Blueberry cheesecake dip lets you enjoy all the flavors of the classic baked treat with a fraction of the work. Perfect for spring and summer entertaining!
I love making dessert dips- especially cheesecake dips.
They give you all the same flavors of the cheesecake but there’s no baking and hardly any cleanup involved.
Plus, it’s a fun treat to serve to kids because what kid doesn’t like dunking a cookie into a sweet dip?
Better yet? They barely need any ingredients and you can put them together in about 5 minutes.
To make this cheesecake dip, you’ll need:
- Cream cheese– Let it soften prior to use.
- Sweetened condensed milk– Store bought is fine.
- Whipped topping– Like Cool Whip.
- Vanilla extract– Use the real stuff.
- Blueberry pie filling– The canned kind. No need to make it homemade.
How to Make
This is so easy!
Just beat the cream cheese, sweetened condensed milk and vanilla extract with a mixer on medium speed until smooth.
Fold in Cool Whip.
Scoop the mixture into a serving bowl.
Top with blueberry pie filling.
Chill in the fridge until ready to serve.
Serve with your favorite dippers and enjoy!
I love dunking all sorts of things into this. A few favorites are:
- Graham crackers
- Shortbread cookies
- Large marshmallows
- Vanilla wafers
- Gingersnap cookies
- Sugar cookies
Substitutions & Variations
There are tons of ways to customize this dip to your liking. Here are a few suggestions:
- Try other types of pie fillings to change out the flavor of the dip.
- Use your own homemade blueberry pie filling instead of the canned version.
- Try “light” cream cheese instead of regular cream cheese.
How to Store
Cover any leftover dip and store in the fridge for up to three days.
Can you freeze it?
I don’t recommend freezing this dip because of the cream cheese. In general, cream cheese based dishes don’t hold up well in the freezer.
Can I make ahead?
Yes, you can make this dip in advance up to a day before you want to serve it. Store it in the fridge until ready to serve.
Tips and Tricks
- Make sure the cream cheese is soft before you mix it. It makes it so much easier to combine with the sweetened condensed milk.
- A 24 ounce dish will work well for a serving dish.
- Don’t let the dip sit out for more than 2 hours at room temperature.
Other Dessert Dips
Blueberry cheesecake dip is one of my favorite dessert treats for spring entertaining. Make it for your next gathering and enjoy!
Looking for other dessert dips? Try these:
If you’ve tried these BLUEBERRY CHEESECAKE DIP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Blueberry Cheesecake Dip
- 1 8 oz package cream cheese softened
- 1 ¼ cup sweetened condensed milk
- 1 cup Cool Whip thawed
- ½ teaspoon vanilla extract
- 1 cup blueberry pie filling
- In a large bowl, add the cream cheese, sweetened condensed milk and vanilla extract. Beat with a mixer on medium speed for 2 to 3 minutes, until smooth.
- Fold in Cool Whip.
- Add mixture to a serving bowl. Top with blueberry pie filling. Chill in the fridge until ready to serve.
- Make sure the cream cheese is softened to room temperature so it will be easier to mix with the sweetened condensed milk.
- I used a 24 oz dish to serve the dip.
- Don’t let the dip sit out more than 2 hours at room temperature for food safety reasons.
- Set it out with cookies or crackers when you are ready to serve.