Looking for a festive St. Patrick’s Day dessert? This no bake Lucky Charms cheesecake is creamy, colorful, and incredibly easy to make!
It starts with a buttery Lucky Charms sugar cookie dough crust, then gets filled with a fluffy no bake cheesecake packed with little bites of cookie dough. The texture is airy yet thick at the same time, giving it that soft, melt in your mouth cheesecake bite that keeps everyone going back for another slice.
Finally, the top is finished with rainbow sprinkles, piped whipped cream, and those iconic Lucky Charms marshmallows that instantly make people smile. It’s creamy, nostalgic, and surprisingly simple to make.
And the best part? No oven required.
If you enjoy fun desserts like this, you might also love my Copycat Whole Foods Berry Chantilly Cake, my Chocolate Chocolate Chip Bundt Cake, or these Berry Crisp Croissant Ice Cream Sandwiches.
Why You’ll Love This Lucky Charms Cheesecake
• No bake dessert perfect for busy holidays
• Uses safe to eat raw Lucky Charms cookie dough
• Airy yet thick melt in your mouth cheesecake texture
• Nostalgic cereal flavor everyone recognizes
• A fun centerpiece for St. Patrick’s Day dessert tables
It’s one of those desserts that feels festive without requiring a lot of work.
When to Make Lucky Charms Cheesecake
This cheesecake is perfect for:
• St. Patrick’s Day celebrations
• Kids birthday parties
• Classroom parties
• Family movie nights
• A fun weekend baking project with kids
You can find more festive ideas in my St. Patrick’s Day recipe collection.
Ingredients You’ll Need
Here’s everything you’ll need to make this no bake Lucky Charms cheesecake.
Cheesecake
2 packages Pillsbury Lucky Charms Eat or Bake Cookie Dough
(sugar cookie dough with Lucky Charms marshmallow bits, be sure package says “safe to eat raw”)
3 (8 oz) blocks full fat cream cheese, softened
2 cups heavy whipping cream
1 ½ cups powdered sugar
1 teaspoon lemon juice
1 teaspoon almond extract
Whipped Cream Topping
1 cup heavy whipping cream
⅓ cup powdered sugar
Green gel food coloring
Decoration
Rainbow sprinkles
Lucky Charms marshmallows
Ingredient Spotlight
Lucky Charms Cookie Dough
This recipe uses Pillsbury Lucky Charms Eat or Bake Cookie Dough, which is a sugar cookie dough filled with colorful Lucky Charms marshmallow bits.
The dough is labeled safe to eat raw (see above photo), making it perfect for no bake desserts like this cheesecake.
It adds:
• a buttery sugar cookie crust
• soft bites of cookie dough throughout the filling
• fun marshmallow flavor that ties everything together
If you can’t find the Lucky Charms version, you can substitute another sugar cookie dough that is labeled safe to eat raw. Just be sure to check the package before using it, since this cheesecake is not baked.
How to Make No Bake Lucky Charms Cheesecake
Prepare the crust
Line a 9-inch springform pan with parchment paper on the bottom.
Place 17 cookie dough disks into the bottom of the pan and press them together evenly to form the cookie dough crust.
Whip the cream
In a large bowl or stand mixer, whip the heavy whipping cream until stiff peaks form. Set aside.
Make the cheesecake mixture
In another large bowl, beat together the cream cheese, powdered sugar, lemon juice, and almond extract until smooth and fully combined.
Fold in whipped cream
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
This step helps create the airy cheesecake texture.
Add cookie dough bites
Break the remaining cookie dough disks into small pieces and roll them into little cookie dough balls.
Fold them into the cheesecake mixture.
Assemble the cheesecake
Spread the cheesecake filling evenly over the cookie dough crust.
Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, until fully set.
Decorating the Lucky Charms Cheesecake
In a stand mixer or using a hand mixer, whip together:
• heavy whipping cream
• powdered sugar
• green food coloring
Whip until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a Wilton 4B piping tip.
Sprinkle rainbow sprinkles across the top of the cheesecake, leaving about a ½ inch border around the edges.
Pipe whipped cream around the perimeter and finish with Lucky Charms marshmallows.
Slice and serve.
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Why This Lucky Charms Cheesecake Has the Perfect Texture
This cheesecake is airy yet thick and creamy, giving it that soft melt in your mouth texture.
The secret is whipping the heavy cream separately and then gently folding it into the cream cheese mixture. This technique adds structure while keeping the filling light and fluffy.
Chilling the cheesecake overnight allows everything to set properly while maintaining that smooth, creamy bite.
Tips for the Creamiest No Bake Cheesecake
Use Full Fat Cream Cheese
Full fat cream cheese gives the cheesecake the best flavor and helps it set properly.
Whip the Cream to Stiff Peaks
The whipped cream provides structure for the cheesecake filling, so make sure it holds its shape before folding it in.
Chill Overnight for Best Texture
While the cheesecake will set in about 6 hours, chilling overnight will give you the cleanest slices.
Fold, Don’t Stir
Folding keeps the cheesecake light and fluffy instead of dense.
If you love creamy desserts like this, try my Peach Cobbler Cheesecake recipe!
How to Store Lucky Charms Cheesecake
Store the cheesecake covered in the refrigerator for up to 4 days.
You can also freeze the whole cheesecake without the whipped cream decorations for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to serve, thaw the cheesecake overnight in the refrigerator and add the whipped cream, sprinkles, and Lucky Charms marshmallows before serving.
Individual slices can also be frozen for up to 2 months. Wrap slices tightly and thaw in the refrigerator before serving.
FAQs
Can I freeze this cheesecake?
Yes, this cheesecake freezes well. You can freeze the whole cheesecake without the topping and decorations for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn.rnrnIndividual slices can also be frozen. Wrap slices tightly and thaw in the refrigerator before serving.
Can I make this cheesecake ahead of time?
Yes. This cheesecake is actually best when made at least one day in advance so it has time to fully set. You can make it up to 2–3 days ahead and store it covered in the refrigerator. Add the whipped cream topping and decorations just before serving.
Do I have to use Lucky Charms cookie dough?
For this recipe, the cookie dough must be labeled safe to eat raw since the cheesecake is not baked. The Pillsbury Lucky Charms Eat or Bake cookie dough works perfectly. If you can’t find that version, use another premade sugar cookie dough labeled safe to eat raw and mix in Lucky Charms marshmallows.
How do I get clean slices when cutting cheesecake?
For clean slices, run a sharp knife under hot water and wipe it dry before cutting. Wipe the knife between slices to keep the edges smooth and neat.
A Fun St. Patrick’s Day Dessert
If you’re looking for a festive St. Patrick’s Day dessert, this Lucky Charms Cheesecake is always a hit. The colorful marshmallows and rainbow sprinkles give it that playful holiday feel, and since it’s a no bake cheesecake, it’s easy to make ahead for parties or family gatherings.
It’s the kind of dessert that instantly brings a little extra fun to the table.
More St. Patrick’s Day Recipes
If you’re planning a festive menu, try these next:
• Luck of the Irish Cinnamon Rolls
• Key Lime Cheesecake French Toast Casserole
Lucky Charms Cheesecake (No Bake Cookie Dough Dessert)
Ingredients
Cheesecake
- 2 packages Pillsbury Lucky Charms Eat or Bake Cookie Dough (be sure it's labeled safe to eat raw)
- 3 (8 oz) blocks full fat cream cheese softened
- 2 cups heavy whipping cream cold
- 1 1/2 cups powdered sugar sifted
- 1 tsp lemon juice
- 1 tsp almond extract
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 1/3 cup powdered sugar sifted
- Green gel food coloring
Decoration
- Rainbow sprinkles
- Lucky Charms marshmallows
Method
- Line a 9 inch springform pan with parchment paper on the bottom. Place 17 cookie dough disks into the pan and press them together evenly to form the crust.
- In a large bowl, whip 2 cups heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, beat together the cream cheese, powdered sugar, lemon juice, and almond extract until smooth and combined. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Break the remaining cookie dough disks into small pieces and roll into small cookie dough balls. Fold them into the cheesecake filling.
- Spread the cheesecake mixture evenly over the cookie dough crust. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.
- To make the topping, whip 1 cup heavy whipping cream, ⅓ cup powdered sugar, and green food coloring until stiff peaks form. Transfer to a piping bag fitted with a Wilton 4B tip.
- Sprinkle rainbow sprinkles over the cheesecake, leaving about a ½ inch border around the edges. Pipe whipped cream around the perimeter and top with Lucky Charms marshmallows.
- Slice and serve.
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