There’s something magical about cheesecake. Whether it’s the creamy tang, the melt-in-your-mouth texture, or just the fact that it feels extra special, it’s one of those desserts that always gets people excited. Now imagine taking all that goodness and turning it into bite-sized fudge squares you can whip up without even turning on the oven. Yep, that’s exactly what we’re doing today with this Rich and Creamy Cheesecake Fudge recipe!

Hi friends! If you’re anything like me, you love recipes that are both impressive and incredibly easy to pull off. This fudge hits both marks. I first made this around the holidays when I needed something quick but festive. One bite in and I knew it was going to be a repeat offender in our kitchen. My husband (who isn’t even a huge sweets guy) kept sneaking back into the fridge for “just one more piece.” That’s when I knew this one was a keeper!

This fudge is everything you want in a sweet treat—it’s rich from the white chocolate, creamy from the cream cheese, and just the right amount of sweet thanks to the condensed milk and powdered sugar. Plus, it’s ridiculously customizable. Want to go the classic route? Sprinkle crushed graham crackers on top. Feeling fruity? Swirl in your favorite berry preserves. It’s your fudge, your rules.

Alright, let’s dive into the delicious details and get this fudge party started!

this recipe

Ingredients You’ll Need

Before we get into the step-by-step, here’s a quick look at what you’ll need to make this creamy cheesecake fudge:

• 2 ½ cups white chocolate chips

• 1 cup sweetened condensed milk

• ½ cup cream cheese, softened

• 1 teaspoon vanilla extract

• ¼ cup powdered sugar

• Optional toppings: Graham cracker crumbs or a swirl of your favorite fruit preserves

This recipe makes about 36 small squares, which is perfect for sharing (or not—no judgment here).

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep Your Pan

Start by lining an 8×8-inch square baking dish with either parchment paper or foil. Make sure to leave a bit of overhang on the sides—this will make it super easy to lift the fudge out once it’s set. Trust me, you’ll thank yourself later when cleanup takes 30 seconds.

Step 2: Melt the Chocolate

In a small saucepan, add your white chocolate chips and sweetened condensed milk. Set it over low heat and stir constantly. The key here is low and slow—you don’t want the chocolate to seize or burn. Keep stirring until the mixture is fully melted and silky smooth. Once it’s ready, take it off the heat.

Tip: If you’re using a nonstick saucepan, this step is even easier. Just be sure not to let the chocolate sit without stirring—it can scorch quickly!

Step 3: Cream the Cream Cheese

In a medium bowl, beat the softened cream cheese until it’s nice and smooth. No lumps here, please! Then add in the powdered sugar and vanilla extract, mixing until everything is creamy and well combined. The cream cheese mixture should be thick and fluffy at this point.

Welcome back! In Part 1, we got started on our Rich and Creamy Cheesecake Fudge by prepping the pan, melting the white chocolate, and blending that luscious cream cheese mixture. Now it’s time to bring it all together and create those dreamy squares of fudge. This part comes together quickly, and if you’re like me, you might find it hard not to sneak a taste before it even sets.

Let’s keep the momentum going and finish strong with the final steps—and I’ve got a few bonus tips and fun flavor variations coming your way, too!

Step 4: Combine the Mixtures

With your melted white chocolate and your fluffy cream cheese mixture both ready to go, it’s time to unite these two into one rich, creamy batter. Pour the cream cheese mixture into the saucepan with the melted white chocolate and gently stir until fully combined.

You’ll want to keep mixing until everything is smooth, silky, and uniform. There shouldn’t be any streaks or lumps. The mixture will be thick, so don’t be afraid to use a rubber spatula to really fold it together.

Tip: If your chocolate mixture starts to cool down and feels a bit stiff, you can return it to low heat for just a few seconds to loosen it up before combining.

Step 5: Pour and Smooth

Once your fudge base is fully mixed, pour it into the prepared 8×8-inch pan. Use a spatula to spread it out evenly and smooth the top. The texture should be thick but spreadable—like a very soft frosting.

Now comes the fun part: toppings! If you’re going for that classic cheesecake vibe, a sprinkle of graham cracker crumbs adds the perfect touch. Want a fruity twist? Try dolloping small spoonfuls of raspberry, strawberry, or blueberry preserves over the top, then gently swirl them into the surface with a toothpick or knife.

You don’t need much—just a few swirls go a long way in adding flavor and visual appeal.

Step 6: Chill Until Set

Place the pan in the refrigerator and let the fudge chill for at least 3 hours—though overnight is even better if you have the time. This is when the magic happens. The fudge firms up to that perfect, sliceable texture without losing any of its soft, creamy bite.

Once set, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Slice into small squares—this recipe makes about 36 pieces, which is perfect for gifting, sharing, or snacking throughout the week.

Pro Tip: Run a knife under warm water and wipe it clean between cuts for extra neat edges.

Tips and Customization Ideas

This recipe is already amazing as-is, but here are a few fun ways to switch things up or make it your own:

• Add Texture: Stir in mini white chocolate chips, chopped nuts, or even crushed cookies before pouring into the pan.

• Change the Base Flavor: Use almond or lemon extract instead of vanilla for a totally different twist.

• Make It Swirled: Raspberry and strawberry preserves are both fantastic for swirling on top. Blueberry and even lemon curd also work beautifully.

• Use Different Chocolates: While white chocolate keeps things light and creamy, you can experiment with a blend of white and milk chocolate for a richer bite.

• Note: Just keep in mind that using darker chocolate will change the flavor from cheesecake-forward to more fudge-forward, which can still be delicious!