Boo-Berry Cheesecake Dip

Make this easy Boo-berry cheesecake dip with chocolate covered ghost cookies for a spooky and cute Halloween snack!

5 from 1 vote

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Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: cheesecake dip, cheesecake dip recipe, cream cheese fruit dip recipe, Dips with cream cheese, Fruit dip recipes with cream cheese, Halloween treats for kids, Halloween treats for parties, homemade Halloween treats

Prep Time: 1

Total Time: 1

Servings:

Calories: 149kcal

Author: Donnalea

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.

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