Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a creamy, sweet treat that combines the rich flavors of white chocolate and cheesecake in one delightful bite. This no-bake dessert is simple to make and perfect for satisfying your sweet tooth 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 on the sides for easy removal later.
2. Step 2: Melt the white chocolate in a microwave-safe bowl by heating in 20-30 second intervals, stirring well after each until smooth.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or whisk.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat everything together until well combined and smooth.
5. Step 5: Pour the melted white chocolate into the cream cheese mixture and mix thoroughly until the fudge batter is smooth and even.
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 to add a cheesecake crust effect.
8. Step 8: Refrigerate the fudge for at least 4 hours or until firm and set.
9. Step 9: Once set, use the parchment paper to lift the fudge from the dish, slice into squares, and serve.

Tips & Variations

• For a chocolate twist, swirl in some melted dark or milk chocolate before setting the fudge.
• Use crushed graham crackers in the batter to add texture inside, not just on top.
• Let the cream cheese soften completely at room temperature to ensure a smooth mixture without lumps.
• Store any extras in the refrigerator to keep the fudge firm and fresh.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. To serve, bring to room temperature for a few minutes for a softer texture, or enjoy chilled for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for this fudge?

Yes, you can substitute the white chocolate with milk or dark chocolate, but keep in mind this will change the flavor and color of the fudge.

Do I have to use graham cracker crumbs?

No, the graham cracker crumbs are optional and primarily add a crunchy texture and cheesecakey feel on top. You can skip them or replace them with crushed nuts or cookie crumbs if you prefer.

Cheesecake Fudge Recipe

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★★★★★

4.4 from 132 reviews

• Author: Victor
• Total Time: 4 hours 15 minutes
• Yield: 16 pieces 1x

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Description

This rich and creamy Cheesecake Fudge combines the smoothness of cream cheese with the sweetness of white chocolate and condensed milk, resulting in a luscious no-bake treat. Topped optionally with graham cracker crumbs, this easy-to-make fudge offers a delightful cheesecake flavor and a perfect bite-sized dessert for any occasion.

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Ingredients

Scale 1x2x3x

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 to help lift out the fudge easily once set.
2. Melt the Chocolate: Place the chopped white chocolate into a microwave-safe bowl and melt it in 20-30 second intervals, stirring thoroughly after each until completely smooth and free of lumps.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy without lumps.
4. Add Sweeteners and Flavor: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Continue beating until all ingredients are fully combined into a homogenous mixture.
5. Combine with Chocolate: Pour the melted white chocolate into the cream cheese mixture and gently fold or beat until the mixture is smooth and well incorporated.
6. Set the Fudge: Pour the prepared fudge mixture into the lined baking dish, spreading and smoothing out the top evenly with a spatula.
7. Add the Topping (Optional): Sprinkle graham cracker crumbs evenly across the top to mimic a cheesecake crust and add subtle texture.
8. Chill Until Firm: Refrigerate the baking dish for at least 4 hours, or until the fudge is completely set and firm to the touch.
9. Slice and Serve: Once set, use the parchment paper edges to lift the fudge out of the dish. Cut into bite-sized squares and serve chilled for the best texture and flavor.

Notes

• This cheesecake fudge is best kept refrigerated to maintain its firm texture.
• Use good quality white chocolate for the best flavor and smooth texture.
• You can store leftovers in an airtight container in the fridge for up to one week.
• For a festive twist, add colored sprinkles or a drizzle of melted dark chocolate on top before chilling.
• Allow cream cheese to come to room temperature before mixing for a smoother mixture.

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

Keywords: cheesecake fudge, no-bake fudge, white chocolate fudge, cream cheese fudge, easy fudge recipe, cheesecake dessert