Description
A refreshing and creamy Blueberry Lemon Cheesecake Dip that combines the tangy flavors of lemon and blueberries, perfect for dipping graham crackers.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- ½ cup sour cream
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 2 tsp water (slurry, optional for thickening)
- Whipped cream (piped or dolloped)
- Fresh blueberries
- Crushed graham crackers
- Graham cracker squares (for dipping)
Instructions
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Simmer over medium heat until blueberries burst and mixture thickens (5–7 minutes).
- If desired, stir in cornstarch slurry to thicken further. Let cool completely.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sour cream, powdered sugar, lemon zest, lemon juice, and vanilla. Mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in half of the cooled blueberry swirl to create a marbled effect.
- Spoon mixture into a serving dish.
- Top with extra blueberry swirl, whipped cream, and fresh blueberries.
- Sprinkle with crushed graham crackers.
- Chill for at least 1 hour before serving.
Notes
- For a thicker dip, use the cornstarch slurry.
- Can be made a day in advance and stored in the refrigerator.
- Adjust sweetness by adding more or less sugar to the blueberry swirl.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg