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Blueberry Lemon Cheesecake Puppy Chow Recipe

4.9 from 129 reviews

Blueberry Lemon Cheesecake Puppy Chow is a delightful no-bake snack mix combining the tangy cream cheese and lemon flavors of cheesecake with the crispiness of Rice Chex cereal. It’s coated with melted white chocolate and a powdered sugar blueberry blend for a sweet, crunchy treat perfect for snacking or parties.

Ingredients

Scale

Dry Ingredients

  • 6 cups Rice Chex cereal
  • 1 cup powdered sugar
  • 1/3 cup freeze-dried blueberries, crushed
  • 3/4 cup freeze-dried blueberries (whole, for folding in)

Wet Ingredients

  • 1 cup white chocolate chips
  • 4 oz cream cheese, softened
  • 1 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Crush freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries into a zip-top bag and crush them finely using a rolling pin or pulse in a food processor. Set aside.
  2. Melt white chocolate, butter, and cream cheese: In a small saucepan over low heat, combine 1 cup white chocolate chips, 1 tbsp unsalted butter, and 4 oz softened cream cheese. Stir constantly until smooth and fully melted to create the cheesecake coating.
  3. Add lemon juice, zest, vanilla, and salt: Remove the saucepan from heat and stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and 1/4 tsp salt. Mix until fully combined to enhance the cheesecake flavor.
  4. Pour mixture over cereal: Place 6 cups of Rice Chex cereal into a large mixing bowl. Pour the warm white chocolate and cream cheese mixture over the cereal and gently fold with a spatula until the cereal is evenly coated.
  5. Add freeze-dried blueberries: Sprinkle in 3/4 cup whole freeze-dried blueberries and carefully fold them into the coated cereal for bursts of berry flavor and texture.
  6. Add powdered sugar and crushed blueberries: Transfer the coated cereal into a large gallon-sized zip-top bag. Add 1 cup powdered sugar and the crushed freeze-dried blueberries from step one. Seal the bag tightly and shake vigorously until all pieces are well coated and dry, preventing stickiness.
  7. Cool and serve: Spread the puppy chow out on a baking sheet to cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy this sweet, tangy snack.

Notes

  • Do not use fresh blueberries as they add moisture and make the snack soggy.
  • Always soften cream cheese before melting to avoid clumps and ensure smooth coating.
  • Melt the white chocolate slowly on low heat to prevent burning.
  • Add powdered sugar only after the cereal is evenly coated to maintain dry texture and avoid stickiness.
  • Crush freeze-dried blueberries finely so they adhere well without large chunks.
  • Store in an airtight container at room temperature for up to 5 days; avoid refrigeration to preserve crispness.
  • Freezing is not recommended as thawing causes sogginess.

Keywords: Blueberry lemon cheesecake puppy chow, no bake snack, gluten free snack, white chocolate puppy chow, freeze-dried blueberry treats, lemon cheesecake snack mix