Peanut Butter Cup Cheesecake Fudge Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Create swirls: Use a knife to drag through the layered fudge mixture, creating a marbled swirl effect between the chocolate and peanut butter layers.
- 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
