This is a fun and adorable rainbow layered no-bake cheesecake made from a box of the most colorful cereal, Lucky Charms! This was always hands down my favorite cereal as a kid. Such a fun way to reinvent it and bring it into adulthood. The cereal’s marshmallows act as the cake’s crunchy topping, while the cereal bits make up the crust. The middle is a mix of marshmallows and cream cheese that turn into a velvety ice cream-like consistency when popped in the freezer. There is no need for an oven here. This is a great dessert to make for these warmer days!
Total Time: 2.5 hours, including chill time
Ingredients:
1 box Lucky Charms cereal (11.5 ounces)
4 Tbsp butter
2 tsp vanilla
1 cup milk
7 cups marshmallows (mini or regular-sized ones cut up)
2 pkg (8 oz) cream cheese, softened
1 cup half and half
food colouring
Steps:
Separate marshmallows from cereal bits in 2 piles.
Add cereal to a food processor and pulse into a fine dust.
Melt the butter and add it to the cereal dust. Mix well with a spatula until it becomes crumbly
Pat it down into the bottom of a 9 inch springform pan. Refrigerate while you continue making the marshmallow cream cheese middle.
Pour milk into a large pot over medium heat, and then add marshmallows.
Stir continuously until mixture is smoothed and there are no marshmallow lumps.
Beat cream cheese with hand mixer until smooth and fluffy. Beat in half and half.
Fold in marshmallow mixture until well combined.
Stir in vanilla.
Evenly separate mixture into 4 bowls.
Add a drop or 2 of food colouring to each bowl so you have pink, yellow, green and blue.
Remove the crust from the fridge and very carefully spoon in the blue mixture on top.
Continue by adding green on top of it, then yellow, then pink. Place in the freezer for 1 hour and 30 minutes.
Remove from springform pan, and sprinkle with Lucky Charms marshmallows. Enjoy the beautiful rainbow!
