Blueberry Cheesecake Dip is an easy summer dessert. It’s a simple, no-bake dessert recipe perfect for summer desserts and entertaining.
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Blueberry Cheesecake Dip
Blueberry Cheesecake Dip is a delicious way of eating cheesecake without all the work of baking a full cheesecake. This recipe is easy to make and is a great summer dessert.
The best part about it? It’s a no-bake dessert so you don’t have to heat up your kitchen! The blueberry pie filling gets cooked for about 10 minutes on the stovetop but that’s it.
It’s a very low-key dessert that can be made ahead of time and requires very little effort on your part.
Be sure to read the tips section in this post. I share how to turn this cheesecake dip into a pie if that’s what you prefer.
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What to Serve with Gluten Free Cheesecake Dip
The best “dippers” for a cheesecake dip are Gluten Free Graham Crackers, Gluten Free Shortbread Cookies, or Gluten Free Vanilla Wafers. Fresh strawberries, pineapple wedges, or mango spears would also be great with this cheesecake dip!
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Ingredients for Blueberry Cheesecake Dip
- Blueberries – frozen or fresh. I used frozen.
- Granulated Sugar
- Cornstarch
- Ground Cinnamon
- Fine Sea Salt
- Fresh Lemon Juice
- Water
- Cream Cheese – use block cream cheese. Philadelphia Cream Cheese is recommended.
- Plain Greek Yogurt
- Pure Vanilla Extract – storebought or homemade vanilla extract can be used.
- Powdered Sugar
Equipment Needed to Make Fruit Cheesecake Dip
- Saucepan
- Basic Baking Tools – mixing bowls, wood spoons, measuring cups, measuring spoons, etc.
- Hand mixer (or stand mixer)
How to Make Cheesecake Dip
Step 1. Make the blueberry pie filling. Cool to room temperature.
Step 2. Make the cheesecake base. Add the blueberry pie filling to the cheesecake base.
Step 3. Serve immediately or chill until ready to serve. This cheesecake dip is best served with gluten free graham crackers or gluten free shortbread cookies.
Tips for Making Cheesecake Dip
- The amount of sugar in the blueberry pie filling is to taste. Fresh blueberries can be tart (especially if you’ve picked them yourself) and may require more sugar than the recipe calls for. Just be sure to taste the filling before it’s finished cooking and add more sugar as needed.
- This cheesecake dip can be served as a pie or no-bake cheesecake if you prefer. Simply fold the cooled blueberry filling into the cheesecake dip base, then pour into a graham cracker crust or gluten free pie crust that has been blind-baked. Refrigerate for a minimum of 4 hours or freeze if preferred.
- The blueberry pie filling (without the cheesecake base) can be used for a standard 9-inch pie, cobbler, or crisp. Just triple the recipe.
- For best results, use full-fat block cream cheese, such as Philadelphia (not sponsored).
Other Gluten Free Cheesecake Recipes To Try
- No Bake Cheesecake
- Cheesecake Mousse
- Chocolate Cheesecake Dip
- Cheesecake Brownies
- Gluten Free Cheesecakes Roundup
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Blueberry Cheesecake Dip
Ingredients
Equipment
Method
- 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 amount of sugar in the blueberry pie filling is to taste. Some blueberries are more tart and will require more sugar. Be sure to taste the blueberry filling before it's done cooking and add more granulated sugar as needed.
- 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.
- 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.
- The blueberry pie filling itself will last for 4-5 days when stored in an airtight container in the fridge, or for 2-3 months in the freezer.
- To use the blueberry pie filling for a standard 9-inch pie, cobbler, or crisp, triple the recipe.
- You can turn this complete dip into a pie too! Simply fold the cooled blueberry filling into the cheesecake dip base, then pour into a graham cracker or pastry crust, and refrigerate for a minimum of 4 hours or freeze if preferred.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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