Blueberry Cheesecake Dip

by Thea Miller

A crave-able summer snack! Serves 6-8. from Brit and co. 


Cheesecake Base
¾ cup heavy cream
2 8-ounce packages Brennan's Cream Cheese
1 cup confectioners’ sugar
1 teaspoon vanilla

Blueberry Topping
2 1/2 cups fresh blueberries
1 Tablespoon water
3 Tablespoons sugar

To Serve
Terrapin Ridge Cinnamon Pretzels, Effie's Crackers, Vanilla Wafers, Graham Crackers or Cookies.


Place the ingredients for the blueberry topping in a small saucepan. Cook on a medium heat and bring to a gentle bubble. Cook for 5-6 minutes, stirring occasionally, until the sugar dissolves and the blueberries release their color. Turn off the heat and leave to cool to room temperature (the sauce will thicken as it cools).

Place the cream in a large bowl and whisk to soft peaks. Add the cream cheese, confectioners’ sugar and vanilla extract. Whisk again until thoroughly combined.

Spoon the cheesecake mixture into a large (nine-inch diameter) bowl. Level out with the back of a spoon. Carefully spoon the blueberry mixture on top until it completely covers the cheesecake base. Refrigerate for at least an hour (cover if refrigerating for more than an hour — it should last for up to two days in the fridge).

Serve with lots of cookies!

Serve with lots of cookies!

Or just eat with a spoon…