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’s got that tangy, sweet cheesecake flavor with a hint of vanilla and a buttery graham cracker topping for that classic crust feel.
No baking, no water bath—just melt, mix, and chill.
Let’s do this!
What You’ll Need
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 4 oz cream cheese (softened)
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- ½ cup crushed graham crackers (plus more for topping)
- ¼ tsp salt
Pro Tips
- 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. Refrigerate for at least 2 hours before cutting for that perfect cheesecake texture.
- 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!
Tools You’ll Need
- Medium saucepan
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Knife for cutting
Substitutions & Variations
- 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.
- Sweeter version: Drizzle caramel or melted white chocolate on top before chilling.
Instructions
1. Melt the chocolate.
In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk, stirring constantly until smooth.
2. Mix in the cream cheese.
Remove from heat and whisk in softened cream cheese, melted butter, vanilla extract, and salt until fully combined.
3. Fold in the graham crackers.
Stir in crushed graham crackers until evenly distributed.
4. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.
5. Add toppings.
Sprinkle extra crushed graham crackers on top and gently press them into the fudge.
6. Chill and set.
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!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 1 week.
- Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.
Wrap-Up
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. Happy snacking! 🍰✨
