Introduction

This Easy Cheesecake Fudge is a quick and delicious treat that combines the creamy richness of cheesecake frosting with sweet white chocolate and a crunchy graham cracker crust. Perfect for satisfying your sweet tooth without complicated steps.

Three cheesecake squares are stacked vertically, each separated by a thin layer of translucent white parchment paper. Each square has two layers: a thick, creamy white cheese layer with a smooth and soft texture on top, and a crumbly light brown crust layer at the bottom. The stack sits on a white marbled surface. In the background, more cheesecake squares are placed on a white plate with a pedestal, also sitting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp butter, melted
4 whole graham crackers, crushed
12 oz white chocolate chips
16 oz ready-made cream cheese frosting (not whipped)

Instructions

Step 1: Line an 8×6 inch dish with parchment paper and grease it generously with some of the melted butter.
Step 2: In a bowl, crush the graham crackers into crumbs. Mix the crumbs well with the melted butter.
Step 3: Press the crumb mixture firmly into the bottom of the prepared dish to form the crust.
Step 4: Place the white chocolate chips in a large glass bowl or measuring cup. Microwave in 30-second intervals, stirring well between intervals, until fully melted.
Step 5: Add the cream cheese frosting to the melted chocolate. Heat again, starting with two 30-second intervals, then switching to 15-second intervals, stirring after each until smooth and combined. Avoid boiling.
Step 6: Pour the chocolate and frosting mixture over the graham cracker crust. Tap the dish lightly on the counter a few times to release any air bubbles.
Step 7: Let the fudge cool on the counter, then refrigerate until completely chilled and set before slicing.

Tips & Variations

For extra flavor, try adding a teaspoon of vanilla extract to the melted chocolate and frosting mixture.
You can substitute graham crackers with crushed digestive biscuits if preferred.
Use a rubber spatula to ensure the mixture is evenly spread over the crust for a neat finish.
If you want a firmer texture, chill the fudge overnight.

Storage

Store the cheesecake fudge in an airtight container in the refrigerator for up to one week. To serve, allow it to sit at room temperature for a few minutes to soften slightly. Avoid leaving it out for long to maintain texture and freshness.

How to Serve

A stack of eight square cheesecake pieces placed on white parchment paper on a glossy black cake stand with twine wrapped around its stem, set on a white marbled surface. Each cheesecake piece has two layers: a thick, smooth, creamy white top layer and a thin, crumbly light brown crust at the bottom. Two additional cheesecake squares sit on white parchment paper on the white marbled surface in front of the cake stand, showing the same two-layer texture. The background is a soft, plain white. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped cream cheese frosting instead?

It’s best to use the frosting as-is (not whipped) because whipped frosting is lighter and may affect the fudge texture and firmness.

Can I melt the chocolate on the stove instead of the microwave?

Yes, melt the white chocolate gently in a heatproof bowl over simmering water (double boiler), stirring frequently to avoid burning before mixing with the frosting.

Easy Cheesecake Fudge Recipe

Print Recipe

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4.7 from 82 reviews

This Easy Cheesecake Fudge recipe combines the creamy richness of white chocolate and cream cheese frosting with a buttery graham cracker crust to create a decadent, no-bake dessert. Quick to prepare and perfect for satisfying sweet cravings, this fudge is a delightful treat with a smooth and creamy texture.

Author: Elias
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours (including chilling time)
Yield: 16 pieces 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the Crust

2 Tbsp Butter, melted
4 Whole Graham Crackers, crushed

For the Fudge

12 oz White Chocolate Chips
16 oz Ready-Made Cream Cheese Frosting, not whipped

Instructions

Prepare the Dish: Line an 8×6 inch dish with parchment paper. Use some of the melted butter to generously grease the parchment-lined pan to prevent sticking.
Make the Crust: In a bowl, crush the graham crackers into fine crumbs. Mix these crumbs thoroughly with the melted butter until well combined. Press this crumb mixture firmly into the bottom of the prepared dish to form an even crust layer.
Melt the Chocolate: Place the white chocolate chips in a large glass bowl or measuring cup. Microwave in 30-second intervals, stirring well between each, until the chocolate is melted and smooth.
Add and Mix Frosting: Add the ready-made cream cheese frosting to the melted white chocolate. Continue microwaving, initially in 30-second intervals for the first two heats, then switch to 15-second intervals, stirring between each, until the mixture is fully melted and thoroughly combined without boiling or cooking.
Assemble the Fudge: Pour the smooth chocolate and frosting mixture evenly over the graham cracker crust in the dish. Gently tap the dish a few times on the counter to release any air bubbles trapped inside.
Chill and Set: Allow the fudge to cool on the counter until it reaches room temperature, then place it in the refrigerator to chill and set completely before serving.

Notes

Be careful not to overheat the white chocolate and frosting to avoid burning or curdling.
Use a silicone spatula for stirring to ensure smooth mixing and scraping of the bowl.
For cleaner slices, chill the fudge thoroughly and use a sharp knife warmed with hot water between cuts.
This recipe is best stored in the refrigerator to maintain texture and freshness.
You can add chopped nuts or sprinkles on top before chilling for extra texture and decoration.

Keywords: easy fudge recipe, cheesecake fudge, white chocolate fudge, no-bake dessert, graham cracker crust fudge