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
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
1
PLACE 1 package blueberries into a small saucepan.
2
ADD 1/2 cup water and 1 tablespoon granulated sugar.
3
BRING blueberry mixture to a boil.
4
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.
5
STRAIN syrup and discard berry solids.
6
CHILL syrup in refrigerator until cool.
7
PLACE 4 ounces cream cheese into a medium bowl.
8
ADD 4 ounces mascarpone cheese.
9
BEAT with a handheld mixer for about 2 minutes or until smooth and creamy.
10
11
ADD 1/2 teaspoon vanilla extract, 1 tablespoon heavy cream, and 1 teaspoon lemon zest.
12
BEAT again to combine ingredients.
13
FOLD IN whipped cream slowly, starting with 1/4 cup.
14
ADD more whipped cream as desired for taste and texture.
15
PLACE cheesecake dip into a serving bowl.
16
DRIZZLE blueberry syrup over cheesecake dip.
17
SPRINKLE generously with fresh blueberries.
18
SERVE with cookies and crackers.
