Cheesecake Fudge Recipe Guide

Tiffany Hill

Servings

10-12 bars

Category

Dessert

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!

Cheesecake Fudge Recipe Guide

Ingredients

    Ingredients for Crust

    • 1 cup crushed graham crackers (about 7-8)
    • 5-6 TBSP melted butter
    • 2 TBSP sugar

    Ingredients for Fudge

    Directions

      Step One: Prepare Crust

      1. Using a spoon or silicone spatula, mix the crushed graham crackers with the melted butter and sugar. Mix well.

      2. Fill each mold cavity with ¼ cup of the graham cracker mixture.

      3. Use the back of a spoon to press mixture firmly into each cavity.

      4. 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

      1. Bake in a preheated 350°F oven for 8 minutes.
      2. Remove from the oven and allow to cool.

      Step Three: Cook Fudge Base

      1. In a heavy saucepan combine sugar, butter, and half and half

      2. 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.

      3. Remove from heat immediately.

      Step Four: Add-Ins

      1. Add marshmallow fluff, white chocolate, vanilla, cheesecake flavoring, and a pinch of salt to saucepan.

      2. Stir in until silky.

      Step Five: Fill Your Molds

      1. Fill warm fudge directly on top of graham cracker crust and to the top of each mold cavity.

      2. Tap pan firmly on counter to level. Use the back of a greased spoon to spread evenly.

      3. 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:

      1. Dollop of Marshmallow Buttercream

      2. Drizzled melted chocolate topped with mini chocolate chips and crushed graham crackers

      3. Drizzled melted chocolate topped with a strawberry crumble

      4. Drizzled melted chocolate topped with chopped or crushed Oreos

      Package Your Cheesecake Fudge

      1. 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.