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

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

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.
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.
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.
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.
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.
Set the Fudge: Pour the completed fudge batter into the prepared baking dish, using a spatula to smooth out the surface evenly.
Add Optional Topping: Sprinkle the top evenly with graham cracker crumbs to mimic a cheesecake crust texture and flavor, if desired.
Refrigerate: Place the dish into the refrigerator and chill for at least 4 hours, allowing the fudge to set firmly.
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