Go Back

Cherry Cheesecake Puppy Chow

A delightful no-bake treat that combines the classic flavor of cherry cheesecake with the crunch of Rice Chex cereal.
Imprimer la recette Épingler la recette
Préparation 15 minutes
Cuisson 5 minutes
Temps total 20 minutes
Portions: 12 servings
Plat: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 4 cups Rice Chex cereal Use certified gluten-free for a gluten-free version.
  • 1 cup white chocolate chips Can be substituted with dairy-free options.
  • 1/2 cup cherry pie filling Add more or adjust based on taste preference.
  • 1 cup powdered sugar This adds sweetness and helps with texture.
  • 1/2 cup graham cracker crumbs Use gluten-free graham cracker crumbs if needed.
  • 1/4 cup melted butter Can be substituted with coconut oil for a vegan version.

Préparation
 

Preparation
  1. Gather all your ingredients and have them ready.
  2. In a microwave-safe bowl, combine the white chocolate chips and melted butter. Heat in the microwave in 30-second intervals, stirring in between until fully melted and smooth.
  3. Once melted, add the cherry pie filling to the bowl and stir gently until thoroughly mixed.
Coating
  1. In a large bowl, place the Rice Chex cereal and pour the melted chocolate and cherry mixture over it. Gently mix to coat every piece.
  2. Sprinkle the powdered sugar and graham cracker crumbs over the coated cereal and toss lightly.
Setting
  1. Spread the mixture onto a baking sheet lined with parchment paper and allow it to cool for about 30 minutes.
  2. Once cooled, break the mixture into bite-sized pieces.
  3. Transfer to a serving bowl or airtight container.

Notes et conservation

Store in an airtight container at room temperature for up to a week, or freeze to extend shelf life. Let it come to room temperature before serving after freezing.