Lemon Blueberry Cheesecake Dip

A bright, no-bake lemon blueberry cheesecake dip with a fresh blueberry swirl — creamy, tangy, and ready in minutes.

By Manny Michael

15 minutes

Desserts

American

Ingredients

• For the Cheesecake Dip:
• 2 (8 ounce) blocks cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 (8 ounce) tub whipped topping
• 3/4 cup fresh blueberries
• For the Blueberry Swirl:
• 1/2 cup fresh blueberries
• Juice of 1/2 lemon
• 1 tablespoon powdered sugar
• For Garnish:
• Fresh blueberries
• Extra lemon zest
• Lemon slices, optional
• For Serving:
• Pretzels
• Graham crackers
• Nilla wafers
• Vanilla cookies
• Fresh fruit

Instructions

1. Add the softened cream cheese to a large mixing bowl.
2. Beat with a hand mixer until smooth and creamy, about 2 minutes.
3. Add the powdered sugar, vanilla extract, lemon zest, and juice from half a lemon.
4. Mix again until everything is smooth and fully combined.
5. Fold the whipped topping into the cream cheese mixture until no streaks remain.
6. Gently fold in the 3/4 cup of fresh blueberries.
7. Spread the cheesecake mixture evenly into an 8x8-inch dish or your favorite serving dish.
8. In a small bowl, mash 1/2 cup of fresh blueberries with a fork.
9. Stir in the juice from the remaining half of the lemon and the powdered sugar.
10. Continue mashing until the mixture becomes slightly chunky and syrupy.
11. Spoon the blueberry mixture over the cheesecake dip.
12. Use a fork or knife to gently swirl the blueberry mixture into the top.
13. Garnish with extra fresh blueberries, more lemon zest, and lemon slices if desired.
14. Chill for at least 30 minutes before serving for the best flavor.
15. Serve with pretzels, graham crackers, Nilla wafers, cookies, or fresh fruit.