Raspberry Cheesecake Fudge
Indulge in the velvety decadence of Raspberry Cheesecake Fudge, a delightful fusion of creamy white chocolate, tangy cream cheese, and bursts of freeze-dried raspberries. This no-bake treat comes together in just 20 minutes of prep time, making it a quick yet impressively delicious dessert for any occasion. Swirls of reserved fudge add a touch of elegance, while a topping of crushed raspberries and sugar delivers a vibrant, fruity crunch. Perfectly portioned into 16 squares, this cheesecake-inspired fudge is ideal for gifting or serving at your next gathering. Easy to make and irresistibly indulgent, this recipe is a must-try for lovers of sweet and tart confections!
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Recipe Information
Ingredients
- 2 cups White chocolate chips
- 14 oz Sweetened condensed milk
- 4 oz Cream cheese
- 1 tsp Vanilla extract
- 1 cup Freeze-dried raspberries
- 1 tbsp Butter
- 2 tbsp Granulated sugar
Instructions
Line an 8x8-inch square pan with parchment paper, allowing the edges to overhang for easy removal, and set aside.
In a large microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk.
Microwave the mixture in 30-second intervals, stirring after each session, until the chocolate is fully melted and the mixture is smooth.
Add the cream cheese, vanilla extract, and butter to the bowl, and beat with a hand mixer until smooth and creamy.
Reserve 1/4 cup of the fudge mixture and set it aside for later.
Fold in 1/2 cup of freeze-dried raspberries into the main fudge mixture until evenly distributed.
Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
In a small bowl, crush the remaining 1/2 cup of freeze-dried raspberries and mix with granulated sugar.
Sprinkle the crushed raspberries evenly over the fudge in the pan.
Take the reserved fudge mixture and drizzle it over the top in thin lines or swirls for visual contrast.
Refrigerate the fudge for at least 4 hours, or until it is firm enough to cut.
Once set, lift the fudge out of the pan using the parchment paper and cut into 16 equal squares.
Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 199 mg | 4% | |
*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.
