Blueberry Cheesecake Dip with Thin and Chewy Graham Cracker Crumb Cookies For Dipping

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Blueberry Cheesecake Dip with Thin and Chewy Graham Cracker Crumb Cookies

A while ago I had a dream about cheesecake dip (believe it or not, I get a lot of my best recipe inspiration from dreams…on paper that sounds weird, but I can’t be alone in this, right?), and since then, it is one of the many cheesecake-y treats that has been on my mind/“to-make” list. Really, why fight it?

Instead, I decided to make it. With silken tofu.Thin and Chewy Graham Cracker Crumb Cookies

And because nothing goes better with cheesecake than graham crackers, I came up with Thin and Chewy Graham Cracker Crumb Cookies for dipping. (Actually, I had originally wanted to serve the dip with regular graham crackers. Alas, as fate would have it, my pantry was bereft of graham crackers but full of graham cracker crumbs (ok, I don’t think one box can be considered a full pantry, but you get the idea, lol). Any normal person would have made a trip to the store to pick up the crackers. Of course, since I love to experiment, I decided it would be much more fun to make a trip to the kitchen.)

How perfect would this dessert be for a Fourth of July party?!

Blueberry Cheesecake Dip with Thin and Chewy Graham Cracker Crumb Cookies 2

Blueberry Cheesecake Dip with Thin & Chewy Graham Cracker Crumb Cookies For Dipping
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
Cheesecake Dip (Yields about 1¾ cups of dip):
  • 6 oz silken tofu
  • 4 oz cream cheese (low-fat is fine)
  • 4 tablespoons powdered sugar
  • ½ teaspoon pure almond extract (or pure vanilla extract)
  • ½ teaspoon fresh lemon juice
  • Pinch salt
Blueberry Topping:
  • 6 oz (about 1½ cups) fresh or frozen blueberries
  • 2 tablespoons water
  • 1-2 tablespoons white sugar (depending on how sweet your berries are; if you’re using frozen, use 2 tablespoons)
  • ½ tablespoon cornstarch mixed with 1 tablespoon cold water
Garnishes (optional):
  • 2 strawberries, chopped
  • Fresh mint
Thin and Chewy Graham Cracker Crumb Cookies (Yields about 2 dozen cookies):
  • ½ cup sweetened, shredded coconut
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • Pinch fresh grated nutmeg
  • ½ cup plus 1 tablespoon unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  1. For the cheesecake dip, puree all ingredients in a food processor or blender. Pour into a serving bowl, and then chill while you make blueberry topping.
  2. For the blueberry topping, in a small saucepan over medium heat, cook the blueberries, water, and sugar (uncovered) for about 10 minutes or until the berries are softened, stirring occasionally. Add the cornstarch slurry and cook another 30 seconds , stirring constantly (the mixture will thicken). Cool completely.
  3. Pour the blueberry topping onto the cheesecake dip and refrigerate until fully chilled.
  4. While the dip chills, make the cookies. To do so, preheat the oven to 375F. Spread the coconut in an even layer on a small baking sheet and bake until light golden brown, about 6 to 8 minutes, giving the pan a shake every 2 minutes. Cool.
  5. In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, cream together the butter and brown sugar, then cream in the egg and vanilla. Gradually stir dry ingredients into wet, then stir in the cooled coconut. Cover and chill the dough until stiff, about 30 minutes.
  6. Line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out onto the prepared baking sheets, leaving about 2-3 inches between each cookie (using a 1½ tablespoon-scoop you should get about 24 cookies).
  7. Bake until the cookies are golden on the edges, about 8 to 10 minutes, rotating the trays once. Cool the cookies on their trays before removing.
  8. Right before serving, garnish the dip with strawberries and mint if using, and serve the dip chilled along with Thin and Chewy Graham Cracker Crumb Cookies for dipping.

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  1. says

    Cheesecake is definitely one of my all-time favorite desserts, but I love how this doesn’t look as heavy or filling as a slice of it!

  2. says

    Oooh, would have never thought of including silken tofu in a cheesecake-inspired dish, but what a fun and healthy addition. Those cookies are also very unique and a great alternative to a trip to the supermarket :)

  3. says

    I’m pretty sure I love every single aspect of this! It sounds so fantastic… I can just taste the chewy cookies now!

  4. says

    This is totally awesome! I think it’d be great with fruit slices too! I love fruit and fruit dip….and graham cracker cookies too? Amazing

  5. says

    Hi Faith! Your recipe is fabulous and it is extremly well-presented. I am so lucky to have explored your wonderful blog through your lovely comment for my guest post at cooking-varieties on cauliflower-lychee curry! Looking forward to share more recipes and reviews with you!!

  6. says

    So glad you had that dream because this dip sounds fantastic! I think I may just be half-tempted to eat the whole bowl without “dipping” anything but my fingers in it =)

  7. says

    Can I faint now? Please?? THIS looks AMAZING. That is an incredibly inspiring dream! Such a great idea! The cookies are of perfect thickness to pair with the dip too! Great job Faith!!

  8. says

    I could dive into your dip Faith, it looks so good with the patriotic sprinkling of berries on top! And those thin and chewy cookies with the coconut, I would be scraping the bottom of the dip bowl with those trying to get every last bite, oh was I suppose to share this with someone?, lol;-)

  9. says

    Brilliant cheesecake redux – love your dream of graham cracker cookies with a creamy, sweet dip. Beautiful photos – the strawberries are flawless. I’ve used silken tofu instead of cream cheese before – it works great! Hope you have a fabulous 4th of July weekend :)

  10. says

    I have always found cheesecake to be too dense and heavy; this however is fun to eat and much lighter! These cookies are perfect too! Chewy is always a great attribute for a cookie I think!

  11. says

    Bravo! I love that you made cookies with what you had and think they are way better than boring old grahams! The dip sounds so good, and love that it’s healthier.

  12. says

    The cookies alone would be divine, Faith. But I love your dipping dessert! It makes an adorable presentation. I’m not a tofu lover so really like the idea of mixing tofu AND cream cheese.
    Have a lovely 4th!

  13. says

    what a beautiful cookie to accompany and different, too; can’t wait to run out and get graham…
    thank you for all the gorgeous photos!

  14. says

    You’ve truly outdone yourself Faith! The dip sounds amazing! And the cookies! Oh my! I bet they would be good as S’mores with marshmallow and chocolate in between them. Happy 4th!

  15. says

    Love that you dreamed this little beauty up, actually Im super impressed you dream up a bunch of your recipes. So cool. This dish look fabulous, love the crackers, I was obsessed with them when I was in the states, not sure you can get them here in OZ, so its wonderful I can make my own now. Im drooling…. YUM!

  16. says

    Happy 4th of July! I think I’m gonna have to make that cheesecake dip asap- It would be a breeze with tofutti, and it sounds so sweet and refreshing.

  17. says

    I haven’t had a chance to visit for a while…I love the new look of your blog! Almost as much as I love the recipe for the graham crackers…delicious Faith!

  18. says

    forget dip, i think i would wanna eat this by the spoonfuls. looks so delicious and appetizing. love that you used silken tofu in the recipe. i keep forgetting to tell you that i’m loving the look of your blog. sorry for being away so long, still trying to catch up to blog reading. hope all is going well with you and Mike.

  19. says

    This looks so delicious, and I love that you used tofu! Berries are so beautiful right now. Thank you for sharing with me, my dear friend. You brought a smile to my face. I hope you had a lovely 4th of July. Hugs from Austin!

  20. says

    Hi Faith, I think you have created my new favorite summer dessert! :-) Substituting tofu for cream cheese is a brilliant idea, and the crackers sound super yummy. Can’t wait to try this. Love your pretty new blog design!

  21. says

    what a fun, festive, and unexpectedly appealing treat! i tend to balk at tofu, but this looks amazing. you may have permanently converted me, faith. :)

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