Blueberry Cheesecake Fudge

My parents have around 8 blueberry bushes in their yard.  My dad spent a few days and picked all the blueberries and brought them over to my house.  Into my freezer they went and onto Google I went!  I wanted to bring something yummy to the volunteers and staff at the Boys and Girls club.  They help me out so much watching the boys during the day.

I found this amazing recipe for Blueberry Cheesecake Fudge on About.com.  Let me tell you it was so freaking amazing.  I had to get these out of the house quick before I ate every last bit of them.  Let's just say I had just a few bites ... ok who am I kidding!  I doubled the recipe to make a large batch for them.

Ingredients:

• 6 sheets of graham crackers
• 8 ounces cream cheese softened to room temperature, divided use
• 2.5 cups plus 2 tbsp granulated sugar
• 3 cups miniature marshmallows
• 1 (12 oz) bag white chocolate chips
• 1/2 stick (2 oz) butter
• 1 cup dried blueberries
• 2 tsp vanilla extract
• 2/3 cup evaporated milk

Preparation:

1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the graham crackers in a food processor or blender and blend until you have very fine crumbs. Add two tablespoons of granulated sugar and 1.5 ounces of softened cream cheese, and pulse until the mixture starts to come together and looks crumbly. It should hold together if you squeeze it in your hand, but should not be too moist or sticky. Press the graham cracker mixture into a thin, even layer on the bottom of the prepared pan. Don’t worry if it seems too dry to form a solid crust--the layer of fudge on top will solve that problem.

3. Place the sugar, butter, evaporated milk, and miniature marshmallows in a large saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring the mixture to a boil, stirring frequently.

4. Once boiling, begin to stir constantly and cook, stirring, for five minutes. After five minutes remove the saucepan from the heat and stir in the remaining 6.5 oz of cream cheese and the white chocolate chips. Mix until the fudge is entirely smooth and free of lumps. If the white chocolate chips do not dissolve easily, return the pan to the heat briefly and stir over the heat until they melt.

5. Add the dried blueberries and vanilla to the fudge and stir until they are well-mixed. Pour the fudge into the prepared pan and smooth it into an even layer. Refrigerate the fudge until it is set, at least 4 hours.

6. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small one-inch squares to serve. Store Blueberry Cheesecake Fudge in an airtight container in the refrigerator for up to one week, and bring to room temperature before serving.

ALEXIS NOTES: I doubled recipe.  I also used frozen blueberries which was nice touch but when I put them down it didn't allow the graham cracker mix to stick to the fudge so I lost part of the cheesecake taste.  Next time I'll pour some fudge down then lay down the blueberries and top with the rest of the fudge.

Enjoy but be-careful you may not stop eating them!
Yes this was over 2 days.


Tray all filled up to go to the club:

Don't forget to see the parties I link up to HERE.