Cheesecake Fudge
Cheesecake Fudge Recipe takes less than 20 minutes to throw together and tastes just like a mouthwatering cheesecake. Make it with or without the crust!
HOW TO STORE FUDGE
After the fudge is made, it is important to keep it well covered so that it stays soft and creamy. You can safely leave it at room temperature for a few days, or store it well covered in the refrigerator for up to two weeks.
Ingredients for cheesecake fudge:
- 9 Squares of Graham Cracker
- White chocolate chips, type 3 c
- 1 tablespoon butter and a pinch of kosher salt
- One teaspoon of pure vanilla extract
- Sweetened condensed milk, one cup
- 1 and a half cups marshmallow Fuzz
- One (3.4-ounce) box of quick cheesecake pudding mix
Directions for cheesecake fudge:
Step one:
Grease a square baking pan (8 x 8 or 9 x 9) with cooking spray after lining it with parchment paper. Graham cracker squares should be arranged so that they cover the whole bottom of the pan; snip off any extra crackers as needed.
Step two:
White chocolate chips, butter, vanilla, sweetened condensed milk, and salt should all be combined in a small saucepan over medium heat. Cook until melted and smooth, stirring frequently.
Step three:
Lower the heat to medium-low and stir in the pudding mix, making sure it dissolves thoroughly. Once the heat is off, add the marshmallow fluff. Mix until the mixture melts. Over the Graham Crackers, pour mixture.
Step Four:
Put in the fridge for three hours or until set. Slice into little squares
