Blueberry Lemon Cheesecake Puppy Chow Recipe

Introduction

Blueberry Lemon Cheesecake Puppy Chow is a delightful twist on a classic snack mix. It combines the creamy tang of cheesecake with bright lemon and bursts of blueberry flavor for a sweet, crunchy treat that’s perfect for snacking or parties.

Ingredients

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

Instructions

1. Step 1: Crush the freeze-dried blueberries by placing 1/3 cup in a zip-top bag and crushing with a rolling pin or pulsing in a food processor. Set aside.
2. Step 2: In a small saucepan over low heat, combine white chocolate chips, unsalted butter, and softened cream cheese. Stir constantly until melted and smooth.
3. Step 3: Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt until fully combined.
4. Step 4: Pour the warm mixture over the Rice Chex cereal in a large bowl. Gently fold with a spatula until the cereal is evenly coated.
5. Step 5: Sprinkle in 3/4 cup whole freeze-dried blueberries and fold gently to combine.
6. Step 6: Transfer the coated cereal to a large zip-top bag. Add powdered sugar and the crushed blueberries, seal the bag, and shake until everything is thoroughly coated and dry.
7. Step 7: Spread the puppy chow on a baking sheet to cool completely for about 10 minutes. Transfer to a serving bowl and enjoy.

Tips & Variations

• Use Crispix or Corn Chex as alternatives for different textures.
• Make sure cream cheese is softened to avoid clumps in the coating.
• Crush blueberries finely so they stick well without large chunks.
• Serve with lemonade or iced tea for a refreshing pairing.

Storage

Store this puppy chow in an airtight container at room temperature for up to 5 days. There’s no need to refrigerate. To re-crisp, simply spread it on a tray and let it air out for a few minutes. Freezing is not recommended as it affects texture and can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cereal?

Yes, Crispix or Corn Chex work great as substitutes and provide a nice crunch.

Can I use low-fat cream cheese?

You can, but the flavor and texture may be less rich compared to full-fat cream cheese.

Blueberry Lemon Cheesecake Puppy Chow Recipe

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★★★★★

4.5 from 125 reviews

This Blueberry Lemon Cheesecake Puppy Chow is a delightful, no-bake snack combining crunchy gluten-free Rice Chex cereal with a creamy, tangy white chocolate and cream cheese coating infused with lemon zest and juice. Finished with crushed freeze-dried blueberries and powdered sugar, this treat offers a burst of berry flavor with a light cheesecake twist, perfect for snacking or serving at gatherings.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: About 10 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Cereal

• 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

Additional Flavorings

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

Instructions

1. Crush Freeze-Dried Blueberries: Place 1/3 cup freeze-dried blueberries in 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 tbsp unsalted butter, and 4 oz softened cream cheese. Stir constantly until the mixture is melted and smooth, ensuring it does not burn.
3. Add Lemon Juice, Zest, Vanilla, and Salt: 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 until all ingredients are fully incorporated.
4. Pour Mixture Over Cereal: Place 6 cups Rice Chex cereal into a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold with a spatula until the cereal is evenly coated with the mixture.
5. Add Whole Freeze-Dried Blueberries: Sprinkle 3/4 cup freeze-dried blueberries into the coated cereal and fold gently to distribute evenly.
6. Add 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 cereal is fully coated and the mixture feels dry.
7. Cool and Serve: Spread the puppy chow evenly on a baking sheet to cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy immediately or store in an airtight container.

Notes

• Do not use fresh blueberries as they will add moisture and make the puppy chow soggy.
• Make sure the cream cheese is softened to avoid clumping and ensure smooth mixing.
• Melt the white chocolate mixture over low heat to prevent burning.
• Add powdered sugar only after the cereal is evenly coated to avoid clumping.
• Crush freeze-dried blueberries finely to ensure they stick well to the coating.
• Store puppy chow in an airtight container at room temperature for up to 5 days.
• Freezing is not recommended as it changes texture and causes sogginess upon thawing.

Keywords: Blueberry lemon cheesecake puppy chow, gluten-free snack, no bake dessert, white chocolate snack, freeze-dried blueberry snack, lemon cheesecake puppy chow