Blueberry White Chocolate Cheesecake Dip
Servings: 12 servings
Calories: 265kcal
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!
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Ingredients
- 16 ounces cream cheese (block, not spread)
- 1 cup confectioners’ sugar (powdered sugar) sifted
- 1 cup fresh blueberries blended
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries whole
- 1 cup white chocolate chips
- Zest of 1 lemon
- Graham crackers for dipping
Instructions
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 135mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg