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Lemon Blueberry Cheesecake Puppy Chow

A zesty and sweet snack combining lemon, blueberries, and creamy cheesecake coating over crunchy cereal.
Prep Time 20 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American, Spring
Servings 6 cups
Calories 210 kcal

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.
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