Start by crushing the freeze-dried blueberries for your Blueberry Lemon Cheesecake Puppy Chow. Place them in a zip-top bag or a food processor, and gently crush until they reach a fine powder. Set aside.

In a small saucepan, combine 1 cup of white chocolate chips, 1 tablespoon of unsalted butter, and 4 ounces of cream cheese. Heat over low heat, stirring continuously until everything melts together into a smooth and creamy mixture. Remove from heat once melted.

Blend in 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of vanilla extract, and a pinch of salt. Stir well until all the ingredients meld seamlessly.

In a large mixing bowl, pour 6 cups of Rice Chex cereal. Carefully pour the creamy melted mixture over the cereal, using a spatula to gently fold and coat the cereal evenly.

Sprinkle the crushed freeze-dried blueberries into the bowl. Use the spatula to fold them in gently, ensuring that the berry powder disperses evenly.

Transfer the mixture into a large zip-top bag along with 1 cup of powdered sugar and any leftover crushed blueberries. Seal the bag tightly, then shake gently until everything is well coated.

Spread the coated Blueberry Lemon Cheesecake Puppy Chow onto a baking sheet lined with parchment paper. Allow it to cool for about 10 minutes.