Lucky Charms Cheesecake (No Bake Cookie Dough Dessert)
This No Bake Lucky Charms Cheesecake features a sugar cookie dough crust made with Lucky Charms cookie dough, a creamy melt in your mouth cheesecake filling, and festive toppings. A fun and colorful St. Patrick’s Day dessert that requires no baking.
2packagesPillsbury Lucky Charms Eat or Bake Cookie Dough(be sure it's labeled safe to eat raw)
3(8 oz) blocksfull fat cream cheesesoftened
2cupsheavy whipping creamcold
1 1/2cupspowdered sugarsifted
1tsplemon juice
1tspalmond extract
Whipped Cream Topping
1cupheavy whipping creamcold
1/3cuppowdered sugarsifted
Green gel food coloring
Decoration
Rainbow sprinkles
Lucky Charms marshmallows
Method
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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.
