Get ready for a sweet treat that melts in your mouth and tastes like a little square of heaven Rich and Creamy Cheesecake Fudge. This no-bake dessert is everything you love about classic cheesecake, but in smooth, dreamy fudge form. It’s tangy, sweet, incredibly creamy, and comes together with just a handful of ingredients. Whether you’re whipping up a batch for the holidays, sharing it as a gift, or keeping it all to yourself (no judgment!), this one’s a keeper. Trust me you’re about to fall in love, bite after bite.

Why You’ll Love Rich and Creamy Cheesecake Fudge

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for holidays, potlucks, gift boxes, or a sneaky fridge snack.
Budget-Friendly: Uses simple ingredients you likely already have.
Quick and Easy: Just melt, mix, pour, and chill no oven required.
Customizable: Add crushed cookies, fruit swirls, or drizzle with chocolate.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Rich and Creamy Cheesecake Fudge

Every bite is filled with luscious creaminess and just the right amount of tang. Here’s what brings this beauty to life:

Cream Cheese: The cheesecake base soft, tangy, and silky smooth.

White Chocolate Chips: Melted down to create that rich, creamy fudge texture.

Sweetened Condensed Milk: Adds sweetness and gives the fudge its soft, dreamy bite.

Butter: Just a little to round out the richness and make it extra smooth.

Vanilla Extract: Adds that warm, familiar flavor and enhances the cheesecake notes.

Crushed Graham Crackers (optional): For a little crunch and classic cheesecake flair.

Fruit Jam or Sauce Swirl (optional): Add raspberry, strawberry, or lemon curd for a burst of flavor and color.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang to lift out the fudge later.

Combine Ingredients: In a microwave-safe bowl or double boiler, melt white chocolate chips and sweetened condensed milk together until smooth. Stir frequently to prevent burning.

Prepare Your Cooking Vessel: In a separate bowl, beat cream cheese and butter until fluffy.

Assemble the Dish: Mix melted chocolate mixture into the cream cheese mixture. Add vanilla and continue stirring until fully blended and creamy.

Cook to Perfection: Pour the mixture into the prepared dish, smoothing the top. If using jam or sauce, swirl it into the top with a knife or skewer for a marbled effect.

Finishing Touches: Sprinkle with crushed graham crackers or cookie crumbs if desired.

Serve and Enjoy: Refrigerate for at least 3–4 hours or until fully set. Slice into squares and enjoy that melt-in-your-mouth magic.

Nutrition Facts:

Servings: 25 (1-inch squares)
Calories per serving: 160

Preparation Time

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (+ chill time)

How to Serve Rich and Creamy Cheesecake Fudge

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve chilled with a cup of coffee or hot tea for an indulgent afternoon treat.
Wrap squares in parchment paper or candy wrappers for gifting.
Add to a dessert board with cookies, nuts, and fruit for a holiday spread.
Drizzle with melted chocolate or caramel for a fancy finish.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use full-fat cream cheese for the creamiest texture.
Let ingredients come to room temp for easier mixing.
Use high-quality white chocolate for best flavor and texture.
Add mix-ins like crushed Oreos, chopped nuts, or mini marshmallows for variety.
Chill overnight for the easiest slicing and cleanest edges.
Use a warm knife to slice clean squares without cracks.
Store in the fridge in an airtight container for up to 1 week.
Freeze extras for up to 3 months just thaw in the fridge before serving.
Add a touch of lemon zest for a citrusy brightness.
Make a double batch because it disappears fast.

FAQs

1. Can I use chocolate chips instead of white chocolate?
You can, but it will change the flavor completely. For that cheesecake feel, stick with white chocolate.

2. How long does this fudge last?
Stored in the fridge, it’ll keep well for up to a week.

3. Can I freeze it?
Yes! Wrap tightly and freeze for up to 3 months.

4. Does it need to be refrigerated?
Yes because of the cream cheese, it should always be stored cold.

5. Can I make it without a microwave?
Absolutely. Use a double boiler on the stovetop to melt the chocolate and condensed milk.

6. Can I add toppings or swirls?
Yes fruit jams, cookie crumbs, or chocolate swirls are all delicious additions.

7. Is it supposed to be super firm?
Nope! It’s softer than traditional fudge think creamy cheesecake texture.

8. What’s the best pan size to use?
An 8×8-inch dish works great, but you can double the recipe for a 9×13-inch pan.

9. Can I use low-fat cream cheese?
You can, but full-fat gives the best richness and structure.

10. What’s the best way to cut it cleanly?
Use a sharp knife dipped in warm water and wiped clean between cuts.

Conclusion

Rich and Creamy Cheesecake Fudge is like a sweet little miracle elegant, indulgent, and incredibly easy to make. With its smooth, melt-in-your-mouth texture and bold cheesecake flavor, it’s everything you want in a no-bake dessert. Whether you’re making a batch for a holiday tray or sneaking a square after dinner, this fudge delivers pure joy every single time. One bite, and you’ll understand why it’s a favorite.

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