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Cheesecake Fudge Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.