, to taste, for greasing the pan
- 1 cup whole milk
- 4 cups Lucky Charms™ cereal, divided, plus more, to taste, for topping
- 5 ounces marshmallows
- 2 (0.25-ounce) envelopes unflavored powdered gelatin
- 1/4 cup water
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1/2 cup sour cream
- 1/2 lemon, juiced
- 1 tablespoon pure vanilla extract
- 6 ounces white chocolate, chopped
- 6 tablespoons heavy cream
- 1 drop lemon yellow gel food coloring
- 1 drop sky-blue gel food coloring
- 1 drop deep-pink gel food coloring
- whipped cream, to taste, for topping
Directions
Step 1 –Using the extra butter, grease the bottom of a 9-inch springform pan.
Step 2 –In a medium bowl, add the milk and 1 cup of the cereal and let it sit until the cereal flavor gets infused into the milk, about 30 minutes.
Step 3 –Strain the cereal-milk mixture and discard the cereal.
Step 4 –In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of the butter.
Step 5 –Add the marshmallows and stir continuously until melted, about 5 minutes.
Step 6 –Transfer the saucepan from the heat.
Step 7 –Add 3 cups of the cereal to the melted marshmallows and stir until coated.
Step 8 –Press the marshmallow-cereal mixture into the prepared springform pan and let it cool completely at room temperature, about 30 minutes.
Step 9 –In a small, microwave-safe bowl, add the gelatin and the water and allow it to soften, about 5 minutes.
Step 10 –In a large bowl, add the cream cheese, the confectioners’ sugar, the sour cream, the lemon juice, and the vanilla and, using an electric mixer on medium-high speed, beat until completely smooth, about 1 minute.
Step 11 –Scrape down the sides of the bowl.
Step 12 –Add the cereal milk to the cream cheese mixture and beat on low speed until completely incorporated, about 1 minute.
Step 13 –Microwave the softened gelatin, stirring it as needed, until it is melted, about 30 seconds.
Step 14 –Add the gelatin to the cream cheese mixture and beat on medium speed until combined, about 30 seconds.
Step 15 –Pour the cream cheese mixture over top of the cereal crust and smooth out the top.
Step 16 –Refrigerate the cheesecake until it is completely set, at least 4 hours and up to overnight.
Step 17 –In three small bowls, evenly divide the white chocolate.
Step 18 –In a small saucepan, add the heavy cream and heat until it is just boiling.
Step 19 –In another small bowl, add 2 tablespoons of the hot cream and the yellow food coloring and mix until the cream is dyed.
Step 20 –Pour the hot, dyed cream into one of the bowls with the white chocolate.
Step 21 –Repeat the dyeing process with the remaining cream, the sky-blue food coloring, the deep-pink food coloring, and the remaining bowls of the white chocolate.
Step 22 –Let all three bowls of the dyed chocolate mixtures sit for 5 minutes.
Step 23 –Stir each bowl of the dyed chocolate mixtures individually until they are smooth. If any of the chocolate is not fully melted, microwave it for 10 seconds and stir again.
Step 24 –Open the clasp of the springform pan to unmold the cheesecake.
Step 25 –Drizzle the 3 dyed chocolate mixtures in alternating sections around the edge of the cake.
Step 26 –Sprinkle the extra cereal on top of the cake in a ring inside the dyed chocolate edging.
Step 27 –Pipe or dollop the whipped cream inside the cereal circle.
Step 28 –Top each of the whipped cream dollops with the extra cereal.
Step 29 –Slice and serve.
