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.
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