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Blueberry Cheesecake Fudge Recipe
This Blueberry Cheesecake Fudge Recipe is a creamy, no-bake, swirl-of-purple little treat that tastes like a slice of blueberry cheesecake and a piece of white chocolate fudge had a very delicious baby.
What Makes This Blueberry Cheesecake Fudge Recipe So Special?
If you love blueberry cheesecake and you love homemade fudge, this recipe lands you right in the middle of both—no oven, no water bath, no fuss. It’s an easy fudge recipe that uses cream cheese, white chocolate, and a bright blueberry swirl, so every bite tastes like a tiny berry dessert square.
I first made this blueberry cheesecake fudge for a backyard barbecue in July, when the blueberries at our local farm stand were just about bursting. I wanted something cold, creamy, and sweet, but I didn’t feel like heating up the kitchen with a full cheesecake. You know what? This checked every box. People were sneaking “just one more piece” from the fridge all night.
This is also a very forgiving recipe. You don’t need candy thermometers, special molds, or a pastry degree. If you can melt chocolate and stir a pot, you can make this cheesecake fudge. It’s basically no-bake fudge with just a tiny bit of stovetop work for the blueberry layer.
And while I won’t call it “health food,” this blueberry dessert leans a little lighter than some traditional fudge recipes. There’s no heavy corn syrup, and the real blueberries add natural color and flavor, instead of food coloring. It’s rich, but not cloying—more like cheesecake bars than old-fashioned sugar fudge.
I like to serve this blueberry cheesecake fudge:
- At baby showers or brunches (those pretty purple swirls look so sweet on a platter).
- For summer holidays, paired with strawberries for a red, white, and blue dessert tray.
- In little treat boxes at Christmas, when everyone needs a break from only chocolate and peppermint.
However you serve it, this Blueberry Cheesecake Fudge Recipe is the kind of dessert that makes people lean in and whisper, “Can I have that recipe?”
Why You’ll Love This Blueberry Cheesecake Fudge
Let me explain why this cheesecake fudge has become a new family favorite:
- No oven needed – This is a true no-bake fudge; your stovetop does the heavy lifting.
- Simple ingredients – Cream cheese, white chocolate, and blueberries—nothing fancy or hard to find.
- Gorgeous blueberry swirls – The deep purple blueberry fudge layer makes this a showstopper on any dessert table.
- Perfect make-ahead dessert – It needs time to chill, so you can prepare it a day or two before guests arrive.
- Freezer-friendly – This blueberry fudge freezes beautifully for future cravings or last-minute company.
- Kid- and adult-approved – It’s sweet and creamy for the kids, but has that cheesecake tang adults love.
- Easy to customize – Swap berries, add a graham cracker crust, or swirl in lemon for a different homemade fudge every time.
- Great for gifting – Cut into squares, tuck into little boxes or bags, and you’ve got the cutest, most delicious gift.
If you’re a fan of berry dessert recipes, creamy textures, and minimal effort, this one really checks a lot of boxes.
Ingredients for Blueberry Cheesecake Fudge
Think of this as a cross between cream cheese fudge and white chocolate fudge, with a simple blueberry sauce. You don’t need anything wild here—just a few well-chosen basics.
Base Ingredients
- 2 cups (about 12 oz / 340 g) white chocolate chips
- I like Ghirardelli or Guittard; cheaper chips sometimes melt a little grainy.
- 8 oz (225 g) full-fat brick cream cheese, softened
- Use the block style, not the spreadable tub, for best texture. Philadelphia is my go-to.
- 1/4 cup (56 g) unsalted butter, softened
- Salted works too; just skip the pinch of salt below.
- 2 cups (240 g) powdered sugar, sifted
- Sifting helps prevent lumps in your cheesecake fudge.
- 1 tsp pure vanilla extract
- 1/8–1/4 tsp fine sea salt
- Just enough to balance the sweetness and bring out the flavor.
Blueberry Swirl Layer
- 1 1/2 cups (about 200 g) fresh or frozen blueberries
- Fresh when they’re in season; frozen works beautifully the rest of the year. No need to thaw.
- 2–3 Tbsp granulated sugar
- Adjust to taste, depending on how tart your berries are.
- 1 Tbsp lemon juice
- Brightens the flavor and keeps the blueberry cheesecake vibe.
- 1 tsp cornstarch + 1 tsp cold water
- A tiny slurry to thicken the blueberry sauce so it swirls, not seeps.
Optional “Cheesecake” Touches
These aren’t required, but they’re fun if you want more of that blueberry cheesecake feel.
- 1/2 cup graham cracker crumbs
- For sprinkling on top or pressing into a very thin crust.
- 1–2 Tbsp melted butter
- Mix with the crumbs if you’re making a simple crust.
Step-by-Step Directions for the Blueberry Cheesecake Fudge Recipe
You’ll want a 9×9-inch square pan (an 8×8 works too; the fudge will just be a bit thicker). Line it with parchment paper, letting some overhang so you can lift the fudge out later.
1. Prep your pan
- Line the pan with parchment, making sure it covers the bottom and at least two sides.
- Lightly grease the parchment with a tiny bit of butter or nonstick spray.
- This extra step makes it much easier to lift the blueberry cheesecake fudge out cleanly.
If you’re using a graham cracker crust:
- Stir together 1/2 cup crumbs and 1–2 Tbsp melted butter.
- Press firmly into the bottom of the pan. Chill while you make the fudge.
2. Make the blueberry swirl
- In a small saucepan, stir together blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring now and then, until the berries start to burst and release juices (about 5–7 minutes).
- In a tiny bowl, mix cornstarch and water into a smooth slurry.
- Stir the slurry into the berries and cook 1–2 more minutes, until the sauce thickens and looks glossy.
You’re going for a texture like loose jam—thick enough to sit on top of the fudge without running everywhere.
- Remove from heat and let the blueberry mixture cool to room temperature.
- This is important; hot berries will melt your fudge base and make it greasy.
3. Beat the cream cheese mixture
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth and fluffy, about 1–2 minutes.
- Add the butter and beat again until fully combined and silky.
- Mix in the vanilla and salt.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low at first so it doesn’t puff everywhere.
You should have a thick, smooth cream cheese frosting-like mixture—this is the base of your cream cheese fudge.
4. Melt the white chocolate
- Place the white chocolate chips in a microwave-safe bowl.
- Microwave in 20–30 second bursts, stirring well between each, until just melted and smooth.
- White chocolate can seize if overheated, so stop when a few small pieces remain and stir until they melt.
If you’re not a fan of microwaves, you can melt the chips in a heatproof bowl over a pot of barely simmering water (a simple double boiler). Just keep the heat low and stir often.
5. Combine the fudge base
- With the mixer on low, slowly pour the melted white chocolate into the cream cheese mixture.
- Beat until everything is fully blended and silky. Scrape the sides and bottom of the bowl so no streaks remain.
The mixture will be thick but spreadable—almost like a very dense cheesecake batter.
6. Assemble the blueberry cheesecake fudge
- Spread about 2/3 of the fudge mixture evenly into your prepared pan.
- Use an offset spatula or the back of a spoon; take a minute to smooth the top.
- Spoon dollops of the cooled blueberry sauce over the surface (about half of it).
- Add the remaining fudge mixture in small spoonfuls between the blueberries.
You’ll have a sort of patchwork of white and purple blobs. That’s exactly what you want.
- With a thin knife or a skewer, gently swirl the blueberry and fudge layers together.
- Don’t over-swirl or it’ll turn grayish-purple; a few figure-eights around the pan are plenty.
If you’re using graham cracker crumbs on top, sprinkle a light handful over the fudge now. It gives a little cheesecake crust crunch with each bite.
7. Chill until firm
- Cover the pan loosely with plastic wrap or foil.
- Chill in the refrigerator for at least 4 hours, or until the fudge is very firm.
- Overnight is even better for clean slices and full flavor.
For faster setting, you can move it to the freezer for the last 30–45 minutes. Just don’t forget it in there for hours, or it’ll freeze solid and be tricky to slice at first.
8. Slice and serve
- Lift the fudge out of the pan using the parchment handles.
- Place on a cutting board and use a sharp knife to cut into 1–1½-inch squares.
- Wipe the knife between cuts for clean, pretty slices that show the blueberry swirls.
Serve chilled or slightly cool. This blueberry cheesecake fudge softens a bit if it sits out for too long, just like real cheesecake.
Servings, Prep Time & Total Time
- Yield: About 25–36 squares, depending on how generously you cut them
- Prep Time: 20–25 minutes (including making the blueberry sauce)
- Chill Time: 4 hours (or overnight)
- Total Time: About 4 ½ hours, mostly hands-off
So yes, the clock time sounds long—but most of that time the fudge is just resting in the fridge while you do something else.
Easy Variations and Flavor Twists
Once you’ve made this Blueberry Cheesecake Fudge Recipe once or twice, it’s fun to play around. Here are a few ideas:
- Lemon Blueberry Cheesecake Fudge – Add 1–2 tsp lemon zest to the fudge base and an extra splash of lemon juice to the blueberries for a bright, tangy twist.
- Triple Berry Cheesecake Fudge – Mix blueberries, raspberries, and strawberries for a gorgeous pink-and-purple berry dessert.
- Chocolate Swirl Version – Drizzle melted dark or milk chocolate over the top and swirl it in with the blueberry layer.
- Gluten-Free Fudge – Skip the graham cracker crumbs or use gluten-free graham crackers; the fudge itself is naturally gluten-free.
- No-Blueberry Berry Fudge – Swap the blueberries for blackberries or raspberries if that’s what you have on hand.
- Extra Cheesecake Crunch – Press a full graham cracker crust into the bottom and sprinkle more crumbs on top for serious cheesecake vibes.
You can see how easy it is to turn this into your “house fudge recipe” with whatever berries or flavors you’re craving.
How to Store, Freeze, and Make Ahead
One of the things I love most about this cheesecake fudge is how well it keeps. It’s a very make-ahead friendly dessert.
Storing in the fridge
- Place fudge squares in an airtight container.
- Store with parchment or wax paper between layers so they don’t stick together.
- Keep in the refrigerator for up to 5–7 days.
Since this is a cream cheese fudge, it does best chilled. The texture stays dense and creamy, like a cheesecake bar.
Freezing this blueberry cheesecake fudge
- Arrange the cut fudge squares in a single layer on a parchment-lined baking sheet.
- Freeze until firm, about 1–2 hours.
- Transfer the frozen pieces to a freezer-safe bag or container with parchment between layers.
- Freeze for up to 2–3 months.
To serve from frozen, let the fudge thaw in the refrigerator for a few hours or overnight. If you’re impatient, you can let a few pieces sit at room temperature for 15–20 minutes.
Make-ahead tips
- Make the full recipe 1–2 days before you plan to serve it; keep it tightly covered in the fridge and slice the day of.
- You can also make the blueberry sauce up to 3 days ahead and keep it chilled. Just bring it back to room temperature before swirling into the fudge so it spreads nicely.
Recipe Notes from My Kitchen
A few things I’ve learned while testing this Blueberry Cheesecake Fudge Recipe again (and again, and again…):
- Use full-fat cream cheese. The reduced-fat varieties have more water and can make the fudge softer and a little weepy.
- Don’t rush the chilling step. If the fudge isn’t fully set, it’ll slice messy and feel more like soft cheesecake filling than fudge.
- Watch your white chocolate. White chocolate scorches fast. Short bursts in the microwave and plenty of stirring are your friends here.
- Taste your blueberries. If they’re very tart, add the full 3 tablespoons of sugar to the sauce. If they’re very sweet, stick with 2 tablespoons.
- A little salt matters. Don’t skip that tiny pinch. It keeps this from tasting like pure sugar and brings the blueberry and cheesecake notes forward.
- Small pan, thick fudge. If you use an 8×8 pan, your fudge will be taller and extra rich; in a 9×9 pan, it’s a bit thinner but makes more pieces.
Honestly, my favorite version is with a light graham cracker crumble sprinkled on top—just enough to remind you of blueberry cheesecake without making a thick crust.
Frequently Asked Questions
1. Can I use white chocolate bars instead of chips?
Yes. Finely chop high-quality white chocolate bars so they melt evenly. Measure by weight (about 12 oz) for best results.
2. Will low-fat cream cheese work in this fudge?
It works, but the fudge will be softer and may need more chill time. Full-fat cream cheese gives the best texture and flavor.
3. Can I use canned blueberry pie filling?
You can, but the flavor is sweeter and less fresh. If you use it, spoon small amounts over the fudge and swirl gently so it doesn’t overwhelm the base.
4. How do I keep the fudge from getting too soft at room temperature?
Because this is a cream cheese fudge, serve it chilled. Don’t leave it out for more than 1–2 hours; if your kitchen is warm, keep a smaller plate out and refill from the fridge.
5. My white chocolate seized—can I save it?
Sometimes you can smooth it with a teaspoon of neutral oil or warm cream, but if it’s very grainy and stiff, it’s usually better to start over with fresh chocolate.
6. Can I double this Blueberry Cheesecake Fudge Recipe?
Yes. Use a 9×13 pan, and keep an eye on the blueberry swirl so you don’t overdo it; you may have a little sauce left over, which is never a bad thing on yogurt or ice cream.
7. How do I make this a little less sweet?
Use slightly less powdered sugar (down to about 1 1/2 cups) and add a bit more lemon juice and zest to brighten and balance the sweetness.
8. Can I make this without any berries?
You can skip the blueberry layer and stir in vanilla bean paste or a little almond extract for a simple cream cheese fudge, but personally, I think the berry swirl is what makes it special.
Final Thoughts
This Blueberry Cheesecake Fudge Recipe brings together everything I love in a dessert: it’s creamy, pretty, easy to share, and honestly not that hard to pull off on a busy week. You get the flavor of blueberry cheesecake and the texture of smooth white chocolate fudge, all in tidy little squares that tuck perfectly onto any dessert tray.
If you make this blueberry cheesecake fudge, I’d love to hear how it turned out—leave a comment, tell me what berries you used, or share a picture. And if you’re in the mood for more no-bake treats, take a peek at my other fudge and berry dessert recipes on the blog next.
Blueberry Cheesecake Fudge
Ingredients
- 2 cups white chocolate chips about 12 oz / 340 g; use good-quality chips
- 8 oz cream cheese full-fat brick style, softened (about 225 g)
- 1/4 cup unsalted butter softened (about 56 g)
- 2 cups powdered sugar sifted (about 240 g)
- 1 teaspoon pure vanilla extract
- 1/8–1/4 teaspoon fine sea salt to taste, to balance sweetness
- 1 1/2 cups blueberries fresh or frozen (about 200 g; no need to thaw if frozen)
- 2–3 tablespoons granulated sugar to taste, depending on berry sweetness
- 1 tablespoon lemon juice fresh, for brightness
- 1 teaspoon cornstarch
- 1 teaspoon water cold, for cornstarch slurry
- 1/2 cup graham cracker crumbs optional, for crust or topping
- 1–2 tablespoons butter melted, optional, to mix with crumbs for crust
- nonstick spray or butter for greasing parchment
Instructions
- Line a 9×9-inch (or 8×8-inch) square pan with parchment paper, letting it overhang two sides to create handles. Lightly grease the parchment with a little butter or nonstick spray.nonstick spray or butter
- If using a crust, stir together 1/2 cup graham cracker crumbs and 1–2 tablespoons melted butter until evenly moistened. Press firmly into the bottom of the lined pan. Chill the pan while you prepare the fudge.1/2 cup graham cracker crumbs, 1–2 tablespoons butter
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries burst and release their juices, about 5–7 minutes. In a small bowl, stir together the cornstarch and cold water to form a smooth slurry, then stir it into the blueberry mixture. Cook 1–2 minutes more, until thickened and glossy, like a loose jam. Remove from heat and let cool completely to room temperature.1 1/2 cups blueberries, 2–3 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1 teaspoon water
- In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, 1–2 minutes. Add the softened butter and beat until fully combined and silky. Mix in the vanilla and salt. Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low at first, until you have a thick, smooth, frosting-like mixture.8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/8–1/4 teaspoon fine sea salt
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each burst, until just melted and smooth. Stop while a few small pieces remain and stir until they melt completely to avoid overheating. Alternatively, melt gently in a heatproof bowl set over a pot of barely simmering water, stirring frequently.2 cups white chocolate chips
- With the mixer on low, slowly pour the melted white chocolate into the cream cheese mixture. Beat until fully blended, thick, and silky, scraping down the sides and bottom of the bowl so no streaks remain.2 cups white chocolate chips, 8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/8–1/4 teaspoon fine sea salt
- Spread about two-thirds of the fudge mixture evenly into the prepared pan, smoothing the top. Spoon about half of the cooled blueberry sauce in dollops over the surface. Add the remaining fudge mixture in small spoonfuls between the blueberry dollops. Using a thin knife or skewer, gently swirl the blueberry sauce and fudge together with a few figure-eight motions, being careful not to overmix. If desired, sprinkle a light layer of graham cracker crumbs over the top for extra cheesecake crunch.2 cups white chocolate chips, 8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/8–1/4 teaspoon fine sea salt, 1 1/2 cups blueberries, 1/2 cup graham cracker crumbs
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until the fudge is very firm. For faster setting, transfer to the freezer for the last 30–45 minutes, but do not let it freeze solid for long or it will be harder to slice.
- Use the parchment handles to lift the fudge out of the pan onto a cutting board. With a sharp knife, cut into 1–1 1/2-inch squares, wiping the blade between cuts for clean slices that show the blueberry swirls. Serve chilled or slightly cool; keep refrigerated as it softens if left out too long.
