Description
Cheesecake Fudge is a rich, creamy no-bake dessert that combines white chocolate, cheesecake pudding, and marshmallow fluff over a crunchy graham cracker crust. It’s indulgent, easy to make, and perfect for satisfying cheesecake cravings in fudge form.
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
Instructions
- Line an 8×8″ pan with parchment paper, leaving overhang for easy removal.
- Crush graham crackers into fine crumbs and press into the bottom of the pan to form the crust; set aside.
- In a saucepan over low heat, combine white chocolate chips, butter, salt, and sweetened condensed milk; stir until melted and smooth.
- Remove from heat and stir in vanilla extract, cheesecake pudding mix, and marshmallow fluff until fully combined.
- Pour the fudge mixture evenly over the crust and smooth the top.
- Refrigerate for at least 4 hours, or until firm.
- Use the parchment overhang to lift fudge from pan and cut into 16 squares.
Notes
- Top with extra graham cracker crumbs or a white chocolate drizzle for decoration.
- Swirl in berry puree for a fruity variation.
- Add mini chocolate chips for extra texture.
- Use vanilla or white chocolate pudding mix if cheesecake flavor is unavailable.
- To double the recipe, use a 9×13″ pan; extend chilling time as needed.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 20g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
