Blueberry Cheesecake Dip Recipe
This no-bake Blueberry Cheesecake Dip features a sweet and tangy base with juicy berries. It’s perfect for 4th of July or summer parties, served with your favorite dippers.
Ingredients
- 2 8 oz. packages cream cheese
- ½ c sweetened condensed milk
- 1 c powdered sugar
- 1 ½ c blueberries, if using frozen, make sure thawed and drained
- 1 ½ c strawberries, cut in small pieces
- 2 tsp lemon juice
- 1 tsp vanilla
Serve with:
- Graham crackers
- Fruit slices - cantaloupe, pineapple, whole strawberries
- Tiny piece of mint for garnish
Instructions
- Using a hand mixer or standing mixer, mix powdered sugar and cream cheese until smooth and creamy.
- Add in condensed milk, lemon juice and vanilla and beat until blended.
- For fresh blueberries, mash them up a bit or pulsed them in the food processor to break them down a bit. You may need to drain if very juicy.
- Fold in 1 1/4 cup blueberries and 1 1/4 cup chopped strawberries.
- Chill for 30 minutes before serving.
- Add remaining blueberries and strawberries on top. Garnish with a tiny mint leaf and serve.
- Serve with small dippers, like graham crackers, vanilla wafers, shortbread cookies and sliced and cantaloupe slices.
Nutrition Facts
Calories: 59kcal, Carbohydrates: 22g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 5mg, Sodium: 17mg, Potassium: 91mg, Fiber: 1g, Sugar: 10g, Vitamin A: 48IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 0.2mg