Name: Cheesecake Fudge
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 9 graham cracker squares (for crust); 3 cups white chocolate chips; 1 tbsp butter; Pinch of kosher salt; 1 tsp pure vanilla extract; 1 cup sweetened condensed milk; 1½ cups marshmallow fluff; 1 (3.4 oz) package instant cheesecake pudding mix

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Cheesecake Fudge is a decadent and creamy treat that combines the smoothness of white chocolate with the tangy richness of cheesecake. The graham cracker base adds a delightful crunch, while the marshmallow fluff and cheesecake pudding mix give the fudge a rich, cheesecake-like flavor. It’s the perfect dessert for those who love cheesecake but want something quick, easy, and no-bake!

Why You’ll Love This Recipe

I absolutely love Cheesecake Fudge because it’s a super simple and indulgent dessert that tastes like a cheesecake without all the effort. The combination of creamy white chocolate, sweetened condensed milk, and marshmallow fluff creates a luscious, melt-in-your-mouth texture, while the graham cracker base brings a hint of crunch that reminds me of the classic cheesecake crust. Plus, it sets in just a few hours, making it the perfect treat when I’m in the mood for something sweet but don’t want to spend hours in the kitchen.

Ingredients

9 graham cracker squares
3 cups white chocolate chips
1 tbsp butter
Pinch of kosher salt
1 tsp pure vanilla extract
1 cup sweetened condensed milk
1½ cups marshmallow Fluff
1 (3.4 oz) package instant cheesecake pudding mix

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan: Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal. This will make it easier to remove the fudge once it’s set.
Make the Crust: Crush the graham cracker squares into fine crumbs. Press the crumbs evenly into the bottom of the prepared pan to create the crust layer. Set aside.
Melt the Fudge Mixture: In a large saucepan over low heat, combine the white chocolate chips, butter, salt, and sweetened condensed milk. Stir constantly until everything is melted and smooth.
Add Flavor and Texture: Remove the saucepan from heat and quickly stir in the vanilla extract, cheesecake pudding mix, and marshmallow Fluff. Mix everything together until fully combined and creamy.
Assemble the Fudge: Pour the fudge mixture over the graham cracker crust and smooth the top with a spatula to ensure even coverage.
Chill the Fudge: Refrigerate the fudge for at least 4 hours, or until it’s fully set and firm.
Cut and Serve: Once the fudge is firm, remove it from the pan using the parchment paper overhang. Cut it into 16 squares for serving. Serve chilled or at room temperature for the best texture and flavor.

Servings and Timing

This recipe yields 16 squares of cheesecake fudge. It takes about 15 minutes to prepare, followed by 4 hours of chilling time. In total, the recipe takes about 4 hours and 15 minutes from start to finish.

Variations

Add Toppings: I can add a dusting of crushed graham crackers on top of the fudge for extra texture, or drizzle melted white chocolate over the top for a pretty finishing touch.
Fruit Twist: For a fruity twist, I can swirl in some raspberry or strawberry puree to give the fudge a hint of berry flavor.
Chocolate Chip Fudge: If I want more chocolate flavor, I can stir in a handful of mini chocolate chips into the fudge mixture before pouring it over the graham cracker crust.

Storage/Reheating

I store the Cheesecake Fudge in an airtight container in the refrigerator for up to 1 week. It stays firm and delicious even after a few days, so I can enjoy it for a while. If I want to store it longer, I can freeze the fudge for up to 3 months. To reheat, just let it thaw in the fridge overnight, and it will be ready to serve again.

FAQs

Can I use a different type of pudding mix?

Yes! While the cheesecake pudding mix adds a great flavor, I can substitute it with vanilla or white chocolate pudding mix for a slightly different taste.

Can I make this fudge without graham crackers?

Yes, I can skip the graham cracker crust if I prefer, or use another type of cookie crumbs (like digestive biscuits or shortbread) for a different crust.

Can I make the fudge without marshmallow fluff?

If I don’t have marshmallow fluff, I can replace it with an equal amount of marshmallow creme or even homemade marshmallow fluff, though the texture might be slightly different.

Can I use milk chocolate chips instead of white chocolate?

I can use milk chocolate chips, but the flavor and appearance of the fudge will be different. The white chocolate gives it a creamy, rich flavor that pairs perfectly with the cheesecake base.

Can I double the recipe?

Yes, I can easily double the recipe and use a 9×13-inch pan to make a larger batch of fudge. Just keep in mind that the chilling time may need to be a little longer for a thicker fudge.

Conclusion

Cheesecake Fudge is the ultimate treat for anyone who loves the rich, creamy taste of cheesecake but wants something simpler and quicker to make. With its sweet, indulgent flavor and easy preparation, this fudge is the perfect dessert for any occasion. Whether I’m serving it at a party, bringing it to a potluck, or just indulging in a sweet bite after dinner, this cheesecake fudge is always a hit!