Blueberry Fudge Bars

5 from 1 vote

These no-bake Blueberry Fudge Bars are smooth and creamy, rich and sweet with a subtle tartness! They start with a chocolate fudge base and are topped with stunning no-bake blueberry cheesecake layer! They're the perfect blueberry dessert for the hot summer days when you don't want to turn on your oven! They're gluten free, eggless, nut free and can be vegan with a few tweaks!

Prep Time15

Chill Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Calories: 563kcal

Author: Lee

Ingredients

1 cup blueberries , fresh or frozen
½ cup granulated sugar
1 pinches kosher salt
2 ½ cups semi sweet chocolate chips
14 ounces sweetened condensed milk (1 can)
1 tablespoon unsalted butter or vegan baking stick
8 ounces cream cheese
½ cup confectioners’ sugar
¾ cup heavy cream

US Customary - Metric

Instructions

Lightly grease an 8x8 inch pan and line with parchment paper, leaving a 1 inch overhang on two sides. Set aside.
Place the 1 cup blueberries, ½ cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.
Once boiling turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Using an immersion blender or a regular blender, carefully blend the hot blueberries until there are no chunks.
Then place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.
Set aside to cool. About 20 minutes.
Place the 2 ½ cups chocolate chips, the 14 ounces sweetened condensed milk and the 1 tablespoon of unsalted butter in a large microwave safe bowl.
Heat in 20 second increments, stirring after each time, until the chocolate, butter and sweetened condensed milk are fully melted and incorporated.
Once melted, stir in the 1 teaspoon vanilla and 1 pinch of kosher salt until combined.
Pour the fudge into the greased and lined 8 x 8 pan. Smooth the top with a butter knife or icing spatula.
Pop the fudge into the fridge to let it set for at least 30 minutes.
In a large bowl of an electric mixer or using a hand held mixer, beat the 8 ounces cream cheese and ½ cup confectioners' sugar together until smooth and creamy. About 1-2 minutes.
In a separate large bowl, using a whisk or a hand mixer, beat the ¾ cup heavy cream until soft peaks form.
Using a spatula, add in the cream cheese mixture into the whipped cream.
Using a spatula gently fold in 4 tablespoons of the strained blueberries.
If you want some darker purple streaks mixed in with the light purple, don’t mix it all the way.
Using a spatula, add the blueberry cheesecake layer on top of the chilled fudge layer.
Chill in the fridge for at least 2 hours.
After 1 hour, lift the blueberry fudge bars out of the pan by using the parchment paper overhang.
Cut the hardened fudge into squares or rectangles. Drizzle on any remaining blueberry liquid if desired and enjoy!
To store, place in an airtight container and keep in the fridge for up to 2 days.
Note: I actually think these taste better the second day because the blueberry tang seems to calm down a bit overnight.

Notes

Vegan: Use a dairy-free sweetened condensed milk, vegan chocolate, vegan baking sticks, vegan cream cheese and vegan heavy cream.

Storing: Store the Blueberry Fudge Bars in an airtight container in the fridge for up to 2 days.

Freezing: You can freeze the fudge for up to 30 days. Wrap the hardened entire 8x8 inch square of fudge in plastic wrap and then pop in a zip top bag or put into a freezer safe airtight container. To thaw, place the fudge in the fridge the night before you need it.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition