Begin by placing 1/3 cup of freeze-dried blueberries in a zip-top bag. Use a rolling pin or a heavy object to gently crush the blueberries until they reach a coarse powder. Set the crushed blueberries aside for later use; the vibrant color will add a beautiful touch to your Blueberry Lemon Cheesecake Puppy Chow.

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 constantly for about 3–5 minutes until the mixture is smooth and creamy.

Once the mixture is smooth, remove it from heat and promptly stir in 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix well for about 1 minute until all ingredients are incorporated.

In a large mixing bowl, place 6 cups of Rice Chex cereal. Carefully pour the cheesecake mixture over the cereal, and use a spatula to fold gently ensuring the cereal is evenly coated.

Now, add the crushed freeze-dried blueberries into the cereal mixture. Gently fold the blueberries in to ensure they're evenly distributed without breaking the cereal pieces.

Transfer the puppy chow mixture to a gallon-sized zip-top bag. Add 1 cup of powdered sugar along with the remaining crushed blueberries. Seal the bag tightly and shake vigorously for about 30 seconds until everything is well coated.

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