Cheesecake Fudge

This Cheesecake Fudge is one of those rich, creamy treats I turn to when I’m craving something sweet and indulgent with a smooth, melt-in-your-mouth texture. It combines the tangy flavor of classic cheesecake with the rich, dense sweetness of fudge—creating a dessert that’s simple to make but impossible to forget. Whether I’m making it for a party, holiday platter, or just to stash in the fridge for snacking, it’s always a crowd favorite.

Why You’ll Love This Recipe

I love this recipe because it delivers all the goodness of cheesecake without the need for a crust or a water bath. It’s soft, luscious, and full of that signature cheesecake flavor in a fun, bite-sized form. Best of all, it only takes a handful of ingredients and a few minutes of prep. It’s perfect when I want a no-bake dessert that still feels special.

Ingredients

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

• Cream cheese, softened

• White chocolate chips or chopped white chocolate

• Sweetened condensed milk

• Vanilla extract

• Butter (optional, for extra richness)

• Optional toppings: crushed graham crackers, strawberry or raspberry swirl, chocolate drizzle, or chopped nuts

Directions

1. I line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal.

2. In a saucepan over low heat, I melt the white chocolate and sweetened condensed milk together, stirring until smooth.

3. I beat the softened cream cheese in a bowl until creamy, then slowly mix in the warm white chocolate mixture and vanilla extract.

4. I pour the fudge into the prepared dish and smooth the top with a spatula.

5. I chill it in the fridge for at least 3–4 hours, or until firm enough to cut into squares.

6. I add any toppings before chilling, or drizzle melted chocolate once it’s set.

7. Once chilled, I lift it out of the dish and slice it into small pieces.

Servings and timing

This recipe makes about 25 small squares and takes around 15 minutes to prepare, plus 3–4 hours of chilling time.

Variations

Sometimes I swirl in fruit jam (like raspberry or blueberry) before chilling to give it a fruity cheesecake twist. For a classic feel, I sprinkle crushed graham crackers over the top. I’ve also folded in mini chocolate chips or added a chocolate layer on top for a fun contrast. And when I want a seasonal version, I add a bit of pumpkin purée and cinnamon for a fall-inspired fudge.

storage/reheating

I store the fudge in an airtight container in the fridge for up to 7 days. It can also be frozen for up to 2 months—just wrap it tightly and thaw in the fridge before serving. I never reheat this—it’s meant to be served cold or at room temperature.

FAQs

Can I use low-fat cream cheese?

I recommend using full-fat cream cheese for the best texture. Low-fat versions may result in a softer or grainier fudge.

Can I use a microwave instead of the stove?

Yes, I melt the white chocolate and condensed milk in short intervals in the microwave, stirring every 30 seconds until smooth.

How do I get clean slices?

I use a sharp knife and wipe it clean between cuts. Chilling the fudge thoroughly makes slicing easier.

Can I add a crust layer?

Absolutely. I press a graham cracker and butter mixture into the bottom of the dish before adding the fudge for a cheesecake-style base.

Is this recipe gluten-free?

Yes, as long as I use gluten-free white chocolate and toppings. Just double-check the labels on all packaged ingredients.

Conclusion

This Cheesecake Fudge is one of my favorite ways to enjoy the creamy richness of cheesecake in a quick and easy treat. It’s smooth, sweet, and endlessly customizable—perfect for holidays, gift boxes, or an everyday indulgence. Once I made it, it instantly earned a permanent spot in my dessert rotation.

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