In a small saucepan over low heat, combine the white chocolate chips, unsalted butter, and softened cream cheese. Stir continuously for about 5 minutes until the mixture is smooth and fully melted.

Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt. Mix thoroughly for 1-2 minutes until everything is evenly incorporated.

In a large mixing bowl, add the Rice Chex cereal. Pour the warm cheesecake mixture over the cereal, folding gently with a spatula for 2-3 minutes.

Add the crushed freeze-dried blueberries to the mixture and gently fold them in for another minute.

Transfer to a zip-top bag with the powdered sugar and any remaining blueberries. Seal and shake for 1-2 minutes until coated.

Spread the mixture on a parchment-lined baking sheet and cool for 10 minutes before serving.