Blueberry Lemon Cheesecake Puppy Chow Recipe
Introduction
Blueberry Lemon Cheesecake Puppy Chow is a delightful no-bake snack that combines the tangy flavors of cheesecake with a burst of blueberry brightness. This easy treat is perfect for parties, snack time, or whenever you crave something sweet and crispy.
Ingredients
- 6 cups Rice Chex cereal
- 1 cup white chocolate chips
- 4 oz cream cheese, softened
- 1 tbsp unsalted butter
- 2 tbsp lemon juice (fresh)
- 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)
Instructions
- Step 1: Crush freeze-dried blueberries by placing them in a zip-top bag and pressing with a rolling pin or pulsing in a food processor. Set aside.
- Step 2: In a small saucepan over low heat, melt together white chocolate chips, unsalted butter, and softened cream cheese. Stir constantly until smooth and fully combined.
- Step 3: Remove from heat and stir in fresh lemon juice, lemon zest, vanilla extract, and salt until incorporated.
- Step 4: Place Rice Chex cereal in a large mixing bowl and pour the warm cheesecake mixture over it. Gently fold with a spatula until the cereal is evenly coated.
- Step 5: Add whole freeze-dried blueberries to the coated cereal and fold gently to distribute.
- Step 6: Transfer the mixture to a gallon-sized zip-top bag. Add powdered sugar and crushed freeze-dried blueberries, seal the bag, and shake until well coated and dry.
- Step 7: Spread the puppy chow on a baking sheet and allow it to cool completely for about 10 minutes before serving.
Tips & Variations
- Use Corn Chex or Crispix as an alternative cereal for a different texture and flavor.
- Avoid fresh blueberries as they add moisture and can make the snack soggy.
- Make sure to soften the cream cheese fully to ensure a smooth coating.
- Melt white chocolate slowly over low heat to prevent burning.
- Crush freeze-dried blueberries finely so they adhere well to the cereal.
Storage
Store the puppy chow in an airtight container at room temperature for up to 5 days. Avoid refrigeration as it can cause the snack to soften and lose its crispness. Use snack-sized bags for easy portioning or gifting.
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 alternatives that work well with this recipe.
Can I use low-fat cream cheese?
You can, but the flavor and texture won’t be as rich and creamy compared to full-fat cream cheese.
PrintBlueberry Lemon Cheesecake Puppy Chow Recipe
Blueberry Lemon Cheesecake Puppy Chow is a quick, no-bake snack mix featuring crispy Rice Chex cereal coated with a smooth white chocolate and cream cheese mixture infused with fresh lemon juice and zest. Enhanced with the tangy burst of crushed freeze-dried blueberries and dusted with powdered sugar, this treat offers a perfect balance of sweet, tart, and creamy flavors ideal for a delicious, easy-to-make dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes + cooling
- Yield: About 10 servings 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cereal
- 6 cups Rice Chex Gluten Free Breakfast Cereal
Cheesecake Coating
- 1 cup white chocolate chips
- 4 oz cream cheese, softened
- 1 tbsp unsalted butter
- 2 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Additional Ingredients
- 1 cup powdered sugar
- 1/3 cup freeze-dried blueberries, crushed
- 3/4 cup freeze-dried blueberries (whole, for folding in)
Instructions
- Crush freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries into a zip-top bag and crush them using a rolling pin or pulse in a food processor until finely crushed. Set aside for later use.
- 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 constantly until all ingredients are melted and the mixture is smooth.
- Add lemon juice, zest, vanilla, and salt: Remove the saucepan from heat. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix thoroughly to create a creamy cheesecake-flavored coating.
- 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 using a spatula until every piece is evenly coated with the mixture.
- Add freeze-dried blueberries: Sprinkle 3/4 cup of whole freeze-dried blueberries into the coated cereal and fold gently to disperse evenly without breaking the berries too much.
- Add powdered sugar and crushed blueberries: Transfer the coated cereal mixture into a gallon-sized zip-top bag. Add 1 cup of powdered sugar along with the previously crushed freeze-dried blueberries. Seal the bag tightly and shake vigorously until all pieces are evenly coated and dry to the touch.
- Cool and serve: Spread the puppy chow mixture on a baking sheet and allow it to cool completely for about 10 minutes to set the coating. Transfer to a serving bowl and enjoy immediately or store for later.
Notes
- Do not use fresh blueberries as their moisture will make the puppy chow soggy.
- Always soften the cream cheese beforehand to ensure smooth mixing without clumps.
- Melt the white chocolate mixture gently over low heat to avoid burning the chocolate.
- Add powdered sugar only after the cereal is evenly coated to prevent clumping and achieve a dry finish.
- Make sure to crush the freeze-dried blueberries finely; large chunks won’t adhere well to the coating.
- Store in an airtight container at room temperature for up to 5 days; avoid refrigeration to maintain crispness.
Keywords: puppy chow, blueberry lemon cheesecake, no-bake snack, gluten free, white chocolate, freeze-dried blueberries, lemon zest, sweet snack mix
