Cream Cheese Fudge

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 05/4/22
Cream Cheese Fudge

The Spruce / Sonia Bozzo
Prep: 20 mins
Cook: 2 mins
Chilling Time: 5 hrs
Total: 5 hrs 22 mins
Servings: 64 servings
Nutrition Facts (per serving)
73 Calories
3g Fat
11g Carbs
0g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 73
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 17mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Total Sugars 11g
Protein 0g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 0%
Potassium 11mg 0%
*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.)

If you like cream cheese frosting, you will love this recipe for cream cheese fudge! It has the pure taste of tangy cream cheese, enlivened with a hint of lemon and the toasty aroma of walnuts.

This fudge sets in the refrigerator, but it never gets fully "hard" like some traditional fudges. You will want to store it and serve it straight from the refrigerator. The end result is a wonderfully creamy, smooth, and soft square of fudge.

Ingredients

  • 4 ounces white chocolate, finely chopped, or white chocolate chips

  • 8 ounces cream cheese, at room temperature

  • 2 ounces (4 tablespoons) unsalted butter, at room temperature

  • 5 1/2 cups (22 ounces) confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

  • Zest of 1 medium lemon

  • 1 1/2 cups walnuts, or pecans, toasted, chopped

Steps to Make It

  1. Gather the ingredients.

    Cream Cheese Fudge ingredients

    The Spruce / Sonia Bozzo

  2. Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    aluminum foil lined baking pan

    The Spruce / Sonia Bozzo

  3. Place the chopped white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Let cool until the chocolate is room temperature but still fluid.

    melted white chocolate in a bowl

    The Spruce / Sonia Bozzo

  4. Place the room temperature cream cheese and butter in the bowl of a large stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Beat the butter and cream cheese until smooth and fluffy.

    cream cheese and butter in a stand mixer

    The Spruce / Sonia Bozzo

  5. Stop the mixer and add the confectioners' sugar, lemon zest, salt, and vanilla. Mix on low speed until the confectioners' sugar is incorporated, then turn to medium speed and mix until light and silky-smooth.

    powdered sugar, lemon zest, salt, and vanilla added to the cream cheese mixture in a stand mixer

    The Spruce / Sonia Bozzo

  6. Add the melted white chocolate and mix until well-incorporated.

    melted chocolate added to the mixture in the stand mixer

    The Spruce / Sonia Bozzo

  7. Finally, stir in the nuts by hand until they are evenly distributed.

    nuts added to the fudge mixture in the bowl

    The Spruce / Sonia Bozzo

  8. Scrape the fudge into the prepared pan and smooth the top into an even layer. Place in the refrigerator and chill until set, 4 hours or overnight.

    fudge in a prepared baking pan

    The Spruce / Sonia Bozzo

  9. Cut the fudge into small squares and store in the refrigerator until ready to serve. Squares of fudge can be placed in individual candy cups for easier storage and serving.

    Cream Cheese Fudge in a baking dish

    The Spruce / Sonia Bozzo