Sounds yummy - I'm sure you can swap out the blueberries with raspberries!

Blue Berry Cheesecake Euphoria Fudge (Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)

1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz Vanilla Chips
2-3 oz Neufchatel Cheese or Cream Cheese
5 oz Marshmallow Creme (more than half but not all the jar)
1 1/2 cup Dried Blue Berries
1 tsp Vanilla Extract
1 tsp Butter Flavor (imitation)
Directions:
Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small cut or hole in each berry and let dry on waxed paper for 1 day (until roughly the consistency of fresh raisins). The drying is important since fresh fruits (which contain lots of water) can ruin a fudge.
Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature.
Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares. Stand back.Cheesecake Fudge
1/4 cup butter
2 1/2 cups sugar
1 (5-ounce) can evaporated milk (or 2/3 cup)
3 cups miniature marshmallows
2 (3-ounce) packages cream cheese, cubed and softened
1 (12-ounce) package premium white chocolate chips
2 teaspoons vanilla extract
Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.
Makes about 2 dozen candies