This Blueberry Cheesecake Dip is the perfect summer treat! It’s light, fluffy, and full of flavor. Plus, it’s super easy to make and can be served with graham crackers, fruit, or even on its own!
If you are looking for a simple summer dessert to serve at your next potluck or party, look no further than this cheesecake dip recipe.
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❤️ Why You’ll Love This Recipe
- This tasty dip is light and fluffy and makes for a delicious crowd pleaser.
- It’s super easy to make, and only requires simple ingredients that are easy to find at your local grocery store.
- This recipe is perfect for summer gatherings or any time you’re in the mood for a light and refreshing sweet treat.
- A no-bake dessert that is full of blueberry flavor that will be a huge hit with your entire family.
🛒Ingredients
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For the blueberry pie filling:
- frozen or fresh blueberries
- white sugar
- cornstarch
- cinnamon
- salt
- fresh lemon juice (approximately ½ a lemon)
- water
For the cheesecake dip:
- cream cheese, softened
- plain Greek Yogurt
- vanilla extract
- powdered sugar, sifted
See the recipe card below for quantities.
🔪 How to Make Blueberry Cheesecake Dip
Blueberry pie filling:
Place the blueberries, sugar, cornstarch, cinnamon, salt, lemon juice, and water in a saucepan over medium heat.
Cook, stirring frequently until the dry ingredients have dissolved.
Bring the mixture to a boil, then reduce to a simmer.
Cook, stirring occasionally until a thickened syrup has formed from the liquid and the blueberries are cooked through.
Remove from heat and cool completely to room temperature.
Cheesecake flavored base:
In a large mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract until smooth and creamy.
Beat in the powdered sugar in ¼ cup increments until fully incorporated and smooth.
To serve:
Spoon the blueberry mixture over the cheesecake-flavored dip base, or mix together, then serve with graham crackers, wafers, or fresh fruit for dipping.
Hint: If you are short on time, you can use store-bought blueberry pie filling in this recipe.
📝Variations
Do you want to change up this sweet dip recipe and make it your own? Here are some ways that you can do that!
Add in some other fruit! This recipe is delicious with raspberries, blackberries, or even diced strawberries mixed in with the blueberries.
Try using a different type of yogurt. I like to use plain Greek yogurt in this recipe, but you could also use vanilla or even a flavored yogurt. Just keep in mind that the flavor of the yogurt will change the flavor of the dip, so make sure to taste it before adding any additional sweetener.
Use a different type of cream cheese. I like to use regular cream cheese in this recipe, but you could also use low-fat or even fat-free. Just keep in mind that the lower the fat content, the less rich and creamy the dip will be.
If you love delicious fruit recipes, you may also enjoy this Slow Cooker Peach Cobbler recipe.
🥄 Equipment
- saucepan
- whisk
- large bowl
- hand mixer
- serving bowl or glass
🥫 Storage
This dip can be stored in an airtight container in the refrigerator for up to 5 days.
💭 Tips
- Don’t forget to taste the dip as you are making it and add more sweetener if needed. The amount of sweetness you’ll need will depend on the type of yogurt you use and your personal preference.
- If you want a thicker dip, use less yogurt. If you want a thinner dip, use more yogurt.
- If you find that the dip is too thick, you can thin it out with a little milk or heavy cream.
- If the dip is too sweet for your taste, add a little more lemon juice to balance it out.
- I like to use a glass or clear serving dish, but you can you any type of dish that you have on hand.
If you love dessert dips, you may also enjoy this Red Velvet Cake Batter Dip recipe.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, if you are not a fan of yogurt you can use Cool Whip instead.
No, because of the dairy in this dip it does not freeze well, so I recommend enjoying it right away.
I like to use graham crackers, vanilla wafers, Chessman cookies, or even animal crackers. But, you could also use fruit for this dip.
🍽 More Recipes
Do you enjoy fruit recipes, try these delicious recipes:
🧾Blueberry Cheesecake Dip
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Blueberry Cheesecake Dip
Equipment
- saucepan
- whisk
- Large bowl
- hand mixer
- serving jar or glass
Ingredients
For the blueberry pie filling:
- 2 cups frozen blueberries or fresh
- ½ cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice approximately ½ a lemon
- ¼ cup water
For the cheesecake dip:
- 8 ounces cream cheese softened
- 1 cup plain Greek Yogurt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
Instructions
To make the blueberry pie filling:
- Place the blueberries, sugar, cornstarch, cinnamon, salt, lemon juice, and water in a saucepan over medium heat.
- Cook, stirring frequently, until the dry ingredients have dissolved.
- Bring the mixture to a boil, then reduce to a simmer.
- Cook, stirring occasionally, until a thickened syrup has formed from the liquid and the blueberries are cooked through.
- Remove from heat and cool completely to room temperature.
To make the cheesecake flavored base:
- In a large mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract until smooth and creamy.
- Beat in the powdered sugar in ¼ cup increments until fully incorporated and smooth.
To serve:
- Spoon the blueberry pie filling over the cheesecake flavored dip base, or mix together, then serve with graham crackers, wafers, or fresh fruit for dipping.
Notes
- The blueberry pie filling will thicken upon cooling. I used frozen wild blueberries, which contribute to a much more smooth, but dense syrup upon cooking and cooling. If using fresh blueberries, you may want to mash some of the berries while cooking to bring out the juices and allow the flavors to meld.
- You can substitute a tablespoon of flour instead of cornstarch for thickening if needed. This dip is best eaten immediately after serving but will last for 24 hours in the fridge when covered or stored in an airtight container.