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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.

Ingredients

Scale

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

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