Blueberry shortbread cheesecake –Yo, listen up! If you’re looking for a dessert that’s gonna have everybody drooling, you’ve gotta check out this Lemon Blueberry Shortbread Cheesecake Dip. This sweet treat combines the tangy goodness of lemon and blueberry with the creamy richness of cheesecake, served up in a way that’s easy to dip in and enjoy. Perfect for gatherings, parties, or even just a chill night at home. Let’s dive into the details and whip this up!
Lemon Blueberry Shortbread Cheesecake Dip
This dip is all about layers of flavor. You’ve got that bright lemon zest and juicy blueberries mingling in creamy goodness. Trust me, it’s a game changer!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1/2 cup lemon juice (fresh squeezed if you can)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/2 cup crushed shortbread cookies
- Additional shortbread cookies for serving
Instructions
- In a mixing bowl, beat the softened cream cheese until it’s nice and smooth.
- Add in the powdered sugar, sour cream, lemon juice, and vanilla extract. Keep blending until everything is well combined and creamy.
- Gently fold in the blueberries, making sure not to smash them too much—let those little beauties shine!
- Once it’s all mixed up, fold in the crushed shortbread cookies. This is where the magic happens, giving that dip a little crunch.
- Transfer the dip into a serving bowl and chill it in the fridge for about an hour. This helps the flavors meld together and gets it nice and cold.
- When you’re ready to serve, garnish the top with more blueberries and a sprinkle of crushed shortbread. Grab your extra cookies and dive in!
This Lemon Blueberry Shortbread Cheesecake Dip is not just a dessert; it’s a whole vibe. Dip into it with those shortbread cookies, and let the flavor explode in your mouth. You and your crew will be going back for more—trust me!