Blueberry Cream Cheese is a creamy, tangy spread made from a combination of cream cheese and fresh blueberries, giving it a beautiful purple hue and a burst of fruity flavor.
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Homemade Berry Cream Cheese is an easy and versatile recipe to make, especially during summer with all these juicy berries. Use it with your morning bagels, toast, a fruit dip for parties, or layer it in a dessert; this recipe is sure to impress!
Plus, you get to control the ingredients and the amounts of sugar added.
Blueberry Cream Cheese Ingredients
Check the printable recipe card below for the exact amount of ingredients.
We're talking minimal ingredients and maximum flavor. You only need a handful of simple ingredients to make this blueberry cream cheese spread, and chances are you already have most of them on hand!
Fresh blueberries are the star, but I will give you a frozen option below. Sugar will be added to release liquids from them i.e macerating the blueberries, so your dip is not unnecessarily watery and without the need to add a thickening ingredient like cornstarch.
A generous amount of vanilla into the mix, adding that extra delicious flavor we all love. And of course, a block of rich and creamy cream cheese.
Blueberry cream cheese
Ingredients
- 1 package (8oz) cream cheese room temperature
- ½ teaspoon vanilla extract
- 2-3 Tablespoons sugar
- 1 cup blueberries
Instructions
- Cut blueberries in half and place in a small bowl.
- Mix with a tablespoon of sugar and set aside for 30 minutes to 1 hour.
- You will notice that some blueberry juice will accumulate at the bottom of the bowl.
- Take the blueberries out without the water and place them in the bowl of your food processor.
- Add cream cheese and vanilla extract then puree to your liking.
- Taste to adjust sugar and add more if you need to.
- Place cream cheese spread in an airtight container or a bowl covered with plastic wrap and refrigerate to set for about an hour before serving.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
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Your questions answered: FAQs
Yes, you can! You'll want to ensure they are thawed and patted dry to remove excess moisture, which can make the spread watery.
Absolutely! Substitute sugar with a sugar-free sweetener (like erythritol or stevia). You can also use sugar-free blueberry jam for a low-carb version.
Block cream cheese is recommended because its firmer texture holds up better and gives you more control over the final consistency. Whipped cream cheese already has air incorporated and might result in a much looser spread. If you do use it, you might not need to beat it as much.
Store the cream cheese mixture in an airtight container in the fridge for up to one week. Cream cheese can change texture after freezing and thawing so I do not recommend freezing.
One of the best things about this recipe is that it is great when made ahead, and if you ask me, it tastes even better the next day.
This homemade blueberry cream cheese is delicious when smeared on your morning bagel or English muffins for a sweet breakfast. Or, you could also smear a little on some graham crackers to make delicious treats for an after-school snack.
Amira's Tips
- I find that macerating the fruit is a necessary step to avoid a watery or think cream cheese, if you do not care for it feel free to skip and go ahead by mixing everything together in the food processor.
- If you don't have a food processor, you can use a blender or an electric mixer and a large mixing bowl instead.
- Make sure that you use softened cream cheese so that the blueberries mix well.
- Once your blueberry cream cheese is fully mixed, give it a taste and then add a little bit of sugar if needed.
- A great way to prevent the cream cheese from sticking to your wooden spoon when you are transferring it to a plate is to spray your spoon lightly with nonstick cooking spray. It makes clean-up a snap.
Variations
- For a little extra flavor, try adding some lemon zest or a dash of lemon juice to your cream cheese mixture.
- For a Deeper Blueberry Flavor & Color: Make blueberry compote by simmering the blueberries with a tablespoon of sugar and a squeeze of lemon juice over medium heat until the berries start to burst and the sauce thickens. Let it cool completely before mixing in with the cream cheese. This will result in a smoother, more intensely colored, and flavored spread.
- Not a fan of sugar? Use your favorite sugar substitute, or you can use maple syrup or honey for a different flavor profile, but this may slightly change the consistency.
- A tiny pinch of cinnamon or nutmeg can add a warm, comforting note.
- For a thinner consistency suitable for dipping, you can mix in a tablespoon or two of milk or heavy cream.
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I always get excited for summer’s fresh fruits and love finding new ways to enjoy them. But nothing beats biting into a juicy, sweet, and plump piece, feeling the delightful rush of juices burst and drip down your chin and hands. That’s pure happiness!
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Amy Z
Love love this recipe!I’ve been busy making all kinds of homemade bagels lately and I had stumbled on this recipe. I’ve made it twice now and I love it.
Isabella
This was fantastic!! Made this for a get together and it was a hit!!
Olivia
Take it from someone who ACTUALLY made this recipe, this was delicious. 100 times better than Philadelphia spread. I served it up on a brunch and it was very well received.
Nancy Karlen
I like the thought, but not the technique. and suppose it is too watery with all the blue berry juice? I would like to get out the processor and dump in the berries and that IT sugar ( or all the sugar?) and process, let sit for a while as the cream cheese warms a bit, then pour off ALL the juice and then add back a certain amount--like half or 2/3, 3/4th???? and then process it all up. Would this work?? I am not interested in halving blueberries that are going to be processed. I would be more tempted to put the berrry juice in a glass measuring cup and reduce it by half ?? in the microwave-or in a pan on the sove-and dump it back in for "very berry" flavor!!