Lemon Blueberry Cheesecake Puppy Chow
A zesty and sweet snack combining lemon, blueberries, and creamy cheesecake coating over crunchy cereal.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cereal Base
- 6 cups crispy rice cereal or corn squares
Cheesecake Coating
- 8 oz cream cheese softened
- 0.25 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp lemon zest freshly grated
- 2-3 tbsp milk or cream to adjust consistency
Flavor Add-Ins
- 1 cup freeze-dried blueberries or fresh blueberries
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp lemon extract optional
Finishing Touch
- powdered sugar for dusting
- extra lemon zest for garnish
Instructions
- Line a baking sheet with parchment paper. Measure cereal into a large bowl.
- Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, lemon zest, lemon juice, and optional lemon extract. Mix until creamy, adding milk to adjust consistency.
- Pour cheesecake mixture over cereal. Fold gently until evenly coated.
- Add blueberries and fold gently to distribute.
- Spread mixture evenly on prepared baking sheet. Chill 30–45 minutes until firm.
- Break into bite-sized clusters. Dust with powdered sugar and extra lemon zest.
- Serve immediately or store in airtight container at room temperature for 3 days, or in fridge for up to a week.
Notes
For longer storage, use freeze-dried blueberries to avoid moisture.