Lemon Blueberry Cheesecake Dip
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!
Servings: 12
Cost: $10
Ingredients
- 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
Instructions
- 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
Video
Notes
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.
Nutrition
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
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