Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a luscious treat that combines the creamy richness of cheesecake with the sweet decadence of white chocolate fudge. It’s an easy no-bake dessert perfect for satisfying your sweet tooth with minimal effort.

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 for easy removal of the fudge.
2. Step 2: Place the chopped white chocolate in a microwave-safe bowl and melt it in 20-30 second intervals, stirring after each until smooth.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat until the mixture is well combined and smooth.
5. Step 5: Pour the melted white chocolate into the cream cheese mixture and stir gently until completely smooth.
6. Step 6: Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
7. Step 7: Sprinkle the graham cracker crumbs evenly over the top for a faux cheesecake crust effect, if desired.
8. Step 8: Refrigerate the fudge for at least 4 hours or until firm.
9. Step 9: Once set, lift the fudge out using the parchment paper, cut into squares, and serve.

Tips & Variations

• For extra flavor, try stirring in a handful of crushed berries or a teaspoon of lemon zest into the fudge mixture before chilling.
• Use dark or milk chocolate instead of white chocolate for a different fudge flavor.
• If you prefer a crunchier topping, mix graham cracker crumbs with melted butter before sprinkling on top.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. To soften before serving, let it sit at room temperature for about 10 minutes or microwave briefly for 5-10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cheesecake fudge?

Yes, cheesecake fudge freezes well. Wrap individual pieces in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Is it necessary to use parchment paper in the pan?

Using parchment paper makes it much easier to lift the fudge out of the pan cleanly and slice it. Without it, the fudge may stick to the dish and be harder to remove.

Cheesecake Fudge Recipe

---

★★★★★

4.7 from 121 reviews

• Author: Lily
• Total Time: 4 hours 15 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Cheesecake Fudge combines the rich creaminess of cheesecake with the sweet, smooth texture of fudge. Made with white chocolate, cream cheese, and sweetened condensed milk, this no-bake dessert is perfect for a quick and indulgent treat. The optional graham cracker crumb topping adds a delightful cheesecake crust effect, making it a decadent and easy-to-make dessert.

---

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

Topping (Optional)

• ½ cup graham cracker crumbs

---

Instructions

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal of the fudge after it sets.
2. Melt the Chocolate: Place the chopped white chocolate in a microwave-safe bowl and heat in 20-30 second intervals, stirring thoroughly after each interval until completely smooth and melted to avoid burning.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
4. Add Sweetened Condensed Milk and Flavorings: Pour in the sweetened condensed milk, add vanilla extract, and powdered sugar. Continue beating the mixture until all ingredients are fully combined into a homogenous mixture.
5. Combine Chocolate and Cheesecake Mixture: Gradually pour the melted white chocolate into the cheesecake mixture, mixing continuously until the mixture is completely smooth without streaks.
6. Set the Fudge: Pour the completed fudge batter into the prepared baking dish, using a spatula to smooth out the surface evenly.
7. Add Optional Topping: Sprinkle the top evenly with graham cracker crumbs to mimic a cheesecake crust texture and flavor, if desired.
8. Refrigerate: Place the dish into the refrigerator and chill for at least 4 hours, allowing the fudge to set firmly.
9. Slice and Serve: Once set, lift out the fudge squares using the parchment paper overhang, cut into bite-sized pieces, and serve chilled for the best texture and taste.

Notes

• Ensure the cream cheese is softened to room temperature to achieve a smooth mixture without lumps.
• Stir the chocolate well after each microwave interval to prevent overheating and burning.
• Refrigerate for a minimum of 4 hours, but overnight chilling can improve texture and ease of slicing.
• The graham cracker crumb topping is optional but adds a classic cheesecake flavor and slight crunch.
• Store leftovers in an airtight container in the refrigerator for up to one week.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cheesecake fudge, white chocolate fudge, no-bake fudge, creamy dessert, sweetened condensed milk fudge