If you’re into sweet snacks that hit all the right notes — crunchy, creamy, fruity, and just the right amount of lemony — then you’re going to love this Blueberry Lemon Cheesecake Puppy Chow.
It’s got all the charm of classic muddy buddies, but we gave it a summery twist with blueberry and lemon cheesecake flavors.
This stuff disappears fast at parties and potlucks (seriously, people hover over the bowl), and it’s easy enough to throw together in one bowl without a fuss.
What You’ll Need
- 6 cups Rice Chex cereal
- 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
- 1 cup powdered sugar
- 1/3 cup freeze-dried blueberries, crushed
Why I Love This Recipe
I made this one weekend when I was craving something sweet but didn’t want to bake. I had lemon and freeze-dried blueberries in the pantry, and a bag of Chex cereal staring at me. The result? Magic.
- It tastes like blueberry lemon cheesecake… but crunchy
- You don’t need an oven
- It stays fresh for days (if it lasts that long)
- Perfect for gifting or snacking
- You just need a big bowl and 15 minutes
Makes
About 10 servings
Total Time
15 minutes + cooling
Macros (Per Serving, approx.)
Calories: 220
Carbs: 30g
Fat: 10g
Protein: 2g
Sugar: 20g
Why This Recipe Works (Quick Science)
White chocolate binds the flavors and coats the cereal, while softened cream cheese adds a cheesecake-like tang. Lemon juice reacts with the cream cheese to boost that flavor. Crushed freeze-dried blueberries give a burst of berry taste without adding moisture, which keeps the puppy chow crispy. Powdered sugar sets the coating and makes everything not stick to your hands.
Common Mistakes
- Using fresh blueberries: They’ll add moisture and make it soggy.
- Not softening the cream cheese: Cold cream cheese will clump and won’t mix evenly.
- Overheating the white chocolate: It burns fast. Melt low and slow.
- Adding powdered sugar too early: Only add once cereal is evenly coated.
- Not crushing blueberries enough: Big chunks won’t stick well.
What to Serve With
- A big glass of lemonade or iced tea
- Fresh fruit bowls
- Yogurt parfaits
- Light salty snacks like pretzels or popcorn
FAQ
Can I use a different cereal?
Yes! Crispix or Corn Chex work great.
Can I use low-fat cream cheese?
You can, but the flavor and texture won’t be as rich.
Does this need to be refrigerated?
Nope! Just keep it in an airtight container at room temp.
How long will this last?
Up to 5 days if stored sealed in a cool, dry place.
Can I freeze it?
It’s not recommended — it gets weird and soggy when thawed.
Make Ahead Tips
- Crush your blueberries ahead of time and store in an airtight container.
- Zest and juice your lemon up to 2 days ahead.
- You can make the whole recipe 1–2 days in advance — just keep it sealed.
How to Make Blueberry Lemon Cheesecake Puppy Chow
Step 1: Crush freeze-dried blueberries
Place 1/3 cup freeze-dried blueberries in a zip-top bag and crush them with a rolling pin or use a food processor. Set aside.
Step 2: Melt white chocolate, butter, and cream cheese
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 melted and smooth.
Step 3: Add lemon juice, zest, vanilla, and salt
Remove the saucepan from heat. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and 1/4 tsp salt. Mix well until fully combined.
Step 4: Pour mixture over cereal
Place 6 cups Rice Chex cereal in a large mixing bowl. Pour the warm cheesecake mixture over the cereal and gently fold with a spatula until evenly coated.
Step 5: Add powdered sugar and crushed blueberries
Transfer the coated cereal into a gallon-sized zip-top bag. Add 1 cup powdered sugar and the crushed freeze-dried blueberries. Seal the bag and shake it until everything is coated and dry.
Step 6: Cool and serve
Spread the puppy chow out on a baking sheet to cool completely for 10 minutes. Then, transfer to a serving bowl and enjoy.
Leftovers + Storage
Keep in an airtight container at room temperature for up to 5 days. Don’t refrigerate — it’ll get soft. You can store in snack bags for portion control or gifting.
Now It’s Your Turn
This recipe’s a favorite for a reason — it’s simple, quick, and full of flavor. Give it a try the next time you want a no-bake sweet treat, and don’t forget to leave a comment below to share how it turned out or if you have any questions.
