Blueberry 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
Scale
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
