Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a delightful treat that combines the creamy richness of cheesecake with the sweet, smooth texture of fudge. This no-bake dessert is easy to make and perfect for satisfying your sweet tooth anytime.

Ingredients

• 12 oz (340g) white chocolate, chopped
• 8 oz (225g) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ cup powdered sugar
• ½ cup graham cracker crumbs (for topping, optional)

Instructions

1. Step 1: Line an 8×8-inch baking dish with parchment paper, leaving some overhang to easily lift the fudge out later.
2. Step 2: Melt the white chocolate in a microwave-safe bowl by heating in 20-30 second intervals, stirring after each until smooth and fully melted.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create the cheesecake base.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat everything together until well combined and smooth.
5. Step 5: Pour the melted white chocolate into the cheesecake mixture and gently mix until the fudge batter is smooth and uniform.
6. Step 6: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
7. Step 7: Optional: Sprinkle graham cracker crumbs evenly over the top for a cheesecake crust effect.
8. Step 8: Refrigerate the fudge for at least 4 hours or until it is firm enough to cut.
9. Step 9: Once set, lift the fudge out using the parchment paper, slice into squares, and enjoy your creamy cheesecake fudge!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• For a fun twist, add a handful of crushed strawberries or chocolate chips into the mixture before refrigeration.
• Swap white chocolate for milk or dark chocolate if you prefer a different flavor profile.
• Make it vegan-friendly by using dairy-free cream cheese and white chocolate alternatives.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the fudge for up to one month. Thaw in the refrigerator before serving. Keep refrigerated to maintain its firm texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese straight from the fridge?

It’s best to use softened cream cheese at room temperature for easier mixing and a smooth, creamy texture in your fudge.

Do I have to use graham cracker crumbs?

No, the graham cracker crumbs are optional and add a nice crunchy topping that mimics a cheesecake crust, but the fudge is delicious without them as well.

Cheesecake Fudge Recipe

---

★★★★★

4.4 from 330 reviews

• Author: Lily
• Total Time: 4 hours 20 minutes
• Yield: 16 pieces 1x

Pin Recipe

Print Recipe

Description

This rich and creamy Cheesecake Fudge combines the luscious flavors of white chocolate and cream cheese into a smooth, melt-in-your-mouth treat. With a simple no-bake preparation and an optional graham cracker crumb topping for that classic cheesecake crust effect, this fudge is perfect for dessert lovers seeking a decadent, easy-to-make sweet.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 oz (340g) white chocolate, chopped
• 8 oz (225g) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ cup powdered sugar

Optional Topping

• ½ cup graham cracker crumbs

---

Instructions

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring some overhang on the sides to make removing the fudge easier once set.
2. Melt the Chocolate: Place the chopped white chocolate in a microwave-safe bowl and melt it in short 20-30 second intervals, stirring well after each interval, until the chocolate is completely smooth and glossy.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese thoroughly until it becomes smooth and creamy without lumps.
4. Add Sweetened Condensed Milk and Flavorings: To the cream cheese, add the sweetened condensed milk, vanilla extract, and powdered sugar. Beat the mixture well until all ingredients are fully combined and the mixture is smooth.
5. Combine Chocolate and Cheesecake Mixture: Pour the melted white chocolate into the cream cheese mixture and mix carefully until the batter is uniform in color and texture with no streaks.
6. Set the Fudge in Pan: Pour the combined fudge mixture into the prepared baking dish, smoothing the top evenly with a spatula.
7. Add Topping: Sprinkle the graham cracker crumbs evenly over the top of the fudge to simulate a cheesecake crust effect (optional).
8. Refrigerate to Firm Up: Place the baking dish in the refrigerator and chill for at least 4 hours, or until the fudge is completely firm to the touch.
9. Slice and Serve: Using the parchment paper overhang, lift the fudge out of the pan. Cut into squares and serve chilled for the best texture and flavor experience.

Notes

• For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
• Use high-quality white chocolate for a richer flavor and smoother texture.
• The graham cracker crumb topping adds a nice crunch but can be omitted for a pure fudge consistency.
• Store leftover fudge covered in the refrigerator for up to one week.
• Allow fudge to sit at room temperature a few minutes before eating to enhance softness and flavor release.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cheesecake fudge, white chocolate fudge, no bake fudge, creamy fudge, dessert fudge, sweet treat