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White Chocolate Blueberry Cheesecake Dip

This White Chocolate Blueberry Cheesecake Dip is SO EASY! Creamy, fruity, and indulgent, it’s perfect for any occasion and pairs beautifully with graham crackers or fresh fruit.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Keyword: Cheesecake, Dip, Easy, Fruit, No-Bake, Quick
Servings: 6 servings

Ingredients

  • 8 oz cream cheese softened
  • 1 cup white chocolate chips melted
  • 1/2 cup Greek yogurt
  • 1/2 cup powdered sugar
  • 1 cup fresh blueberries
  • 1 tsp vanilla extract
  • Graham crackers or fruit for dipping such as sliced apples, strawberries, or pretzels

Instructions

The Method for White Chocolate Blueberry Cheesecake Dip

  • Make sure your cream cheese is softened to room temperature before starting to create a smooth base without lumps.
  • Gently melt the white chocolate chips in a small saucepan over low heat, stirring often to prevent burning, or melt in 30-second bursts in the microwave stirring between each session until smooth.
  • Using your mixer, beat the softened cream cheese and powdered sugar together until light and fluffy for a creamy and sweet dip without graininess.
  • Mix in the Greek yogurt and vanilla extract until fully incorporated to add tang and lighten the texture.
  • Pour the melted white chocolate into the bowl and gently fold it into the cream cheese mixture until smooth and well combined.
  • Carefully fold in the fresh blueberries to preserve their shape and burst of flavor throughout the dip.
  • Transfer the dip to your serving bowl and chill in the refrigerator for at least 30 minutes to let flavors meld. Serve with graham crackers or your choice of fresh fruit for dipping.

Equipment

  • Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Small saucepan or microwave-safe bowl
  • Spatula
  • Serving Bowl

Notes

  • Store dip in an airtight container in the refrigerator for up to 3 days and stir gently before serving.
  • Freezing is not recommended as it alters texture and freshness.
  • Use frozen blueberries if necessary, but thaw and drain well to avoid excess moisture.
  • Substitute Greek yogurt with plain yogurt or sour cream if needed.
  • Try seasonal fruit swaps like raspberries, strawberries, or diced peaches for variety.