Blueberry Cheesecake Dip

This simple 5 Minute Blueberry Cheesecake Dip is so creamy and delicious– and whips up in no time. It may not last that long either! Perfect fun dessert for the whole crowd.

Blueberry Cheesecake Dip–no bake heaven!

I love cheesecake. And I love all things no bake. So anything no bake AND cheesecake has my name written allll over it.

There is nothing like this super simple cheesecake dip and it literally takes all of 5 minutes to whip up. When I need a super quick and simple WOW treat.

What you will need to make this recipe:

• I suggest using frozen blueberries in this cheesecake dip. Once they are thawed, they are much softer than fresh and they give off some juice. This is key to me in this dip. I love frozen wild blueberries, they are the perfect size. I have made it with fresh blueberries, but I mash them up a tad before adding the sugar.

If you are using a fresh lemon for this recipe, you can add in some of the lemon zest to make this a blueberry lemon cheesecake dip.

How to make this recipe:

• In a small bowl, toss the blueberries with a tablespoon of sugar. Set aside.
• Using a hand mixer, beat together the softened cream cheese and powdered sugar until creamy. Make sure to use a deep enough bowl so as not to send powdered sugar flying everywhere. Consider yourself WARNED. (steps 1 and 2)
• Add in condensed milk, lemon juice and vanilla and mix until smooth. (steps 3 and 4)

• Fold in the blueberries and stir to combine. Try not to let all of the blueberry juice into the bowl at this time. I allow about one tablespoon of the juice but not too much or it thins out the dip. (steps 5 and 6)
• Chill for about 30 minutes. I have no doubt you will take a scoop or 5 before then, I do too! Transfer to the dish you wish to serve it in and top with remaining blueberries.

Notes:

• Not feeling blueberries? Feel free to change up the fruit if desired. I am certain there are plenty of options that would be just as tasty!
• You can lessen the condensed milk a bit if you don’t want the dip to be too sweet.
• Allow the cream cheese to soften long enough to avoid any lumps in your cheesecake dip.

How to enjoy this recipe:

1. With any and all of your favorite dipping goodies: graham crackers, pretzels, fruit, and you could even use a sweeter cracker to spread it on.
2. You could grab a store made Angel Food cake or make your own and spread some of this dip on a piece and then top with some fresh blueberries and whipped cream.
3. Use it to make a no bake blueberry cheesecake parfait: layer fresh blueberries, this blueberry cheesecake dip, and chunks of lady fingers or cake and top it with whipped cream.
4. I don’t think there is a single bagel on the planet that wouldn’t love to have this dip spread all over it. Agree?

What other creative ways can you think of to serve this Blueberry Cheesecake Dip? Let me know!

Try these other no bake treats:

• No Bake Cookies & Cream Cheesecake Cups
• Red Velvet Cheesecake Dip
• No Bake Blueberry Lemon Mini Tarts
• Peanut Butter Yogurt Dip
• No Bake Maple Almond Mocha Cheesecake Cups

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

5 Minute Blueberry Cheesecake Dip

This simple 5 Minute Blueberry Cheesecake Dip is so creamy and delicious– and whips up in no time. It may not last that long either! Perfect fun dessert for the whole crowd.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Chill: 30 minutes

Total Time: 35 minutes

Servings: 6

Calories: 245kcal

Author: Lorie Yarro

Ingredients

• 1 8 oz. package cream cheese
• ⅓ c sweetened condensed milk
• ½ c powdered sugar
• 1 ½ c frozen blueberries, thawed
• 1 tsp lemon juice
• ½ tsp vanilla

Instructions

• Using a hand mixer or standing mixer, mix powdered sugar and cream cheese until smooth and creamy.
• Add in condensed milk, lemon juice and vanilla and beat until blended. Fold in 1 1/4 c blueberries, trying not to get too much of the blueberry juice into the cheesecake dip mixture.
• For best results, chill for about 30 minutes before serving. Spoon remaining blueberries on top just before serving.

Notes

• You can use fresh blueberries as well in this recipe. I have made it with them and have mashed them up a bit or pulsed them in the food processor to break them down a bit before stirring the sugar in. 
• You can lessen the condensed milk a bit if you don’t want the dip to be too sweet.
• Allow the cream cheese to soften long enough to avoid any lumps in your cheesecake dip.

Nutrition

Calories: 245kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 144mg | Potassium: 144mg | Fiber: 1g | Sugar: 24g | Vitamin A: 573IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!