If you’re a fan of cheesecake and fudge, this Cheesecake Fudge is about to become your new favorite easy dessert recipe. It’s smooth, creamy, and melts in your mouth with that irresistible combination of tangy cream cheese and sweet white chocolate. Each bite tastes like a slice of cheesecake turned into a bite-sized treat—rich, velvety, and indulgent.
Unlike traditional fudge that requires candy thermometers or long cooking times, this no-bake fudge recipe comes together effortlessly in minutes. You only need a few simple ingredients—cream cheese, sweetened condensed milk, white chocolate, and a touch of vanilla—to create a luscious, melt-in-your-mouth dessert perfect for holidays, parties, or anytime you need a quick sweet fix.
Why You’ll Love This Cheesecake Fudge
• No-bake perfection: Skip the oven and stovetop—this dessert sets beautifully in the fridge.
• Easy and quick: Made with just a handful of pantry staples.
• Creamy texture: The combination of white chocolate and cream cheese creates a silky, decadent fudge.
• Perfect for gifting: Cut into squares and wrap individually for homemade dessert gifts.
• Crowd-pleasing flavor: Everyone loves the taste of cheesecake in fudge form.
• Make-ahead dessert: Great for preparing in advance for holidays and gatherings.
Ingredient Breakdown
White Chocolate (12 oz / 340g): The base of this fudge. Choose high-quality white chocolate bars or baking chips for the best texture and flavor. It melts smoothly and creates that rich, creamy consistency.
Cream Cheese (8 oz / 225g, softened): Adds tanginess and a smooth cheesecake flavor. Make sure it’s softened at room temperature for easy blending.
Sweetened Condensed Milk (1 can / 14 oz): Provides sweetness and a velvety texture. It binds the ingredients together and gives the fudge its signature creamy bite.
Vanilla Extract (1 teaspoon): Enhances the overall flavor with a warm, sweet aroma that complements both the chocolate and cream cheese.
Powdered Sugar (½ cup): Helps thicken the fudge and balance the tang of the cream cheese.
Graham Cracker Crumbs (½ cup, optional): Sprinkled on top for a “cheesecake crust” effect. Adds texture and that nostalgic cheesecake flavor.
Pro Tips
• Use good-quality white chocolate: Cheaper chocolate can seize or separate when melted. Stick to baking-grade or premium white chocolate.
• Avoid overheating the chocolate: Heat in short intervals and stir often to prevent burning or clumping.
• Soften cream cheese properly: If it’s too cold, the mixture may become lumpy. Let it sit at room temperature for 30–45 minutes before mixing.
• Line your pan well: It makes removing and slicing the fudge much easier.
• Chill completely: The fudge needs several hours to firm up—don’t rush it!
Ingredient Swaps and Variations
• Add mix-ins: Fold in mini chocolate chips, crushed Oreos, or chopped nuts before chilling for added crunch.
• Fruit twist: Swirl in raspberry or strawberry jam for a fruity cheesecake version.
• Dark chocolate version: Replace half of the white chocolate with milk or dark chocolate for a richer flavor.
• Holiday variation: Add crushed peppermint candies for a festive Christmas treat.
• Low-sugar option: Use sugar-free white chocolate and light cream cheese for a healthier dessert recipe.
Serving Suggestions
This Cheesecake Fudge pairs beautifully with:
• A hot cup of coffee or espresso.
• A drizzle of caramel or chocolate sauce for extra indulgence.
• Fresh berries on top for a pop of color and tartness.
• A small scoop of vanilla ice cream for a chilled dessert platter.
You can also wrap individual pieces in wax paper for easy dessert gifts—perfect for birthdays, holidays, or party favors.
Make Ahead + Storage Tips
To Make Ahead: Prepare the fudge a day or two in advance and store it covered in the fridge until ready to serve.
To Store: Keep the fudge in an airtight container in the refrigerator for up to 7 days.
To Freeze: Wrap the fudge tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
To Serve: For best texture, serve slightly chilled but not ice-cold—about 10 minutes after removing from the fridge.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, but the texture will be slightly softer. Full-fat cream cheese gives the richest flavor and smoothest consistency.
Can I make this fudge without a microwave?
Absolutely! Melt the white chocolate in a heatproof bowl over simmering water (double boiler method) until smooth.
How do I keep the fudge from getting too soft?
Ensure you use the full amount of white chocolate and let it chill completely before cutting.
Can I use flavored white chocolate?
Yes—try vanilla bean or caramel-flavored white chocolate for a gourmet twist.
Can I make this ahead for holidays?
Definitely! This fudge stores beautifully and makes a great make-ahead dessert for holiday trays or edible gifts.
Cheesecake Fudge
Ingredients
Equipment
Method
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the white chocolate in 20–30 second intervals, stirring after each until smooth.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, vanilla extract, and powdered sugar. Beat until well combined.
- Pour the melted white chocolate into the cheesecake mixture and mix until smooth.
- Pour the fudge mixture into the prepared dish and smooth the top. Sprinkle with graham cracker crumbs if desired.
- Refrigerate for at least 4 hours or until firm.
- Once set, lift the fudge out using the parchment, slice into squares, and enjoy!
