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Creamy Chocolate Fudge

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 stacked fudge on a plate

Creamy Chocolate 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.

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labeled picture of chocolate cheese fudge ingredients

Ingredients Needed

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!)

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

How to Make Creamy Chocolate Fudge

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

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

Third: 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.

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

Fifth: 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.

creamy cheese fudge with sprinkles in a pan

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 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.

Do you need to refrigerate it?

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. Once it’s firm and cut, I would recommend storing in the fridge because it contains cheese.

stack of cheese fudge

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!

rocky road fudge

More Easy Fudge Recipes

stack of 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.

stack of fudge


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Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
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{Originally Posted 12/12/18 – Photos and notes updated 10/14/21} 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.


Saturday 1st of January 2022

I left the ingredients out overnight and they clearly did not mix at room temperature. Fortunately I mixed in a glass bowl as I had to microwave for 30 seconds twice to get the cheese soft enough. Of course the butter was liquid at that point but with aid of a hand mixer it eventually got mixed. The taste is great.

Patricia Greene

Saturday 27th of March 2021


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Monday 5th of October 2020

Would it taste better with chocolate chips instead of cocoa powder?


Monday 5th of October 2020

I've never tried using chips with this recipe so I am not sure of the chemistry and how using melted chocolate would affect the outcome.

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