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

Name: Blueberry Cheesecake Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups frozen or fresh blueberries; ½ cup granulated sugar; 2 tablespoons cornstarch; ½ teaspoon cinnamon; ¼ teaspoon salt; 1 tablespoon fresh lemon juice (approximately ½ a lemon); ¼ cup water; 8 ounces cream cheese (softened); 1 cup plain Greek Yogurt; 1 teaspoon pure vanilla extract; 1 cup powdered sugar (sifted)

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!

Blueberry Cheesecake Dip in a vintage martini glass garnished with graham cracker crumbs, frozen blueberries, and 2 pieces of graham cracker

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.

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

collage image of ingredients in bowls to make blueberry cheesecake dip

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)

collage image of process shots to make blueberry cheesecake dip

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).

Blueberry Cheesecake Dip in a vintage martini glass garnished with crushed graham cracker crumbs, frozen blueberries, and pieces of graham cracker for serving

Other Gluten Free Cheesecake Recipes To Try

blueberry cheesecake dip on a piece of graham cracker on a white surface

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Blueberry Cheesecake Dip

5 from 6 ratings

Blueberry Cheesecake Dip is an easy summer dessert. It's a simple, no-bake dessert recipe perfect for summer desserts and entertaining.

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 8

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the Blueberry Pie Flling

2 cups frozen or fresh blueberries
½ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon fresh 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 pure 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 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.