Blueberry Lemon Cheesecake Puppy Chow Recipe
Introduction
If you love sweet snacks that combine crunchy, creamy, fruity, and lemony flavors, Blueberry Lemon Cheesecake Puppy Chow is a delightful treat to try. This recipe offers a refreshing twist on classic muddy buddies with vibrant blueberry and lemon cheesecake notes. It’s quick, easy, and perfect for parties or casual snacking.
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 (for folding in)
Instructions
- Step 1: Crush the freeze-dried blueberries by placing 1/3 cup in a zip-top bag and using a rolling pin or food processor. Set aside.
- Step 2: In a small saucepan over low heat, combine the white chocolate chips, unsalted butter, and softened cream cheese. Stir constantly until melted and smooth.
- Step 3: Remove the saucepan from heat. Stir in the lemon juice, lemon zest, vanilla extract, and salt until fully combined.
- Step 4: Place the Rice Chex cereal in a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold until evenly coated.
- Step 5: Sprinkle in the 3/4 cup freeze-dried blueberries and fold gently into the coated cereal.
- Step 6: Transfer the coated cereal into a gallon-sized zip-top bag. Add the powdered sugar and crushed freeze-dried blueberries. Seal the bag and shake until fully coated and dry.
- Step 7: Spread the puppy chow on a baking sheet and let it cool completely for about 10 minutes. Transfer to a serving bowl and enjoy.
Tips & Variations
- Use freeze-dried blueberries instead of fresh to avoid sogginess and maintain crunch.
- Make sure the cream cheese is softened for smooth mixing and even coating.
- Melt white chocolate gently over low heat to prevent burning.
- Try substituting Rice Chex with Corn Chex or Crispix for a slightly different texture.
- Add a pinch of cinnamon for a warmer flavor twist.
Storage
Store the Blueberry Lemon Cheesecake Puppy Chow in an airtight container at room temperature for up to 5 days. It stays fresh and crunchy without refrigeration. Avoid freezing, as it changes the texture and can become soggy when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cereal?
Yes, Crispix or Corn Chex work well and will give a slightly different but equally tasty texture.
Can I use low-fat cream cheese?
You can, but expect a less rich, slightly altered texture compared to full-fat cream cheese.
PrintBlueberry Lemon Cheesecake Puppy Chow Recipe
Enjoy a crunchy, creamy, and fruity treat with this Blueberry Lemon Cheesecake Puppy Chow. This no-bake snack blends the tangy flavors of lemon and cheesecake with the fresh burst of freeze-dried blueberries, all coated in smooth white chocolate. Perfect for parties, gifting, or just indulging a sweet tooth without heating up the kitchen, this easy-to-make recipe takes only 15 minutes plus cooling time and stays fresh for days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus 10 minutes cooling
- Yield: About 10 servings 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 6 cups Rice Chex cereal
- 1 cup powdered sugar
- 1/3 cup freeze-dried blueberries, crushed
- 3/4 cup freeze-dried blueberries, whole or slightly crushed for mixing
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
- 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.
- 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 to melt and create a smooth mixture without burning.
- Add lemon and flavorings: 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 until fully blended to enhance the cheesecake flavor.
- Coat the cereal: Pour 6 cups Rice Chex cereal into a large mixing bowl. Pour the warm cheesecake mixture over the cereal. Gently fold with a spatula ensuring all pieces are coated evenly without breaking the cereal.
- Incorporate blueberries: Sprinkle in 3/4 cup freeze-dried blueberries and fold them gently into the coated cereal to add bursts of berry flavor and crunchy texture.
- Add powdered sugar and crushed blueberries: Transfer the coated cereal into a gallon-sized zip-top bag. Add 1 cup powdered sugar and the crushed freeze-dried blueberries reserved earlier. Seal the bag tightly and shake vigorously until everything is thoroughly coated and dry to prevent clumping.
- Cool and serve: Spread the puppy chow out 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 add moisture and cause sogginess.
- Ensure cream cheese is softened to avoid clumps and promote even mixing.
- Melt white chocolate slowly over low heat to prevent burning.
- Add powdered sugar only after the cereal is fully coated with the cheesecake mixture to ensure even coverage.
- Crush freeze-dried blueberries thoroughly to help them coat and stick to the cereal.
- Store puppy chow in an airtight container at room temperature for up to 5 days.
- Freezing is not recommended as thawing causes sogginess.
Keywords: Blueberry Lemon Cheesecake Puppy Chow, Muddy Buddies, No-Bake Snack, Gluten Free Snack, Summer Snack, White Chocolate, Freeze-Dried Blueberries, Lemon Cheesecake Flavor
