Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a rich, creamy treat that combines the smoothness of white chocolate with the tangy flavor of cream cheese. This no-bake dessert is perfect for satisfying your sweet tooth with minimal effort and maximum deliciousness.

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: Prepare the pan by lining an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Step 2: Melt the white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring after each until smooth.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat until well combined.
5. Step 5: Pour the melted white chocolate into the cheesecake mixture and mix until smooth.
6. Step 6: Pour the fudge mixture into the prepared baking dish and smooth the top evenly.
7. Step 7: Sprinkle graham cracker crumbs over the top for a cheesecake crust effect, if desired.
8. Step 8: Refrigerate for at least 4 hours or until firm.
9. Step 9: Once set, lift the fudge out using the parchment paper, slice into squares, and enjoy.

Tips & Variations

• For a chocolate twist, swirl in some melted semi-sweet chocolate before refrigerating.
• If you prefer a less sweet fudge, reduce the powdered sugar slightly.
• Try adding a pinch of salt to balance the sweetness and enhance flavor.
• Use crushed cookies like Oreos instead of graham crackers for a different topping.

Storage

Store the cheesecake fudge in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it for up to 2 months; thaw in the fridge before serving. Let it sit at room temperature for a few minutes before enjoying to soften the texture slightly.

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 to ensure a smooth, lump-free mixture. Let it sit at room temperature for about 30 minutes before starting.

Is it necessary to use parchment paper?

Parchment paper makes it much easier to lift the fudge out of the pan for slicing, but you can also lightly grease the pan if you don’t have parchment.

Cheesecake Fudge Recipe

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★★★★★

4.7 from 120 reviews

• Author: Matteo
• Total Time: 4 hours 20 minutes
• Yield: 16 squares 1x

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Description

This rich and creamy Cheesecake Fudge combines the lusciousness of white chocolate with the tangy smoothness of cream cheese, all sweetened with condensed milk and a hint of vanilla. It’s an easy no-bake dessert that sets firm in the fridge, perfect for satisfying your sweet tooth with a decadent cheesecake-inspired treat.

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Ingredients

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Fudge Base

• 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

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Instructions

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal of the fudge once set.
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 until the chocolate is fully melted and smooth.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
4. Add Sweeteners and Flavorings: Incorporate the sweetened condensed milk, vanilla extract, and powdered sugar into the cream cheese. Beat the mixture until all ingredients are fully combined and silky.
5. Combine Mixtures: Pour the melted white chocolate into the cream cheese mixture and gently mix until the fudge batter is smooth and evenly blended.
6. Set the Fudge: Transfer the fudge mixture into the prepared baking dish and spread it out evenly with a spatula, smoothing the top.
7. Add Topping: Sprinkle the optional graham cracker crumbs evenly over the top of the fudge to give a cheesecake crust effect and added texture.
8. Chill: Place the baking dish in the refrigerator and chill for at least 4 hours or until the fudge is firm enough to slice.
9. Slice and Serve: Using the parchment paper overhang, lift the fudge out of the pan and place it on a cutting board. Slice into squares and serve.

Notes

• Ensure the cream cheese is softened to room temperature for a smoother mixture.
• Use good quality white chocolate for the best flavor and texture.
• The graham cracker topping adds a nice texture contrast but can be omitted for a smooth fudge.
• Store the fudge covered in the refrigerator; it lasts for up to one week.
• Allow the fudge to come to room temperature briefly before serving for a softer bite.

• 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, easy dessert, cream cheese fudge