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Blueberry Cheesecake Dip Recipe
Servings:
12
Prep Time:
5
minutes
mins
chilling:
30
minutes
mins
Total Time:
35
minutes
mins
Author:
Sandy Coughlin
Course:
Appetizer
Cuisine:
American
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:
59
kcal
,
Carbohydrates:
22
g
,
Protein:
1
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
0.1
g
,
Monounsaturated Fat:
0.3
g
,
Cholesterol:
5
mg
,
Sodium:
17
mg
,
Potassium:
91
mg
,
Fiber:
1
g
,
Sugar:
10
g
,
Vitamin A:
48
IU
,
Vitamin C:
13
mg
,
Calcium:
40
mg
,
Iron:
0.2
mg