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!
Ingredients
Units
Scale
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
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.
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.
