These gluten free No Bake Blueberry Fudge Bars are a cheesecake fudge combo. They’re the perfect mixture of sweet with a little bit of tang. In addition, they are egg free and nut free!
Cheesecakey (yes I just made this word up) topping? Fudgey bottom? Sign me up.
I’m always a fan of a no bake dessert.
Why? Because with two kids I don’t always have 357 hours per day to bake and then clean my kitchen afterwards.
Sometimes I have very important things to do, like play Dinosaur Town (a game my son created).
At any rate. Yes. I’m a year round no bake dessert lover. I don’t just think they’re for the summer time; they truly can be perfect for any time of the year.
This no bake recipe is super straight forward. The only thing that can get a bit confusing is making the blueberry liquid.
Tips for No Bake Blueberry Fudge Bars
Cook the Blueberries
For the blueberry liquid part we will set a small saucepan set over medium heat; combine the blueberries and granulated sugar into the pan. Stir constantly for about 5 minutes until the blueberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the blueberries apart.
Strain the Blueberries
Set a strainer or a mesh colander over a bowl and strain the blueberries. You don’t want any of the chunks, you just want the liquid.
Add the Blueberry Liquid
When you add in 4 tablespoons of the blueberry liquid into the cheesecake topping, you will stir with the spatula to combine. If you want some darker purple steaks mixed in with the light purple, don’t mix it all the way. Leave it streaky so it looks like a painting.
The rest is super simple, letting the bars set is the most difficult part.
The Best of Both Worlds
A little bit of cheesecake, a little bit of fudge and a whole lot of flavor. If you like blueberry cheesecake and if you like fudge, these gluten free No Bake Blueberry Fudge Bars are for you! Enjoy!
Blueberry Fudge Bars
- 2 14 oz cans sweetened condensed milk 28oz total
- 2 12 oz bag of semi sweet chocolate chips 24oz total
- 1 teaspoon pure vanilla extract
- 1 bar cream cheese
- ½ cup confectioners’ sugar
- 1 ¼ cups heavy cream
- 1 cup fresh blueberries
- ½ cup granulated sugar
- Line a 9 x 9 inch baking dish with parchment paper with a 1 inch overhang on each side and set aside.
- In a large microwave safe bowl, add in your chocolate chips and sweetened condensed milk. Stir together with a spatula and heat in 20 second increments, stirring after each time, until melted.
- Once melted, stir in the vanilla.
- Using your spatula, pour the fudgey liquid into your lined baking dish and refrigerate for at least 30 minutes.
- In a small saucepan set over medium heat, combine the blueberries and granulated sugar. Stir constantly for about 5 minutes until the blueberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the blueberries apart.
- Set a strainer or a mesh colander over a bowl and strain the blueberries. You don’t want any of the chunks, you just want the liquid.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the cream cheese and confectioners’ sugar until creamy and smooth.
- In a separate large bowl, beat the heavy cream (you can do this with a whisk) until stiff peaks form.
- Fold the whipped cream into the cream cheese sugar mixture with a spatula and mix until combined.
- Add in 4 tablespoons of the blueberry liquid and stir with the spatula to combine. If you want some darker purple steaks mixed in with the light purple, don’t mix it all the way.
- Spread this cheesecake layer over the fudgey layer and refrigerate for at least an hour.
- Lift the blueberry fudge bars out of the pan by using the parchment paper overhang. Cut into squares and serve. To store, place in an airtight container and keep in the fridge.
- NOTE: I actually think these taste better the second day because the blueberry tang seems to calm down a bit overnight.