Cheesecake Fudge Recipe

Introduction

Cheesecake fudge is a creamy, rich treat that combines the lusciousness of white chocolate with the tangy smoothness of cheesecake. It’s an easy no-bake dessert that’s perfect for sharing or indulging 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 of the fudge.
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 it becomes smooth and creamy.
4. Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat until all ingredients are well combined.
5. Step 5: Pour the melted white chocolate into the cheesecake mixture and stir gently until smooth and uniform.
6. Step 6: Transfer the fudge mixture into the prepared baking dish and smooth the surface with a spatula.
7. Step 7: Optionally, sprinkle graham cracker crumbs evenly over the top to mimic a cheesecake crust.
8. Step 8: Refrigerate the fudge for at least 4 hours or until firm and set.
9. Step 9: Use the parchment paper overhang to lift the fudge out of the dish, then slice into squares and enjoy.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• Add a tablespoon of lemon juice for a subtle tartness that enhances the cheesecake flavor.
• Try mixing in crushed nuts or dried fruit to add texture and contrast.
• If you prefer, melt the white chocolate over a double boiler instead of the microwave to avoid overheating.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze the fudge for up to one month, thawing in the fridge before serving. Serve chilled or at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

While you can substitute milk or dark chocolate, the flavor and texture will differ. White chocolate gives the fudge its characteristic creamy sweetness that complements the cheesecake base nicely.

Do I need to bake this fudge?

No, this cheesecake fudge is a no-bake recipe. It sets in the refrigerator, making it a quick and easy dessert to prepare without turning on the oven.

Cheesecake Fudge Recipe

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★★★★★

4.6 from 64 reviews

• Author: Andria
• Total Time: 4 hours 15 minutes
• Yield: 16 servings (1-inch squares) 1x
• Diet: Vegetarian

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Description

This luxurious Cheesecake Fudge combines the creamy richness of cheesecake with the sweet decadence of white chocolate fudge. Easy to prepare with minimal ingredients, this no-bake treat is perfect for anytime indulgence or sharing at gatherings. Topped optionally with a graham cracker crumb crust, each bite delivers a smooth and velvety texture reminiscent of classic cheesecake flavors.

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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, ensuring some overhang on the sides for easy removal of the fudge later.
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 melted and smooth without lumps.
3. Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, setting the base for your fudge.
4. Add Sweeteners and Flavor: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat all together until well combined and silky.
5. Combine Mixtures: Pour the melted white chocolate into the cheesecake mixture and stir gently but thoroughly until fully blended and smooth in consistency.
6. Set the Fudge: Transfer the fudge mixture to the prepared baking dish and spread evenly with a spatula, smoothing the top for an even finish.
7. Add Topping (Optional): Lightly sprinkle the graham cracker crumbs over the surface to mimic a cheesecake crust and add a slight crunch.
8. Chill to Set: Refrigerate the fudge for at least 4 hours, or until firm enough to slice cleanly.
9. Slice and Serve: Use the parchment overhang to lift the fudge out of the pan, cut into squares, and serve chilled for the best texture and flavor.

Notes

• For easier slicing, chill fudge overnight.
• The graham cracker crumbs topping is optional but adds a delicious cheesecake like texture and flavor contrast.
• Use full-fat cream cheese for best creaminess.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• White chocolate can be substituted with milk chocolate if preferred, though it will alter the cheesecake flavor slightly.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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