Blueberry Lemonade Fruit Dip
Blueberry Lemonade Fruit Dip- the perfect dip for this Spring and Summer. Try it with fruit, crackers, or gingersnap cookies! This is a sponsored recipe in partnership with the American Dairy Association Mideast.
Estimated reading time: 4 minutes
Table of contents
Why You’ll Love This Creamy Lemon Blueberry Dip
If you’re looking for the ultimate summer dessert dip, this Blueberry Lemonade Fruit Dip is it. It has the bright, refreshing tang of fresh lemonade combined with sweet ribbons of blueberry pie filling. The texture is incredibly light and fluffy—tasting exactly like a whipped lemon blueberry cheesecake.
It takes under 20 minutes to prepare, making it the perfect no-bake dessert for spring picnics, summer barbecues, or pool parties. Plus, it uses a homemade stabilized whipped cream, so it won’t weep or deflate if it sits out on a dessert table!
Ingredient Notes & Substitutions
To make this dip rich, fluffy, and perfectly scoopable, you will need a few simple ingredients:
- Cream Cheese: Use brick-style cream cheese (full-fat works best), softened to room temperature so it whips without leaving lumps.
- Lemon Curd or Lemonade Concentrate: For that signature tart lemonade flavor.
- Blueberry Pie Filling: Store-bought or homemade. You will gently swirl this in at the end to create beautiful, vibrant streaks.
- Unflavored Gelatin: The secret ingredient used to bloom and stabilize our heavy cream so the dip holds its shape for hours.
- Heavy Whipping Cream: Must be kept very cold until ready to beat into soft peaks.
- Powdered Sugar & Vanilla Extract: To sweeten and flavor the whipped cream base.
How to Make Blueberry Lemonade Fruit Dip
Step 1: Make the Sweet Stabilized Whipped Cream
Instead of using store-bought frozen whipped topping, this recipe features a quick homemade stabilized whipped cream.
- Bloom the Gelatin: In a small, microwave-safe bowl, sprinkle 1 teaspoon of unflavored gelatin over 1 Tablespoon of cold water. Let it sit for 2–3 minutes until it absorbs the water. Microwave for 15–30 seconds until completely dissolved, then set aside to cool slightly.
- Whip the Cream: In a chilled mixer bowl, beat 1 cup of cold heavy cream starting on low and gradually increasing to high speed until soft peaks form.
- Sweeten and Stabilize: Gradually stream in 2–3 Tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Finally, slowly drizzle in the cooled liquid gelatin while the mixer runs. Whip until the cream holds stiff peaks. Do not over-whip!
Step 2: Combine and Swirl
- Beat the Base: In a separate large bowl, beat the softened cream cheese and your lemon base until completely smooth and creamy.
- Fold: Gently fold the homemade stabilized whipped cream into the lemon cream cheese mixture until combined.
- The Blueberry Swirl: Transfer the dip to your serving bowl. Drop spoonfuls of the blueberry pie filling over the top, then use a butter knife or skewer to gently drag lines through the filling, creating beautiful blueberry swirls.
Recipe FAQs & Variations
What should I serve with this blueberry cheesecake dip?
While fresh fruit like strawberries, graham crackers, and apple slices are classic choices, we highly recommend trying it with crisp, spicy gingersnap cookies, pretzels, or Biscoff cookies. The warmth of the ginger and cinnamon pairs beautifully with the tart lemon and sweet blueberry.
Can I make this ahead of time?
Yes! Because we use a stabilized whipped cream base, this dip can be made up to 24 hours in advance. Keep it covered tightly in the refrigerator until ready to serve.
Blueberry Lemonade Fruit Dip
Ingredients
For the Stabilized Whipped Cream Base
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 1 cup heavy whipping cream, cold
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Lemon Blueberry Dip:
- 8 ounces cream cheese, softened
- 1/2 cup lemon curd, (or 3-4 tbsp thawed lemonade concentrate)
- 1/2 cup blueberry pie filling
Instructions
- Prepare Gelatin: Sprinkle gelatin over cold water in a small bowl. Let bloom for 2 minutes, then microwave for 20 seconds until clear. Set aside to cool.
- Whip Cream: Beat cold heavy cream to soft peaks. Add powdered sugar, vanilla, and the cooled liquid gelatin. Whip to stiff peaks.
- Blend Base: In a large bowl, beat softened cream cheese and lemon curd until smooth.
- Fold & Assemble: Fold the whipped cream into the cream cheese mixture. Spread into a serving bowl and swirl the blueberry pie filling across the top using a knife.
- Serve: Serve cold with fresh fruit, graham crackers, or gingersnaps.
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13 Comments on “Blueberry Lemonade Fruit Dip”
What a beautiful dip! Love the flavor combination!
This is such a creative and gorgeous dip! I wish I were attending the conference this year so I could nibble on this and mingle. Maybe next year. Looks like I’ll be making this at home. Pinning!
Aww we missed you! Next year for sure!
Would it be bad if I just attacked this bowl with a spoon? It looks and sounds amazing! We have had food spills like that too…gotta love kids!!! And I can’t wait to meet you at BH in just a few weeks 🙂
Ahh so fun! Wish I was going to BHF so I could try it!
I wish you were coming there too 🙁
i can’t wait to try this in 2 weeks!!!!
See you sooooooooon!
Gimme.
The recipe link does not work. Can you email the recipe to me?
Hi Amy you can find the recipe here at the link provided: https://www.drink-milkblog.com/blog/blueberry-lemonade-fruit-dip#.U2E4oE0nKHs
This dip sounds fabulous! Pinning!
That dip looks great!