Cheesecake Fudge

Cheesecake Fudge is a rich, creamy, melt-in-your-mouth treat that combines the tangy flavor of classic cheesecake with the smooth sweetness of fudge. It’s a no-bake dessert that comes together in just minutes, making it perfect when I want something indulgent without turning on the oven.

Why You’ll Love This Recipe

I love this fudge because it’s everything I enjoy about cheesecake—in a handheld, bite-sized square. It’s smooth, rich, and has just the right balance of sweetness and tang. It’s also incredibly easy to customize with fruit swirls, cookie crumbles, or chocolate drizzle. Whether I’m making it for holidays, parties, or gifting, it’s always a hit.

ingredients

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

white chocolate chips
sweetened condensed milk
cream cheese, softened
vanilla extract
butter
pinch of salt
graham cracker crumbs (optional, for topping or base)
fruit preserves or chocolate (optional, for swirls)

directions

1. I line an 8×8-inch baking pan with parchment paper and set it aside.

2. In a microwave-safe bowl, I melt the white chocolate chips and butter together in 30-second intervals, stirring in between until smooth.

3. In another bowl, I beat the cream cheese until it’s soft and creamy.

4. I pour in the sweetened condensed milk, vanilla extract, and a pinch of salt, then mix until smooth and combined.

5. I slowly stir in the melted chocolate mixture until the fudge base is fully blended and thick.

6. I pour the mixture into the prepared pan, smoothing out the top.

7. If I’m adding swirls, I drop small spoonfuls of fruit preserves or melted chocolate onto the surface and use a toothpick to swirl them through.

8. I sprinkle graham cracker crumbs on top if I want a classic cheesecake crust vibe.

9. I refrigerate the fudge for at least 3 hours, or until firm.

10. Once set, I cut it into squares and serve.

Servings and timing

This recipe makes about 36 small squares. It takes 10 minutes to prepare and 3 hours to chill—so it’s ready to enjoy in just over 3 hours.

Variations

I sometimes swirl in raspberry or strawberry jam for a fruity twist or fold in mini chocolate chips for texture. Crushed Oreos or cookie crumbs can be stirred in or sprinkled on top. For a festive version, I add crushed peppermint or use food coloring to tint the fudge in layers.

storage/reheating

I store the fudge in an airtight container in the fridge for up to 1 week. It also freezes well—I wrap individual squares and keep them in a freezer-safe container for up to 2 months. There’s no need to reheat—it’s best enjoyed chilled or at room temperature.

FAQs

Can I use white chocolate bars instead of chips?

Yes, I chop them finely so they melt easily. I prefer high-quality white chocolate for the smoothest texture.

Why is my fudge too soft?

It might need more chilling time or extra white chocolate. I make sure to measure ingredients precisely and let it firm up completely in the fridge.

Can I make this fudge without a microwave?

Absolutely. I melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (double boiler method).

Do I need to bake the cream cheese first?

No, it blends directly into the mixture and sets perfectly once chilled.

Can I make this ahead of time?

Yes, and I often do. It stores well in the fridge or freezer and tastes even better after resting a day.

Conclusion

Cheesecake Fudge is a quick, decadent dessert that brings all the flavors of classic cheesecake into a creamy, no-bake square. It’s simple, versatile, and perfect for sharing—or for sneaking a piece straight from the fridge when I need something sweet and satisfying.