Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Lemon Cheesecake Puppy Chow Recipe

★★★★★

5 from 99 reviews
  • Author: Ella
  • Total Time: 15 minutes + cooling
  • Yield: About 10 servings 1x
  • Diet: Gluten Free

Description

Blueberry Lemon Cheesecake Puppy Chow is a delicious no-bake snack featuring gluten-free Rice Chex cereal coated in a creamy white chocolate, cream cheese, and lemon mixture. Enhanced with the tang of fresh lemon juice and zest, and bursting with crushed freeze-dried blueberries for a vibrant fruit flavor without adding moisture. Perfectly dusted with powdered sugar for a sweet, non-sticky finish.

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, for folding in)

Wet Ingredients

  • 1 cup white chocolate chips
  • 4 oz cream cheese, softened
  • 1 tbsp unsalted butter
  • 2 tbsp lemon juice (fresh)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Crush freeze-dried blueberries: Place 1/3 cup freeze-dried blueberries into a zip-top bag and crush them using a rolling pin or pulse carefully in a food processor until finely crushed. Set aside.
  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 to melt and create a smooth mixture, ensuring the chocolate does not overheat or burn.
  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 until fully combined to create a tangy cheesecake-flavored coating.
  4. Pour mixture over cereal: Place 6 cups Rice Chex cereal in a large mixing bowl. Pour the warm cheesecake mixture over the cereal. Gently fold with a spatula until the cereal is evenly coated without breaking the pieces.
  5. Add freeze-dried blueberries: Sprinkle in 3/4 cup whole freeze-dried blueberries and fold gently into the coated cereal for bursts of berry flavor.
  6. Add powdered sugar and crushed blueberries: Transfer the coated cereal into a 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 cereal is well coated and dry to the touch.
  7. Cool and serve: Spread the puppy chow out on a baking sheet in an even layer to cool completely for about 10 minutes. Once cooled, transfer to a serving bowl and enjoy.

Notes

  • Do not use fresh blueberries as they add moisture and make the snack soggy.
  • Use softened cream cheese to ensure smooth mixing and avoid clumping.
  • Melt the white chocolate slowly on low heat to prevent burning.
  • Only add powdered sugar after coating the cereal to prevent clumping.
  • Ensure blueberries are crushed finely to coat evenly and stick well to the cereal.
  • Store puppy chow in an airtight container at room temperature up to 5 days; refrigerating may cause sogginess.
  • Freezing is not recommended as it affects texture negatively.
  • Make ahead tip: crush blueberries and prepare lemon zest and juice up to 2 days in advance.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Keywords: Blueberry Lemon Cheesecake Puppy Chow, Puppy Chow, Chex Mix Snack, No Bake Dessert, Gluten Free Puppy Chow, White Chocolate Puppy Chow, Lemon Dessert Snack

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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