My blueberry cheesecake dip gives you all of the dessert flavors you crave in just a small fraction of the prep time, y'all. Softened cream cheese, yogurt, lemon juice, and powdered sugar form the silky smooth base. Then, a blueberry mixture that's enhanced with maple syrup, brown sugar, and citrus zest jazzes up the top, creating a made-in-food-heaven pairing that goes perfectly with graham crackers. Yep and yay...
Cheesecake Prep Time is Finally on Your Side, Y'all...
Blueberry cheesecake dip is a simple dessert that includes all of the flavors of a baked cheesecake in an easy-to-eat treat that's usually served with graham crackers.
My version includes just nine ingredients that form a super creamy base and a knock-your-socks-off spiced blueberry topping with a prep time of only about 15 minutes.
- Make sure that the cream cheese is already softened before using in the recipe. After you beat it together with the remaining dip base ingredients it still might have lumps. I don't mind this at all, and honestly, the blueberry topping will cover almost all of the tiny lumps. But, if they bother you, you can take a few extra steps to get rid of them.
- Vanilla Greek yogurt really incorporates well into the cream cheese base. You can also use regular vanilla yogurt if that's all that you have on hand.
- The lemon zest and juice called for in this easy dessert recipe can usually come from one small lemon.
- Confectioners, or powdered sugar, helps to keep the dip light and airy. You can also use granulated sugar if necessary. Just prolong the electric mixer time for as long as it takes to smooth out any large sugary lumps.
- Maple syrup adds just the right amount of contrast to the dip, while salt heightens the intensity of the rest of the flavors.
- I serve Schar Honeygrams alongside this blueberry cheesecake dip. They're super delicious! However, sometimes they crumble, especially when exposed to heat. If this happens to you, serve the dip in bowls with the Honeygrams crumbles on top and a spoon on the side.
How to Make Blueberry Cheesecake Dip
Start by pouring the cream cheese, yogurt, lemon juice, and powdered sugar into a large bowl.
Then, use an electric hand mixer to beat until smooth.
Pour into the bottom of your serving dish.
Now, pour all of the topping ingredients into a bowl, then stir until combined.
Next, drain the blueberry topping over a colander set over a bowl in the sink. This gets rids of the excess liquid that would otherwise make the blueberry cream cheese dip too runny throughout serving.
Finally, pour the topping over the dip base in the dish. Serve immediately or cover and refrigerate for up to two days before serving.
And that's it, y'all!!
The first thing you notice about this blueberry cheesecake dip is the luxurious texture of the cream cheese base. Then, the multiple flavors of the topping dance on your tongue as the crunch of the graham crackers delights your palate.
Yep, it's one glorious bite after the next with this dip, y'all. And it really does go a long way, serving up a luscious, dessert-sized portion for at least eight people per batch. For realz...
Share this blueberry cheesecake dip with those who bring out the best in you when life gives you its worst. And see y'all on the yum side...
Store covered in the fridge for up to two days. If you're going to make the dish ahead, store the base and the topping separately. Then, drain the blueberry topping just before serving.
Store the blueberry cheesecake dip in the refrigerator until ready to serve. Then, if leaving it out for more than 2 hours, set it atop ice to keep it chilled.
Other Sweets on the Blog
You may also like some of my other dessert recipes.
Blueberry Cheesecake Dip
For the Base of the Dip
- 2 8-ounce cream cheese blocks, softened
- 2 cups vanilla Greek yogurt
- 1 cup powdered sugar
- 1 tablespoon lemon juice
For the Topping
- 3 cups fresh or frozen blueberries, thawed and drained
- ¼ teaspoon lemon zest
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- pinch salt
- mint for garnishes, optional
- graham crackers, for serving
- Use an electric hand mixer to beat the cream cheese, sugar, yogurt, and lemon juice until smooth.
- Transfer to the bottom of a serving dish.
- Stir the blueberries, lemon zest, brown sugar, maple syrup, and salt into a bowl until well combined.
- Dump the mixture over a colander placed over a bowl in the sink, and let drain for about 30 seconds or until the excess liquid falls away.
- Pour the mixture over the base of the dip.
- Serve immediately with graham crackers or cover and store in the fridge for up to 2 days before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.