If you’re craving a dessert that’s rich, creamy, and packed with layers of flavor, this Cheesecake Fudge is here to steal the show! It’s the perfect combination of sweet cheesecake flavor, luscious white chocolate, and a buttery graham cracker crust—every bite feels like a little piece of heaven. Plus, it’s a no-bake dessert that’s ridiculously easy to make.
Ready to learn how to make it? Let’s dive into the recipe!
Why You’ll Love This Cheesecake Fudge
This cheesecake fudge is more than just a dessert—it’s pure indulgence in every bite. Here’s why it’s a winner:
- Simple and Quick: With minimal prep and no baking required, it’s a hassle-free recipe perfect for beginners.
- Rich Cheesecake Flavor: The combination of cheesecake pudding mix and marshmallow fluff gives this fudge a creamy, tangy sweetness that’s irresistible.
- Perfect for Any Occasion: Whether it’s a party, a holiday, or just because, these fudge squares will wow your friends and family.
- Kid-Friendly: The soft, melt-in-your-mouth texture makes this treat a hit with kids.
The Taste
Imagine the creamy tang of cheesecake, the sweetness of white chocolate, and the buttery crunch of graham crackers—all in one bite. The marshmallow fluff gives the fudge a light, pillowy texture, while the instant cheesecake pudding ensures every piece is bursting with flavor.
Ingredients for Cheesecake Fudge
Here’s what you’ll need to whip up this delicious no-bake dessert:
- 9 Graham Cracker Squares: Creates the classic cheesecake crust base.
- 3 Cups White Chocolate Chips: The key to the rich, melt-in-your-mouth fudge layer.
- 1 Tablespoon Butter: Adds a silky smooth texture.
- Pinch of Kosher Salt: Enhances the overall flavor and balances the sweetness.
- 1 Teaspoon Pure Vanilla Extract: For a touch of warm, aromatic depth.
- 1 Cup Sweetened Condensed Milk: Acts as a creamy binding agent for the fudge.
- 1 ½ Cups Marshmallow Fluff: Gives the fudge its light, fluffy texture.
- 1 (3.4-oz) Instant Cheesecake Pudding Mix: The secret to that bold cheesecake flavor.
Tools You’ll Need
- 8” x 8” or 9” x 9” Baking Pan
- Parchment Paper
- Cooking Spray
- Saucepan
- Spatula or Wooden Spoon
- Knife for Cutting
Step-by-Step Directions
Prepare the Pan
Line your baking pan with parchment paper, leaving a bit of overhang for easy removal. Grease the parchment with cooking spray, then line the bottom with graham cracker squares. Trim the crackers as needed to fit snugly.
Melt the Fudge Base
In a small saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, butter, vanilla, and a pinch of salt. Stir constantly until the mixture is smooth and melted.
Add the Cheesecake Flavor
Lower the heat to medium-low and stir in the cheesecake pudding mix. Mix until fully dissolved, ensuring there are no lumps.
Fold in the Marshmallow Fluff
Turn off the heat and gently fold the marshmallow fluff into the fudge mixture. Stir until it’s fully incorporated and smooth.
Assemble the Fudge
Pour the fudge mixture evenly over the graham cracker-lined pan, smoothing the top with a spatula.
Chill to Set
Refrigerate the pan for at least 3 hours or until the fudge is completely set.
Slice and Serve
Once the fudge is firm, lift it out of the pan using the parchment overhang. Cut into small squares and enjoy!
Serving Suggestions
This cheesecake fudge is incredibly versatile! Serve it:
- As-Is: These sweet, creamy bites are perfect on their own.
- With Berries: Add fresh strawberries, raspberries, or blueberries for a fruity contrast.
- As a Party Favor: Wrap individual squares in parchment paper or place them in mini cupcake liners for an elegant touch.
Tips for Perfect Cheesecake Fudge
- Don’t Overheat the White Chocolate: Heat it slowly to prevent it from seizing or burning.
- Use Fresh Marshmallow Fluff: This ensures the fluff melts smoothly into the fudge.
- Line the Pan Properly: The parchment paper makes it easy to lift the fudge out once it’s set.
- Cut with a Warm Knife: Run your knife under hot water, dry it off, and then slice the fudge for clean edges.
Storage Instructions
- Refrigerator: Store the cheesecake fudge in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, freeze the fudge in a freezer-safe container for up to 3 months. Let it thaw in the fridge before serving.
Frequently Asked Questions
Can I use a different pudding flavor?
Absolutely! Vanilla or white chocolate pudding mix would work well, though it will slightly change the flavor profile.
Can I make this recipe gluten-free?
Yes! Just substitute the graham crackers with gluten-free alternatives.
Can I add toppings?
Of course! Try sprinkling crushed graham crackers, mini chocolate chips, or even a drizzle of caramel on top.
Conclusion
This Cheesecake Fudge recipe is an effortless way to bring a taste of luxury to your dessert table. With its creamy layers, rich flavors, and no-bake simplicity, it’s bound to become a favorite for you and your loved ones.
If you loved this recipe, don’t forget to leave a review below! You can also share your creations on Pinterest or tag me on Instagram—I can’t wait to see your fudge masterpieces!
For more mouthwatering treats, check out my Tropical Miracle Juice for a refreshing drink or indulge in the decadent Gooey Chocolate Caramel Turtle Cake Roll for a chocolatey dessert option.
Nutritional Information (Per Serving)
- Calories: 180
- Carbohydrates: 22g
- Protein: 2g
- Fat: 9g
- Sugar: 18g