Lemon Blueberry Cheesecake Dip
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.
Servings: 8 people
Ingredients
- 1 (8 oz) block cream cheese softened
- 1 (7 oz) jar marshmallow fluff
- juice of 1 lemon
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 (21 oz) can blueberry pie filling
- zest of 1 lemon for topping
Instructions
- 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.