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Blueberry Lemon Cheesecake Puppy Chow Recipe

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★★★★★

4.7 from 106 reviews

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.

Ingredients

Scale

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

  1. 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.
  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 constantly until all ingredients are melted and the mixture is smooth.
  3. 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.
  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 using a spatula until every piece is evenly coated with the mixture.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookedbycleo.com/blueberry-lemon-cheesecake-puppy-chow-recipe/