Peanut Butter Cup Cheesecake Fudge Recipe

Introduction

This Peanut Butter Cup Cheesecake Fudge is a decadent treat combining rich chocolate, creamy peanut butter, and smooth cheesecake flavors. Perfect for satisfying your sweet tooth, this fudge offers layers of indulgence with a delightful swirl pattern.

Ingredients

• 14 ounces sweetened condensed milk (divided)
• 2 ½ cups semi-sweet chocolate chips
• 10 ounces peanut butter chips
• 2 tablespoons butter (divided)
• 8 ounces cream cheese (divided)
• 2 teaspoons vanilla extract (divided)

Instructions

1. Step 1: Line an 8 x 8-inch baking pan with aluminum foil and lightly grease it with butter or cooking spray. Set aside.
2. Step 2: In one microwave-safe bowl, combine half the sweetened condensed milk (7 oz), chocolate chips, and 1 tablespoon of butter. In a second microwave-safe bowl, combine the remaining condensed milk (7 oz), peanut butter chips, and the remaining tablespoon of butter.
3. Step 3: Microwave both bowls on high in 30-second intervals, stirring between each, until the chips are melted and the mixtures are smooth.
4. Step 4: Stir 1 teaspoon of vanilla extract and 4 ounces of cream cheese into each bowl until melted and smooth. Microwave each bowl for an additional 30 seconds on high, then stir until creamy.
5. Step 5: Pour two-thirds of the chocolate mixture into the prepared pan. Spoon half of the peanut butter mixture over the chocolate layer. Add the remaining chocolate mixture on top, followed by the remaining peanut butter mixture.
6. Step 6: Use a knife to swirl the layers gently, creating a marbled effect. Refrigerate for 3 hours before serving.

Tips & Variations

• For an extra crunch, sprinkle chopped peanut butter cups or nuts on top before refrigerating.
• You can substitute cream cheese with mascarpone for a slightly different texture and flavor.
• If you prefer a less sweet fudge, try using dark chocolate chips instead of semi-sweet.

Storage

Store the fudge in a sealed container in the refrigerator for up to one week. To serve, allow it to sit at room temperature for a few minutes to soften slightly. You can also freeze the fudge for up to three months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fudge without a microwave?

Yes, you can melt the ingredients using a double boiler on the stove, stirring frequently until smooth.

Is it possible to use natural peanut butter instead of peanut butter chips?

Peanut butter chips contain stabilizers that help the fudge set, so using natural peanut butter may alter the texture. It’s best to stick with peanut butter chips for reliable results.

Peanut Butter Cup Cheesecake Fudge Recipe

Print Recipe

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4.6 from 101 reviews

This Peanut Butter Cup Cheesecake Fudge combines rich chocolate and creamy peanut butter layers swirled with smooth cream cheese for a decadent, no-bake treat perfect for any occasion. The luscious fudge features layers of semi-sweet chocolate and peanut butter chips blended with cream cheese and sweetened condensed milk, creating an irresistible dessert that’s easy to prepare and delightfully creamy.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 6 minutes (microwaving in intervals)
• Total Time: 3 hours 16 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Layer

• 7 ounces sweetened condensed milk
• 2 ½ cups semi-sweet chocolate chips (divided as approximately 7 oz for chocolate layer)
• 1 tablespoon butter
• 4 ounces cream cheese
• 1 teaspoon vanilla extract

Peanut Butter Layer

• 7 ounces sweetened condensed milk
• 10 ounces peanut butter chips
• 1 tablespoon butter
• 4 ounces cream cheese
• 1 teaspoon vanilla extract

Other

• Butter or cooking spray for greasing pan
• Aluminum foil (for lining the pan)

Instructions

1. Prepare the pan: Line an 8 x 8-inch baking pan with aluminum foil and lightly grease with butter or cooking spray to prevent sticking. Set aside.
2. Combine chocolate ingredients: In a microwave-safe bowl, mix half of the sweetened condensed milk (7 oz), semi-sweet chocolate chips (approximately 7 oz), and 1 tablespoon of butter.
3. Combine peanut butter ingredients: In another microwave-safe bowl, combine the remaining 7 ounces of sweetened condensed milk, peanut butter chips, and 1 tablespoon of butter.
4. Microwave melting: Place both bowls in the microwave and heat on high in 30-second intervals, stirring between intervals, until the chips have fully melted and mixtures are smooth.
5. Add cream cheese and vanilla to each bowl: Stir 1 teaspoon vanilla extract and 4 ounces cream cheese into each bowl until melted and combined. Microwave both bowls again for 30 seconds, then stir until smooth and creamy.
6. Layer the fudge: Pour two-thirds of the chocolate mixture into the prepared pan. Spoon half of the peanut butter mixture on top. Then layer the remaining chocolate mixture over the peanut butter, followed by the remaining peanut butter mixture.
7. Create swirls: Use a knife to drag through the layered fudge mixture, creating a marbled swirl effect between the chocolate and peanut butter layers.
8. Chill and set: Refrigerate the fudge for at least 3 hours to allow it to set properly before cutting and serving. Store leftovers in a sealed container in the refrigerator.

Notes

• Use full-fat cream cheese for the creamiest texture.
• Ensure the chips are fully melted to achieve smooth layers.
• You can substitute peanut butter chips with natural peanut butter melted gently, but the texture might differ.
• For easier slicing, warm the knife slightly before cutting.
• Keep the fudge refrigerated to maintain firmness and freshness.

Keywords: Peanut Butter Cup, Cheesecake Fudge, No-Bake Fudge, Chocolate Peanut Butter Dessert, Cream Cheese Fudge