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Blueberry Cheesecake Fudge Recipe​

Blueberry Cheesecake Fudge Recipe

This Blueberry Cheesecake Fudge Recipe combines the creamy texture of cheesecake with the fruity punch of blueberries in a melt-in-your-mouth dessert. Perfect for gifting, holidays, or a sweet treat any time of year! 👤 Author Use Default (Don't show) 🍽 Servings 4 people 💰 Estimated Cost $5 ⏱ Times Prep Time: 0 days, 0 hours, 15 minutes Cook Time: 0 days, 0 hours, 5 minutes Resting Time: 0 days, 1 hour, 0 minutes Total Time: 0 days, 1 hour, 20 minutes 📂 Categories Desserts Sweets No-Bake 🍴 Courses Dessert Snack 🌍 Cuisines American 🔍 Keywords Blueberry Fudge, Cheesecake Fudge, No Bake Fudge, Easy Fudge Recipe, Blueberry Cheesecake Fudge Recipe
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 2 cups White chocolate chips High quality for best flavor
  • 1 cup Sweetened condensed milk
  • 4 oz Cream cheese Softened
  • 1/2 tsp Vanilla extract Optional
  • 1/2 cup Blueberry preserves Or homemade blueberry sauce

Equipment

  • Amount Name Notes
  • 1 Saucepan Medium-sized
  • 1 Mixing Bowl Heatproof
  • 1 Spatula Silicone preferred
  • 1 8x8 Pan Lined with parchment paper

Method
 

  1. In a medium saucepan over low heat, melt the white chocolate chips and sweetened condensed milk together until smooth.
  2. Add in the softened cream cheese and stir until fully incorporated.
  3. Remove from heat and add vanilla extract (optional).
  4. Pour the mixture into a parchment-lined 8x8 pan.
  5. Drop spoonfuls of blueberry preserves over the top and swirl gently with a knife.
  6. Refrigerate for at least 1 hour, or until set.
  7. Slice into squares and serve chilled.
  8. 🔢 Nutrition (per serving)
  9. Calories: 310 kcal
  10. For detailed macro and vitamin breakdown, upgrade to WPRM Premium.

Notes

For richer flavor, use fresh blueberry compote.
Store in fridge for up to 5 days or freeze for up to 1 month.
Add crushed graham cracker crust to bottom of pan for a true cheesecake vibe.