Blueberry Lemon Cheesecake Puppy Chow Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus cooling
- Yield: About 10 servings 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
