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Blueberry Lemon Cheesecake Puppy Chow Recipe

★★★★★

4.8 from 118 reviews
  • Author: Victor
  • 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 crispy Rice Chex cereal coated in a luscious white chocolate and cream cheese mixture with bursts of tangy lemon and crunchy freeze-dried blueberries. This treat offers the perfect balance of sweet, tangy, and crunchy, ideal for a quick snack or party favor.

Ingredients

Scale

Dry Ingredients

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

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

  1. Crush freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries in a zip-top bag and gently crush them using a rolling pin or pulse briefly in a food processor until finely crushed. Set aside for later use in coating.
  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 and gently until the mixture is completely melted and smooth, avoiding overheating to prevent 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 well to fully combine the flavors into a smooth mixture.
  4. Coat the cereal: Place 6 cups of Rice Chex cereal in a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold with a spatula or large spoon until every piece is evenly coated without breaking the cereal.
  5. Add freeze-dried blueberries: Sprinkle the remaining 3/4 cup whole freeze-dried blueberries into the coated cereal and fold gently to distribute the blueberries evenly through the mix.
  6. Add powdered sugar and crushed blueberries: Transfer the coated cereal mixture into a large (gallon-size) zip-top bag. Add 1 cup powdered sugar along with the crushed freeze-dried blueberries set aside earlier. Seal the bag tightly and shake vigorously until the mixture is fully coated and the coating feels dry to the touch.
  7. Cool and serve: Spread the puppy chow out in a single layer on a baking sheet or tray and allow it to cool completely for about 10 minutes so the coating sets. Once cooled, transfer to a serving bowl and enjoy immediately or store as desired.

Notes

  • Do not use fresh blueberries as they add moisture and cause sogginess.
  • Soften the cream cheese fully to avoid clumps and ensure smooth melting.
  • Melt white chocolate on low heat to prevent burning; stir constantly.
  • Add powdered sugar only after cereal coating to avoid clumping.
  • Ensure blueberries are well crushed to coat properly and avoid large chunks.
  • Store in an airtight container at room temperature to maintain crispness.
  • This puppy chow keeps up to 5 days at room temperature; avoid refrigeration or freezing.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Keywords: puppy chow, blueberry lemon, cheesecake snack, white chocolate, gluten free snack, no bake dessert, party snack, sweet snack mix

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