Chocolate Chip Lucky Charms Cheesecake

5 from 7 votes

Chocolate Chip Lucky Charms Cheesecake

Go all-out for St. Patrick's Day, Easter, or any day with this over-the-top Chocolate Chip Cheesecake with Lucky Charms. A crunchy graham cracker crust, fluffy chocolate chip cheesecake, and whipped cream on top makes the perfect seasonal dessert with color and charm.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: baked, cheesecake, chocolate chip, classic, creamy, dessert, easter, easy, holiday, homemade, indulge, natural, recipe, St. Patrick's Day, sweets, vegetarian

Servings: servings

Calories: 743kcal

Author: Shanika

Ingredients

GRAHAM CRACKER CRUST:

2 cups Graham crackers crumbs (That's about 12-14 sheets of Graham crackers)
3 Tbsps organic cane sugar
1 teaspoon ground cinnamon
5 Tbsps unsalted butter, melted

CHOCOLATE CHIP CHEESECAKE FILLING:

3 (8 oz.) packages organic cream cheese, softened at room temp.
1 cup organic cane sugar
4 Tbsps organic all-purpose flour
2 tsps vanilla extract
3 organic eggs, room temp.
½ cup low-fat sour cream (See Notes!)
pinch of ground cinnamon
¼ teaspoon sea salt
2 cups semi-sweet chocolate chips

OPTIONAL TOPPINGS:

Lucky Charms cereal
Whipped cream, store-bought or homemade (See Notes!)
Chocolate Easter egg candies

US Customary - Metric

Instructions

GRAHAM CRACKER CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a non-stick 8 or 9-inch cheesecake pan by lightly greasing it with butter.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the graham cracker mixture, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
In the meantime, make your cheesecake filling.

CHEESECAKE FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first two eggs and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream, pinch of cinnamon and salt, and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in chocolate chips.
Pour the batter into the prepared pan until just about filled. NOTE: Leaving a little room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Remove cheesecake from the oven and allow it to cool for 10-15 minutes and then remove it from your pan carefully. Continue cooling to room temperature before covering the top with plastic wrap and putting it in the refrigerator for at least two hours or overnight (for best results).
Once chilled, top with whipped cream (homemade or store-bought) and add your lucky charms cereal to the tops or your favorite Easter themed candy, etc.
Slice and enjoy!
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
SOUR CREAM: If you don't want to use low-fat sour cream for this recipe, you can substitute with full-fat sour cream or yogurt.
HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.
LUCKY CHARMS: For extra fun, you can always add 1 cup of lucky charm marshmallows to your cheesecake batter!

Nutrition