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
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
- 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.
