Made with cream cheese and white chocolate this creamy cherry cheesecake fudge is a decadent treat!
fudge recipe, white chocolate fudge
Servings: 16 squares
Line an 8x8 inch pan with parchment paper. Spray with non-stick cooking spray and set aside.
In a large bowl, with an electric mixer, beat the cream cheese until creamy.
Beat in the vanilla.
Slowly add the sifted powdered sugar to the cream cheese and beat until smooth.
In a medium microwave safe bowl, microwave the white chocolate pieces for 1 minute. Stir the chocolate then return it to the microwave for 30 second intervals, stirring between each, until the chocolate is fully melted.
Fold the melted chocolate and the chopped cherries into the cream cheese mixture.
Spread the mixture into the prepared pan.
Chill in the refrigerator for at least 1 hour before cutting into squares.
I use Baker’s Premium White Chocolate for this recipe but any high quality chocolate or white chocolate chips will work .
It’s important to shift the powdered sugar to ensure that there are no sugar lumps in the finished fudge.
If your candied cherries have some liquid on them blot them with a paper towel before chopping them.
Candied (or glace) cherries are not the same as maraschino cherries. I have not tried maraschino cherries for this recipe and don’t think they would work well.
This fudge must be kept in the refrigerator, it will get very soft if it is left out at room temperature. Stored in an airtight container in the refrigerator this fudge will last for about 2 weeks.
I cut this batch of fudge into 16 equal squares, you may want to cut them smaller.