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Blueberry Lemon Cheesecake Puppy Chow Recipe

★★★★★

4.8 from 126 reviews
  • Author: Gabriel
  • Total Time: 15 minutes plus cooling time
  • Yield: About 10 servings 1x
  • Diet: Gluten Free

Description

Blueberry Lemon Cheesecake Puppy Chow is a delightful no-bake snack mix combining crunchy Rice Chex cereal coated with a creamy white chocolate and cream cheese mixture infused with fresh lemon juice and zest. Enhanced with crushed freeze-dried blueberries and powdered sugar, this treat offers a tangy, sweet cheesecake flavor with a burst of berry goodness, perfect for a quick, easy, and flavorful snack.

Ingredients

Scale

Cereal

  • 6 cups Rice Chex cereal

Cheesecake Coating

  • 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

Add-ins & Coating

  • 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 in a zip-top bag and crush them finely using a rolling pin or 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 mixture is melted smoothly and fully combined.
  3. Add flavorings: 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 thoroughly to blend the flavors.
  4. Coat the cereal: Place 6 cups Rice Chex cereal into a large mixing bowl. Pour the warm white chocolate-cream cheese mixture over the cereal. Gently fold with a spatula until all the cereal is evenly coated.
  5. Add freeze-dried blueberries: Sprinkle in 3/4 cup whole freeze-dried blueberries and fold gently into the coated cereal to distribute evenly without crushing them too much.
  6. Coat with 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 prepared earlier. Seal the bag tightly and shake vigorously until the entire mixture is dry-coated and no longer sticky.
  7. Cool and serve: Spread the puppy chow out on a baking sheet and let it cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy immediately or store as desired.

Notes

  • Do not use fresh blueberries to avoid adding moisture which would make the puppy chow soggy.
  • Ensure cream cheese is softened to avoid clumping and achieve a smooth consistency.
  • Melt white chocolate slowly over low heat to prevent burning.
  • Add powdered sugar only after cereal is evenly coated to prevent clumping.
  • Crush freeze-dried blueberries well for even distribution; large chunks won’t stick properly.
  • Store leftover puppy chow in an airtight container at room temperature for up to 5 days; do not refrigerate.
  • Recipe can be made 1-2 days in advance and stored sealed for convenience.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Keywords: Blueberry Lemon Cheesecake Puppy Chow, gluten free snack, no bake dessert, white chocolate puppy chow, freeze-dried blueberries snack, lemon cheesecake treats

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