Sweet and tangy, this cheesecake dip is jam-packed with fresh blueberries and white chocolate chips, and perfectly pairs with graham crackers for dipping for the ultimate no-bake dessert dip!
In a medium bowl, use a hand mixer to mix cream cheese and powdered sugar until well combined.
16 ounces cream cheese (block, not spread), 1 cup confectioners’ sugar (powdered sugar)
In a blender or food processor, add 1 cup blueberries and pulse a few times until it's a bit liquidy (but not to pure liquid form - you want it lumpy).
1 cup fresh blueberries
Add blueberry puree, lemon juice and vanilla extract and combine on low to medium speed.
1 tablespoon lemon juice, 1 teaspoon pure vanilla extract
Fold in whole blueberries, white chocolate chips, and lemon zest until combined.
1 cup fresh blueberries, 1 cup white chocolate chips, Zest of 1 lemon
Serve with graham cracker sticks for dipping, and enjoy!
Graham crackers
Notes
Keep in an airtight container in the fridge for up to five days.