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overhead shot of blueberry cheesecake dip

Blueberry Cheesecake Dip

Creamy, rich and decadent Blueberry Cheesecake Dip topped with sweet, plump blueberries. Serve w/ pretzels, graham crackers or lady fingers!
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake dip, cheesecake dip recipe
Prep Time: 10 minutes
Chilling Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 300kcal


  • 8 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon coarse Kosher salt
  • 1 cup heavy whipping cream
  • 21 ounces blueberry pie filling


  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the cream cheese and butter until smooth.
  • Add the powdered sugar, vanilla extract and Kosher salt, beating for 1 minute.
  • Pour in the whipping cream and beat until light and fluffy, approximately 2 minutes.
  • Pour the cheesecake dip into the serving bowl, spreading out evenly and making sure there is at least 1-2 inches depth from the top.
  • Spoon the blueberry pie filling over the top.
  • For best results, refrigerate for an hour before serving so the dip has time to set up back.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.


Calories: 300kcal | Carbohydrates: 39g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 265mg | Potassium: 103mg | Fiber: 1g | Sugar: 35g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg