Cream-Cheese Fudge

This cream cheese fudge is a no-cook recipe that relies on softened cream cheese and heavy cream as the base instead of the traditional condensed milk or cooked sugar method. No candy thermometer, no boiling, no stress.

Unsweetened chocolate gives it a deep, almost bittersweet backbone that the powdered sugar rounds out. The cream cheese adds a slight tang you won’t find in standard fudge, and it’s what keeps the texture creamy and smooth rather than grainy.

Chopped nuts add crunch throughout each square. Once everything is blended together, you just press it into a pan and let the fridge do the rest.

Chef Tips

• Make sure the cream cheese is fully softened before you start. Cold cream cheese leaves lumps that won’t smooth out.
• Melt the chocolate gently using a double boiler or short microwave bursts. Scorched chocolate tastes bitter and won’t blend smoothly.
• Press the fudge firmly and evenly into the pan. Gaps create crumbly spots when you cut the squares.
• Let it chill at least 2 hours before cutting. Overnight is even better for clean slices.

Variations

• Use pecans, walnuts, or toasted almonds depending on what you have.
• Stir in a tablespoon of espresso powder for a mocha twist.
• Fold in mini marshmallows before pressing into the pan for a rocky road style fudge.