I stumbled upon the idea for Cheesecake Fudge while trying to choose between two impossible cravings: the creamy tang of cheesecake and the rich, melt-in-your-mouth feel of fudge. What happened in my kitchen felt like alchemy. As I melted white chocolate and swirled it into sweetened cream cheese, the air filled with a sweet, buttery scent. I held my breath as it set in the fridge. Cutting that first square was pure magic—it sliced cleanly, but then melted luxuriously on the tongue. It was the perfect hybrid: the soul of a cheesecake in the form of the creamiest fudge imaginable.
Why You’ll Love This Recipe
You are going to love this recipe because it gives you the sophisticated flavor of cheesecake with the easy, foolproof method of fudge. There’s no baking, no water bath, and no stress about cracks. With just three core ingredients and about 10 minutes of active time, you create a decadent, gourmet-tasting candy that’s incredibly smooth and impressively sliceable. It’s the ultimate make-ahead treat for holiday gifting, parties, or satisfying a sweet tooth without turning on the oven. It’s rich, creamy, and so simple it feels like a delicious secret.
Ingredients
- 12 oz high-quality white chocolate, finely chopped (or high-quality white chocolate chips)
- 8 oz (one block) full-fat cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/8 teaspoon salt (trust me, do not skip this!)
- Optional for topping: crushed graham crackers, fresh berries, lemon zest, or a drizzle of fruit sauce
Let’s talk ingredients, because quality is everything here. The white chocolate must be good quality, made with real cocoa butter. I learned the hard way that cheap chips or “white baking coating” can seize up and create a grainy texture. Look for brands like Ghirardelli or Baker’s. The cream cheese must be full-fat and truly softened. Leave it on the counter for a few hours. Cold cream cheese won’t blend smoothly and will leave lumps in your fudge. That pinch of salt is not optional—it’s the secret weapon that cuts the sweetness and makes the cheesecake flavor truly pop.(See the next page below to continue…)