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

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.

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.

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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