Blueberry Cream Cheese

This Blueberry Cream Cheese is a tasty sweet cream cheese spread that taste like blueberry cheesecake. It’s a delicious addition to toasted English muffins and bagels or to eat by the spoon as a sweet treat.

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I love making easy, healthy, and delicious desserts like my Flourless Yogurt Mousse Brownies, Floating Island Dessert, or Gluten-Free Chocolate Lava Cake. Quick recipes are what I love making because there’s nothing better than fixing a sweet craving quickly!

This blueberry cream cheese is a sweet spread or filling made of fresh or frozen blueberries cooked into a jam and then mixed into cream cheese. It’s a delicious spread for bagels for a sweet breakfast or snack.

While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

Ingredients and Substitutions

All you need are:

• Full-Fat Cream Cheese – Feel free to use any plain cream cheese you enjoy, from low-fat to dairy-free cream cheese. The best creaminess is achieved with regular cream cheese, but if, for any dietary reason you prefer low-fat, the recipe will work well.
• Fresh or Frozen Blueberries – I have made the recipe with both, and the frozen blueberries provide a deeper purple color. However, both options work perfectly.
• Crystal Sweetener – You can use sugar, brown sugar, coconut sugar, or like me, try a sugar-free sweetener like erythritol to keep the recipe healthy.
• Lime Juice or lemon juice
• Vanilla Extract– for flavor.
• Lemon Zest or lime zest – optional, only if you used untreated lemon to avoid additives.

How To Make Blueberry Cream Cheese

It’s very easy to make this cream cheese with blueberries.

1. In a large mixing bowl or the bowl of your stand mixer, add the cream cheese, lime zest if using, and vanilla extract.
2. Set it aside at room temperature while you are making the blueberry sauce.
3. First, make the blueberry sauce. In a non-stick saucepan add the frozen blueberries (or fresh blueberries), sweetener of choice, and lime or lemon juice.
4. Bring the saucepan over medium heat and cook the fruits stirring once in a while. You want the mixture to reach a vigorous simmer, and cook for about 6 minutes to reduce and evaporate the blueberry juice.
5. As it cooks, use a fork or potato masher to press and mash the blueberries.
6. Remove them from heat when the liquid has reduced, and the blueberries are cooked – soft and burst out.
7. Transfer the blueberry mixture to a clean bowl to let it cool for 3 to 4 minutes.
8. Now, pour the warm cooked blueberries onto the cream cheese. The cream cheese softens as the sauce is warm and that’s normal.
9. Start the electric mixer, or use the whisk attachment of your stand mixer to beat the ingredients together.
10. As soon as the cream cheese turns to a vibrant purple color and it’s well combined, stop beating. The warm blueberries melt the cream cheese, and that’s ok because the cream cheese will firm up again in the fridge as it cools.
11. Now, transfer the blueberry cream cheese spread into a small bowl or airtight container.
12. Foil or wrap the top with plastic wrap or a lid. Place a few hours in the refrigerator to cool completely and firm up.

Serving Suggestions

Serve this delicious blueberry cream cheese as a spread or dip or even to decorate cookies, cakes, or cupcakes. Some of the best combinations with this cream cheese spread are:

• Bagels or try my almond flour bagels.
• Cupcakes – It’s not a blueberry cream cheese frosting, as there’s no butter, so you won’t be able to pipe it on cupcakes. But this is an excellent spread for color and flavors.
• Cakes – Spread a blueberry cream cheese layer between cake layers as you will use any frosting.
• Cookies – Try my sugar-free sugar cookies with this.
• Bread – wholegrain or almond flour bread.

Storage Instructions

This cream cheese lasts for 4 days in an airtight container in the fridge. You can also freeze the recipe in a small container and thaw a single serving in the fridge the day before using.

Allergy Swaps

If you have some food allergies, try some of the options below:

• Sugar-Free – Use a natural sugar-free crystal sweetener that melts and caramelizes when heated, like erythritol or xylitol – allulose won’t do as well.
• Refined Sugar-Free – Try honey, maple syrup, or coconut sugar as a sweetener.
• Dairy-Free – Some dairy-free cream cheese varieties are available at the grocery store and work well with this recipe.
• Citrus-Free – Skip the lemon or lime.
• Blueberries – Feel free to use any berries in this recipe like raspberries, blackberries, or strawberries.

Frequently Asked Questions

Below are my answers to your most common questions about this dessert recipe.

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