Rich and Creamy Cheesecake Fudge

Why You’ll Love This Recipe

I love this cheesecake fudge because it gives me the creamy tang of a classic cheesecake with the silky sweetness of white chocolate—all without turning on the oven. It’s quick, indulgent, and makes the perfect chilled treat for parties, holidays, or just when I need a little something sweet in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened

• 1 cup white chocolate chips

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon heavy cream

• 1/4 cup graham cracker crumbs

Directions

1. I line a square baking dish with parchment paper so it’s easy to lift out the fudge later.

2. In a microwave-safe bowl, I melt the white chocolate chips in 30-second intervals, stirring each time, until smooth and fully melted.

3. In a mixing bowl, I beat the softened cream cheese with an electric mixer until it’s smooth and lump-free.

4. I add powdered sugar, vanilla extract, and heavy cream, then mix until everything is creamy and well combined.

5. I stir in the melted white chocolate and beat the mixture again until completely smooth.

6. I pour the fudge mixture into the prepared dish and spread it evenly with a spatula.

7. I sprinkle graham cracker crumbs evenly over the top for that nostalgic cheesecake crust flavor.

8. I refrigerate the fudge for at least 2–3 hours, or until it’s firm enough to slice. Then I cut it into small squares and serve it chilled.

Servings and timing

• Serves: 16 squares

• Prep time: 10 minutes

• Chill time: 2–3 hours

• Total time: 10 minutes prep + chill

• Calories: Approximately 150 kcal per square

Variations

• Add crushed freeze-dried strawberries or raspberries to give it a fruity cheesecake twist.

• Stir in mini chocolate chips or swirl in some jam before chilling for added texture and flavor.

• Use crushed Oreos or Biscoff cookies instead of graham crackers for the topping.

• Mix in a few drops of lemon extract or zest for a tangier cheesecake vibe.

• Top with a drizzle of dark chocolate or caramel once set for a more indulgent finish.

Storage / reheating

I store the fudge in an airtight container in the fridge for up to 5 days. It’s best served chilled. I don’t recommend freezing it, as the texture can change once thawed.

FAQs

Can I use white baking chocolate instead of chips?

Yes—I melt chopped white baking chocolate the same way and it works just as well, often with an even smoother finish.

Does the fudge need to be refrigerated?

Yes—because of the cream cheese, I always keep it chilled until serving to maintain the best texture and food safety.

Can I make this ahead of time?

Definitely—I often make it the night before and let it chill overnight so it’s perfectly firm by the next day.

Can I use low-fat cream cheese?

I prefer full-fat for the best texture and flavor, but low-fat will work in a pinch—it just might be slightly softer.

What if my fudge is too soft to cut?

I chill it longer or place it in the freezer for 15–20 minutes before slicing to help it firm up.

Conclusion

This Rich and Creamy Cheesecake Fudge is one of my favorite no-bake desserts—it’s quick, elegant, and incredibly satisfying. Whether I serve it for a party or keep it in the fridge for a little treat, it never lasts long. I love how easy it is to make, and the flavor always impresses.