Last updated on September 13th, 2019 at 08:08 pm
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.
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!
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.
Just take me to the Creamy Cheese Fudge Recipe Already!
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 easy Creamy Cheese Fudge recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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. I can only handle one small bite of this type of fudge and what’s the fun in only having one tiny bite? I like small portions but that’s a little too small for me.
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.
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Easy Fudge Recipes
When I say this is an easy fudge recipe, I mean it. The most important thing to remember is that the butter and cheese need to be at room temperature. If they are cold or even slightly cool, the cheese and butter won’t mix well and will have tiny clumps that are the opposite of what we are going for.
If you have a food processor, I would use that over a stand mixer or even a hand beater. It’s not absolutely necessary but it will give you the creamiest fudge around. Once the butter and cheese are creamed, start adding in the cocoa powder and extracts. The fudge will take on a pudding-like texture.
Now for the sweet stuff! Start adding in the powdered sugar, one cup at a time to avoid clumps. I moved my mixture from the food processor to my stand mixer before I started adding the powdered sugar but you can keep it in the processor. I like to see my fudge as it’s mixing and my processor has a closed top. A hand mixer works well too.
Once you start adding the powdered sugar, the fudge will start to stiffen up. Once it is stiff enough to stand up, or holds it shape (mine too 5 cups even) then turn the fudge out into a pan lined with plastic wrap or foil. No need to spray with non-stick spray. The butter will keep the fudge from sticking to the foil. Pat down or use a spatula to spread the fudge out evenly and add sprinkles or nuts if you so desire.
A 2-hour stint in the fridge and you are ready to cut the creamy cheese fudge into squares and eat!
Some FAQ about Creamy Cheese Fudge:
- Q: Why would you put cheese in fudge?
A: It may seem weird but cheese makes the fudge creamy and keeps it from being overly sweet.
- Q: Do you have to cook the fudge?
A: 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.
- Q: Can you freeze cheese fudge?
A: Yes, it will keep for up to 3 months if tightly sealed.
- Q: Does the fridge have to be refrigerated?
A: 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.
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Easy Creamy Cheese Fudge Recipe
- 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
- Prepare a 9-inch square pan by lining with foil or plastic wrap
- 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.
- In a food processor, combine the cheese and butter.
- Process until smooth and creamy.
- Add the vanilla and chocolate extract.
- Pulse to combine.
- Transfer the butter and cheese mixture to a large bowl (you can use a stand mixer bowl if you prefer)
- Add the cocoa powder and mix until cocoa fully combined.
- Add the powdered sugar 1 cup at a time, beating or pulsing until each cup of sugar is incorporated fully.
- This mixture will get very stiff so prepare your arms for work.
- Spread fudge evenly in prepared pan.
- Cover top with plastic wrap and refrigerate for several hours or until firm.
- Remove the fudge from the refrigerator shortly before serving.
- Lift the fudge out of the pan and cut into small squares.
- 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: 97 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 59mg Carbohydrates: 12g Fiber: 0g Sugar: 11g Protein: 1g
Other great #ChristmasSweetsWeek recipes to try:
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
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