If you are looking to create an irresistibly creamy and decadent treat, this Cheesecake Fudge Recipe is exactly what you need. The velvety texture combined with the sweet tang of cheesecake instantly melts in your mouth, while the graham cracker base adds the perfect crunch. Every bite bursts with rich white chocolate flavor and subtle hints of vanilla, making it an unforgettable dessert to share with family and friends. Whether you’re a fudge veteran or a curious first-timer, this recipe effortlessly brings a new twist to classic sweets with a cheesecake-inspired flair.
Ingredients You’ll Need
Getting the right ingredients is the first step to crafting this amazing Cheesecake Fudge Recipe. Each component plays a crucial role, from the smooth white chocolate chips adding melt-in-your-mouth sweetness to the graham crackers providing that classic crunch and foundational texture. The instant cheesecake pudding mix packs in the tangy flavor, balanced beautifully by the marshmallow fluff’s light, airy sweetness.
- 9 Graham Cracker squares: These create a crunchy base that contrasts perfectly with the creamy fudge topping.
- 3 cups white chocolate chips: The main source of sweetness and smooth, rich texture for the fudge.
- 1 tablespoon butter: Adds richness and helps the fudge set with a silky finish.
- Pinch of kosher salt: Enhances the flavors, balancing the sweetness.
- 1 teaspoon pure vanilla extract: Infuses a warm, aromatic note to the fudge.
- 1 cup sweetened condensed milk: Provides the creamy body and sweetness essential for fudge consistency.
- 1 1/2 cups marshmallow fluff: Adds a joyful lightness and fluffy texture to the cheesecake fudge.
- 1 (3.4-oz) instant cheesecake pudding mix: This is the secret ingredient that gives the fudge its unmistakable cheesecake flavor.
How to Make Cheesecake Fudge Recipe
Step 1: Prepare the Pan
Start by lining an 8-x-8” or 9-x-9” baking pan with parchment paper and lightly greasing it with cooking spray. Next, arrange the graham cracker squares on the bottom of the pan. Trim any crackers as needed so they cover the base evenly, setting the stage for the creamy layers to come.
Step 2: Melt the Ingredients
In a small saucepan set to medium heat, gently combine the white chocolate chips, sweetened condensed milk, butter, vanilla extract, and a pinch of kosher salt. Stir frequently to make sure everything melts together smoothly and no lumps remain. This molten mixture is the core of your luscious fudge.
Step 3: Add Pudding Mix
Turn the heat down to medium-low and sprinkle in the instant cheesecake pudding mix. Stir continuously until the pudding mix fully dissolves into the warm chocolate blend. This step is crucial to infuse that unmistakable cheesecake essence into your fudge.
Step 4: Incorporate Marshmallow Fluff
Remove the saucepan from heat and immediately add the marshmallow fluff. Stir vigorously until the fluff melts into the mixture, lending a fluffy and airy texture that elevates the fudge beyond ordinary.
Step 5: Combine and Set
Pour the creamy cheesecake mixture over the graham cracker crust in the pan. Spread it out evenly with a spatula so each piece of fudge has a consistent flavor and texture. Pop the pan into the refrigerator for about 3 hours or until the fudge is firm and set.
Step 6: Cut and Serve
Once the fudge has chilled and solidified, use a sharp knife to cut it into small, bite-sized squares. Serve these delightful pieces at your next gathering and watch guests return for seconds and thirds!
How to Serve Cheesecake Fudge Recipe
Garnishes
Sprinkle crushed graham crackers or a dusting of finely grated white chocolate on top of the fudge squares for extra crunch and an inviting look. For an elegant touch, add a few fresh berries on the side to complement the sweetness.
Side Dishes
This cheesecake fudge pairs wonderfully with a hot cup of coffee or a glass of cold milk. You can also serve it alongside fresh fruit salad or a light sorbet to balance the rich sweetness with some freshness.
Creative Ways to Present
For a festive occasion, arrange the fudge squares on a decorative platter lined with doilies or wax paper. Wrap individual fudge pieces in colorful parchment and tie them with twine for cute party favors. Another fun idea is layering different fudge flavors in a clear trifle dish for a stunning visual impact.
Make Ahead and Storage
Storing Leftovers
Your leftover cheesecake fudge will stay fresh in an airtight container in the refrigerator for up to one week. Keeping it chilled preserves the smooth, creamy texture and prevents the white chocolate from blooming.
Freezing
You can freeze cheesecake fudge for up to three months. Just wrap the pieces tightly in plastic wrap, then place them in a freezer-safe container or resealable bag. When ready to enjoy, thaw them overnight in the fridge to maintain their perfect consistency.
Reheating
Fudge is best enjoyed cold or at room temperature, so reheating is not usually necessary. However, if you prefer a softer texture, let it sit at room temperature for 15 to 20 minutes before serving. Avoid heat, as it can cause separation or texture changes.
FAQs
Can I use regular pudding mix instead of instant cheesecake pudding mix?
While regular pudding mix might work, the instant cheesecake pudding mix provides a specific tangy richness that is essential to achieving the authentic cheesecake flavor in this fudge recipe.
Is it possible to make this fudge without marshmallow fluff?
Marshmallow fluff adds a wonderful light texture, but if you don’t have it on hand, you can try substituting with mini marshmallows melted into the mixture or slightly increasing sweetened condensed milk.
Can I substitute dark or milk chocolate chips for white chocolate?
You could experiment with different chocolates, but white chocolate is key to the creamy, sweet base of this cheesecake fudge recipe. Dark or milk chocolate will change the flavor profile considerably.
How thick should the graham cracker layer be?
A single layer of graham cracker squares, closely fitted without gaps, is perfect. This base provides a nice crunch and solid foundation without overpowering the creamy cheesecake fudge topping.
What’s the best way to cut fudge cleanly?
For neat squares, chill the fudge thoroughly, then use a sharp, warm knife by dipping it in hot water and wiping dry between cuts to make slicing through the fudge smooth and effortless.
Final Thoughts
There’s something truly special about a homemade treat that feels both luxurious and comforting, and this Cheesecake Fudge Recipe captures that perfectly. It’s simple enough for a weeknight dessert yet impressive enough to wow guests, making it a must-have in your recipe collection. Trust me, once you try this creamy, dreamy fudge, you’ll be making it again and again to share with everyone you love.
Print
Cheesecake Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This decadent Cheesecake Fudge is a creamy, sweet treat combining white chocolate, instant cheesecake pudding, and marshmallow fluff over a crunchy graham cracker base. Ready in just 25 minutes, this no-bake dessert is perfect for parties, holidays, or any occasion when you want a rich, satisfying sweet bite.
Ingredients
Base
- 9 Graham Cracker squares
Fudge Mixture
- 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 8×8-inch or 9×9-inch square baking pan with parchment paper and grease it lightly with cooking spray to ensure easy removal later.
- Lay the Graham Crackers: Arrange the 9 graham cracker squares at the bottom of the prepared pan, trimming any pieces if needed to cover the entire base evenly.
- Melt the Ingredients: In a small saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, butter, vanilla extract, and a pinch of kosher salt. Stir frequently until the mixture melts completely and is smooth.
- Add Pudding Mix: Reduce the heat to medium-low. Add the instant cheesecake pudding mix to the saucepan and stir continuously until it is fully dissolved and incorporated into the melted mixture.
- Incorporate Marshmallow Fluff: Turn off the heat, then add the marshmallow fluff to the saucepan. Stir thoroughly until the fluff melts and blends evenly into the mixture, creating a glossy fudge consistency.
- Assemble and Chill: Pour the warm fudge mixture evenly over the graham cracker base in the pan. Spread it out gently to cover all crackers. Refrigerate the pan for about 3 hours or until the fudge is firm and set.
- Cut and Serve: Once the fudge is fully set, remove it from the refrigerator, lift it from the pan using the parchment paper edges, and cut into small squares. Serve chilled and enjoy!
Notes
- For easy removal, make sure to line the pan with parchment and grease it well.
- Use an instant cheesecake pudding mix to save time; no cooking required for the pudding powder.
- Refrigerate fudge fully to allow it to set properly for clean cutting.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Optional: Add a pinch of salt to balance the sweetness.
