Best Strawberry Cheesecake Fudge recipe uses vanilla, white chocolate, condensed milk, cream cheese, graham crackers and strawberry sauce!
Condensed Milk Fudge Recipe
This recipe has definitely been a labor of love for me. You have no idea, nor do I, how many times I have tried to make this condensed milk fudge recipe.
It just didn’t turn out the way I wanted.
Don’t get me wrong, failure still tasted great but success tastes even better!
I make it no secret that I am almost obsessed with all things cheesecake and I was determined that eventually this recipe would work. I just needed it to and believed it was possible.
To me this is the perfect blend of flavors, cheesecake and my other obsession, fudge.
The problem always has been the cream cheese. What to do with the cream cheese. How to incorporate it into the fudge so the fudge would be firm enough to hold and eat.
And now, finally, I have a condensed milk fudge recipe that I am proud of and am enjoying as we speak! This white chocolate fudge recipe is honestly light and refreshing. An absolute delight.
A hint of vanilla, cream cheese, strawberry and graham cracker crumbs in every single bite. A piece of strawberry cheesecake in fudge form. Absolutely delicious.
Now this is a strawberry fudge perfect for any occasion and I hope you give it a try!
This easy strawberry cheesecake fudge always disappears so quickly. You won’t believe how fast it disappears either.
Sometimes I make a double batch because of my husband.
Once he knows I’m making this condensed milk fudge recipe I know it’s only a matter of time before he starts eating it. This white chocolate fudge recipe is his absolute favorite and he almost can’t help himself.
I have learned to not slice the strawberry cheesecake fudge until right before I need it. This prevents the fudge from disappearing at a rapid rate!
It really is funny because this happens every time I make easy strawberry cheesecake fudge!
It’s hilarious but if you asked my husband if he likes this strawberry fudge he would have stories to tell you. As I mentioned he absolutely loves it and here comes the but.
I was content to make this white chocolate fudge recipe over and over until we got it right. My husband on the other hand was not. He would ask me every few batches to take a break from making it.
He was so worried that he would get sick of this strawberry fudge and he didn’t want that to happen.
He was eating too much of it and couldn’t stop himself.
I would simply try a piece or two of each completed product and my husband would eat as much of each batch that he could. He needed me to stop making strawberry fudge for a while.
I always took a break because I knew we would be making this strawberry cheesecake fudge forever and I was right!
This strawberry fudge gets requested regularly which is always a great thing and I’m not talking about just my husband either!
One thing I love about this strawberry cheesecake fudge is the vanilla fudge base you start with. In order to create the best result, I needed to stay with vanilla fudge.
I tried so many different flavorings too and no matter what we always returned to the vanilla fudge recipe.
Frankly, you can simply make this condensed milk fudge recipe without anything else and have a delicious vanilla fudge perfect for any occasion.
I have done that myself and thoroughly enjoyed the result.
More often than not though I have to add something to all of my white chocolate fudge recipes. I just prefer “stuff” inside and on top of my fudge, if given the choice or opportunity.
I just have to include extras whenever possible and luckily using vanilla fudge is like drawing on a blank slate. You literally can add anything you want to this vanilla fudge recipe and love the end result.
Everything from nuts, chopped cookies, dried fruits, marshmallows, sparkles, sprinkles, other candies like M & M’s, toffee bits or chocolate covered caramels or mints.
The list could go on and on. You’re only limited by your imagination.
Bottom line is this vanilla fudge recipe is a great option too and now you have a wonderful vanilla fudge recipe whenever needed.
White Chocolate Fudge Recipe
This version of strawberry cheesecake fudge works best with strawberry ice cream topping.
Strawberry jam, fresh and frozen strawberries will not work because the excess moisture or water wrecks the fudge and it won’t harden properly.
Believe me I have tried too. Over and over again. As my husband says, wanting it to work won’t make it so and he is correct.
I tried to use fresh strawberries and I just couldn’t make it work. No matter what. The water in the fruit caused the chocolate to not set every time and I have literally given up!
Dried strawberries, or another kinds of dried fruit will work and work well in this white chocolate fudge recipe, if desired.
What Is White Chocolate?
Before I discuss white chocolate, I need to say what chocolate really is. It all starts with cocoa beans. The taste and type of chocolate is determined by how the beans are treated and what kinds and amounts of additives are used.
White chocolate is a type of chocolate confection consisting of cocoa butter, not cocoa beans, sugar, and milk solids. It also can include other sweeteners and flavoring like peppermint, almond or vanilla.
White Chocolate is known for it’s white or ivory color and higher melting point. For more detailed information on white chocolate you can have a look here.
What forms does White Chocolate come in?
White chocolate can come in chips, squares or melts. For the record, melts are small disks that have an easy melting point and are similar to chips. It is important to know that if a recipe calls for chips and all you have is baking squares or the opposite, you do have a couple of options.
Without a kitchen scale, be aware that 1 1/4 cups of chips are the roughly equivalent to an 8-oz bar of baking chocolate. It you have a scale it is much easier weigh out replacements in ounces.
White chocolate chips tend to be thick and clumpy due to additives that make them somewhat resistant to melting. White chocolate baking squares or bars melt a lot easier than chips, which is great for making candies or a chocolate sauces.
A tablespoon or two of butter or shortening will help melt the chips or whatever type of chocolate you are using into a nice smooth texture if you’re having problems and melting is not going well.
It is also necessary to discuss the type of chips or chocolate used. Cheaper brands usually include more fillers that make them in most cases, more resistant to melting.
A good rule of thumb is to check the ingredients on the package and if there is vegetable oil listed, know you will most likely need to add a tablespoon or two of butter or shortening to achieve desired results. Regardless, now you know a trick to solve the problem if it arises!
Substitutes for White Chocolate
There are quite a few substitutions for white chocolate if you don’t have any around, have a look below. Keep in mind that different kinds of chocolate will possible change the flavor and color of the chocolate dessert you’re creating.
Regardless, substitute the exact same amount of whichever type of chocolate you desire.
Milk chocolate is a sweet chocolate that you can either use in recipes, especially cookie recipes, or just to snack on. It contains at about 10% cocoa with added sugar, milk and cocoa butter.
White Chocolate Almond Bark (Confectionery Coating) comes in a different forms from chips to blocks to squares. Despite it’s name, it doesn’t contain nuts and is valued for it’s texture, taste, and melting ease.
You’re most likely going to have to add 1 tablespoon or two of butter or shortening as well since it doesn’t contain any cocoa butter or chocolate liquor to assist in the melting process.
Unsweetened chocolate Made solely of cocoa butter and cocoa solids, the taste of this chocolate is bitter and usually unsuitable for eating, so it’s generally only used in baking. It’s perfect in cake, cookie or brownie recipes.
Dark chocolate Since it’s sweeter than unsweetened chocolate and has less sugar, it’s quite popular with those that want a sweet treat but are health conscious because again, it has less sugar than other chocolates. It has 35% cocoa.
Bittersweet chocolate is a sweetened dark chocolate that also contains at least 35% cocoa. It is mostly used in baking and is great for recipes that call for a strong chocolate flavor.
Semi-sweet chocolate This chocolate is also made with at least 35% cocoa and is the most versatile form of chocolate. It’s ideal for baking and eating and can be found in many chocolate chip cookie recipes. It also has cocoa butter and sugar added.
Cheesecake Fudge Recipe
When making this strawberry cheesecake fudge recipe you have two options with your graham crackers.
You can either crush your graham crackers right up into crumbs or crumble them into small, bite sized pieces. Both are delicious. You have to decide which taste you are looking for or prefer.
Using crushed graham crackers allows for a smoother cheesecake fudge. But, if you include small pieces of graham crackers throughout the fudge you can actually experience a crunch of sorts that can be absolutely wonderful.
Instead of a little bit of the crumbs everywhere, you end up with cookie pieces throughout this smooth vanilla fudge recipe.
My husband prefers the cookie pieces and I love both. I have included a photo below of the best strawberry cheesecake fudge with the cookie pieces inside it.
I wanted you to see what it looks like. My husband took the photo too just to make sure you all saw it because he highly recommends you try this vanilla fudge recipe made this way.
He figures you will enjoy this strawberry swirled fudge even more. I can’t wait to hear what you think too in the comment section below.
Strawberry Cheesecake Fudge Recipe
The photo below is supposed to show the approximate size of of the graham cracker pieces you need to try to include in your strawberry swirled fudge.
The pieces do not have to be uniform.
They all will be different and that is the way they are supposed to be. These cookies or crackers break apart very easily. Almost too easily.
I usually throw a bunch of crackers into a resealable bag and break them up with my fingers. Super simple.
As for crushed graham crackers you can either crush ’em yourself or buy them that way. Super simple too.
You’re going to LOVE this condensed milk white chocolate fudge recipe.
Ingredients in Easy Strawberry Cheesecake Fudge
- white chocolate chips
- sweetened condensed milk
- cream cheese
- flour or vanilla box cake mix or 1 – 3.4 ounce box instant cheesecake pudding mix
- graham crackers or crumbs
- strawberry topping (ice cream topping)
How to Make Easy Strawberry Cheesecake Fudge
Melt white chips, cream cheese, vanilla and sweetened condensed milk together over medium-low heat, stirring frequently for around 10 minutes or until melted.
Stir in flour and keep stirring until fully blended.
Pour into a square 8×8 inch pan lined with parchment and sprayed with nonstick.
Drop spoons of strawberry topping and graham cracker crumbs all over the top, swirl with a fork or knife, and then add more strawberry after if you would like.
Refrigerate overnight and cut into small squares.
Enjoy every bite.
How long will condensed milk fudge last?
In your fridge
If you keep your fudge in an airtight container in your fridge it will last up to a month.
In your freezer
You also have the option of freezing portion sizes of your choosing, wrapped in parchment paper or plastic wrap, and frozen in an airtight container or freezer bag with as much air removed as possible, for up to 3 months.
When you need some frozen fudge, place pieces or bag or container on your kitchen counter to thaw ideally overnight and get to room temperature. Yes I have tried a piece practically frozen and I still loved it. Waiting can be difficult.
How to make raw flour safe to eat
I have been doing it for a long time and have never gotten sick. My grandparents who lived on a farm served us cookie dough with raw flour and farm fresh eggs and never got sick. I might just be lucky.
That being said I want to give you some information on the risk you take consuming raw flour and what you can easily do to avoid getting sick.
To toast the flour in the oven, spread it on a baking sheet and bake at 350 degrees for about 5 minutes. With the microwave you just heat for 1 minute and 15 seconds on high, stirring every 15 seconds, and you’re good to go!
I microwaved the flour in a microwave safe bowl in 15 second intervals five times and it worked beautifully.
Regardless of your chosen method, the flour must reach a temperature 0f 165 degrees to be deemed safe to eat and it is just that simple to ensure it’s safety. I have never done this myself but that doesn’t mean you won’t want to!
If you would like further information on E. coli linked to raw flour take a look here.
For more info on baking the bacteria away look here.
For more information on microwaving away the bacteria look here.
It is generally recommended that you DO NOT ingest or even just taste anything that contains raw flour. Make sure it has been cooked before eating it. This includes flour being used as a thickening agent.
For more information about the FDA recommendations, check this link out.
Different Kinds of Fudge Recipes
Best Strawberry Cheesecake Fudge Video
Best Strawberry Cheesecake Fudge
This Best Strawberry Cheesecake Fudge recipe is cheesecake in fudge form, easy to make with white chocolate, cream cheese, graham crackers and strawberries!
- 3 1/2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 oz cream cheese, softened
- 1/2 cup flour or vanilla box cake mix, or 1 - 3.4 ounce box instant cheesecake pudding mix
- 1/2 cup graham cracker crumbs or 1 1/2 cups broken up cookies
- 3/4 cup strawberry topping for ice cream
- 1 teaspoon vanilla
Get out and measure all of your ingredients.
Melt white chips, cream cheese, vanilla and sweetened condensed milk together over medium low heat, stirring frequently for around 10 minutes or until melted.
Stir in flour and keep stirring until fully blended.
Stir until smooth.
Prepare an 8x8 inch square pan with cooking spray and parchment paper. Pour chocolate mixture inside your pan.
Drop spoons of strawberry topping and sprinkle graham cracker crumbs all over the top. Swirl around all over with a fork or a butter knife.
Next, add more strawberry sauce after if you would like. I always do. Refrigerate overnight.
Remove from pan and place on a cutting board.
Cut into squares and enjoy!