Blueberry Lemon Cheesecake Puppy Chow Recipe

Introduction

This Blueberry Lemon Cheesecake Puppy Chow is a delightful no-bake snack that balances tangy cheesecake flavor with sweet bursts of blueberry. It’s crispy, creamy, and coated in a luscious white chocolate lemon glaze, making it perfect for parties or anytime treats.

Ingredients

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

Instructions

1. Step 1: Place 1/3 cup freeze-dried blueberries in a zip-top bag and crush them using a rolling pin or food processor. Set aside.
2. Step 2: In a small saucepan over low heat, combine white chocolate chips, unsalted butter, and softened cream cheese. Stir constantly until the mixture is smooth and melted.
3. Step 3: Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt until fully combined.
4. Step 4: Put Rice Chex cereal into a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold to coat evenly.
5. Step 5: Sprinkle in 3/4 cup whole freeze-dried blueberries and fold gently to combine.
6. Step 6: Transfer the coated cereal into a gallon-sized zip-top bag. Add powdered sugar and the crushed freeze-dried blueberries. Seal the bag and shake until the cereal is well coated and dry.
7. Step 7: Spread the puppy chow on a baking sheet and let cool completely for about 10 minutes. Serve and enjoy!

Tips & Variations

• Use Corn Chex or Crispix cereal as an alternative for different texture.
• Be sure to soften the cream cheese fully for a smooth coating without clumps.
• Avoid fresh blueberries to keep the snack crispy—freeze-dried ones add flavor without moisture.
• Crush the blueberries finely so they stick to the sugary coating better.
• For a twist, try adding a pinch of cinnamon for subtle warmth in the flavor.

Storage

Store the puppy chow in an airtight container at room temperature for up to 5 days. Avoid refrigerating as it can soften the coating. For convenience, divide into snack-sized bags to keep portions fresh or to share.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cereal?

Yes, Crispix or Corn Chex are great substitutes that maintain crispiness and work well with the coating.

Can I use low-fat cream cheese?

You can, but the texture and flavor will be less rich compared to full-fat cream cheese.

Blueberry Lemon Cheesecake Puppy Chow Recipe

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★★★★★

4.9 from 59 reviews

• Author: Lily
• Total Time: 15 minutes plus cooling
• Yield: About 10 servings 1x

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Description

Blueberry Lemon Cheesecake Puppy Chow is a delightful no-bake snack featuring crispy Rice Chex cereal coated in a creamy white chocolate and cream cheese mixture with fresh lemon zest and juice. The addition of crushed freeze-dried blueberries adds a burst of berry flavor without moisture, keeping the snack perfectly crispy. Finished with powdered sugar for a sweet touch and easy handling, this recipe offers a tangy, sweet, and crunchy treat that’s perfect for snacking or serving at gatherings.

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Ingredients

Scale 1x2x3x

Main Ingredients

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

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Instructions

1. Crush freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries in a zip-top bag and crush them using a rolling pin or pulse briefly in a food processor. Set aside for coating later.
2. Melt white chocolate, butter, and cream cheese: In a small saucepan over low heat, combine 1 cup white chocolate chips, 1 tablespoon unsalted butter, and 4 ounces of softened cream cheese. Stir continuously until the mixture is melted and smooth, taking care to avoid burning.
3. Add lemon juice, zest, vanilla, and salt: Remove the saucepan from heat and stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix thoroughly to combine all flavors evenly.
4. Pour mixture over cereal: Place 6 cups of Rice Chex cereal into a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold with a spatula until every piece is evenly coated with the white chocolate mixture.
5. Add freeze-dried blueberries: Sprinkle 3/4 cup freeze-dried blueberries into the coated cereal and fold gently to disperse them evenly without breaking the cereal.
6. Add powdered sugar and crushed blueberries: Transfer the coated cereal mixture into a gallon-sized zip-top bag. Add 1 cup powdered sugar and the crushed freeze-dried blueberries you prepared earlier. Seal the bag tightly and shake vigorously until all the cereal pieces are fully coated and dry to the touch.
7. Cool and serve: Spread the coated puppy chow onto a baking sheet in a single layer and allow it to cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy your delicious blueberry lemon cheesecake puppy chow.

Notes

• Do not use fresh blueberries; their moisture will make snack soggy.
• Ensure cream cheese is softened to avoid lumps and uneven coating.
• Melt white chocolate on low heat to prevent burning.
• Add powdered sugar only after the cereal is evenly coated to avoid clumping.
• Crush freeze-dried blueberries finely so they stick well to the cereal.
• Store puppy chow in an airtight container at room temperature to maintain crispness.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: Blueberry Lemon Cheesecake Puppy Chow, Puppy Chow, Chex Mix Snack, No-Bake Dessert, Blueberry Snack, Lemon Cheesecake Snack