Cheesecake Fudge Recipe Guide
Category
DessertAuthor
Tiffany Hill
Servings
10-12 bars
Bakers, I use this mini loaf mold to make my fudge. See fudge packaging video here.
Cheesecake fudge tastes amazing on its own (with no toppings at all). In fact, I think this is my favorite way to eat it. The cheesecake flavor just shines through.
Sometimes I top with a dollop of marshmallow buttercream and you can also drizzle with melted chocolate and add your toppings of choice.
Hope you enjoy this recipe!
Ingredients
Ingredients for Crust
-
1 cup crushed graham crackers (about 7-8)
-
5-6 TBSP melted butter
- 2 TBSP sugar
Ingredients for Fudge
- 3 1/4 cups sugar (650 g)
- 1 cup butter (226 g)
- ¾ cup half & half (180 g)
- 8 oz marshmallow fluff (226 g)
- 14 oz white chocolate (400 g)
-
1 tsp vanilla
-
¾ tsp - 1 tsp cheesecake flavoring
- pinch of salt
Directions
Step One: Prepare Crust
- Using a spoon or silicone spatula, mix the crushed graham crackers with the melted butter and sugar. Mix well.
Fill each mold cavity with ¼ cup of the graham cracker mixture.
- Use the back of a spoon to press mixture firmly into each cavity.
Note: Your graham cracker mixture should be very moist. If it’s too dry, it may crumble when removing the cheesecake fudge from the mold.
Step Two: Bake Crust
- Bake in a preheated 350°F oven for 8 minutes.
- Remove from the oven and allow to cool.
Step Three: Cook Fudge Base
- In a heavy saucepan combine sugar, butter, and half and half
Cook over medium, stirring often, to 229°F-234°F (soft ball stage). Use a candy thermometer and do not exceed 234°F to prevent crumbly texture. See Notes Below.
- Remove from heat immediately.
Step Four: Add-Ins
Add marshmallow fluff, white chocolate, vanilla, cheesecake flavoring, and a pinch of salt to saucepan.
- Stir in until silky.
Step Five: Fill Your Molds
Fill warm fudge directly on top of graham cracker crust and to the top of each mold cavity.
Tap pan firmly on counter to level. Use the back of a greased spoon to spread evenly.
- Pro tip: The crust on the cheesecake fudge can be a little delicate. For best results, freeze for 1-2 hours before removing each piece from the mold.
Add Optional Toppings:
Dollop of Marshmallow Buttercream
Drizzled melted chocolate topped with mini chocolate chips and crushed graham crackers
Drizzled melted chocolate topped with a strawberry crumble
Drizzled melted chocolate topped with chopped or crushed Oreos
Package Your Cheesecake Fudge
I package my fudge in boutique boxes in pink or white lined with greaseproof paper and an optional wrap/sticker. You can also see my packaging video here.
Recipe Note
Pink Crumbb Tips 💗
- Make sure your graham cracker mixture is very moist and holds together when pressed. A dry mixture can cause the cheesecake fudge to crumble when removing it from the mold.
- Make sure you freeze your cheesecake fudge before removing from the mold. This will prevent the graham cracker crust from crumbling.
Additional Note:
If you prefer a softer, more decadent texture, you can remove the fudge from the heat a bit earlier — around 228–232°F instead of 234°F. This creates a silkier, melt-in-your-mouth finish that’s slightly softer than traditional fudge, with a creamy, almost velvety bite.
Keep in mind that lower-temp fudge may take a little longer to set and can be more delicate when slicing, especially in warmer environments. For the cleanest cuts, allow it to fully cool and chill briefly before slicing.
Cloud Fudge Storage Tips:
Your Cloud Fudge bars are made with real butter, white chocolate, and marshmallow fluff, which gives them that creamy, melt-in-your-mouth texture. Follow these simple tips to keep them fresh, beautiful, and bakery-perfect.
🌿 Room Temperature (Best for Selling): 7–10 days at cool room temperature
• Store in an airtight container
• Keep away from heat and direct sunlight
• Ideal temp: 68–72°F
Room temperature storage gives the best texture...soft, creamy, and easy to bite.
❄️ Refrigerator: 2–3 weeks
• Place bars in an airtight container
• Separate layers with parchment
• Allow bars to sit at room temp 15–20 minutes before serving for the best flavor
Refrigeration is great if your kitchen runs warm or if you’re prepping ahead for an event.
🧊 Freezer (Great for Prep Ahead): Up to 2 months
• Wrap each bar in parchment or plastic wrap
• Place in a freezer-safe container
• Thaw at room temperature for 1–2 hours before packaging or serving
Freezing does not harm the texture...these thaw beautifully!