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–+ servings
a shortbread cooking stuck in the center of a bowl of blueberry cheesecake dip
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Blueberry Cheesecake Dip

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!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 12
Calories: 216kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 216kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 108mg | Potassium: 176mg | Fiber: 1g | Sugar: 27g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg