This Cheesecake Fudge Recipe is an absolute game-changer for anyone who loves creamy, dreamy desserts with a little bit of nostalgia. Imagine rich white chocolate blended flawlessly with cheesecake pudding and fluffy marshmallow, all resting on a crunchy graham cracker base. It’s a luscious, melt-in-your-mouth treat that feels indulgent yet simple to make. Whether you’re hosting a party or craving a special sweet fix, this fudge offers a perfect balance of textures and flavors that will keep you coming back for just one more square.
Ingredients You’ll Need
The ingredients in this Cheesecake Fudge Recipe are refreshingly simple but absolutely essential. Each one plays a vital role in achieving that smooth texture, subtle sweetness, and that iconic cheesecake flavor you want from fudge.
- Graham Cracker squares: These create a crisp, slightly sweet crust that adds buttery crunch to every bite.
- White chocolate chips: Provide the rich, creamy base that makes this fudge irresistibly smooth and luscious.
- Butter: Adds moisture and richness, helping the fudge set properly with a glossy finish.
- Pinch of kosher salt: Enhances all the sweet flavors and balances the richness perfectly.
- Pure vanilla extract: Brings warmth and depth to the fudge, making the flavors truly sing.
- Sweetened condensed milk: Contributes creaminess and sweetness, binding everything into a decadent mixture.
- Marshmallow Fluff: Adds lightness and a wonderfully pillowy texture that makes this fudge extra special.
- Instant cheesecake pudding mix: The secret ingredient that delivers unmistakable cheesecake flavor and a silky finish.
How to Make Cheesecake Fudge Recipe
Step 1: Prepare the Pan
Start by lining an 8×8 or 9×9-inch baking pan with parchment paper for easy removal. Grease the parchment lightly with cooking spray to prevent sticking. Then, layer the bottom of the pan with graham cracker squares, trimming as needed so the base is fully covered. This crust not only provides texture but creates a rustic, homemade charm.
Step 2: Melt the Ingredients
Over medium heat, gently melt together the white chocolate chips, sweetened condensed milk, butter, vanilla extract, and a pinch of kosher salt in a small saucepan. Stir often until everything has combined into a smooth, glossy mixture. This step is crucial for developing the fudge’s creamy body without burning the chocolate.
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 is fully dissolved. This brings that signature cheesecake flavor and thickens the fudge, giving it a texture that’s luscious yet firm.
Step 4: Incorporate Marshmallow Fluff
Remove the saucepan from the heat and quickly fold in the marshmallow fluff. Stir vigorously until it melts completely and blends into the fudge base, resulting in a light, airy richness that’s utterly addictive.
Step 5: Combine and Set
Pour the decadent mixture evenly over the graham cracker crust in your prepared pan. Smooth the top gently with a spatula for an even finish. Pop the pan into the refrigerator and let the fudge chill for about 3 hours until it’s fully set and ready to be cut.
Step 6: Cut and Serve
Once chilled and firm, lift the fudge out of the pan using the parchment paper edges. Cut into small squares—perfect for sharing, or enjoying all on your own. These bites are rich, creamy, and bursting with classic cheesecake fudge flavor in every mouthful.
How to Serve Cheesecake Fudge Recipe
Garnishes
Although this fudge shines brightly on its own, a dusting of crushed graham crackers or a light drizzle of melted white chocolate can elevate its presentation. Sprinkling some freeze-dried berries or a pinch of edible glitter adds a playful, elegant touch perfect for special occasions.
Side Dishes
Pairing your cheesecake fudge with fresh berries or a dollop of whipped cream creates a refreshing contrast that balances its richness. A cup of strong coffee or a fruity glass of sparkling wine can also complement the sweetness and make your snack time feel like a mini celebration.
Creative Ways to Present
For parties, serve this fudge on a decorative platter layered with fresh mint leaves and edible flowers to make it pop visually. Wrapping individual pieces in colorful wax paper or placing them in mini cupcake liners turns them into charming, grab-and-go treats that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your fudge, keep any leftovers in an airtight container in the refrigerator. This will maintain the fudge’s creamy texture and prevent it from drying out. Stored properly, it stays delicious for up to one week, making it perfect for savoring slowly or sharing later.
Freezing
You can freeze leftover cheesecake fudge if you want to extend its life. Wrap the pieces tightly in plastic wrap and place them in a freezer-safe bag or container. When frozen, the fudge keeps well for up to 2 months. To enjoy, simply thaw in the refrigerator overnight before serving.
Reheating
This fudge is best enjoyed chilled and is not ideal for reheating since heat can affect the texture. However, if you prefer it slightly softer, let it sit at room temperature for about 15 minutes to take the chill off without losing its creamy charm.
FAQs
Can I use milk chocolate instead of white chocolate in this Cheesecake Fudge Recipe?
While white chocolate is key for that classic cheesecake flavor and creamy texture, you can experiment with milk chocolate for a different twist, though it may alter the signature taste and texture slightly.
Is the marshmallow fluff necessary?
Yes, marshmallow fluff adds a unique lightness and a delightful texture that complements the cheesecake pudding mix perfectly. Skipping it could make the fudge denser and less smooth.
Can I substitute instant cheesecake pudding mix with regular cheesecake flavorings?
Instant cheesecake pudding mix is specially formulated to thicken and flavor the fudge quickly, so substitutions might change the texture or require additional thickening agents. For best results, stick with the instant mix.
What pan size should I use for this recipe?
An 8×8 or 9×9 inch square baking pan works best. It creates the ideal thickness for the fudge to set properly while giving you manageable bite-sized squares.
How long does it take for the fudge to set?
Chilling the fudge for about 3 hours in the refrigerator allows it to firm up perfectly. Patience here rewards you with the best texture and easy slicing.
Final Thoughts
This Cheesecake Fudge Recipe is one of those special sweet treats that instantly feels like a hug in dessert form. It’s simple to make, uses straightforward ingredients, and delivers rich, layered flavors that everyone will love. I’m so excited for you to try it because once you do, it’s sure to become your new favorite go-to dessert for sharing or indulging yourself on any occasion.
Print
Cheesecake Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 3 hours chilling
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This delicious no-bake Cheesecake Fudge combines creamy white chocolate, sweetened condensed milk, and marshmallow fluff with the tangy flavor of instant cheesecake pudding mix. Layered over a crunchy graham cracker base, this fudge sets in the refrigerator for a perfect sweet treat that’s easy to make and share.
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-x-8-inch or 9-x-9-inch square baking pan with parchment paper and grease it lightly with cooking spray. Then, place graham cracker squares on the bottom of the pan, trimming them to cover the entire surface evenly.
- Melt the Ingredients: In a small saucepan set 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 is fully melted and smooth.
- Add Pudding Mix: Reduce the heat to medium-low and stir in the instant cheesecake pudding mix. Continue stirring until it is completely dissolved and the mixture is well combined.
- Incorporate Marshmallow Fluff: Turn off the heat and add the marshmallow fluff to the saucepan. Stir until the fluff is fully melted and incorporated into the fudge mixture.
- Combine and Set: Pour the warm fudge mixture evenly over the graham cracker base in the prepared pan. Spread it out gently to cover all the crackers. Place the pan in the refrigerator and chill until the fudge is firm, about 3 hours.
- Cut and Serve: Once the fudge is set, remove it from the pan using the parchment paper edges. Cut into small squares and serve chilled for a rich and creamy dessert.
Notes
- Ensure the pudding mix is instant to avoid cooking it longer.
- Use parchment paper for easy removal of fudge from the pan.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For a decorative touch, sprinkle crushed graham crackers or white chocolate shavings on top before setting.
- Allow fudge to come to room temperature briefly before eating for a softer texture, if preferred.
