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blueberry cheesecake dip in a vintage martini glass garnished with crushed graham cracker crumbs and frozen blueberries
Sharon Lachendro

Blueberry Cheesecake Dip

5 from 5 ratings
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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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Desserts
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

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

Equipment

  • Silicone Baking Utensils
  • Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
  • Le Creuset Signature Cast Iron Saucepan, 1-3/4-Quart, White
  • KitchenAid Hand Mixer
  • Pyrex Smart Essentials Mixing Bowl Set
  • Kinnikinnick Vanilla Wafer, 6.3 Ounce (Pack of 6)

Method
 

  1. To Make the Blueberry Pie Filling
  2. Place the blueberries, sugar, cornstarch, cinnamon, salt, lemon juice, and water in a saucepan over medium heat.
  3. Cook, stirring frequently until the dry ingredients have dissolved.
  4. Bring the mixture to a boil, then reduce to a simmer.
  5. Cook, stirring occasionally until a thickened syrup has formed from the liquid and the blueberries are cooked through.
  6. Remove from heat and cool completely to room temperature.
  7. To Make the Cheesecake Flavored Base
  8. In a large mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract until smooth and creamy.
  9. Beat in the powdered sugar in ¼ cup increments until fully incorporated and smooth.
  10. To Serve
  11. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To use the blueberry pie filling for a standard 9-inch pie, cobbler, or crisp, triple the recipe.
  6. 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.