Lemon blueberry cheesecake dip is an easy, no bake dessert dip that takes minutes to make! This dip has a layer of creamy, no bake lemon cheesecake on the bottom and a layer of blueberry pie filling on top.

Why you’ll love this recipe:

Sweet and slightly tangy, this easy lemon blueberry cheesecake dip is loaded with blueberry pie filling and no bake lemon cheesecake! When served alongside graham crackers, it’s just like a lemon blueberry cheesecake without all the hassle!

This dip satisfies all your cheesecake cravings without needing to turn on the oven and is perfect for entertaining or serving at summer parties, potlucks, or BBQ’s!

Ingredients you’ll need:

Cream cheese- softened
Marshmallow fluff
Lemon juice
Heavy whipping cream
Powdered sugar
Blueberry pie filling
Lemon zest

Thanks to the time saving shortcut of store-bought blueberry pie filling, this dip is super quick and easy to make!

Although I love the convenience of store-bought filling, if you want to top this dip with your favorite homemade blueberry pie filling, don’t let me stop you! Just make sure it’s fully cooled before assembling the dip.

How to make the best lemon blueberry cheesecake dip:

In a large mixing bowl, combine softened cream cheese, marshmallow fluff, and lemon juice. Mix to form a creamy mixture, then set aside.
In another mixing bowl, combine heavy whipping cream and powdered sugar. Using an electric mixer, whip to form stiff peaks.
Fold the freshly whipped cream into the cream cheese, marshmallow fluff, and lemon mixture from earlier, then transfer to a 9-inch pie plate.
Spread the creamy mixture into an even layer to cover the bottom of the pie plate, then top with a layer of blueberry pie filling.
Sprinkle lemon zest on top and enjoy immediately or refrigerate until serving.

Although graham crackers are my favorite for serving alongside lemon blueberry cheesecake dip, I love how this dip can be paired with a variety of dippers! Here’s some good options:

Shortbread crackers
Golden Oreos
Vanilla wafers
Pretzels- pretzel thins or squares for easy scooping!
Fresh fruit- strawberries and pineapple are great!

My top tips:

Make sure you’re using fully softened cream cheese. This allows the cream cheese to incorporate smoothly into the marshmallow fluff and lemon juice, ensuring the cheesecake layer smooth rather than lumpy.
An electric mixer is helpful to make this dip super light and fluffy! Especially when whipping the heavy cream and powdered sugar together. You can still make this dip without one, just be ready for an arm workout!
To make this dip even easier, skip the step of making whipped cream and just use thawed Cool Whip. I do prefer the rich flavor or fresh whipped cream, but an 8 oz tub of Cool Whip or frozen whipped topping can be substituted in a pinch.
Try to remember to zest your lemon before squeezing all the juice out of it! This makes zesting much easier since the lemon is still firm and in one piece. Just reserve the lemon zest for topping later.
You can make this dip ahead of time and store it covered in the fridge for up to 3 days. I do recommend taking it out of the fridge about 20 minutes ahead of time to let the layers soften a little.

Looking for more no bake cheesecake dips? Try these out!

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