Blueberry Lemon Cheesecake Puppy Chow Recipe

Introduction

Blueberry Lemon Cheesecake Puppy Chow is a delightful twist on the classic snack mix. With a creamy white chocolate and tangy lemon coating, plus bursts of blueberry flavor, it’s perfect for sharing or nibbling anytime.

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

Instructions

1. Step 1: Place the white chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth. Be careful not to overheat.
2. Step 2: Stir in the softened cream cheese until fully combined with the white chocolate mixture.
3. Step 3: Add lemon juice, lemon zest, vanilla extract, and salt to the chocolate mixture. Stir well to blend the flavors.
4. Step 4: Pour the 6 cups of Rice Chex cereal into a large mixing bowl. Immediately pour the white chocolate mixture over the cereal and gently fold to coat evenly.
5. Step 5: Sprinkle in the crushed freeze-dried blueberries and continue to fold until they are evenly distributed.
6. Step 6: Finally, sift the powdered sugar over the coated cereal and toss thoroughly to prevent clumping and stickiness.
7. Step 7: Spread the puppy chow on parchment paper to cool and set, about 15 minutes. Once cooled, serve or store as desired.

Tips & Variations

• Use freeze-dried blueberries instead of fresh to keep the mix crispy and avoid sogginess.
• Ensure the cream cheese is softened to prevent clumps in the coating mixture.
• Melt white chocolate gently at low power to avoid burning.
• For extra texture, add chopped nuts or shredded coconut before coating with powdered sugar.

Storage

Store the puppy chow in an airtight container at room temperature for up to 5 days. Avoid storing in the refrigerator as moisture can make it soggy. If desired, gently re-crisp in a low oven (250°F) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of freeze-dried?

Fresh blueberries add moisture which can make the puppy chow soggy, so freeze-dried are preferred for maintaining the crispy texture.

How do I soften cream cheese quickly?

Leave it at room temperature for about 30 minutes or microwave in short 10-second bursts until soft but not melted.

Blueberry Lemon Cheesecake Puppy Chow Recipe

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★★★★★

4.6 from 116 reviews

This Blueberry Lemon Cheesecake Puppy Chow is a delightful twist on the classic snack mix. Combining crispy Rice Chex cereal coated in a luscious mixture of white chocolate, cream cheese, and zesty lemon, this treat delivers a tangy cheesecake flavor with bursts of blueberry from freeze-dried fruit. It’s perfect for a quick snack or party treat, offering a sweet, tangy, and crunchy experience without any sogginess.

• Author: Isla
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes plus cooling time
• Yield: About 10 servings 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 cups Rice Chex gluten free 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

Instructions

1. Prepare Ingredients: Soften the cream cheese to room temperature to ensure a smooth mixing process. Crush the freeze-dried blueberries into fine pieces so they can evenly coat the cereal and provide bursts of flavor without moisture.
2. Melt Chocolate Mixture: In a microwave-safe bowl or over low heat, gently melt the white chocolate chips together with unsalted butter, stirring frequently to avoid burning. Use a low and slow melting method to keep the chocolate smooth.
3. Combine Cream Cheese and Flavorings: Mix the softened cream cheese with fresh lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy. This mixture adds the cheesecake tang and balances the sweetness.
4. Mix Chocolate and Cream Cheese Mixtures: Gradually fold the cream cheese mixture into the melted white chocolate until fully combined and smooth, forming a luscious coating sauce for the cereal.
5. Coat the Cereal: In a large mixing bowl, pour the melted chocolate and cream cheese mixture over the Rice Chex cereal. Toss gently but thoroughly to evenly coat every piece of cereal with the cheesecake mixture.
6. Add Blueberries and Powdered Sugar: Sprinkle the crushed freeze-dried blueberries evenly over the coated cereal. Then, sift and sprinkle powdered sugar on top. Toss gently again to ensure an even coating of powdered sugar, which sets the coating and prevents sticking.
7. Cool and Set: Spread the coated cereal mixture onto a parchment-lined baking sheet or large tray and allow it to cool completely at room temperature or in the refrigerator until the coating is firm. This usually takes about 15 minutes.
8. Serve and Store: Once set, serve immediately or store in an airtight container to maintain crispness. Enjoy this sweet, tangy puppy chow snack any time!

Notes

• Do not use fresh blueberries as their moisture will make the mix soggy.
• Ensure the cream cheese is softened for even mixing to avoid clumps.
• Melt white chocolate slowly to prevent burning or grainy texture.
• Add powdered sugar only after the cereal is fully coated for a smooth finish and to reduce stickiness.
• Crush freeze-dried blueberries well so they adhere better and distribute flavor evenly.

Keywords: blueberry lemon cheesecake puppy chow, gluten free snack, white chocolate cereal mix, blueberry snack mix, no-bake cheesecake puppy chow