Cheesecake Fudge

Cheesecake Fudge is a rich, creamy, and indulgent treat that combines the smooth tang of cheesecake with the melt-in-your-mouth texture of classic fudge. It’s the perfect no-bake dessert for holidays, gifting, or whenever I want to whip up something sweet and decadent without turning on the oven. Each bite is silky, slightly tangy, and wonderfully sweet—everything I love about cheesecake in a bite-sized square.

Why You’ll Love This Recipe

I love this fudge because it’s so easy to make but tastes like something much more complicated. The cream cheese gives it that signature cheesecake flavor, while the white chocolate makes it rich and perfectly smooth. It sets up quickly, slices cleanly, and stores well—making it perfect for sharing, stacking on dessert trays, or sneaking a piece every time I pass the fridge.

ingredients

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

• Cream cheese, softened

• Powdered sugar

• White chocolate chips or chopped white chocolate

• Sweetened condensed milk

• Vanilla extract

• Graham cracker crumbs (optional for topping or swirling in)

• Pinch of salt

directions

1. I line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting later.

2. In a bowl, I beat the softened cream cheese until smooth, then add powdered sugar and a pinch of salt, mixing until creamy.

3. In a saucepan or microwave-safe bowl, I melt the white chocolate with the sweetened condensed milk, stirring until smooth and combined.

4. I stir the vanilla extract into the chocolate mixture, then fold it into the cream cheese mixture until fully blended.

5. I pour the mixture into the prepared pan and smooth the top with a spatula.

6. If I want, I sprinkle graham cracker crumbs over the top or swirl some into the fudge for that classic cheesecake touch.

7. I refrigerate the fudge for at least 3–4 hours, or until firm enough to cut.

8. Once set, I lift it out using the parchment, slice it into squares, and serve or store.

Servings and timing

This recipe yields about 25 small squares, depending on how I cut it. It takes about 15 minutes to prepare, and a few hours in the fridge to set. It’s a quick and easy make-ahead dessert that’s ready when I am.

Variations

I like to mix things up by swirling in raspberry jam, crushed Oreos, or chopped strawberries for fun flavor twists. Sometimes I use a graham cracker crust layer on the bottom for a more traditional cheesecake feel. If I want a richer flavor, I add a dash of lemon zest or almond extract.

storage/reheating

I store the fudge in an airtight container in the fridge for up to 7 days. It also freezes beautifully—I wrap individual pieces and store them in a freezer bag for up to 2 months. I don’t reheat this fudge—it’s meant to be served chilled or at room temperature.

FAQs

Can I use white chocolate bars instead of chips?

Yes, I often use chopped white chocolate bars. They melt more smoothly than some chips, which can be waxier.

Does this taste like actual cheesecake?

Yes, it has a rich, creamy texture and tangy flavor thanks to the cream cheese. It’s like cheesecake in candy form.

Can I make it without sweetened condensed milk?

This specific recipe depends on sweetened condensed milk for texture. I haven’t had good results using substitutes like evaporated milk.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan. It sets up just as well and makes more for sharing.

How do I keep the fudge from being too soft?

I make sure the fudge is fully chilled before slicing. Using full-fat cream cheese and real white chocolate (not candy melts) also helps it set firm.

Conclusion

Cheesecake Fudge is a dreamy, creamy treat that’s perfect for cheesecake lovers and fudge fans alike. It’s quick to make, easy to customize, and totally irresistible. Whether I’m preparing it for a holiday platter or just need a sweet little indulgence in the fridge, this simple recipe always hits the mark.