Cookies & Cream Cheesecake Fudge
This Cookies & Cream Cheesecake Fudge is SO EASY! Creamy cheesecake swirled with crunchy chocolate sandwich cookies creates an irresistible, no-bake treat.
Servings: 16 servings
Ingredients
- 1 cup cream cheese softened
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips
- 0.5 cup crushed chocolate sandwich cookies
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Line an 8x8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. Set aside.
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat until smooth and creamy, with no lumps remaining.
- Pour in the sweetened condensed milk and vanilla extract. Continue beating until the mixture is fully combined and smooth.
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each, until completely smooth. Be careful not to overheat.
- Gradually add the melted white chocolate to the cream cheese mixture, beating as you pour. The mixture should be thick, creamy, and glossy.
- Gently fold in the crushed chocolate sandwich cookies and a pinch of salt using a spatula. Distribute the cookie pieces evenly throughout the fudge batter.
- Pour the fudge mixture into the prepared pan, spreading it evenly with the spatula. Chill in the refrigerator for at least 3 hours or until fully set.
- Once firm, use the parchment paper overhang to lift the fudge from the pan. Cut into small squares and serve. Store leftovers in an airtight container in the fridge.
Equipment
- Mixing Bowl
- Electric mixer or hand mixer
- Spatula
- 8x8-inch baking pan
- Parchment Paper
- Microwave-safe bowl
Notes
- Make sure the cream cheese is fully softened to avoid lumps in your fudge.
- When melting white chocolate, stir constantly to prevent scorching and ensure smooth texture.
- For an extra cookie crunch, reserve some crushed cookies to sprinkle on top before chilling.