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.
What’s Blueberry Cream Cheese?
A blueberry cream cheese is a sweet spread 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.
How To Make Blueberry Cream Cheese
It’s very easy to make this cream cheese with blueberries.
Ingredients
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
- Lemon Zest or lime zest – optional, only if you used untreated lemon to avoid additives.
Softening The Cream Cheese
In a large mixing bowl or the bowl of your stand mixer, add the cream cheese, lime zest if using, and vanilla extract.
Set it aside at room temperature while you are making the blueberry sauce.
Cooking Blueberries
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.
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.
As it cooks, use a fork or potato masher to press and mash the blueberries.
Remove them from heat when the liquid has reduced, and the blueberries are cooked – soft and burst out.
Cooling The Blueberry Sauce
Transfer the blueberry mixture to a clean bowl to let it cool for 3 to 4 minutes.
Beating Cream Cheese And Blueberries
Now, pour the warm cooked blueberries onto the cream cheese. The cream cheese softens as the sauce is warm and that’s normal.
Start the electric mixer, or use the whisk attachment of your stand mixer to beat the ingredients together.
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.
Cooling In The Fridge
Now, transfer the blueberry cream cheese spread into a small bowl or airtight container.
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
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.
Yes, store-bought blueberry cream cheese contains added sugar and sugar from the fruits.
A store-bought blueberry cream cheese contains 6 g of carbs. However, if you make homemade blueberry cream cheese with natural sugar-free sweetener you can half the carbs.
More Creamy Desserts
If you like this recipe, you’ll love these other recipes.
Blueberry Cream Cheese
Nutrition Snapshot
Ingredients
- 1 block (8oz) Cream Cheese softened
- 1 ¼ cup Blueberries fresh or frozen
- 3 tablespoon Crystal Sweetener erythritol, coconut sugar, or cane sugar
- 1 teaspoon Lemon Juice
- ½ teaspoon Vanilla extract
Optional
- 1 teaspoon Lemon Zest
Instructions
- In a large mixing bowl, add the cream cheese, vanilla, and lime zest, if used. Set aside while you are making the blueberry sauce
- In a non-stick saucepan add the blueberries (fresh or frozen), sweetener of choice, lime juice.
- Cook over medium-high heat, until it simmers and vigouros bubbles form in the saucepan.
- Stir once in a while and use a fork or potato masher to mash the berries while cooking. Cook for 5-6 minutes or until the liquid reduce.
- Remove from heat, transfer to a bowl, and cool 3-4 minutes
- Pour the warm bluebery mixture onto the cream cheese. As the sauce is warm, it softened cream cheese.
- Use an electric beater, or the whisk attachment of a stand mixer to beat the mixture for about 1 minute or until a nice purple color forms and well incorporated.
- The texture is not very thick for now, but don't worry it will firm up in the fridge
- Transfer the mixture into a bowl, cover with plastic wrap and refrigerate 3 hours or overnight before using
Serving
- Serve on bagels, toast or eat as a dessert by the spoon
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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One PanDiet:
Dairy-Free OptionEgg-FreeGluten-FreeGrain-FreeHealthyKeto OptionLow-CarbNut-FreeSugar-FreeVegan OptionPreparation:
5 Ingredients Or LessDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
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