Best Blueberry Cheesecake Frosting Dip Recipes

LEMON BLUEBERRY CHEESECAKE BITES

Lemon Blueberry Cheesecake Bites image

This better-for-you cheesecake treat is made ultra-easy with just four ingredients.

Categories Dessert

Yield 1

Number Of Ingredients 4

Ingredients

1 Fiber One™ 90 calorie lemon bar, cut diagonally
1 tablespoon cream cheese
1/4 teaspoon powdered sugar
6 fresh blueberries

Steps:

Start by mixing cream cheese and powdered sugar together. Spread your mixture onto your lemon bar wedges and top with fresh blueberries and a little powdered sugar.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 10 g, TransFat 0 g

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Contest-Winning Blueberry Swirl Cheesecake image

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.