Ingredients for Cheesecake Fudge
12 oz white chocolate, chopped
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 cup powdered sugar
1/2 cup graham cracker crumbs, for topping (optional)
This combination mirrors many cheesecake fudge and white chocolate cream cheese fudge recipes that rely on the trio of white chocolate, cream cheese, and condensed milk for structure and flavor. The white chocolate provides sweetness and sets firm when chilled, while cream cheese adds the tangy, creamy character that makes the fudge taste like cheesecake rather than plain vanilla candy. Sweetened condensed milk both sweetens and thickens the mixture, helping it hold a sliceable shape, and powdered sugar tightens the texture without graininess. Vanilla extract rounds out the flavor, and graham cracker crumbs on top provide a subtle “crust” effect reminiscent of classic cheesecake.
Equipment you’ll need
8×8-inch baking dish
Parchment paper
Microwave-safe bowl
Mixing bowl
Electric mixer
Spatula
Most cream cheese fudge recipes recommend lining the pan with parchment (or foil) and leaving an overhang so the chilled fudge can be lifted out in one piece for clean slicing. An electric mixer makes it much easier to beat the cream cheese completely smooth and lump-free before combining it with the melted chocolate, which is important for a silky final texture.
Step-by-step Cheesecake Fudge method
Line an 8×8-inch baking dish with parchment paper, leaving extra parchment hanging over two opposite sides to form handles. This prevents sticking and makes removing and cutting the fudge much easier once it has chilled, a standard technique in no-bake fudge recipes.
Place the chopped white chocolate in a microwave-safe bowl. Microwave in short 20–30 second bursts, stirring well after each interval, until the chocolate is completely melted and smooth. White chocolate can scorch or seize quickly, so short bursts and frequent stirring are crucial. Once melted, set the bowl aside to cool slightly while you prepare the cream cheese mixture so it does not overheat the dairy.
In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until completely smooth, creamy, and free of lumps, scraping down the sides as needed. Add the sweetened condensed milk, vanilla extract, and powdered sugar. Beat again until the mixture is glossy, thick, and uniform, with no streaks of cream cheese or sugar.
With the mixer on low speed, slowly pour the melted white chocolate into the cream cheese mixture and blend until everything is fully incorporated and smooth. The mixture will thicken as the chocolate cools and begins to set. Avoid overbeating; mix only until the fudge base is evenly combined.
Use a spatula to scrape the cheesecake fudge mixture into the prepared pan. Spread it into an even layer, smoothing the top. If you are using graham cracker crumbs, sprinkle them evenly over the surface and gently press them into the fudge so they adhere and create a light crust-like topping.
Transfer the pan to the refrigerator and chill for at least 4 hours, or until the fudge is firm enough to slice cleanly. Many cream cheese fudge recipes suggest chilling for several hours or even overnight for the best texture and cleanest cuts. Once fully set, lift the fudge out of the pan using the parchment handles and place it on a cutting board. Use a sharp knife to cut it into small squares, wiping the blade between cuts to keep the edges neat, a common tip for cream cheese–based fudge and bar recipes.
Flavor variations and fun twists
This No-Bake Cheesecake Fudge Recipe is a flexible base for many flavor variations, similar to other strawberry, cherry, and turtle cheesecake fudge ideas. For a strawberry or berry cheesecake fudge, you can sprinkle crushed freeze-dried strawberries, raspberries, or blueberries over the top before chilling, or gently swirl a few spoonfuls of raspberry or strawberry jam through the surface with a knife or skewer. This creates pretty marble patterns and a flavor similar to berry-topped no-bake cheesecakes.
To make a “turtle” cheesecake fudge, drizzle caramel sauce over the fudge before chilling, then scatter chopped pecans and a few mini chocolate chips or a thin drizzle of melted chocolate over the top. For a chocolate cookie twist, swap the graham cracker crumbs for crushed chocolate cookies, or mix some crumbs directly into the fudge layer for added texture. Seasonal versions might feature crushed candy canes, colored sprinkles, or holiday-themed candy pieces scattered over the top to match different occasions.
Serving ideas for Cheesecake Fudge
Because Cheesecake Fudge is quite rich, small squares work best and make a lovely addition to dessert platters, cookie trays, and candy boxes for gifting. It fits nicely alongside cookies, truffles, and bars, especially around holidays when dessert tables are full and guests like to sample a variety of bites rather than one big slice. You can serve the squares straight from the refrigerator for a firmer texture or let them sit at room temperature for a few minutes for an extra creamy, melt-in-your-mouth bite.
These fudge squares pair especially well with coffee, tea, or hot chocolate, making them a nice after-dinner treat or afternoon sweet. For entertaining, you can prepare a platter with a few different cheesecake fudge flavors—plain vanilla, fruity, and chocolate-drizzled—so guests can mix and match flavors like a mini cheesecake tasting, without needing forks or plates.
Storage and make-ahead tips
Because this fudge contains cream cheese and sweetened condensed milk, it should always be stored in the refrigerator rather than at room temperature. After cutting, place the pieces in an airtight container, layering them with parchment or wax paper so they do not stick together. Most cream cheese–based fudges and similar no-bake cheesecake treats keep well for about a week in the refrigerator when properly stored.
Cheesecake fudge also freezes well if you want to make it ahead for events or gift giving. Arrange the cut squares in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once they are solid. They can typically be frozen for several weeks; when you are ready to serve, thaw the pieces in the refrigerator to maintain the best texture and avoid condensation forming on the surface.