Description
A bright, no-bake treat combining creamy cheesecake flavors with zesty lemon and bursts of blueberry over crunchy cereal. Perfect for quick desserts, parties, or casual snacking.
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
- Place freeze-dried blueberries in a zip-top bag and crush with a rolling pin or pulse in a food processor until fine. Set aside.
- In a small saucepan over low heat, combine white chocolate chips, butter, and softened cream cheese. Stir constantly until smooth and melted.
- Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt until fully combined.
- Place Rice Chex cereal in a large mixing bowl. Pour the warm mixture over the cereal and gently fold until evenly coated.
- Transfer coated cereal to a large zip-top bag. Add powdered sugar and crushed blueberries, seal, and shake until evenly coated.
- Spread onto a baking sheet and let cool for about 10 minutes. Serve or store in an airtight container.
Notes
Add extra lemon zest for stronger citrus flavor.
Mix in crushed graham crackers for a more cheesecake-like taste.
Substitute freeze-dried raspberries or strawberries for variation.
Add white chocolate chips after cooling for extra sweetness.
Store in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.
Let chilled puppy chow sit at room temperature briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
