Name: Cheesecake Fudge Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 12 oz (340g) white chocolate, chopped; 8 oz (225g) cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; ½ cup powdered sugar; ½ cup graham cracker crumbs

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Introduction

This Cheesecake Fudge is a creamy, indulgent treat that combines the rich flavors of white chocolate and cheesecake in every bite. It’s easy to make and perfect for satisfying your sweet tooth or sharing with friends and family.

The image shows four square pieces of cheesecake placed closely together on a round wooden plate lined with white parchment paper. Each cheesecake piece has three layers: a crumbly light brown crust on the bottom, a thick creamy off-white middle layer with a smooth texture, and a slightly lighter top layer that looks soft and creamy. The edges of the cheesecake are straight but slightly rough. The plate sits on a white marbled texture surface with soft, out-of-focus fabric in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) white chocolate, chopped
8 oz (225g) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ cup powdered sugar
½ cup graham cracker crumbs (for topping, optional)

Instructions

Step 1: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Step 2: In a microwave-safe bowl, melt the white chocolate in 20-30 second intervals, stirring after each until smooth.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 4: Add the sweetened condensed milk, vanilla extract, and powdered sugar to the cream cheese. Beat until well combined and smooth.
Step 5: Pour the melted white chocolate into the cheesecake mixture and mix until fully incorporated and smooth.
Step 6: Pour the fudge mixture into the prepared baking dish and smooth the top evenly.
Step 7: Sprinkle graham cracker crumbs on top for a cheesecake crust effect, if desired.
Step 8: Refrigerate for at least 4 hours or until the fudge is firm.
Step 9: Once set, use the parchment paper overhang to lift the fudge out of the dish. Slice into squares and serve.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the cheesecake mixture for a slight citrus twist.
You can replace the graham cracker crumbs with crushed digestive biscuits or skip it entirely for a smooth topping.
If you prefer a firmer fudge, chill it overnight for best results.

Storage

Store the cheesecake fudge in an airtight container in the refrigerator for up to one week. To enjoy, let it sit at room temperature for 10-15 minutes before serving to soften slightly. You can also freeze the fudge for up to 2 months; thaw in the refrigerator overnight before slicing.

How to Serve

The image shows four square cheesecake bars arranged closely on a round wooden tray lined with parchment paper. Each bar has three visible layers: a thick, crumbly light brown crust at the bottom; a thick, smooth, creamy off-white middle cheesecake layer; and a thin, glossy white icing layer on top. The texture of the crust is slightly grainy, and the cheesecake layer looks dense and soft, while the icing is smooth and evenly spread. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

While you can substitute milk or dark chocolate, the texture and flavor will differ from traditional cheesecake fudge. White chocolate provides the creamy sweetness that complements the cream cheese best.

Is it necessary to use parchment paper when lining the pan?

Using parchment paper makes it much easier to lift the fudge out of the pan cleanly and slice it. It is highly recommended to prevent sticking and maintain the fudge’s shape.