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Blueberry Lemon Cheesecake Puppy Chow Recipe

★★★★★

4.6 from 140 reviews
  • Author: Sarah
  • Total Time: 15 minutes plus 10 minutes cooling
  • Yield: About 10 servings 1x
  • Diet: Gluten Free

Description

Blueberry Lemon Cheesecake Puppy Chow is a delightful gluten-free snack combining crunchy Rice Chex cereal coated with a creamy white chocolate and cream cheese blend infused with fresh lemon juice and zest. Enhanced with bursts of freeze-dried blueberries and dusted with powdered sugar, this sweet treat offers a tangy cheesecake flavor with a crunchy texture perfect for parties or an anytime snack.

Ingredients

Scale

Dry Ingredients

  • 6 cups Rice Chex gluten-free cereal
  • 1 cup powdered sugar
  • 1/3 cup freeze-dried blueberries, crushed
  • 3/4 cup freeze-dried blueberries (whole, for folding)

Wet Ingredients

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

Instructions

  1. Crush blueberries: Place 1/3 cup freeze-dried blueberries in a zip-top bag and crush with a rolling pin or use a food processor until finely crushed. Set aside.
  2. Melt mixture: In a small saucepan over low heat, combine 1 cup white chocolate chips, 1 tbsp unsalted butter, and 4 oz softened cream cheese. Stir constantly until everything is melted and smooth.
  3. Add flavorings: Remove the saucepan from heat and stir in 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and 1/4 tsp salt. Mix thoroughly to combine all flavors.
  4. Coat cereal: Place 6 cups Rice Chex cereal in a large mixing bowl. Pour the warm cheesecake mixture evenly over the cereal. Gently fold with a spatula until all pieces are coated well.
  5. Fold in blueberries: Sprinkle in 3/4 cup whole freeze-dried blueberries and gently fold them into the coated cereal to distribute throughout.
  6. Add powdered sugar and crushed blueberries: Transfer the coated cereal into a gallon-sized zip-top plastic bag. Add 1 cup powdered sugar and the crushed freeze-dried blueberries. Seal the bag securely and shake vigorously until the cereal is completely coated and dry.
  7. Cool and serve: Spread the coated puppy chow out on a baking sheet or large plate and allow to cool completely for about 10 minutes, which helps set the coating. Transfer to a serving bowl and enjoy immediately or store in an airtight container.

Notes

  • Using fresh blueberries is not recommended as they add moisture and make the puppy chow soggy.
  • Ensure the cream cheese is softened to avoid clumps and to ensure even mixing.
  • Melt the white chocolate mixture on low heat to prevent burning.
  • Do not add powdered sugar until the cereal is fully coated with the chocolate mixture to avoid clumping.
  • Crush the freeze-dried blueberries finely to ensure they stick well to the coating.
  • This puppy chow does not require refrigeration; store in an airtight container at room temperature.
  • Best consumed within 5 days for optimal freshness.
  • Freezing is not advised as it causes sogginess when thawed.
  • Can substitute Rice Chex with Corn Chex or Crispix cereal for variation.
  • Low-fat cream cheese can be used but will alter flavor and texture slightly.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Keywords: Blueberry Lemon Cheesecake Puppy Chow, gluten free puppy chow, white chocolate puppy chow, lemon cheesecake snack, freeze-dried blueberries, easy party snacks

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