Oh, friends. This one is for those moments when you’re craving cheesecake and fudge—but making a whole cheesecake feels like too much, and plain fudge? Not nearly indulgent enough. Enter: Cheesecake Fudge. A mash-up so dreamy, I’m still wondering how I didn’t think of this sooner!
First off, thank you—yes, you! Your messages, questions, and sweet comments about wanting more “no-bake-ish, creamy desserts” gave me the nudge to finally share this one. It’s creamy, rich, and decadent without being overly sweet—and the texture? Silky and smooth with a delightful little crunch from that graham cracker base. I seriously regret not photographing this beauty sooner!
Ingredients
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9 graham cracker squares (enough to line an 8″x8″ or 9″x9″ pan)
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3 cups white chocolate chips
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1 tablespoon butter
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Pinch of kosher salt
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1 teaspoon pure vanilla extract
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1 cup sweetened condensed milk
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1 ½ cups marshmallow Fluff
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1 (3.4 oz) box instant cheesecake pudding mix
How to Make Cheesecake Fudge
Step 1: Prepare the Base
Line your baking pan (8″x8″ or 9″x9″) with parchment paper and give it a light spritz with cooking spray. Arrange the graham cracker squares to cover the bottom of the pan completely, trimming the edges if necessary to fit snugly.
Step 2: Make the Fudge Mixture
Combine the white chocolate chips, sweetened condensed milk, butter, vanilla, and a pinch of salt in a small saucepan over medium heat, stirring until everything melts together. It should look glossy and velvety.
Step 3: Add the Flavor Punch
Lower the heat to medium-low and whisk in the cheesecake pudding mix until it’s fully dissolved and smooth. Turn off the heat and gently stir in the marshmallow Fluff until it blends seamlessly into the mixture. You’re looking for a thick, luxurious consistency.
Step 4: Set and Slice
Pour the mixture over your graham cracker base. Even out the surface with a spatula and chill in the fridge for 2 to 3 hours, or until it’s completely firm. Then cut into small squares and try not to eat half the batch in one sitting (no judgment if you do).
Helpful Tips
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For neat, clean cuts, use a sharp knife warmed in hot water and wiped dry between slices.
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Press down your graham crackers a bit to prevent them from floating up when the fudge is poured.
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Let the fudge sit at room temp for about 5 minutes before cutting for easier slicing.
Substitutions & Variations
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Don’t have graham crackers? Use crushed digestive biscuits or vanilla wafers instead.
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No cheesecake pudding mix? You can swap with vanilla pudding, but you’ll lose that extra tangy cheesecake vibe.
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Add-ins! Try folding in crushed freeze-dried strawberries or swirls of raspberry jam for a berry cheesecake twist.
Frequently Asked Questions
Can I use homemade marshmallow instead of Fluff?
Technically yes, but the texture might be a bit softer. Fluff gives that perfect stable creaminess.
Does this taste like real cheesecake?
Yes! It’s sweet, tangy, and rich—like the no-bake version of your favorite cheesecake.
Can I double the recipe?
Absolutely! Just use a 9″x13″ pan instead and watch your cook time when melting the ingredients—it’ll take a bit longer.
Storage Instructions
Keep your cheesecake fudge in an airtight container in the refrigerator, where it will stay fresh for up to a week. For longer storage, freeze individual pieces with parchment between layers for up to 3 months.
More Creamy Dessert Recipes You’ll Love
This Cheesecake Fudge is everything a sweet tooth dreams of—creamy, tangy, sweet, and with that satisfying graham cracker crunch. Whether you’re prepping for a party or just treating yourself (as you should!), this one’s going to wow.
Happy Baking!
Print
Cheesecake Fudge With a Buttery Graham Cracker Crust
- Total Time: 2 hours 15 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
This creamy, dreamy Cheesecake Fudge is everything you love about cheesecake in fudge form—sweet, tangy, rich, and perfectly smooth with a buttery graham cracker crust. No baking required, just melt, mix, and chill!
Ingredients
9 graham cracker squares
3 cups white chocolate chips
1 tablespoon butter
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1½ cups marshmallow Fluff
1 (3.4 oz) box instant cheesecake pudding mix
Instructions
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Line an 8″x8″ or 9″x9″ pan with parchment paper and lightly grease. Arrange graham crackers on the bottom to form a full layer, trimming as needed.
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In a small saucepan over medium heat, combine white chocolate chips, condensed milk, butter, vanilla, and salt. Stir until smooth and melted.
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Reduce heat to medium-low. Stir in cheesecake pudding mix until completely dissolved.
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Remove from heat. Fold in marshmallow Fluff until fully melted and incorporated.
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Pour mixture over graham cracker layer. Smooth the top and refrigerate for 2–3 hours until set.
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Slice into small squares with a warm, sharp knife. Enjoy!
Notes
For clean slices, dip your knife in hot water and wipe between cuts.
Customize with swirls of raspberry jam, crushed cookies, or a dash of lemon zest.
Freeze leftovers individually wrapped for quick treats later!
- Prep Time: 10 minutes
- Cook Time: 5 minutes (Chill Time: 2 hours)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Protein: 2g
- Cholesterol: 10mg