Decadent Cheesecake Fudge That's Dangerously Delicious

Let me tell you about the first time I made cheesecake fudge - it was love at first bite! That creamy, dreamy texture with little bursts of graham cracker crunch? Absolute magic. The best part? You don't even need to turn on your oven. Just a few simple ingredients and some patience while it chills, and you've got a dessert that disappears faster than you can say "second piece please."

This cheesecake fudge recipe became my go-to for every potluck after my neighbor practically begged me for the recipe. It's that perfect mix of rich white chocolate, tangy cheesecake flavor, and that nostalgic graham cracker taste we all love. Trust me, once you try this no-bake wonder, you'll understand why my friends call it "crack fudge" - it's just that addictive!

Why You'll Love This Cheesecake Fudge

Oh honey, let me count the ways this cheesecake fudge will steal your heart:

• No oven required - perfect for hot summer days or when you're just feeling lazy
• Creamy dreamy texture that melts right in your mouth
• That graham cracker crunch - like eating cheesecake crust in every bite
• Ready in 15 minutes (plus chilling time, but who's counting?)
• Crowd-pleaser magic - disappears faster than you can say "cheesecake"

Seriously, this recipe checks all the boxes for the perfect easy dessert!

Ingredients for Cheesecake Fudge

Here's everything you'll need to make this heavenly cheesecake fudge - and trust me, measuring these ingredients is the hardest part of the whole process:

• 9 graham cracker squares, crushed into small pieces (I like some bigger chunks for texture!)
• 3 cups white chocolate chips (splurge on the good stuff - it makes all the difference)
• 1 tablespoon butter, melted (just enough to help everything blend smoothly)
• Pinch of kosher salt (balances all that sweetness perfectly)
• 1 teaspoon pure vanilla extract (my secret weapon in all desserts)
• 1 cup sweetened condensed milk, packed (the sticky, sweet glue that holds it all together)
• 1½ cups marshmallow Fluff (yes, the whole jar - no judgment here)
• 1 (3.4 oz) package instant cheesecake pudding mix (this is where the magic happens!)

See? Simple stuff you probably already have in your pantry. Now let's get mixing!

Equipment You’ll Need

Gather these kitchen essentials before you start - nothing fancy, just the basics to make your cheesecake fudge dreams come true:

• 8x8 inch baking dish (my trusty square pan never fails me)
• Parchment paper (for easy fudge removal - no sticking!)
• Double boiler (or make your own with a heatproof bowl over simmering water)
• Mixing bowls (one for melting, one for combining)
• Spatula (to scrape every last bit of that delicious batter)

That's it! Now you're ready to create some no-bake magic.

How to Make Cheesecake Fudge

Alright, let's get to the fun part - making this creamy dream come true! I promise it's easier than you think, and the hardest part will be waiting for it to chill. Here's exactly how I make my famous cheesecake fudge every time:

Step 1: Prepare the Baking Dish

First things first - line that 8x8 inch baking dish with parchment paper, leaving some overhang on the sides. This little trick means you can lift the whole slab of fudge out later like a pro. No stuck-on bits, no mess - just perfect squares every time!

Step 2: Melt the White Chocolate

Now for the most important step - melting the white chocolate. I always use a double boiler (just a heatproof bowl over simmering water works too). Low and slow is the key here - burnt white chocolate is sad chocolate. Stir in that tablespoon of butter with the chips until everything's melted and silky smooth.

Step 3: Combine Wet Ingredients

Take the bowl off the heat and stir in your sweetened condensed milk, vanilla, and that pinch of salt. Keep stirring until it's completely smooth - you'll know it's ready when it looks like liquid gold and smells like heaven. This is where the magic starts!

Step 4: Fold in Dry Ingredients

Time for the secret weapons! Gently fold in the cheesecake pudding mix and marshmallow Fluff. Don't overmix - we want fluffy, not tough. The mixture will thicken up beautifully as you go. Taste a tiny bit if you want (I always do) - that tangy cheesecake flavor is everything!

Step 5: Add Graham Crackers

Now for the crunch! Fold in those crushed graham crackers. I like to save a handful to sprinkle on top for extra texture. The mixture will be thick now - that's perfect. Scrape every last bit into your prepared pan.

Step 6: Chill and Serve

Smooth the top with your spatula (lick it clean - I won't tell) and pop it in the fridge for at least 2 hours. I know, waiting is hard! But trust me, it's worth it. When it's set, use the parchment paper to lift it out and cut into squares. Try not to eat them all at once - no promises though!

Tips for Perfect Cheesecake Fudge

After making this cheesecake fudge more times than I can count, I've picked up some foolproof tricks to make it absolutely perfect every single time:

• Freeze it first! Pop the whole pan in the freezer for 30 minutes before cutting - you'll get those picture-perfect clean edges.
• Quality matters with white chocolate - splurge on the good stuff (I swear by Ghirardelli or Guittard).
• Room temp is key - let the fudge sit out for 5 minutes before serving so it's creamy, not rock-hard.
• Crush grahams unevenly - some big chunks mixed with fine crumbs gives the best texture.

Follow these simple tips and you'll be the cheesecake fudge hero at every gathering!

Variations of Cheesecake Fudge

Once you've mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up:

• Chocolate swirl - melt some dark chocolate chips and swirl through the top before chilling
• Berry bliss - fold in freeze-dried raspberries for a tart contrast
• Salted caramel - drizzle caramel sauce between layers for that sweet-salty magic
• Peanut butter - swap half the white chocolate for peanut butter chips (trust me on this!)

The possibilities are endless - what will you try first?

Serving and Storing Cheesecake Fudge

Here's the best way to keep your cheesecake fudge fresh and fabulous! Store it in an airtight container in the fridge where it'll stay perfect for up to a week (if it lasts that long). I always serve mine chilled - the cool, creamy texture just melts in your mouth. Pro tip: layer pieces between parchment paper so they don't stick together. Now, try not to eat it all in one sitting... though I won't judge if you do!

Cheesecake Fudge Nutrition Information

Here's the scoop on what's in each delicious square (based on 24 pieces): about 180 calories with 8g fat and 20g sugar. Remember, these are estimates - your exact numbers may vary depending on ingredients. Now go enjoy that creamy goodness guilt-free!

FAQs About Cheesecake Fudge

Q: Can I use regular vanilla pudding mix instead of cheesecake flavor?
A: You can, but you'll miss that tangy cheesecake magic! The cheesecake pudding mix is what gives this fudge its signature flavor. If you must substitute, add ½ teaspoon of lemon juice to mimic that slight tang.

Q: My fudge turned out grainy - what went wrong?
A: Oh no! This usually happens if the white chocolate got too hot. Next time, melt it slower on lower heat. You can also try sifting the pudding mix to prevent little lumps. Grainy fudge still tastes delicious though!

Q: How do I get those perfect clean cuts?
A: My secret? Freeze it for 30 minutes first! Then use a sharp knife dipped in hot water and wiped dry between cuts. Works like a charm every time.

Q: Can I leave out the graham crackers?
A: Sure, but you'll miss that wonderful crunch! If you must, try replacing them with crushed pretzels or nuts for texture. The fudge will still be creamy and delicious.

Try this recipe and share your results! Tag me in your photos - I love seeing your cheesecake fudge creations!

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