Description
This rich and creamy Peanut Butter Cheesecake Fudge combines a crunchy graham cracker crust with a luscious peanut butter and white chocolate cheesecake filling. Perfect as a sweet snack or dessert, this no-bake fudge is easy to prepare and sets firmly in the refrigerator, making it an ideal make-ahead treat for any occasion.
Ingredients
Scale
Crust
- 1 sleeve Graham Crackers, crushed into fine crumbs
- 1 tablespoon Sugar (heaping)
- 4 tablespoons Butter, melted
Filling
- 1 cup Flour
- 1 1/4 cups Peanut Butter (Creamy or Chunky)
- 3/4 cups Sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 cups White Chocolate (chips, bark, or melting chocolate)
- 1/2 cup Butter, softened
- 1 package Cream Cheese (8 ounces, softened)
- 1 can Sweetened Condensed Milk (14 ounces)
Instructions
- Prepare the Crust: Place the graham crackers in a blender or food processor and pulse until finely crushed. Transfer the crumbs into a bowl, add the sugar, and mix well. Melt the butter in the microwave and pour over the crumbs, stirring until fully coated. Line an 8×8-inch pan with parchment paper and press the crumb mixture evenly into the bottom. Freeze the crust while preparing the filling.
- Melt White Chocolate and Prepare Flour: In a microwave-safe bowl, melt the white chocolate by heating in 15-second intervals, stirring after each, until smooth and creamy. In a separate bowl, microwave the flour for 1 minute, then stir and set aside.
- Make the Filling: In another mixing bowl, combine the softened butter, sugar, peanut butter, cream cheese, and vanilla extract. Stir until smooth and well blended. Gradually add the microwaved flour, mixing thoroughly, then incorporate the melted white chocolate. Finally, stir in the sweetened condensed milk until all ingredients are fully combined.
- Assemble the Fudge: Remove the crust-lined pan from the freezer and pour the fudge mixture over the crust. Smooth the top evenly. Refrigerate the fudge for at least 4 hours or overnight to set completely.
- Serve: Once set firm, cut the fudge into 1-inch squares for snacks or 2×3-inch squares for dessert. Optionally, garnish with whipped cream and sprinkles before serving. Enjoy your delicious peanut butter cheesecake fudge!
Notes
- Use either creamy or chunky peanut butter according to preference.
- Microwaving the flour helps remove any raw taste in the final fudge.
- For easier cutting, ensure the fudge is fully chilled and firm before slicing.
- Can be stored in the refrigerator for up to one week in an airtight container.
- Feel free to add toppings like chopped nuts or chocolate drizzle for extra flavor and texture.
