Name: Cheesecake Fudge Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
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

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Introduction

Cheesecake fudge is a luscious treat that blends creamy cheesecake flavors with rich white chocolate. This no-bake dessert is easy to make and perfect for satisfying sweet cravings with a smooth, indulgent texture.

Four square pieces of a dessert sit on a piece of parchment paper inside a wooden round dish. Each piece has three layers: the bottom layer is crumbly and light brown, the middle layer is smooth and creamy off-white, and the top layer is a thicker, slightly uneven pale cream color. The edges of the dessert pieces are straight but slightly rough, showing the texture of the layers. The background is a white marbled texture. 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
½ cup powdered sugar
½ cup graham cracker crumbs (for topping, optional)

Instructions

Step 1: Line an 8×8-inch baking dish with parchment paper, leaving some overhang to easily lift out the fudge later.
Step 2: Melt the white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring after each until completely smooth.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy.
Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese, then beat until well combined.
Step 5: Pour the melted white chocolate into the cheesecake mixture and mix until fully smooth.
Step 6: Transfer the fudge mixture into the prepared baking dish and smooth the top evenly.
Step 7: Sprinkle graham cracker crumbs over the top for a cheesecake crust effect, if desired.
Step 8: Refrigerate the fudge for at least 4 hours, or until firm.
Step 9: Once set, use the parchment paper overhang to lift the fudge out, then slice into squares and serve.

Tips & Variations

For a tangier flavor, add a tablespoon of lemon juice to the cheesecake mixture.
Try adding crushed berries or chocolate chips for extra texture inside the fudge.
If you prefer, swap graham cracker crumbs with crushed digestive biscuits for the topping.
Make sure the cream cheese is fully softened at room temperature for a smoother mixture.

Storage

Store cheesecake fudge in an airtight container in the refrigerator for up to one week. To serve, let it sit at room temperature for 10-15 minutes for a softer texture. This fudge also freezes well; thaw in the fridge overnight before enjoying.

How to Serve

The image shows four square slices of a dessert arranged on white parchment paper placed on a round wooden tray. Each slice has three visible layers: the bottom layer is a rough-textured, light-brown crumb base, the middle layer is a smooth, creamy off-white filling, and the top layer is a slightly thicker, lighter beige frosting or icing with a matte finish. The edges of the dessert show some crumbly texture, and the tray sits on a white marbled surface visible 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 milk or dark chocolate instead of white chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate, but the flavor will change and the fudge may be less creamy and more intense in chocolate taste.

Do I need to use graham cracker crumbs?

No, the graham cracker crumbs are optional and mainly add a slight crunch and cheesecake crust flavor, but the fudge is delicious without them.