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This delicious Lemon Blueberry Cheesecake Dip recipe is an easy no bake dessert dip perfect for summer. Made with cream cheese and a few simple ingredients this easy sweet treat is a great choice for any occasion!

dip graham cracker in lemon blueberry cheesecake dessert.

Easy Blueberry Cheesecake Dip

My family is slightly obsessed with dessert dips because these are some of the easiest desserts you can make. We pretty much have a no-bake dip for almost every season and holiday, and this easy blueberry cheesecake dip is absolutely perfect for spring and summer.

This blueberry cream cheese dessert is like a no bake cheesecake in dip form. The light lemon flavor helps to brighten it up! Serve the creamy cheesecake dip with your favorite dippers for graduation parties, showers, summer holidays and family gatherings. Everyone will want the recipe!

cool whip, blueberry pie filling, cream cheese, marshmallow fluff, lemon.


There are just 5 basic ingredients in this easy dessert recipe. You can find them in your local grocery store. Full amounts are in the printable recipe card below.

  • Cream cheese — Full fat cream cheese works best for flavor and consistency. Let it soften at room temperature for easier mixing. Avoid the whipped variety as it doesn’t work well in this recipe.
  • Marshmallow fluff — or marshmallow creme for the base of the dip.
  • Cool Whip — thawed, to make the dip nice and fluffy. Real whipped cream does not work well in this recipe.
  • Blueberry pie filling — for the topping
  • Lemon — You will need lemon juice and lemon zest for lemony flavor.

How to Make Lemon Blueberry Cheesecake Dip

First, beat the softened cream cheese with an electric mixer in a large bowl until creamy. Then, add the marshmallow fluff, lemon juice and zest, and mix until well combined.

mix cream cheese in mixing bowl.

Gently fold in the thawed whipped topping with a rubber spatula or large spoon. Mix until ingredients are well blended. Then, spoon the mixture into a square baking dish or pie pan, and smooth the cream cheese mixture evenly in the serving dish.

fold in whipped topping.

Finally, spread the fruit topping evenly over the cream cheese layer. Sprinkle the remaining lemon zest over the blueberry layer, and place cheesecake dip into the fridge until ready to serve.

spread pie filling over dip.

Serving Suggestions

I like to serve this dreamy blueberry lemon cheesecake dip with graham crackers for the taste of a graham cracker crust. But, we also like vanilla wafers, shortbread cookies, golden Oreos and fresh fruit. Fresh strawberries will add red color that is perfect for any red, white and blue holiday!

Lemon blueberry cheesecake dip on the table.


Refrigerate leftover dip in an airtight container or covered with plastic wrap for up to 4 days. This is a great make ahead dessert that can be prepared a day in advance.


You can make almost any flavor cheesecake dip by changing the fruit topping Try my cherry cheesecake dip next!

Make a plain blueberry dip by leaving out the lemon. You can also substitute blueberry preserves in place of the pie filling.

More Dessert Dips to Try

Try my peanut butter cheesecake dip or this delicious Oreo dip, and check out more easy dessert recipes your family will love!

5 from 8 votes

Lemon Blueberry Cheesecake Dip

By: Dee
This delicious Lemon Blueberry Cheesecake Dip recipe is an easy no bake dessert dip perfect for summer. Made with cream cheese and a few simple ingredients this easy sweet treat is a great choice for any occasion!
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 12


  • 8 oz cream cheese softened
  • 5 tbsp lemon juice
  • lemon zest from one lemon
  • 7 oz marshmallow creme
  • 8 oz Cool Whip thawed
  • 21 oz blueberry pie filling
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  • In a large bowl, beat the cream cheese with a hand mixer until creamy
  • Add in the lemon juice and lemon zest, leaving a little bit of zest leftover for garnish. Beat well
  • Add the marshmallow fluff and beat until well combined
  • Spoon in the whipped topping, and mix with a spatula or large spoon
  • Add cream cheese mixture to a pie plate or square baking dish, and spread evenly in dish
  • Spread blueberry pie filling evenly on top of the cheesecake mixture
  • Garnish with remaining lemon zest
  • Refrigerate for 30 minutes or longer before serving



Refrigerate dip for 30 minutes to hour before serving for best taste and texture.
Store dip in airtight container or covered with plastic wrap up to 4 days.
Can make ahead 1 day ahead of time and up to 2 days ahead of time without topping.


Calories: 236kcal, Carbohydrates: 42g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 79mg, Potassium: 109mg, Fiber: 1g, Sugar: 33g, Vitamin A: 298IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. Jesse says:

    Such a yummy dessert! This is the perfect balance of lemon and sweetness!5 stars

  2. Lisa says:

    Love this! So easy to make and the lemon adds an extra bright flavor! A new hit for the family!5 stars

    1. Dee says:

      That’s great, Lisa. Thanks so much!