Skip to Content

Creamy Cheese Fudge – Chocolate Cheese Fudge Bites

Creamy Cheese Fudge is like traditional fudge with an even better with a savory secret.

It’s balanced and not overly sweet. Give it a try, you won’t be disappointed!

side view of cheese fudge on a plate
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Creamy Cheese Fudge

If you read the title of this recipe and immediately thought “NOPE” I urge you to give me a few minutes and give the recipe one try. I know I can change your mind.

Not only is this fudge not super sweet, a no-cook and no-bake recipe, but the cheese gives the fudge a creamy texture, not the grainy, sugary texture you can sometimes get with other fudge recipes.

If you have made cheese fudge before, you might have used the boxed, processed cheese block, that some use for making queso dip. You know the one I am talking about!

But I am making creamy cheese fudge, not creamy chocolate processed cheese food. No offense to the boxed cheese, but because I am not cooking the fudge, I prefer actual cheese!

Cabot Cheese is real cheese, and I love their Extra Sharp White Cheddar. It pairs well with wine, nuts, and fruit and is right at home on a cheese board.

I want the typically sweet fudge to be balanced with the savory and tangy flavors of the cheese so I chose this cheese to use.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
bowl of shredded cheddar cheese in a bowl

The typical recipe for fudge candy starts with chocolate chips, butter, and a can of sweetened condensed milk.  While this is an easy and yummy recipe, it can be very sweet and a little heavy. This recipe is so much lighter!

Other fudge recipes incorporate marshmallow fluff or have to be cooked for a small amount of time.  Some even use cream cheese to keep the fudge creamy.  While these are all good, they are still a tiny bit sweet for me.  But the cream cheese is heading in the right direction.

Cheese Fudge Ingredients

  • butter
  • cheese
  • cocoa powder
  • powdered sugar
  • vanilla extract

Butter – Use unsalted butter and make sure it is at room temperature. This is very important so it blends with the cheese and doesn’t leave clumps.

Cheese – I know it’s hard to think that you put cheese in fudge but it is totally worth it! The cheese tends to take the sweetness out of the fudge so you can enjoy more bites! I use the extra sharp white cheddar. White or a Mild Cheddar are best for this recipe. Be sure the cheese is at room temperature too!

Vanilla Extract – I use a combination of vanilla and chocolate extract. If you don’t have any chocolate extract then double up on the vanilla extract.

Powdered Sugar – It’s best if you sift the powdered sugar after you measure it. If you sift beforehand, you will add more than you need. But sifting afterwards, you will keep the clumps out of the fudge.

Cocoa Powder – Make sure to use unsweetened cocoa powder. And because this recipe is not baked and baking soda isn’t added (for rising purposes) use Dutch-processed to reduce the acidity and bitterness of the cocoa.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

close up view of fudge whipped

When I say this is an easy fudge recipe, I mean it.

How to make cheese fudge

STEP ONE: Prep a 9×9 baking pan by lining it with parchment paper, aluminum foil, or plastic wrap.

STEP TWO: In a food processor, combine the cheese and butter. Process until smooth and creamy. Add the vanilla and chocolate extract. Pulse to combine.

STEP THREE: Transfer the butter and cheese mixture to a large bowl (I like to use a stand mixer) and add the cocoa powder. Mix until combined.

STEP FOUR: Add in the powdered sugar 1 cup at a time. The mixture will be very stiff which is why I use a stand mixer.

STEP FIVE: Spread the fudge evenly in the prepared pan. Cover the top with plastic wrap and refrigerate for several hours or until firm. Remove the fudge from the fridge a few minutes before serving. Cut into small squares and serve!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

mixer beater with fudge on it

Do you have to cook the fudge?

NO! The best part of this fudge, besides the fact that it’s delicious, is that you don’t’ have to cook it! Just mix it together.

Can you freeze cheese fudge?

Yes, it will keep for up to 3 months if tightly sealed. I like to double wrap with plastic wrap and then a layer of foil. Then place in a freezer bag.

Does the fridge have to be refrigerated?

I like to put the fudge in the fridge to set it but you can store it in the fridge if it is tightly sealed. Otherwise, you can leave it at room temperature for up to a week.

close up of cooked fudge with sprinkles

Take Two Tapas Tips & Tricks

  • make sure the butter and cheese are at room temperature so they blend together without making clumps.
  • use Dutch processed cocoa powder so the fudge doesn’t have a bitter taste
  • a food processor is best for combining the cheese and butter. Or a stiff arm!
  • chill your fudge to let it set up quicker.
  • add the powdered sugar 1 cup at a time to avoid clumps.
  • when doing the final additions of cocoa and powdered sugar, I like to use a stand mixer. The fudge mixture can get very stiff and it will wear your arm out quickly.
  • a 9-inch square pan is best but you can use a 9×13 or an 8×8. It will just change the thickness of the fudge bites.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Pinterest image of cheese fudge

Easy Creamy Cheese Fudge Recipe

side view of stacked fudge on a plate

Chocolate Cheese Fudge Bites

Yield: 50 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Traditional fudge is made even better with a savory secret.  This creamy cheese fudge starts with a sharp white cheddar which keeps the fudge balanced and not overly sweet.  Give it a try, you won’t be disappointed!


  • 2 sticks butter
  • 8 ounces Cabot Sharp White Cheddar Cheese (grated)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  • 1/2 cup cocoa powder
  • 5 cups powdered sugar


  1. Prepare a 9-inch square pan by lining with foil or plastic wrap
  2. Bring butter and cheese to room temperature.  This is important that the cheese and butter are room temp as they won't cream together properly if cold and form little lumps in the fudge.
  3. In a food processor, combine the cheese and butter.
  4. Process until smooth and creamy.
  5. Add the vanilla and chocolate extract.
  6. Pulse to combine.
  7. Transfer the butter and cheese mixture to a large bowl (you can use a stand mixer bowl if you prefer)
  8. Add the cocoa powder and mix until cocoa fully combined.
  9. Add the powdered sugar 1 cup at a time, beating or pulsing until each cup of sugar is incorporated fully.
  10. This mixture will get very stiff so prepare your arms for work.
  11. Spread fudge evenly in prepared pan.
  12. Cover top with plastic wrap and refrigerate for several hours or until firm.
  13. Remove the fudge from the refrigerator shortly before serving.
  14. Lift the fudge out of the pan and cut into small squares.
  15. Serve or wrap tightly for storage.


*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition Information:
Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 59mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

Did you make this recipe?

Follow me on Pinterest for more fun recipes!

Creamy Cheese Fudge is perfect for a sweet craving or a holiday party! | Take Two Tapas | #CheeseFudge #FudgeRecipe #AD #ChristmasSweetsWeek @CabotCheese

Other great #ChristmasSweetsWeek recipes!


Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy


Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife


Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Raspberry Thyme Prosecco Punch - Prosecco Raspberry Lemonade Punch
← Previous
Salted Caramel German Chocolate Dessert Shooter
Next →
Skip to Recipe