When cheesecake meets fudge, you get the best of both worlds: a treat that’s creamy, sweet, tangy, and melt-in-your-mouth delicious. This cheesecake fudge layers a crisp graham cracker base under a soft, rich white chocolate fudge infused with cheesecake pudding mix and marshmallow creme. It’s decadent yet approachable, making it an excellent dessert for holidays, potlucks, or as a sweet gift wrapped in little squares.
The best part? No baking required — just gentle stovetop melting, layering, and chilling.
✨ Ingredients
For the Base
• 9 full-sheet graham crackers (or enough to cover the bottom of your pan snugly)
For the Fudge Layer
• 3 cups premium white chocolate chips (or chopped white chocolate bar for smoother melt)
• 1 cup sweetened condensed milk
• 1 tablespoon unsalted butter
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1½ cups marshmallow creme (Fluff or homemade alternative)
• 1 (3.4 oz) package instant cheesecake-flavored pudding mix (dry, not prepared)
👩🍳 Step-by-Step Instructions
Prep the Pan
Line an 8×8 or 9×9-inch square pan with parchment paper, leaving a slight overhang on two opposite sides for easy lifting later. Mist lightly with nonstick spray. Arrange graham crackers in a snug, single layer across the bottom, trimming edges as needed to fit.
Melt with Care
In a medium, heavy-bottomed saucepan, combine white chocolate chips, sweetened condensed milk, butter, salt, and vanilla. Warm gently over medium-low heat, stirring constantly with a silicone spatula until the mixture is glossy and smooth, about 5–7 minutes.
Incorporate Pudding and Fluff
Remove from heat. Whisk in the dry cheesecake pudding mix until blended. Add marshmallow creme and fold until fully melted in and the mixture is thick, glossy, and pourable.
Layer and Chill
Pour fudge mixture over graham cracker base, spreading evenly. Tilt the pan slightly to help it settle into corners. Tap the pan lightly against the counter to release any air bubbles. Chill uncovered in the refrigerator for at least 2½ hours, until firm.
Slice and Serve
Use the parchment handles to lift the fudge block out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife (greasing the blade or dipping it in hot water helps achieve clean edges). Store in an airtight container in the refrigerator for up to 2 weeks.
🍴 Serving Ideas
- Serve fudge cubes on a dessert platter alongside cookies and truffles.
- Wrap pieces in wax paper or mini candy cups for edible gifts.
- Pair with fresh berries for a cheesecake-like finish to dinner.
- Add crushed graham crackers or cookie crumbs sprinkled on top for texture.
🌟 Tips for Perfect Fudge
- Use high-quality white chocolate for best flavor and texture.
- Keep heat low while melting to avoid seizing or burning the chocolate.
- Make sure the fudge chills long enough before slicing to keep cuts clean.
- Wipe the knife between cuts for sharp, bakery-style edges.
🍬 Variations
- Strawberry Swirl: Drizzle strawberry jam on top before chilling, then swirl with a toothpick.
- Oreo Cheesecake Fudge: Add chopped Oreo cookies to the fudge mixture before layering.
- Nutty Crunch: Fold in chopped pecans or almonds for texture.
- Salted Caramel: Drizzle caramel and sprinkle flaky sea salt over the top before chilling.
This cheesecake fudge is a no-bake wonder: easy to prepare, beautiful to serve, and endlessly adaptable. Whether you’re making it for yourself or to share, every bite feels like a sweet indulgence — creamy, chewy, and a little tangy, just like cheesecake in candy form.