Created By: Karly Claire Gomez
Description
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.
- 2 Packages (6 ounces each) Driscoll’s Blueberries, divided
- 1/2 Cup water
- 1 Tbsp. granulated sugar
- 1/2 Package (8 ounces) cream cheese, softened
- 1/2 Package (8 ounces) mascarpone cheese, softened
- 1/2 Cup confectioners’ sugar
- 1/2 Tsp. vanilla extract
- 1 Tsp. lemon zest
- 1/4 - 1/2 Cup whipped cream
- Assorted cookies and crackers
- 1 Tbsp. heavy cream
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PLACE 1 package blueberries into a small saucepan.
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ADD 1/2 cup water and 1 tablespoon granulated sugar.
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BRING blueberry mixture to a boil.
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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.
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STRAIN syrup and discard berry solids.
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CHILL syrup in refrigerator until cool.
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PLACE 4 ounces cream cheese into a medium bowl.
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ADD 4 ounces mascarpone cheese.
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BEAT with a handheld mixer for about 2 minutes or until smooth and creamy.
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ADD 1/2 cup confectioners’ sugar and BEAT again to combine ingredients.
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ADD 1/2 teaspoon vanilla extract, 1 tablespoon heavy cream, and 1 teaspoon lemon zest.
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BEAT again to combine ingredients.
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FOLD IN whipped cream slowly, starting with 1/4 cup.
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ADD more whipped cream as desired for taste and texture.
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PLACE cheesecake dip into a serving bowl.
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DRIZZLE blueberry syrup over cheesecake dip.
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SPRINKLE generously with fresh blueberries.
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SERVE with cookies and crackers.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |