Cheesecake Fudge Recipe

Can you imagine the creamy goodness of cheesecake and the indulgence of fudge coming together in one swoon-worthy treat? That’s exactly what you get with Cheesecake Fudge. This recipe delivers the tang and silkiness of classic cheesecake in thick, grab-and-go squares, complete with a graham cracker crust for just the right amount of crunch. It’s perfect for potlucks, parties, or anytime you need a little sweet pick-me-up to brighten your day.

Ingredients You’ll Need

The beauty of Cheesecake Fudge lies in how just a handful of well-chosen ingredients combine to create layers of craveable flavor and dreamy texture. Each one plays a unique role, ensuring every bite is better than the last.

• Graham cracker sheets: These bring a familiar, toasty base and classic cheesecake flavor beneath the fudge layer.
• White chocolate chips: The foundation for sweetness and creamy texture, melting to create the fudge’s silky body.
• Butter: Adds richness and a hint of savory balance, helping everything meld together.
• Kosher salt: Just a pinch brightens and enhances all the other flavors—don’t skip it!
• Vanilla extract: For warm, deep notes that round out the sweetness and make the whole thing smell heavenly.
• Sweetened condensed milk: Keeps the fudge moist and decadent, while giving it that unmistakable condensed milk sweetness.
• Marshmallow Fluff: Brings a lovely lightness and helps the fudge set without getting grainy.
• Instant cheesecake-flavored pudding mix (3.4 oz): Infuses each bite with irresistible tang, just like true cheesecake.

How to Make Cheesecake Fudge

Step 1: Prepare the Pan

First things first: line an 8×8-inch square baking dish with parchment paper, letting the paper hang generously over the edges for an easy lift later. This little trick will make your life a whole lot easier when it’s time to pull out your cheesecake fudge and slice it into perfect squares. No sticking, no crumbling, just smooth, neat edges every time.

Step 2: Make the Crust

Grab your graham cracker sheets and crush them into fine, sandy crumbs—a food processor makes quick work of this, but a trusty rolling pin and a zipped bag will do just fine. Press the crumbs firmly into the base of your lined pan, forming a tight, even layer. This is your foundation, anchoring all that gooey fudge with that classic cheesecake crunch.

Step 3: Cook the Fudge Base

Now, move over to the stovetop. In a large saucepan set over low heat, add your white chocolate chips, butter, a pinch of kosher salt, and sweetened condensed milk. Stir constantly and patiently as everything melts together into a glossy, smooth mixture—the aroma will make it hard to wait!

Step 4: Add Flavor and Fluff

Take the pan off the heat and, while it’s still warm, stir in the vanilla extract, cheesecake pudding mix, and fluffy marshmallow. Mix until the blend is creamy and completely unified. The pudding mix gives real cheesecake flavor while the marshmallow fluff keeps things light and soft.

Step 5: Assemble and Set

Pour this luscious fudge mixture over your graham cracker crust, smoothing the top with a spatula before popping the whole pan into the refrigerator. Let it chill for at least 4 hours, or until it’s fully set and you can’t resist any longer!

Step 6: Cut and Serve

Once your cheesecake fudge feels firm, use the parchment overhangs to lift it from the pan in one neat slab. Grab a sharp knife (pro tip: wipe with a damp cloth between cuts!), and slice it into sixteen delectable squares. You can serve them cold for a dense, creamy texture or let them come to room temperature for a softer bite—totally up to you!

How to Serve Cheesecake Fudge

Garnishes

Dress up your cheesecake fudge squares with a sprinkle of finely crushed graham crackers, a drizzle of melted white chocolate, or even a few fresh berries for a pop of color and tartness. Each garnish adds a fun twist that balances the creamy richness below.

Side Dishes

If you’re serving your cheesecake fudge at a party, consider offering fresh strawberries, raspberries, or a little dish of lemon curd on the side. The fruity acidity is a natural match for the sweet fudge, and it breaks up the indulgence beautifully.

Creative Ways to Present

For a fun dessert board, arrange fudge squares alongside mini cookies, chocolate-dipped pretzels, and a fresh fruit selection. Alternatively, for a party favor, slip a couple of squares into cellophane bags and tie with a ribbon—they make adorable gifts or party treats!

Make Ahead and Storage

Storing Leftovers

Keep extra cheesecake fudge in an airtight container, either in the fridge or at cool room temperature for up to one week. The texture stays best when refrigerated, so if your kitchen runs warm, opt for the fridge.

Freezing

Cheesecake fudge freezes surprisingly well! Wrap individual squares in plastic wrap, then tuck them in a freezer-safe zip bag. They’ll be happy in the freezer for up to two months—just thaw in the fridge overnight before serving.

Reheating

No reheating required for cheesecake fudge. If you prefer a softer bite, simply let your squares rest at room temperature for 15-20 minutes before enjoying—they’ll be lusciously creamy and ready to devour!

FAQs

Can I use another flavor of pudding mix?

Absolutely! While the cheesecake-flavored pudding mix is ideal for the truest cheesecake taste, you can have fun experimenting with white chocolate, vanilla, or even lemon pudding for a fresh twist on classic cheesecake fudge.

What if I can’t find marshmallow Fluff?

No worries—regular marshmallows can work in a pinch! Just melt about 1½ cups of mini marshmallows with the fudge base until smooth before adding the rest of the ingredients.

How can I tell when the fudge is fully set?

The fudge should feel very firm to the touch and easily lift out of the pan as a whole piece. If it still feels soft or wobbly, it needs more time in the fridge—overnight is always a safe bet for beautiful, clean cuts.

Is it possible to make this fudge ahead for a party?

Definitely! In fact, cheesecake fudge is even better when made a day in advance, giving those flavors time to meld and set up perfectly. Just keep it in the fridge until ready to serve.

Can I double this recipe?

You sure can! Simply use a 9×13-inch pan and double all the ingredients. Keep an eye on chilling time—you might need a bit longer for the thicker layer to set fully.

Final Thoughts

Once you take that first creamy, tangy, sweet bite of cheesecake fudge, you’ll want to keep this recipe on repeat for every celebration and sweet craving. Don’t be surprised if it becomes your new signature treat!