Strawberry Cheesecake Fudge [Recipe]
This is my favorite no-bake-no-cook recipe that is ready in a blink of an eye. A fusion of two classics: cheesecake and fudge, is as tasty as both of them separately. A thin crust, cream cheese with chocolate, and fruit sauce on top are undoubtedly an ideal combo.
If you like a slight tang of cheesecake and rich chocolate like me, this recipe is made for you! The texture is smooth and a bit grainy on the bottom. Plus, I always leave some fruit chunks to bite into as that’s my fav part. Since it’s strawberry season, this time I decided to make strawberry cheesecake fudge. Enjoy!
What Makes Strawberry Cheesecake Fudge Special?
The cream is neither cheesecake nor fudge. The tart flavor of the cheese paired with buttery chocolate makes full-flavored custard. Berry sauce on top is a bit sour but still sweet, yet it gives that much-needed fresh note to the dessert.
I also like to add some lemon juice to the crust, for a touch of acidity. This is a simple, but very delish and eye-catching dessert. Say Happy Valentine’s Day with this strawberry cheesecake chocolate heaven!
How to Make Strawberry Cheesecake Fudge?
This recipe has a few base ingredients and others you can combine according to your taste. You need a minimum of effort for maximum taste. Here are the ingredients you’ll need for this quick toothsome confection.
- Graham crackers – Use ground crackers to make a crust. They have some sweetness to them, so you don’t have to use any sugar or just a little bit.
- Lemon juice – Add some lemon juice or zest for a bit of acidity to smash the taste.
- Butter – Use a bit of butter to link all the ingredients.
- Sugar – I used white granulated sugar, just mix it enough to shatter the crystals. Powdered sugar is a superb substitute.
- Cream cheese – Cream cheese is the base of the flavor. It is mild and sweet, but with a hint of tanginess.
- White chocolate – White chocolate blends finely with cream cheese as it has sweet cream notes. Together, they make a velvety texture. Choose vanilla-induced chocolate as it tends to have a richer flavor.
- Strawberry jam – I like to use jam with fruit pieces in it, but you can use a smooth one. Also, if you have fresh strawberries, simmer them a bit with some sugar, and that’s your topping.
Gather all the ingredients you need and let’s make these mouth-watering bites!
Step 1: Making the Crust
Combine ground graham crackers, lemon juice, butter, and sugar if needed into a grainy but shapeable paste. Take a cake dish covered with parchment paper and press it to the bottom. I like it thin, but you can do it your way, as well.
Optionally, you can toss it in the oven heated to 340° F (≈170° C) for 10 minutes to harden. Also, if you don’t feel like making the crust, just dust the ground crackers and pour the cream over.
Step 2: Making the Cream Cheese Fudge
Blend cream cheese and melted white chocolate into a silky smooth cream. I also like to add some vanilla to accent the white chocolate rich flavor. You can melt the chocolate in heavy cream, as well.
I like to keep it light and refreshing, so I don’t add it at all. Also, by adding chocolate directly to cream cheese, the fudge will be pretty firm and bite-size friendly. Also, you can add sugar to taste, for me, it is sweet enough like this.
Step 3: Finishing Touch
Take a semi-liquid jam with strawberry chunks and pour a few teaspoons of it on top. Swirl it with a toothpick in the cream-choco layer and that’s it. It looks like a tie-dye pattern which is marvelous on the table.
Leave it in the fridge for about an hour for a creamy texture, and in the freezer for an ice-cream-like refresh. One way or the other, it will be moist and melt in the mouth.
How to Store Strawberry Cheesecake Fudge?
Strawberry cheesecake fudge can last for about four days in the fridge. Cover it with plastic wrap or an airtight container so it stays fresh and luscious. Note not to keep it at room temperature because of the cheese.
Strawberry Cheesecake Fudge
Equipment
- 1 Mixer
- 1 Cake pan
Ingredients
Crust
- ⅔ cup ground graham crackers (150 grams or 5.3 oz)
- 3 tbsp granulated sugar (≈40 grams)
- 3 tbsp melted butter (≈40 grams)
- 4 tbsp lemon juice (60 milliliters)
Cream Cheese Fudge
- 1 ½ cups cream cheese (≈330 grams)
- 1 ½ cups melted white chocolate (≈330 grams oz 12 oz)
- 2 tsp vanilla extract
Topping
- 5 tbsp strawberry jam (≈100 grams)
Instructions
Making the Crust
- Combine ground graham crackers, lemon juice, butter, and sugar if needed into a grainy but shapeable paste. Take a cake dish covered with parchment paper and press it to the bottom.
- Optionally, you can toss it in the oven heated to 340° F (≈170° C) for 10 minutes to harden. Also, if you don’t feel like making the crust, just dust the ground crackers and pour the cream over.
Making the Cream Cheese Fudge
- Blend cream cheese and melted white chocolate into a silky smooth cream. I also like to add some vanilla to accent the white chocolate rich flavor.
- By adding chocolate directly to cream cheese, the fudge will be pretty firm and bite-size friendly. Also, you can add sugar to taste, for me, it is sweet enough like this.
Finishing Touch
- Take a semi-liquid jam with strawberry chunks and pour a few teaspoons of it on top. Swirl it with a toothpick in the cream-choco layer and that’s it. It looks like a tie-dye pattern which is marvelous on the table.
- Leave it in the fridge for about an hour for a creamy texture, and in the freezer for an ice-cream-like refresh. One way or the other, it will be moist and melt in the mouth
