Cheese lovers, rejoice! There’s a new treat that’s taking the dessert world by storm—Cream Cheese Fudge. This indulgent, melt-in-your-mouth fudge combines the smooth, tangy richness of cream cheese with the decadent sweetness of chocolate, creating a unique dessert that’s impossible to resist. It’s no wonder cheese enthusiasts everywhere are raving about this delightful fusion of flavors!
Cream Cheese Fudge
This cream cheese fudge is a delightful treat that combines the tangy flavor of cream cheese with the rich sweetness of white chocolate. It's an easy-to-make dessert that cheese lovers will adore.
Equipment
- 8×8 inch squares baking pan
Ingredients
- 227 grams cream cheese, softened
- 910 grams white chocolate, chopped
- 150 grams chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan Line the Pan: Line an 8×8 inch square baking pan with foil, allowing the foil to overhang on all sides. This will make it easy to lift the fudge out later. Lightly coat with cooking spray.
- Melt the Chocolate: Place the chopped white chocolate in a microwave-safe bowl. Heat in the microwave at 100% power for 1 minute. Stir and continue to heat in 30-second increments, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate in a saucepan over low heat.
- Mix the Fudge Beat the Cream Cheese: In the bowl of a stand mixer fitted with the whip attachment, beat the softened cream cheese until fluffy.
- Combine Ingredients: Pour the melted white chocolate over the cream cheese and beat on medium speed for 2 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
- Add the vanilla extract and continue to beat for another 7 minutes on high speed until the mixture is smooth.
- Add Nuts: Fold in the chopped walnuts or pecans, if using.
- Set the Fudge Pour and Spread: Spoon the cream cheese fudge mixture into the prepared pan, spreading it evenly into the corners. Chill: Refrigerate the fudge for at least 1 hour, or until firm.
- Cut and Serve Slice the Fudge: Carefully lift the block of fudge from the pan using the edges of the foil. Peel away the foil and cut the fudge into 1-inch squares.
- Serve: Store the fudge in a covered container in the refrigerator. Enjoy this creamy, tangy, and sweet treat!
Notes
Variations
- Peanut Butter Cream Cheese Fudge:
- Mix in 100 grams of creamy peanut butter with the cream cheese before adding the powdered sugar for a delicious peanut butter twist.
- Mint Chocolate Cream Cheese Fudge:
- Add 1/4 teaspoon of peppermint extract and fold in crushed peppermint candies for a refreshing minty flavor.
- Oreo Cream Cheese Fudge:
- Crush 100 grams of Oreo cookies and fold them into the fudge mixture for a cookies-and-cream variation. Top with additional crushed Oreos for garnish.
- Nutty Cream Cheese Fudge:
- Stir in 100 grams of chopped nuts (such as walnuts or pecans) for added crunch and flavor.
- Dried Fruit Cream Cheese Fudge:
- Incorporate 100 grams of dried fruits like cranberries, apricots, or raisins for a chewy texture and fruity flavor.
- Coconut Cream Cheese Fudge:
- Mix in 100 grams of shredded coconut to the fudge for a tropical twist. You can also sprinkle some on top for decoration.
- Dark Chocolate Cream Cheese Fudge:
- Substitute white chocolate with dark chocolate for a richer, more intense flavor. Use 910 grams of dark chocolate instead of white.
- Coffee Cream Cheese Fudge:
- Add 1-2 teaspoons of instant coffee granules to the melted chocolate for a mocha-flavored fudge.
- Caramel Swirl Cream Cheese Fudge:
- Drizzle caramel sauce into the fudge mixture before it sets for a delicious caramel swirl effect.
- Lemon Cream Cheese Fudge:
- Add the zest of one lemon and a tablespoon of lemon juice to the cream cheese mixture for a refreshing citrus flavor.
| Nutritional Information (Per Piece) | |
|---|---|
| Calories | 110 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 10mg |
| Sodium | 25mg |
| Total Carbohydrates | 10g |
| Dietary Fiber | 0.5g |
| Sugars | 9g |
| Protein | 1g |