Peanut Butter Cup Cheesecake Fudge is a sweet treat that combines creamy cheesecake flavor with the rich goodness of peanut butter and chocolate. It’s a fudge that feels a little like a dessert mash-up, with the smooth texture of cheesecake and little bursts of peanut butter cups throughout. If you love the classic peanut butter and chocolate combo but want something a bit different, this fudge is a fun twist to try.
I love making this fudge when I want to share something that feels special but isn’t too tricky to prepare. The peanut butter cups add a nice surprise in every bite, and the cheesecake swirls give it a soft, creamy feel that makes it stand out from regular fudge. Whenever I bring this to a party or family gathering, it always disappears quickly, and I’m getting asked for the recipe!
My favorite way to serve this fudge is at room temperature so it’s perfectly soft and melts in your mouth just right. I usually cut it into small squares so everyone can grab a little piece without feeling overwhelmed. It’s perfect alongside a cup of coffee or as a sweet little pick-me-up during the day. I promise, once you try it, you’ll find yourself sneaking a bite when no one’s looking!
Key Ingredients & Substitutions
Semi-Sweet Chocolate Chips: These give the rich chocolate base. If you prefer darker or sweeter chocolate, feel free to swap with dark or milk chocolate chips. Just make sure to use good quality for the smoothest texture.
Sweetened Condensed Milk: This adds sweetness and creaminess, binding the fudge. You can find it in most stores, but if unavailable, evaporated milk plus sugar won’t give the same thickness.
Peanut Butter: Creamy gives a smooth texture, but chunky adds fun bits of crunch inside. I usually use creamy for a classic fudge texture.
Cream Cheese: Softened cream cheese creates that cheesecake feel. Make sure it’s at room temperature so it blends easily and your fudge stays smooth.
Peanut Butter Cups: These are the star add-ins! You can chop your favorite brand or even use mini cups. If you have nut allergies, swapping these out may change the flavor a lot, so consider a safe chocolate candy instead.
How Do You Create the Perfect Swirls in Peanut Butter Cheesecake Fudge?
Getting those pretty swirls is simple but needs a gentle hand to keep the layers distinct. Here’s how I do it:
- After pouring the melted chocolate layer and spreading it smooth, dollop spoonfuls of cheesecake mixture all over the top rather than pouring it all in one spot.
- Use a butter knife or skewer to gently swirl the two mixtures together. Move it in slow, figure-eight or circular motions, just enough to mix the top layers without fully blending.
- The aim is a marbled look – don’t over-mix or the layers will combine and lose the contrast.
This technique gives you attractive swirls that look impressive but are easy to do every time.
Equipment You’ll Need
- 8-inch square baking pan – I like it because it’s the perfect size to create neat, manageable pieces of fudge.
- Parchment paper or foil – makes it super easy to lift out the fudge once it’s set, no sticking.
- Microwave-safe mixing bowls – ideal for melting the chocolate and combining the ingredients quickly.
- Hand or stand mixer (optional) – helps beat the cream cheese and peanut butter smoothly, but a sturdy spoon works too.
- Spatula or knife – for spreading and swirling the layers evenly.
Flavor Variations & Add-Ins
- Swap peanut butter cups for chopped Snickers or Reese’s Minis for different nutty-chocolate combos.
- Add a splash of vanilla or a pinch of sea salt to enhance the flavors.
- Mix in crushed pretzels or chopped nuts into the cheesecake layer for some extra crunch and saltiness.
- Use dark chocolate instead of semi-sweet for a richer, more intense chocolate flavor.
How to Make Peanut Butter Cup Cheesecake Fudge
Ingredients You’ll Need:
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup peanut butter (creamy or chunky)
- 8 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 cup peanut butter cups, chopped (plus extra for garnish, optional)
Time You’ll Need:
This fudge takes about 20 minutes to prepare and at least 3-4 hours to chill and set in the fridge. Make sure you give it enough time to get firm so those creamy layers hold together perfectly.
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8-inch square baking pan with parchment paper or foil. Leave some overhang on the sides so you can easily lift out the fudge later without any mess.
2. Make the Chocolate Base:
In a microwave-safe bowl, mix the chocolate chips and half the can of sweetened condensed milk (about 7 ounces). Microwave this in 30-second bursts, stirring well between each, until all the chocolate is melted and smooth. Pour this chocolate mixture evenly into your prepared pan and set it aside.
3. Mix the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese and peanut butter until smooth. Add the remaining sweetened condensed milk, vanilla extract, and powdered sugar, then mix until everything is nicely combined. Gently fold in the chopped peanut butter cups for a tasty surprise in every bite.
4. Create the Swirls:
Drop spoonfuls of the cheesecake mixture on top of the chocolate layer in the pan. Use a knife or skewer to swirl the two layers together, creating a pretty marbled effect without mixing them completely.
5. Chill and Serve:
If you like, sprinkle a few extra chopped peanut butter cups on top for decoration. Then refrigerate the fudge for at least 3-4 hours or until it’s fully firm. When ready, lift the fudge out of the pan using the parchment overhang and cut into small squares. Serve chilled or let it soften a little at room temperature for the best creamy texture.
Can I Use Natural Peanut Butter Instead of Regular Peanut Butter?
Yes! Natural peanut butter works fine, but it might make the cheesecake layer a little softer because of the oil content. Stir it well before measuring, and if the mixture seems too loose, add a touch more powdered sugar to help it set.
How Should I Store Leftover Peanut Butter Cup Cheesecake Fudge?
Store leftovers in an airtight container in the refrigerator for up to one week. For the best texture, let the fudge come to room temperature for about 10 minutes before serving.
Can I Make This Fudge Ahead of Time?
Absolutely! This fudge actually tastes better after sitting overnight when the flavors fully meld. Just keep it refrigerated and slice right before serving.
Can I Use a Double Boiler Instead of a Microwave to Melt the Chocolate?
Definitely! Using a double boiler is a great option if you prefer stovetop melting. Stir frequently to avoid burning and melt until smooth before mixing with the sweetened condensed milk.