Decadent fudge with marshmallows, chocolate and cream cheese... with healthy blueberries added for extra flavor!
Blueberry Cheesecake Fudge
- 6 sheets of graham crackers
- 1/4 cup unsalted butter
- 2 1/2 cups, plus 2 tablespoons granulated sugar
- 2/3 cup evaporated milk
- 3 cups miniature marshmallows
- 8 oz cream cheese, softened and divided
- 1 (12 oz) bag white chocolate chips
- 1 cup dried Georgia blueberries
- 2 tsps vanilla extract
- Line a 9x9" or 12x9" (for thinner fudge) square pan with aluminum foil. Extend the foil by 1" on 2 opposite sides and spray lightly with non-stick cooking spray.
- Place the graham crackers in a food processor or blender and blend until you have very fine crumbs. Add 2 tablespoons of granulated sugar and 1 1/2 oz of softened cream cheese. Pulse the mixture until it starts to come together and looks crumbly. It should hold together if you squeeze it in your hand, but shouldn't be too moist or sticky. Press graham cracker mixture into a thin, even layer on the bottom of the pan. Don't worry if it seems dry – the fudge will solve the problem.
- In a large saucepan over medium heat, combine the butter, sugar, milk and marshmallows. Bring to a rolling boil, stirring constantly, until a candy thermometer reaches 234 degrees F (about 5 minutes). Remove from the heat and stir in the 6.5 oz of cream cheese and white chocolate chips until smooth and melted. Add the blueberries and vanilla and stir until blended.
- Pour the fudge into the pan over the cracker base. Refrigerate until the fudge is set – at least 4 hours. Lift from the pan by lifting the foil. Peel off the foil and cut the fudge into 1" squares.
- Store in an airtight container in the fridge for up to 1 week.
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