I love how this cheesecake fudge turns simple ingredients into a rich, creamy treat that tastes like a slice of cheesecake in candy form. I make it when I want something sweet, quick, and impressive without turning on the oven for hours.
Why You’ll Love This Recipe
I like this recipe because it comes together fast and doesn’t require baking. I also appreciate how smooth and creamy the texture is, with that classic cheesecake flavor balanced by sweet white chocolate. I make this fudge for holidays, parties, or just to keep in the fridge when I want a small indulgent bite.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz white chocolate, chopped
8 oz cream cheese, softened
14 oz can sweetened condensed milk
Directions
I start by lining a small square pan with parchment paper, leaving some overhang so I can lift the fudge out easily later.
I melt the white chocolate gently, either in a microwave in short bursts or over a double boiler, stirring until smooth.
In a separate bowl, I beat the softened cream cheese until completely smooth and free of lumps.
I slowly mix the sweetened condensed milk into the cream cheese until fully combined.
I pour in the melted white chocolate and stir until the mixture is silky and uniform.
I spread the mixture evenly into the prepared pan and smooth the top.
I refrigerate the fudge until firm, then slice it into squares before serving.
Servings And Timing
I usually cut this cheesecake fudge into about 16 small squares.
Preparation time is around 10 minutes.
Chilling time takes about 2 hours.
Total time is approximately 2 hours and 10 minutes.
Variations
I sometimes add a swirl of fruit preserves on top before chilling for a strawberry or raspberry cheesecake flavor.
I like mixing in crushed graham crackers to give it a classic cheesecake crust feel.
For extra richness, I occasionally add a splash of vanilla extract or a pinch of lemon zest.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator, where it keeps well for up to one week.
When I want to serve it, I let it sit at room temperature for a few minutes to soften slightly.
I don’t recommend reheating, since the fudge is meant to be enjoyed chilled or cool.
FAQs
Can I freeze cheesecake fudge?
I can freeze it in an airtight container for up to two months. I thaw it overnight in the refrigerator before serving.
Why is my fudge too soft?
I find this usually happens if the mixture wasn’t chilled long enough or if the cream cheese was too warm.
Can I use low-fat cream cheese?
I prefer full-fat cream cheese because it gives the best texture, but low-fat can work with a slightly softer result.
How do I cut clean slices?
I use a sharp knife and wipe it clean between cuts for neat, even squares.
Can I add toppings?
I like adding a drizzle of melted chocolate, sprinkles, or crushed cookies on top before chilling.
Conclusion
I enjoy making this cheesecake fudge because it’s simple, creamy, and always a crowd-pleaser. It’s one of those recipes I come back to when I want a reliable dessert that feels special without much effort.
This creamy cheesecake fudge blends rich white chocolate, smooth cream cheese, and sweetened condensed milk into a no-bake treat that tastes like cheesecake in candy form. Perfect for parties, holidays, or everyday indulgence.
Total Time:2 hours 10 minutes (including chilling)
Yield:16 squares
Ingredients
12 oz white chocolate, chopped
8 oz cream cheese, softened
14 oz can sweetened condensed milk
Instructions
Line a small square pan with parchment paper, leaving overhang for easy removal.
Melt the white chocolate in short microwave bursts or over a double boiler, stirring until smooth.
In a separate bowl, beat softened cream cheese until smooth and lump-free.
Gradually mix in sweetened condensed milk until fully combined.
Stir in the melted white chocolate until the mixture is smooth and uniform.
Spread the mixture evenly into the prepared pan and smooth the top.
Refrigerate for about 2 hours or until firm.
Lift out of the pan using the parchment, slice into squares, and serve.
Notes
For a fruity twist, swirl in strawberry or raspberry preserves before chilling.
Add crushed graham crackers for a cheesecake crust feel.
Enhance flavor with a splash of vanilla extract or lemon zest.
Top with sprinkles, crushed cookies, or melted chocolate for decoration.
