Peanut Butter Cheese Fudge
Indulge in the rich, creamy decadence of Peanut Butter Cheese Fudge, a no-bake treat that combines the smooth tanginess of cream cheese with the nutty richness of peanut butter for an irresistible dessert experience. This easy fudge recipe comes together in just 15 minutes of prep time, featuring pantry staples like powdered sugar, vanilla extract, and a pinch of salt for the perfect sweet and salty balance. With its silky texture achieved by melting cream cheese and butter together, and its delightful hint of peanut flavor in every bite, this recipe is perfect for parties, gift boxes, or simply satisfying your sweet tooth. Refrigerate until firm, then slice into bite-sized squares for a creamy, melt-in-your-mouth treat that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 4 tbsp Unsalted butter
- 1 cup Peanut butter
- 1 tsp Vanilla extract
- 3 cups Powdered sugar
- 0.25 tsp Salt
Instructions
Prepare an 8x8-inch square baking dish by lining it with parchment paper, allowing some overhang for easy removal.
In a medium-sized microwave-safe bowl, combine the cream cheese and unsalted butter.
Microwave the cream cheese and butter mixture on high in 20-second intervals, stirring between each, until completely melted and smooth. This should take about 1.5 to 2 minutes.
Add the peanut butter to the melted mixture and stir until fully incorporated and creamy.
Mix in the vanilla extract and salt, stirring until combined.
Using a sifter or fine-mesh strainer, gradually add the powdered sugar into the mixture. Stir with a wooden spoon or spatula until the mixture becomes thick and smooth.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.
Refrigerate the fudge for at least 2 hours, or until firm.
Once set, lift the fudge out of the dish using the parchment paper overhang and place it on a cutting board.
Cut the fudge into 16 equal squares. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 429.4 g | 156% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 388.0 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
