Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a rich and creamy treat that combines the smoothness of cheesecake with the sweetness of fudge. This simple no-bake recipe is perfect for satisfying your sweet tooth with minimal effort. Ready in just a few hours after chilling, it’s a delicious dessert to share or enjoy 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 for easy removal.
2. Step 2: Melt the white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring after each until completely 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, then beat until well combined.
5. Step 5: Pour the melted white chocolate into the cheesecake mixture and stir until the mixture is smooth and uniform.
6. Step 6: Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
7. Step 7: Sprinkle graham cracker crumbs evenly over the top for a 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 of the dish using the parchment paper, slice into squares, and serve.

Tips & Variations

• For a richer flavor, use full-fat cream cheese and high-quality white chocolate.
• Add a tablespoon of lemon juice for a subtle tangy twist reminiscent of classic cheesecake.
• Try folding in mini chocolate chips or crushed nuts for added texture.
• Replace the graham cracker topping with crushed digestive biscuits or omit it for a smoother finish.

Storage

Store the cheesecake fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze the fudge for up to 3 months and thaw in the fridge before serving. Bring to room temperature briefly before slicing for easier cutting and a creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, you can substitute milk chocolate, but it will change the flavor and color of the fudge. White chocolate gives a classic cheesecake sweetness, while milk chocolate will add a creamier, cocoa flavor.

Do I need to bake this fudge?

No baking is required. This cheesecake fudge is a no-bake recipe that sets in the refrigerator, making it quick and easy to prepare.

Cheesecake Fudge Recipe

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★★★★★

4.7 from 117 reviews

• Author: Olivia
• Total Time: 4 hours 20 minutes
• Yield: 16 squares 1x
• Diet: Vegetarian

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Description

This luscious Cheesecake Fudge combines the creamy richness of cheesecake with the sweet decadence of white chocolate fudge. Made with simple ingredients like cream cheese, white chocolate, and sweetened condensed milk, it’s a no-bake treat that sets firm in the fridge for a smooth, melt-in-your-mouth experience. Optional graham cracker crumbs add a delightful cheesecake crust-like texture on top, making it perfect for dessert lovers craving an easy, indulgent homemade fudge.

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Ingredients

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Fudge Mixture

• 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, leaving 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 melt it in 20-30 second intervals, stirring after each until the chocolate is completely smooth and melted.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
4. Add Sweetened Condensed Milk, Vanilla, and Sugar: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat the mixture well until all ingredients are thoroughly combined and smooth.
5. Combine Chocolate and Cheesecake Mixture: Pour the melted white chocolate into the cream cheese mixture and gently fold or mix until the fudge mixture is smooth and uniform in texture.
6. Set the Fudge: Transfer the fudge mixture into the prepared lined baking dish, spreading and smoothing the top evenly with a spatula.
7. Add Topping (Optional): Sprinkle the graham cracker crumbs evenly on top of the fudge to simulate a cheesecake crust effect.
8. Chill to Set: Refrigerate the fudge for at least 4 hours or until firm to the touch and easily sliced.
9. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Slice it into squares and serve chilled for best flavor and texture.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
• If you prefer a richer cheesecake flavor, you can add a teaspoon of lemon juice to the mixture.
• For a decorative touch, drizzle melted dark or milk chocolate over the top before refrigerating.
• This fudge can be stored in an airtight container in the refrigerator for up to one week.
• Use good quality white chocolate for the best flavor and smooth melting.

• 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, easy fudge recipe, homemade fudge, sweet treat