Decadent Cheesecake Fudge

This rich and creamy cheesecake fudge combines the smooth texture of cheesecake with the indulgence of chocolate. A perfect no-bake dessert that's easy to make and even easier to devour!

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Prep Time 15

Total Time 4 15

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 14-ounce package Cream Cheese softened
1 14-ounce can Sweetened Condensed Milk
1 teaspoon Vanilla Extract
2 cups Semi-Sweet Chocolate Chips
1 1/2 cup Graham Cracker Crumbs optional, for topping
1/4 teaspoon Salt Enhances the chocolate flavor

Equipment

Mixing bowl
Electric Mixer
Microwave-safe Bowl (or Double Boiler)
8x8 inch baking dish
Parchment Paper

Method

Instructions

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sweetened condensed milk, beating until well combined. Stir in the vanilla extract and salt.
In a separate microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval, until smooth and melted. Alternatively, melt in a double boiler over simmering water.
Gently pour the melted chocolate into the cream cheese mixture. Stir until the chocolate is completely incorporated and the mixture is smooth.
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to help lift the fudge out later. Pour the fudge mixture into the prepared dish. If desired, sprinkle the graham cracker crumbs evenly over the top.
Refrigerate the fudge for at least 4 hours, or preferably overnight, to allow it to firm up completely.
Once firm, lift the fudge out of the dish using the parchment paper overhang. Cut into squares and serve. Enjoy!

Notes

For a richer chocolate flavor, use dark chocolate chips. You can also add a pinch of cinnamon or espresso powder to the mixture for variations in flavor.