Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a luscious treat that combines the creamy richness of cheesecake with the smooth texture of fudge. This easy no-bake dessert is perfect for satisfying your sweet tooth with minimal effort. A delightful addition to any dessert table or special occasion.

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 on the sides for easy removal.
2. Step 2: Melt the white chocolate in a microwave-safe bowl using 20-30 second intervals, stirring after each until the chocolate is fully melted and 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 the mixture until all ingredients are well combined.
5. Step 5: Pour the melted white chocolate into the cheesecake mixture and stir gently until the mixture is smooth and uniform in texture.
6. Step 6: Transfer the fudge mixture into the prepared baking dish, and smooth the top with a spatula.
7. Step 7: If desired, 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 and set.
9. Step 9: Once set, lift the fudge out of the dish using the parchment paper overhang, slice into squares, and serve.

Tips & Variations

• For a tangier flavor, add a tablespoon of lemon juice or zest to the cream cheese mixture before combining with chocolate.
• Try using crushed oreo cookies instead of graham cracker crumbs for a chocolatey topping.
• If white chocolate is not available, you can substitute with milk or semi-sweet chocolate, adjusting sweetness accordingly.

Storage

Store the cheesecake fudge in an airtight container in the refrigerator for up to one week. Keep it chilled to maintain its texture, and you can enjoy it cold or allow it to sit at room temperature for a few minutes before serving. For longer storage, freeze in a sealed container for up to one month and thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cheesecake fudge ahead of time?

Yes, cheesecake fudge can be prepared a day or two in advance and refrigerated to allow the flavors to meld. Just keep it covered to prevent it from absorbing any fridge odors.

Is it necessary to use parchment paper?

Using parchment paper makes it much easier to lift the fudge out of the pan for slicing and serving. If you don’t have parchment, greasing the pan well will help, but removing the fudge might be more challenging.

Cheesecake Fudge Recipe

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★★★★★

4.8 from 96 reviews

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

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Description

This Cheesecake Fudge recipe combines the creamy richness of cheesecake with the smooth decadence of white chocolate fudge. Easy to make and perfect for gifting or enjoying as a sweet treat, this no-bake dessert features a luscious blend of cream cheese, condensed milk, and white chocolate, topped optionally with graham cracker crumbs for added texture and flavor.

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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 an overhang on the sides to make it easy to lift the fudge out after it sets.
2. Melt the Chocolate: Place the chopped white chocolate in a microwave-safe bowl and heat it in 20-30 second intervals, stirring 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 until it becomes smooth and creamy to ensure a silky texture in the fudge.
4. Add Sweetened Condensed Milk and Flavorings: Mix in the sweetened condensed milk, vanilla extract, and powdered sugar with the beaten cream cheese until the mixture is fully combined and smooth.
5. Combine Mixtures: Slowly pour the melted white chocolate into the cheesecake mixture and gently fold until the mixture is uniform and creamy.
6. Set the Fudge: Pour the fudge mixture into the prepared baking dish and use a spatula to smooth the top evenly.
7. Top with Graham Cracker Crumbs: Sprinkle the optional graham cracker crumbs evenly over the top of the fudge for an added cheesecake crust flavor and texture.
8. Refrigerate: Place the baking dish in the refrigerator and chill for at least 4 hours, or until the fudge is firm and set.
9. Slice and Serve: Use the parchment paper overhang to lift the fudge out of the pan. Slice into squares using a sharp knife, and enjoy your creamy cheesecake fudge!

Notes

• Ensure the cream cheese is softened at room temperature for easier mixing and a smoother fudge texture.
• If you prefer a richer crunch, you can toast the graham cracker crumbs before sprinkling on top.
• Store the fudge in an airtight container in the refrigerator for up to 1 week for best freshness.
• For easier slicing, warm the knife blade with hot water and dry it before cutting.
• This recipe is not gluten-free unless gluten-free graham cracker crumbs are used.

• 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 recipe, easy fudge