This Blueberry Cheesecake Dip is an easy dessert dip with a homemade blueberry jam, tangy lemon cream cheese base and a blueberry cheesecake swirl. This is a perfect sweet dip for entertaining.
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Why you'll love this recipe
- It comes together quickly, in 20 minutes.
- This dip is low-effort, but still looks festive for a party.
- Fresh blueberries and lemons are used (but storebought blueberry jam can easily be subbed in!)
- It goes well with pita chips, graham crackers or regular crackers.
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📖 Recipe
Blueberry Cheesecake Dip
Blueberries and lemon swirl together in this bright and creamy cheesecake dip.
Ingredients
Lemon cheesecake dip
- 8 oz cream cheese room temperature (226g)
- ½ cup powdered sugar sifted (95g)
- ¼ cup sweetened condensed milk (76g)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 teaspoon lemon zest
Blueberry jam
- 8 oz fresh or frozen blueberries (226g)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- Pinch salt
Instructions
Make the jam
- Combine all of the blueberry jam ingredients in a medium saucepan and cook over medium heat for 10-15 minutes, stirring frequently. Mash some of the berries, if desired.
- Remove from heat and let cool before covering and transferring to the refrigerator to chill while you make the dip.
Make the dip
- In a medium bowl with beaters* (or in the bowl of a stand mixer with a paddle attachment), beat cream cheese on medium speed just until there are no lumps. Add powdered sugar and beat just until combined.
- Add sweetened condensed milk, lemon juice, vanilla and lemon zest. Beat just until combined.
- Chill for at least 30 minutes before plating.
Assemble
- Place the jam in the bottom of the serving bowl. Remove ¼ cup of the jam to another small bowl. Add ¼ cup of the cheesecake dip to the small bowl. Stir together until combined. Transfer the mixture to a small piping bag, or plastic sandwich bag.
- Gently spoon the rest of the cheesecake dip on top of the blueberry jam in the serving bowl.
- Pipe the blueberry cheesecake mixture on top of the plain cheesecake dip in a swirl, if desired.
- Refrigerate until ready to serve and enjoy with Stacy’s pita chips!
Notes
*If you do not have beaters or a stand mixer, this dip can also be made by hand. Thoroughly whisk the room temperature cream cheese to remove any lumps.
If you do not have a piping bag, snip one edge off of a plastic sandwich bag.
Refrigerate any leftovers. Store in an airtight container for 3-4 days.
The jam may solidify slightly when cooled in the fridge. Break it up with a spoon before adding it to the cheesecake dip.
Nutrition
Serving: 3tablespoonCalories: 130kcal
Tried this recipe?Let me know how it was!
