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 easy to make and perfect for sharing at parties or enjoying as a special indulgence.

Four square pieces of a dessert are placed on a piece of white parchment paper in a round wooden tray. Each piece has three visible layers: the bottom layer is a crumbly, light brown crust, the middle layer is a smooth, thick cream colored filling, and the top layer is a slightly crumbly pale cream with a glossy, light ivory surface. The edges of each piece are slightly rough, showing the texture of the filling and crust. The background is a white marbled texture with a soft cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) white chocolate, chopped
8 oz (225g) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup graham cracker crumbs (for topping, optional)

Instructions

Step 1: Line an 8×8 inch pan with parchment paper or lightly grease it. Set aside.
Step 2: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth.
Step 3: In a separate large bowl, beat the softened cream cheese until smooth and creamy.
Step 4: Add the sweetened condensed milk, powdered sugar, and vanilla extract to the cream cheese. Mix until fully combined.
Step 5: Pour the melted white chocolate into the cream cheese mixture and stir gently until everything is well incorporated.
Step 6: Pour the mixture into the prepared pan, spreading evenly. If using, sprinkle the graham cracker crumbs evenly over the top and gently press them into the surface.
Step 7: Refrigerate for at least 4 hours or until firm. Once set, cut into squares and serve.

Tips & Variations

For extra flavor, add a tablespoon of lemon juice to enhance the cheesecake tang.
Use a mix of white and milk chocolate for a different flavor profile.
Substitute graham cracker crumbs with crushed digestive biscuits or nuts for topping.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving. Enjoy chilled or at room temperature.

How to Serve

Four square cheesecake bars sit on a sheet of parchment paper inside a shallow wooden tray with a woven rim. Each bar is made up of three layers: a thin crumbly light brown crust at the bottom, a thick creamy off-white middle layer with a smooth texture, and a slightly lighter creamy white top layer that looks soft and velvety. The edges of the bars are cleanly cut, showing the distinct layers well. The light softly highlights the textures on a white marbled surface in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese straight from the fridge?

It’s best to soften the cream cheese to room temperature before mixing to ensure a smooth, lump-free fudge.

Is it possible to make this fudge dairy-free?

This recipe relies on dairy ingredients like cream cheese and sweetened condensed milk, so dairy-free substitutes would require adjustments and may change the texture and flavor significantly.

Cheesecake Fudge Recipe

Print Recipe

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4.5 from 144 reviews

This Cheesecake Fudge is a rich, creamy treat that combines the smooth tang of cream cheese with sweet white chocolate and condensed milk to create a decadent dessert fudge. Perfect for fudge lovers craving a cheesecake-inspired flavor, this no-bake recipe is simple and quick to prepare, resulting in a luscious, melt-in-your-mouth confection ideal for gifting or indulging.

Author: Bella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 4 hours 20 minutes
Yield: 16 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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
1/2 cup powdered sugar

Optional Topping

1/2 cup graham cracker crumbs

Instructions

Prepare Ingredients: Begin by chopping the white chocolate into small, even pieces to ensure smooth melting. Soften the cream cheese to room temperature for easier mixing and a creamier texture in the fudge.
Melt Chocolate: In a medium heatproof bowl, gently melt the white chocolate over a double boiler or in short bursts in the microwave, stirring frequently until fully smooth and melted.
Combine Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese with powdered sugar until fluffy and smooth. This step helps incorporate air for a lighter fudge texture.
Add Condensed Milk and Vanilla: Gradually mix the sweetened condensed milk and vanilla extract into the cream cheese mixture, blending thoroughly for a consistent base.
Mix in Melted Chocolate: Pour the melted white chocolate into the cream cheese mixture and stir until all ingredients are fully combined into a thick, creamy fudge mixture.
Transfer and Chill: Pour the fudge mixture into a lined or greased 8×8-inch pan. Spread evenly with a spatula and, if desired, sprinkle the graham cracker crumbs evenly over the top for an added texture and flavor layer.
Set the Fudge: Refrigerate the fudge for at least 4 hours or until it is firm enough to cut into squares.
Serve: Once set, cut the fudge into small squares and serve chilled. Store any leftovers in an airtight container in the refrigerator.

Notes

To soften cream cheese quickly, microwave it for 15-20 seconds, but avoid melting.
Use high-quality white chocolate for the best flavor and texture.
Graham cracker crumbs topping is optional but adds a delicious crunch that complements the cheesecake flavor.
Keep fudge refrigerated to maintain its firmness and freshness.
This fudge can be made a day ahead for convenience and enhanced flavor melding.

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