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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.

Ingredients

Scale

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

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