Chocolate Cream Cheese Fudge

A bowl of cream cheese fudge squares
Glenn Slingsby / Getty Images
Ratings (9)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 64 1" squares (32 servings)
Nutritional Guidelines (per serving)
186 Calories
7g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 64 1" squares (32 servings)
Amount per serving
Calories 186
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 18mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 3%
Protein 2g
Calcium 15mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate cream cheese fudge recipe is rich and tangy, with a deep chocolate flavor. If you don’t like the bittersweet taste of dark chocolate, I recommend cutting down on the unsweetened chocolate—either use four ounces instead of six, or substitute some milk chocolate for the unsweetened. The nuts are optional, but I find they help cut the richness and add a great flavor and texture to the fudge. Hazelnuts and almonds are my preferred variation, but you can experiment with your favorite nuts.

Ingredients

  • 6 ounces chocolate (unsweetened)
  • 6 ounces cream cheese (softened to room temperature)
  • 2 tsp evaporated milk (or cream)
  • 4 cups sugar (powdered)
  • 2 tsp vanilla extract
  • Optional: 1.5 cups mixed nuts (chopped)

Steps to Make It

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Chop the chocolate into even pieces with a large knife. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

3. Place the softened cream cheese and the evaporated milk in the bowl of a large stand mixer and beat with the paddle attachment until smooth. (Alternately, a hand mixer can be used.)

4. Stop the mixer, add the melted chocolate, and beat until well-mixed. Stop the mixer again and add the powdered sugar and vanilla extract, and mix until the fudge is smooth and well-combined. Stir in the nuts by hand, if you’re using them.

5. Pour the fudge into the prepared pan and spread it in an even layer. Let it set at room temperature for 2-3 hours, or in the refrigerator for 1 hour.

6. Once set, cut the fudge into small squares and serve at room temperature. Fudge may be stored in an airtight container in the refrigerator for several weeks.