Creamy Cheesecake Fudge (Print Version)
# Ingredients:
01 -
8 oz (225g) cream cheese, softened
02 -
4 cups (500g) powdered sugar, sifted
03 -
1 teaspoon vanilla extract
04 -
12 oz (340g) white chocolate, melted
05 -
1/2 cup (50g) graham cracker crumbs (or digestive biscuit crumbs)
06 -
Optional toppings: crushed graham crackers, chocolate drizzle, or fruit preserves
# Instructions:
01 -
Line an 8×8-inch (20x20cm) baking dish with parchment paper, leaving some overhang for easy removal.
02 -
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
03 -
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
04 -
Slowly pour the melted white chocolate into the cream cheese mixture, stirring constantly until fully combined.
05 -
Pour half of the fudge mixture into the prepared pan and smooth it out with a spatula. Sprinkle the graham cracker crumbs evenly over this layer. Pour the remaining fudge mixture on top and smooth it again.
06 -
Refrigerate for at least 4 hours, or until the fudge is firm enough to slice.
07 -
Remove the fudge from the pan using the parchment overhang. Cut into small squares and garnish with additional graham cracker crumbs, a drizzle of melted chocolate, or a dollop of fruit preserves if desired.
# Notes:
01 -
For a fruity twist, swirl raspberry or strawberry preserves into the top layer before chilling.
02 -
Store in an airtight container in the refrigerator for up to one week or freeze for up to one month.