Cheesecake Fudge
🧈 Ingredients
Fudge Base
- 2 cups (340 g) white chocolate chips
- 1 can (14 oz / 397 g) sweetened condensed milk
- 8 oz (225 g) cream cheese, softened
- 1 tsp vanilla extract
- ¼ cup powdered sugar (optional for extra sweetness)
Optional Mix-Ins / Toppings
- Crushed graham crackers
- Strawberry, cherry, or raspberry swirl
- Crushed Oreos
- Caramel drizzle
- Festive sprinkles
👩🍳 Instructions
1. Prepare your pan
Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
2. Melt the chocolate
In a microwave bowl:
- Add white chocolate chips + sweetened condensed milk
- Microwave in 20–30 second bursts, stirring each time
- Stop when smooth and fully melted
3. Beat the cream cheese
In a separate bowl:
- Beat softened cream cheese until smooth (no lumps)
- Add vanilla and optional powdered sugar
- Mix until creamy
4. Combine
- Add the warm melted chocolate mixture into the cream cheese
- Mix quickly until smooth and silky
- Spread evenly into the prepared pan
5. Add toppings (optional)
- Sprinkle crushed graham crackers
- Swirl fruit sauce with a knife
- Add sprinkles
- Press in Oreo pieces
- Drizzle caramel
6. Chill
Refrigerate at least 3–4 hours or until firm.
Cut into squares once fully set.
💡 Tips for Perfect Cheesecake Fudge
- Room-temperature cream cheese helps avoid lumps.
- Add 1 tbsp lemon juice for a classic cheesecake tang.
- For extra firm fudge, add ½ cup more white chocolate chips.
- Store in fridge up to 1 week, or freeze up to 3 months.