Boo-Berry Cheesecake Dip and Ghost Cookies
This easy Boo-Berry cheesecake dip with white chocolate covered ghost cookies, is the best way to celebrate any spooky season.
With a creamy cheesecake base and tangy blueberry sauce, served alongside adorable white chocolate covered ghost cookies, this cheesecake dip is the perfect combination of cute and creepy.
This dip is not only festive but packed with fruity flavors that will be a hit at any Halloween gathering.
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This Boo-Berry Cheesecake Dip Is Perfect For Spooky Party Fun!
Possible Variations
Fruit Mix-Ins: You can swap the blueberry sauce for raspberry, strawberry, or even blackberry and create different fruity twist everytime.
Alternative Cookies: If ghost cookies aren’t your style, try graham crackers, chocolate chip cookies, or pretzels for a sweet-salty contrast.
No-Cook Version: Use store-bought blueberry preserves if you want to skip the blueberry sauce-making step.
How To Make Boo-Berry Cheesecake Dip
- Make blueberry sauce. Cool, then refrigerate.
- Whip cream cheese until smooth.
- Fold blueberry sauce into the cream cheese.
- Gently fold in whipped topping.
How To Make Chocolate Covered Ghost Cookies
- Melt chopped white chocolate.
- Frost each cookie, add 2 eyes, and place on a parchment lined baking sheet.
- Refrigerate to allow chocolate to harden.
Tips for Spooky Success!
Make sure your cream cheese is softened to room temperature for a smooth and creamy dip. Or just microwave for about 20-30 seconds to soften it in a pinch.
White chocolate can be tricky to melt. Always heat in short intervals to avoid overheating or even burning. If the chocolate gets cool while working, heat it again. Chocolate may clump up if there is any water added. So be sure when melting, all utensils and bowls are free of moisture.
Get creative with those ghastly faces. Use different-sized candy eyes, or draw spooky expressions with edible markers on the hardened chocolate, for even more fun.
Simple Storage Solutions:
Store the dip in an airtight container in the refrigerator for up to 3 days. Stir before serving if needed.
The ghost cookies can be stored in a cool, dry place for 2-3 days or in the refrigerator to keep the chocolate firm.
More Fruit Desserts
I really hope you enjoy this recipe for Boo-berry cheesecake dip with ghost cookies. Please leave a rating or comment below.
Boo-Berry Cheesecake Dip
Equipment
- small pot
- baking sheet
- mixing bowls
Ingredients
Dip
- 1 cup frozen blueberries
- ½ cup sugar
- ¼ cup water
- 2 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- 8 ounces cream cheese
- 1 cup whipped topping
Ghost Cookies
- 24 Arrowroot cookies , or your choice of cookie
- 4 ounces white chocolate
- 48 eyes or mini chocolate chips
Instructions
Blueberry Sauce
- In a small pot, place frozen blueberries, sugar and water. Bring to a boil over medium high heat. Boil until sugar is dissolved, about 1 minute.
- In a small bowl, stir together the cornstarch and lemon juice.
- Remove blueberry mixture from heat, pour in the cornstarch mixture and stir.
- Add back to medium high heat and bring to a boil again. Cook until thick and the sauce is no longer cloudy. This should take only about 2 minutes.
- Remove from heat and cool. Chill in refrigerator once cooled enough.
Cookies
- Line a baking sheet with parchment paper. Set aside.
- In a small microwave safe bowl, add the white chocolate. Chop into small pieces to make it easier to melt.
- Warm for 20 second intervals, about 3-4 times, stirring in between each interval.
- Once almost all the chocolate has been melted, continue stirring. The residual heat from the dish will help melt the remaining chocolate without overcooking it.
- Place in a larger bowl filled with hot water. This will keep the chocolate warm long enough to frost the cookies.
- Using a spoon, or a flat spatula, frost each cookie. Place on prepared baking sheet. Place 2 eyes on each ghost.
- Place baking tray in refrigerator so the chocolate will harden.
Assembly of Dip
- In a medium bowl, place cream cheese. Heat for about 20-30 seconds to warm slightly.
- With a hand mixer, whip the cream cheese until very smooth and soft.
- Reserve about 2 Tablespoons of sauce for garnish. Add cooled blueberry mixture to the cream cheese. Gently fold in until incorporated.
- Gently fold in the whipped topping. Place dip in a decorative bowl and garnish with reserved blueberry sauce.
- Serve with chocolate covered ghosts. Also delicious as a dip for pretzels, or assorted fruit.
Nutrition
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DELICIOUS!!!