Ingredients for Raspberry Cheesecake Fudge
- Butter
- Sugar
- Evaporated Milk
- Vanilla Chips
- Neufchatel Cheese
- Marshmallow Creme
- Raspberry Jam
- 1 teaspoon vanilla extract
- Butter Flavor Extract
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How to Make Raspberry Cheesecake Fudge
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the fudge out later.
- In a medium saucepan over medium heat, combine the white chocolate chips and heavy cream. Stir constantly until the chocolate is melted and smooth.
- Remove from heat and stir in the cream cheese until fully incorporated and smooth.
- In a separate bowl, gently fold in the raspberry preserves and vanilla extract.
- Pour the mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely.
- Once set, lift the fudge out of the pan using the parchment paper overhang.
- Cut into small squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
3109g
Fat
585g
Carbs
288g
