L​ucky Charms cheesecake recipe

Ingredients

• 1​ box of Lucky Charms
• 1​00g butter
• 2​50ml whole milk
• 4​00g marshmallows
• 4​50g cream cheese
• 2​50ml double cream
• 1​ tablespoon vanilla extract
• 4​ different food dye

Instructions

1. Separate the Lucky Charms into cereal and mallow
2. Mill ¾ of the cereal till it’s a crumby consistency
3. Melt the 100g of butter in the microwave in 10 second intervals till completely runny then quickly stir this into the milled cereal
4. Firmly pat the mixture into the bottom of a cake tin till it’s completely compressed and flat and put it in the fridge
5. Heat the milk in a pan along with the marshmallow till completely melted and smooth
6. Whisk the cream cheese before adding the double cream and vanilla extract. Once smooth, add the melted marshmallow. Stir until fully mixed
7. Separate the mixture equally into 4 bowls and add enough food dye to reach your desired colour intensity to each. Work swiftly as it’s important the mixtures are still very runny at this point
8. Remove the base from the fridge. Add the contents of one of your bowls to a piping bag and snip the end, over the base. Distribute it evenly around the base till it has flattened, then refrigerate for 10-15 mins
9. Remove from the fridge and add the contents of the next colour to a piping bag. Snip over the cake but this time ensure you are moving quickly over the cake as dropping a big dollop will disturb the bottom layer and it will all blend together. Gently flatten with a spoon and refrigerate for another 10-15 mins
10. Repeat step 9 until all your colours have a layer
11. Refrigerate for as long as you can manage, consider a short blast in the freezer if time is an issue
12. Immediately before serving, tip the mallows from the box of cereal onto the top of the cake (any sooner and the colour bleeds from them onto the top layer)

Recipe Notes

This is basically a marshmallow cheesecake and it's delicious. I used 4 colours and made 4 layers but, of course, if you have the time and the patience, there is nothing to stop you doing more.

Recipe by

Hayley Stanway