Blueberry Cheesecake Fudge Recipe
This Blueberry Cheesecake Fudge Recipe is a rich, no-bake treat with swirls of juicy blueberries, creamy cheesecake flavor, and silky white chocolate—perfect when you want an easy, showy dessert without turning on the oven.
I’ve always had a soft spot for blueberry cheesecake and old-fashioned homemade fudge, so one afternoon I thought, “Why not marry the two?” The result is this blueberry cheesecake fudge—soft, creamy cream cheese fudge with a pretty purple blueberry swirl. It tastes like a slice of blueberry cheesecake and a piece of blueberry fudge decided to share the same plate… only there’s no crust, no baking, and almost no effort.
This easy fudge recipe works any time of year, but it’s extra fun in summer when blueberries are sweet and cheap and in winter when you’re craving a bright, berry dessert. I bring a batch to church potlucks, baby showers, and little backyard get-togethers, and there is never a piece left. People always ask, “Who made the blueberry cheesecake fudge?” and it makes me smile every single time.
If you’re new to fudge, don’t worry. This is a no bake fudge, and we cheat a little by using sweetened condensed milk and white chocolate chips for a smooth, consistent base. It’s cozy enough for a movie night and pretty enough for a holiday dessert tray. Honestly, once you see those blueberry cheesecake swirls set up in the pan, you’ll feel like a candy-maker rock star.
Why You’ll Love This Recipe
- No oven needed—this blueberry cheesecake fudge is completely no-bake.
- Short ingredient list with everyday items you’ll find at any grocery store.
- Creamy, melt-in-your-mouth texture thanks to cream cheese and white chocolate fudge base.
- Gorgeous marbled blueberry swirl that looks like it came from a fancy bakery.
- Great make-ahead dessert recipe for parties, holidays, or edible gifts.
- Easy to customize—change berries, add lemon, or make it more festive with sprinkles.
- Kid-friendly to help with stirring and swirling (with an adult handling the hot mixture).
- Keeps well in the fridge or freezer, so you can stash a few pieces for “emergencies.”
Ingredients
Here’s everything you’ll need for this Blueberry Cheesecake Fudge Recipe. I’ll add a few quick notes along the way.
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (bottled is fine, but fresh tastes brighter)
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water (for thickening)
For the cheesecake fudge base:
- 2 cups (about 12 oz / 340 g) white chocolate chips
- 1 can (14 oz / 396 g) sweetened condensed milk
- 4 oz (113 g) cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt (or a small pinch of table salt)
Helpful ingredient tips
- Blueberries: Fresh or frozen both work. If using frozen, don’t thaw first; just cook them a bit longer so the blueberry dessert sauce thickens.
- White chocolate chips: Use a brand that melts well (Ghirardelli or Guittard tend to behave nicely). Real white chocolate bars chopped into pieces also work and give an extra smooth finish.
- Cream cheese: Use full-fat brick-style cream cheese, not the whipped tub. It gives that classic cheesecake flavor and a firm yet creamy texture.
- Sweetened condensed milk: Make sure it’s not evaporated milk; the can labels look similar but the results are very different.
- Butter: A little butter makes the fudge softer and more velvety—almost like a cheesecake truffle.
Directions
1. Make the blueberry swirl
- Add the blueberries, sugar, and lemon juice to a small saucepan.
- Cook over medium heat, stirring occasionally, until the berries start to burst and the juices look syrupy, about 5–7 minutes.
- Stir the cornstarch and water together in a small cup, then pour it into the berries while stirring.
- Cook 1–2 more minutes, until the mixture thickens slightly; it should coat the back of a spoon.
- Remove from heat and let cool to room temperature. It will thicken more as it cools, which is what we want so it doesn’t run all over the fudge.
Tip: If you prefer a smoother swirl, you can mash the berries with a fork or pulse the mixture a few times with an immersion blender. Just don’t make it too thin.
2. Prepare the pan
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting the paper hang over the edges as “handles.”
- Lightly spray the parchment with nonstick spray or rub with a tiny bit of butter—this makes cutting easier later.
3. Make the cheesecake fudge base
- In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and butter.
- Cook over low heat, stirring constantly with a heatproof spatula, until the mixture is melted and smooth. Don’t rush this—keep the heat low so the white chocolate doesn’t scorch or seize.
- Remove from heat and quickly whisk in the softened cream cheese, vanilla, and salt.
- Stir until the cream cheese is completely blended and the mixture looks thick and glossy. If a few small specks remain, that’s okay; they won’t hurt the texture.
Tip: If the cream cheese is still a little cold, it may look slightly lumpy at first. Keep stirring off the heat and it usually smooths out. A small whisk helps here.
4. Layer and swirl
- Pour the cheesecake fudge base into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
- Spoon small dollops of the cooled blueberry mixture over the surface—about 8–10 dollops spread across the top.
- Use a butter knife to gently swirl the blueberry sauce through the fudge. Drag the knife in soft, curving motions; don’t over-swirl or the colors will blend instead of giving pretty streaks.
Little note: This is the fun, artistic part. I always say this is where you get to play dessert designer.
5. Chill and set
- Cover the pan loosely with plastic wrap or foil.
- Chill in the refrigerator for at least 3–4 hours, or until firm. Overnight is even better for the cleanest slices.
- Once set, lift the fudge out by the parchment handles. Use a sharp knife to cut into 25 small squares (5×5) or 16 larger squares (4×4). Wipe the knife between cuts for neat edges.
Now you’ve got a tray of blueberry cheesecake fudge that looks like a candy shop window.
Servings & Timing
- Yield: About 16–25 pieces, depending on how large you cut the squares
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 3–4 hours
- Total Time: About 3½–4½ hours (mostly hands-off while it chills)
This makes a perfect small batch for a family treat. If you’re making dessert platters or gift boxes, you can easily double the recipe and use a 9×13-inch pan.
Variations
Here’s where you can have some fun and make this recipe your own.
- Lemon Blueberry Cheesecake Fudge: Add 1–2 teaspoons of lemon zest to the fudge base for a bright, tangy twist.
- Mixed Berry Dessert Fudge: Swap half the blueberries with raspberries or strawberries for a mixed berry dessert.
- Chocolate Swirl Cheesecake Fudge: Drizzle melted dark chocolate over the top before chilling for a black-and-blueberry cheesecake fudge vibe.
- Graham Cracker Crust Layer: Press a thin layer of crushed graham crackers mixed with melted butter in the pan before adding the fudge for a true blueberry cheesecake feel.
- Lower-Sugar Version: Use sugar-free white chocolate chips and reduce the sugar in the blueberry mixture by half; it won’t be “diet food,” but it will be lighter.
- Almond Blueberry Fudge: Add ½ teaspoon almond extract instead of vanilla for a lovely bakery-style flavor.
Storage & Reheating
(Well… not reheating, but you know what I mean.)
- Fridge: Store the blueberry cheesecake fudge in an airtight container in the refrigerator for up to 7 days. Layer pieces with parchment or wax paper so they don’t stick.
- Freezer: For longer storage, freeze the fudge in a single layer. Once solid, move the pieces to a freezer bag or container; it keeps well for up to 2 months.
- Thawing: Let frozen fudge sit in the fridge for a few hours or on the counter for about 20–30 minutes before serving. It tastes best slightly chilled, not rock hard.
- Make-ahead: This is an ideal make-ahead dessert recipe. You can prepare it 1–2 days before a party, slice it the morning of, and keep it chilled until serving.
Notes
- Texture tips: If your fudge turns out a bit soft, it may just need more chill time. White chocolate, cream cheese, and sweetened condensed milk are sensitive to heat, and a warm kitchen can keep them softer at first.
- Blueberry consistency: If the blueberry mixture is too thin when you spoon it on, it can bleed into the fudge. Make sure it’s cooled and a bit jammy before swirling.
- Pan size matters: An 8×8 pan gives a thicker, more luxurious square—very “cheesecake fudge” in feel. A 9×9 pan works too, but your pieces will be slightly thinner.
- Clean slices: Use a long, sharp knife and rinse it under hot water, then dry it between cuts. It sounds fussy, but it makes your blueberry cheesecake squares look so neat on a platter.
- Serving suggestion: I like to serve these tiny squares alongside coffee or hot tea after a big meal. They’re rich, so a little piece really goes a long way.
If you enjoy this, you might also like making a simple white chocolate fudge with different fruit swirls—strawberry, cherry, or even cranberry sauce around the holidays.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work great. Don’t thaw them first—just cook them a few extra minutes until the sauce thickens.
My fudge is too soft. What happened?
Usually it just needs more time to chill. If it’s very soft, you may have used reduced-fat cream cheese or heated the white chocolate mixture too long; next time, use full-fat and keep the heat low.
Can I make this blueberry cheesecake fudge without cream cheese?
You can, but it won’t have that classic cheesecake flavor. You’d be closer to a simple blueberry white chocolate fudge.
Is this recipe gluten-free?
Yes, as written it usually is, but always check your white chocolate chips and other ingredients to be sure they’re certified gluten-free.
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk doesn’t have the sugar or thickness needed for this cheesecake fudge base; the fudge won’t set properly.
How long can this sit out at room temperature?
Because of the cream cheese, keep it out for about 2 hours at most, then return leftovers to the fridge.
Can I make this in the microwave?
You can melt the white chocolate chips, butter, and sweetened condensed milk in a microwave-safe bowl using 20–30 second bursts, stirring well in between. Then stir in the cream cheese and follow the recipe as written.
What can I do with leftovers besides eating them as squares?
Chop a few pieces and sprinkle over vanilla ice cream or Greek yogurt for a fun blueberry cheesecake sundae.
Conclusion
This Blueberry Cheesecake Fudge Recipe brings together the best parts of creamy cheesecake and classic homemade fudge—no baking, no fuss, just a pan full of pretty, berry-swirled squares that taste like a little celebration. It’s rich yet refreshing, simple yet impressive, and flexible enough to fit everything from a weeknight treat to a holiday dessert spread.
If you give this blueberry cheesecake fudge a try, let me know how it turns out—leave a comment, share your tweaks, or tell me which berries you used. And if you’re in the mood for more no-bake sweets, take a look at my other fudge and berry dessert recipes next.
Blueberry Cheesecake Fudge
Ingredients
- 1 cup blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice fresh preferred but bottled is fine
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 2 cups white chocolate chips about 12 oz / 340 g; use a good melting brand
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 4 oz cream cheese 113 g; full-fat brick style, softened to room temperature
- 2 tablespoons unsalted butter cut into small pieces
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt or a small pinch of table salt
Instructions
- Add the blueberries, granulated sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the berries start to burst and the juices look syrupy, about 5–7 minutes. Stir the cornstarch and water mixture, then pour it into the berries while stirring. Cook 1–2 more minutes, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and let cool to room temperature; it will thicken more as it cools.1 cup blueberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper, letting the paper hang over the edges to create handles. Lightly spray the parchment with nonstick spray or rub with a small amount of butter to make slicing easier.
- In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly with a heatproof spatula, until the mixture is fully melted and smooth. Keep the heat low so the white chocolate does not scorch or seize. Remove from heat and quickly whisk in the softened cream cheese, vanilla extract, and salt. Stir until the cream cheese is completely blended and the mixture looks thick and glossy.2 cups white chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter, 4 oz cream cheese, 1 teaspoon pure vanilla extract, 1/8 teaspoon fine sea salt
- Pour the cheesecake fudge base into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Spoon small dollops of the cooled blueberry mixture over the surface, about 8–10 dollops spread across the top. Use a butter knife to gently swirl the blueberry sauce through the fudge, dragging the knife in soft, curving motions without over-swirling so you keep distinct streaks of color.
- Cover the pan loosely with plastic wrap or foil. Chill in the refrigerator for at least 3–4 hours, or until firm; overnight gives the cleanest slices. Once set, lift the fudge out using the parchment handles and place on a cutting board. Use a sharp knife, wiping the blade between cuts, to slice into 16–25 squares, depending on your preferred size.
