Description
Cheesecake Fudge is a no-bake, creamy dessert that blends the tang of cheesecake with the sweet richness of white chocolate fudge. It’s quick to make, easy to customize, and perfect for sharing, gifting, or treating yourself with a chilled bite-sized indulgence.
Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 (14 oz) can sweetened condensed milk
- 2 cups white chocolate chips or chopped white chocolate
- 1 tsp vanilla extract
- 1/4 cup graham cracker crumbs (optional)
- Pinch of salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, beat softened cream cheese until smooth. Add powdered sugar and salt; mix until creamy.
- In a microwave-safe bowl or saucepan, melt white chocolate with sweetened condensed milk until smooth. Stir in vanilla extract.
- Fold the white chocolate mixture into the cream cheese mixture until fully blended and smooth.
- Pour the mixture into the prepared pan and smooth the top.
- Sprinkle graham cracker crumbs over the top or swirl some into the fudge if desired.
- Refrigerate for at least 3–4 hours, or until firm enough to slice.
- Lift out using parchment, cut into squares, and serve chilled or at room temperature.
Notes
- Add lemon zest, almond extract, or fruit jam for flavor variations.
- Use real white chocolate for best texture—avoid candy melts.
- Double the recipe and use a 9×13-inch pan for larger batches.
- Freeze individual pieces for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 15g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
