Cheesecake Fudge

This Cheesecake Fudge is a luscious dessert combining the creamy richness of cheesecake with the indulgent sweetness of fudge. Layered over a graham cracker crust, it’s the perfect treat for cheesecake lovers and an easy-to-make delight for any occasion.

Why You’ll Love This Recipe

• Creamy and decadent: Perfectly smooth and full of cheesecake flavor.
• No-bake dessert: Simple to make without an oven.
• Beautifully layered: Graham cracker crust adds texture and a nostalgic cheesecake vibe.
• Crowd-pleaser: Ideal for parties, gifts, or sweet cravings.
• Quick to prepare: Only 15 minutes of active prep time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 9 graham cracker squares
• 3 cups white chocolate chips
• 1 tablespoon butter
• Pinch of kosher salt
• 1 teaspoon pure vanilla extract
• 1 cup sweetened condensed milk
• 1 1/2 cups marshmallow fluff
• 1 (3.4 oz) instant cheesecake pudding mix

Directions

Step 1: Prepare the Pan

• Line an 8×8” or 9×9” square baking pan with parchment paper, leaving some overhang for easy removal.
• Lightly grease the parchment with cooking spray.
• Arrange graham cracker squares to cover the bottom of the pan completely, trimming them as needed to fit snugly.

Step 2: Melt the Fudge Base

• In a medium saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla extract, and a pinch of salt.
• Cook, stirring frequently, until the mixture is melted and smooth.

Step 3: Add Flavorings

• Reduce heat to medium-low and stir in the instant cheesecake pudding mix until fully dissolved.
• Turn off the heat and fold in marshmallow fluff, stirring until the mixture is smooth and creamy.

Step 4: Assemble the Fudge

• Pour the warm fudge mixture over the prepared graham cracker crust, spreading it evenly with a spatula.

Step 5: Set and Slice

• Refrigerate the fudge for at least 3 hours or until firm.
• Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares for serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Servings: 16 squares

Variations

• Add a topping: Sprinkle crushed graham crackers or white chocolate drizzle over the top for extra flair.
• Mix in flavors: Fold in mini chocolate chips or crushed candy for a fun twist.
• Gluten-free option: Use gluten-free graham crackers for a celiac-friendly version.
• Flavor swaps: Substitute cheesecake pudding mix with vanilla or white chocolate pudding for a different flavor profile.
• Dairy-free: Use dairy-free white chocolate, sweetened condensed milk, and marshmallow fluff alternatives.

Storage

• Refrigeration: Store the fudge in an airtight container in the refrigerator for up to 1 week.
• Freezing: Freeze the fudge in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use homemade cheesecake pudding?

Instant pudding is recommended for convenience and smoothness, but homemade can work if thickened properly.

Can I make this recipe without marshmallow fluff?

Marshmallow fluff helps with the creamy texture, but you can substitute with an equal amount of softened cream cheese for a denser fudge.

What can I use instead of graham crackers?

Digestive biscuits or crushed vanilla wafers are great alternatives.

How do I keep the fudge from sticking to the knife?

Wipe your knife with a warm, damp cloth between cuts for clean slices.

Can I use milk chocolate instead of white chocolate?

Milk chocolate will change the flavor profile significantly but can still work if you prefer a more chocolaty fudge.

Is this recipe suitable for gifting?

Absolutely! Wrap squares in parchment paper or place them in a decorative tin for a thoughtful homemade gift.

Can I make this ahead of time?

Yes, this fudge can be made up to 3 days in advance and stored in the refrigerator until serving.

How do I ensure the fudge sets properly?

Make sure the mixture is evenly spread in the pan and chilled for at least 3 hours or until firm.

Can I double the recipe?

Yes, use a larger pan (such as 9×13”) and adjust the layering accordingly.

What’s the best way to serve this fudge?

Serve it chilled or at room temperature as a standalone dessert or paired with fresh berries for a gourmet touch.

Conclusion

Cheesecake Fudge is a creamy, dreamy dessert with the perfect balance of sweetness and tangy cheesecake flavor. Its graham cracker crust adds a delightful crunch, making this treat a must-try for cheesecake and fudge lovers alike. Perfect for gifting, entertaining, or satisfying your sweet tooth, this no-bake recipe is sure to impress. Try it today and indulge in pure dessert bliss!

Cheesecake Fudge

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 16 servings 1x
• Category: Desserts
• Method: No-Bake (chilling required)
• Cuisine: American-Inspired
• Diet: Vegetarian

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Description

This decadent Cheesecake Fudge combines the creamy sweetness of cheesecake with a graham cracker crust and a smooth white chocolate finish. Perfect for parties, gifting, or indulging your sweet tooth!

 

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 9 graham cracker squares (trimmed to fit the pan)

For the Fudge:

• 3 cups white chocolate chips
• 1 tablespoon butter
• Pinch of kosher salt
• 1 teaspoon pure vanilla extract
• 1 cup sweetened condensed milk
• 1 1/2 cups marshmallow fluff
• 1 (3.4 oz) instant cheesecake pudding mix

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Instructions

• Prepare the Pan:
  • Line an 8″x8″ or 9″x9″ square baking pan with parchment paper, leaving overhang for easy removal.
  • Lightly grease the parchment paper with cooking spray. Arrange graham cracker squares to cover the bottom of the pan completely, trimming as needed.
• Melt the Fudge Base:
  • In a medium saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, butter, vanilla extract, and a pinch of salt.
  • Stir frequently until the mixture is melted and smooth.
• Incorporate Flavorings:
  • Reduce heat to medium-low and stir in the instant cheesecake pudding mix. Mix until the pudding dissolves completely.
  • Turn off the heat and fold in the marshmallow fluff, stirring until smooth and fully incorporated.
• Assemble the Fudge:
  • Pour the warm fudge mixture over the prepared graham cracker crust. Spread evenly with a spatula for a smooth surface.
• Set the Fudge:
  • Refrigerate for about 3 hours, or until the fudge is firm and fully set.
• Slice and Serve:
  • Use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares and serve.

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Notes

• Storage: Store fudge in an airtight container in the refrigerator for up to 1 week.
• Variations: Top with a drizzle of white chocolate or sprinkle with crushed graham crackers for extra texture.
• Serving Tip: Let the fudge sit at room temperature for a few minutes before serving for the best flavor.