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!
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.