Blueberry Lemon Cheesecake Dip
Time: 10 minutes
Serves: 6
Toss those old cheesecake pans out the window, because this cheesecake fruit dip has the rich flavor of blueberry cheesecake without any of the baking! A light lemon accent pairs perfectly with the blueberries making this blueberry lemon cheesecake dip vibrant, satisfying, and full of flavor.
Prep Time:
5 minutes
Cook Time:
5 minutes
Serves:
6
Perfect for:
30 Minute Dishes
New Years
Mothers Day
Fathers Day
BBQ and Tailgates
Summer Treats
Ingredients
- 2 Packages (6 ounces each) Driscoll’s Blueberries, divided
- 1/2 Cup water
- 1 Tbsp. granulated sugar
- 1/2 Cup confectioners’ sugar
- 1/2 Tsp. vanilla extract
- 1 Tbsp. heavy cream
- 1 Tsp. lemon zest
- 1/4 - 1/2 Cup whipped cream
- Assorted cookies and crackers
- 1/2 Package (8 ounces) cream cheese, softened
- 1/2 Package (8 ounces) mascarpone cheese, softened
Directions
- PLACE 1 package blueberries into a small saucepan.
- ADD 1/2 cup water and 1 tablespoon granulated sugar.
- BRING blueberry mixture to a boil.
- ALLOW mixture to cook undisturbed for 5-10 minutes or until berries have released their juices and the water is the same color as the berries.
- STRAIN syrup and discard berry solids.
- CHILL syrup in refrigerator until cool.
- PLACE 4 ounces cream cheese into a medium bowl.
- ADD 4 ounces mascarpone cheese.
- BEAT with a handheld mixer for about 2 minutes or until smooth and creamy.
- ADD 1/2 cup confectioners’ sugar and BEAT again to combine ingredients.
- ADD 1/2 teaspoon vanilla extract, 1 tablespoon heavy cream, and 1 teaspoon lemon zest.
- BEAT again to combine ingredients.
- FOLD IN whipped cream slowly, starting with 1/4 cup.
- ADD more whipped cream as desired for taste and texture.
- PLACE cheesecake dip into a serving bowl.
- DRIZZLE blueberry syrup over cheesecake dip.
- SPRINKLE generously with fresh blueberries.
- SERVE with cookies and crackers.
