If you love rich, creamy cheesecake and smooth, melt-in-your-mouth fudge, this Cheesecake Fudge is going to be your new favorite treat! It tastes like cheesecake with a hint of vanilla and a buttery graham cracker topping that makes it feel like a classic crust.
No baking, no water bath—just melt, mix, and chill.
Let’s do this!
Ingredients and Tools
- Medium saucepan
- Spatula
- 8×8-inch baking dish
- Paper for parchment
- Knife for cutting
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 4 oz cream cheese (softened)
- 2 tablespoons of melted unsalted butter
- 1 tsp vanilla extract
- ½ cup crushed graham crackers (plus more for topping)
- ¼ tsp salt
Instructions
1. Melt the chocolate.
In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk, stirring constantly until smooth.
2. Add the cream cheese and mix it up.
Remove from heat and whisk in softened cream cheese, melted butter, vanilla extract, and salt until fully combined.
3. Fold in the graham crackers.
Add the crushed graham crackers and mix until they are evenly mixed in.
4. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.
5. Put on some toppings.
Sprinkle extra crushed graham crackers on top and gently press them into the fudge.
6. Set and chill.
Refrigerate for at least 2 hours or until firm.
7. Cut and serve.
Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!
Tips and Variations
- Use full-fat cream cheese! It makes the fudge extra rich and creamy.
- Don’t overheat the chocolate. White chocolate burns quickly, so melt it slowly over low heat.
- Let it set completely. For the best cheesecake texture, chill it for at least two hours before cutting it.
- Crush the graham crackers into small chunks. You want texture, not dust.
- Want a swirl? Add a spoonful of strawberry or raspberry jam before swirling for a fruity twist!
- Dairy-free option: Use dairy-free white chocolate and coconut condensed milk, plus dairy-free cream cheese.
- Extra cheesecake flavor: Add ½ tsp lemon juice to brighten the taste.
- Crunchy version: Stir in crushed Oreos or shortbread cookies instead of graham crackers.
- For a sweeter version, drizzle caramel or melted white chocolate on top before putting it in the fridge.
Storage
Store in an airtight container in the fridge for up to 1 week.
Want to keep it for a longer time? Freeze the fudge for up to 3 months and thaw before serving.
Final Thoughts
And that’s it—your Cheesecake Fudge is ready to enjoy! It’s sweet, creamy, and packed with that classic cheesecake flavor in every bite. Try it out, take a pic, and let me know how it turned out. Enjoy your snacks! 🍰✨