Print

Blueberry Lemon Cheesecake Puppy Chow Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This Blueberry Lemon Cheesecake Puppy Chow is a delicious, no-bake snack mix that features crunchy Rice Chex cereal coated in a luscious white chocolate and cream cheese mixture, infused with bright lemon flavor and bursts of freeze-dried blueberries. It’s a quick and easy treat perfect for snacking, parties, or gifting, combining the tanginess of cheesecake with the sweetness of white chocolate and the refreshing zest of lemon.

Ingredients

Scale

Cereal Base

  • 6 cups Rice Chex gluten free 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

Finishing Touches

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

Instructions

  1. Crush the freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries inside a zip-top bag and crush them finely using a rolling pin or pulse in a food processor. 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 and gently until the mixture is melted, smooth, and well combined without burning.
  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 integrate all the flavors.
  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 until every piece is evenly coated.
  5. Add whole freeze-dried blueberries: Sprinkle in 3/4 cup freeze-dried blueberries and fold gently to distribute them evenly throughout the coated cereal.
  6. Add powdered sugar and crushed blueberries: Transfer the coated cereal into a large (gallon-sized) zip-top bag. Add 1 cup powdered sugar along with the crushed freeze-dried blueberries prepared earlier. Seal the bag tightly and shake vigorously until the mix is fully coated and no longer sticky.
  7. Cool and serve: Spread the coated puppy chow out on a baking sheet to cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy immediately or store as desired.

Notes

  • Avoid using fresh blueberries as they add moisture and will make the puppy chow soggy.
  • Always use softened cream cheese to ensure smooth mixing and avoid clumps.
  • Melt white chocolate on low heat to prevent burning; stir constantly.
  • Add powdered sugar only after the cereal is evenly coated to prevent clumping.
  • Crush freeze-dried blueberries thoroughly for better adhesion and flavor distribution.
  • Store the puppy chow in an airtight container at room temperature for up to 5 days.
  • Do not refrigerate or freeze puppy chow as it will become soft or soggy.

Keywords: Blueberry Lemon Cheesecake Puppy Chow, Puppy Chow, No-Bake Snack, Gluten Free Snack, White Chocolate Snack Mix, Lemon Cheesecake Treat, Freeze-Dried Blueberries, Dessert Snack

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