Begin by crushing freeze-dried blueberries into small pieces using a rolling pin or the bottom of a bowl. Set them aside in a small bowl.

In a medium saucepan, combine white chocolate chips, unsalted butter, and cream cheese. Place over low heat, stirring constantly for about 5-7 minutes until everything melts into a smooth mixture.

Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt until thoroughly combined.

In a large mixing bowl, place your Rice Chex cereal. Pour the melted cheesecake mixture over the cereal, folding gently with a spatula.

Transfer the coated mixture into a gallon-sized zip-top bag. Add powdered sugar and crushed freeze-dried blueberries. Seal and shake vigorously for 30 seconds to a minute.

Spread the coated mixture evenly on a baking sheet lined with parchment paper. Allow it to cool for about 10 minutes at room temperature.