Peanut Butter Cup Cheesecake Fudge is a delicious treat that brings together the creamy tang of cheesecake with the classic chocolate and peanut butter flavors of your favorite candy. This fudge is thick, rich, and packed with swirls of peanut butter and chunks of peanut butter cups, making every bite a perfect balance of sweet and salty.
I love making this fudge because it feels like a special dessert that’s easy to share with friends and family. The best part is how the cheesecake layer adds a little twist to the usual peanut butter fudge, making it extra creamy and smooth. When I cut into it, I always get excited to see the peanut butter cups peeking through—just like little surprises in every square.
My favorite way to enjoy this fudge is chilled from the fridge with a nice cup of coffee or cold milk nearby. It’s great for holidays or anytime you want a treat that feels a bit fancy but doesn’t take forever to make. Plus, it’s always a hit at parties because it looks as good as it tastes!
Key Ingredients & Substitutions
White Chocolate Chips: These add creamy sweetness and a smooth texture. If you don’t have white chocolate chips, use white chocolate bars chopped into pieces.
Cream Cheese: Softened cream cheese gives that cheesecake tang. For a lighter option, try Neufchâtel cheese or Greek yogurt (drained) but the texture will change.
Peanut Butter: Use creamy peanut butter for a smooth mixture. Natural peanut butter works too but might alter the fudge’s firmness slightly.
Semisweet Chocolate Chips: These make the fudge rich and chocolaty. You can swap for bittersweet or dark chocolate if you want a deeper, less sweet flavor.
Mini Peanut Butter Cups: Adding these gives a pleasant crunch and extra pockets of flavor. If unavailable, chopped peanut butter candies or even chopped peanuts could work.
How Do You Get Those Perfect Swirls in Your Fudge?
The marbled look comes from swirling melted semisweet chocolate into the peanut butter cheesecake mixture. Here’s how I do it:
- Pour half the peanut butter mixture into your pan and smooth it out.
- Drop spoonfuls of melted semisweet chocolate on top in random spots.
- Pour remaining peanut butter mixture gently over this layer.
- Drop remaining melted chocolate on top again.
- Use a butter knife or skewer to gently swirl through both layers — don’t overmix or the colors will blend too much.
This technique creates beautiful ribbons of chocolate throughout the fudge. Taking your time to swirl carefully makes all the difference!
Equipment You’ll Need
- 8×8-inch square baking pan – I like it because it’s the perfect size for even layers and easy slicing.
- Parchment paper – makes removing the fudge simple and keeps it from sticking.
- Electric mixer – helps beat the cream cheese and peanut butter smoothly for a creamy texture.
- Microwave-safe bowls – for melting white and semisweet chocolate chips quickly and evenly.
- Spatula or butter knife – for swirling the chocolate and creating beautiful marbled effects.
Flavor Variations & Add-Ins
- Use milk or dark chocolate instead of semisweet for a different chocolate flavor profile.
- Mix in chopped peanuts or packing peanuts for crunch and extra flavor.
- Add a teaspoon of almond extract or coconut flavor for a twist on traditional peanut butter and chocolate.
- Swirl in caramel or fudge sauce before chilling for an extra layer of richness.
Peanut Butter Cup Cheesecake Fudge
Ingredients You’ll Need:
- 3 cups white chocolate chips
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, sifted
- 1 1/2 cups semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt (optional)
- About 6 mini peanut butter cups, chopped (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 3 hours to chill and set in the fridge. It’s a simple process that requires a little patience while the fudge gets firm and ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Pan
Line an 8×8-inch square baking pan with parchment paper. Leave some overhang on two sides to help lift out the fudge once it’s set. Set the pan aside for now.
2. Mix the Cream Cheese and Peanut Butter
In a large bowl, use an electric mixer to beat together the softened cream cheese and peanut butter until smooth and creamy.
3. Add Vanilla and Powdered Sugar
Stir in the vanilla extract. Then gradually add the sifted powdered sugar, beating until the mixture is fully combined and smooth. Set this peanut butter cheesecake mixture aside.
4. Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips by heating in 30-second bursts. Stir after each interval until the chocolate is completely melted and smooth. Pour the melted white chocolate into your peanut butter mixture, stirring to combine well.
5. Melt the Semisweet Chocolate and Butter
In another microwave-safe bowl, melt the semisweet chocolate chips together with the butter, heating in 30-second bursts and stirring between each until smooth.
6. Assemble the Fudge Layers
Pour half of the peanut butter cheesecake fudge mixture into your prepared pan, spreading it evenly. Next, drop spoonfuls of the melted semisweet chocolate over this layer.
7. Add the Top Layer and Swirl
Gently pour the remaining peanut butter cheesecake mixture over the top, then drop the remaining melted semisweet chocolate on top. Use a butter knife or skewer to swirl the chocolate through the peanut butter mixture, creating beautiful marbled patterns.
8. Add Peanut Butter Cups (Optional)
If you like, fold chopped mini peanut butter cups into the fudge batter before pouring it into the pan, or simply sprinkle them on top before chilling.
9. Chill the Fudge
Refrigerate the fudge for at least 3 hours, or until it’s firm and set.
10. Cut and Store
Use the parchment paper overhang to lift the fudge out of the pan. Cut it into squares and store in an airtight container in the refrigerator for up to 1 week.
Enjoy this rich, creamy fudge with its lovely swirls and peanut butter cup surprises—it’s a perfect treat for sharing or keeping all to yourself!
Can I Use Natural Peanut Butter Instead of Regular Peanut Butter?
Yes, you can! Just be aware that natural peanut butter has more oil and a thinner consistency, which might make the fudge a bit softer. Stir it well before measuring and consider chilling the fudge a little longer to help it set.
How Should I Store Peanut Butter Cup Cheesecake Fudge?
Store the fudge in an airtight container in the refrigerator for up to one week. If you want to keep it longer, you can freeze it for up to 3 months—just thaw in the fridge before serving.
Can I Make This Fudge Ahead of Time?
Absolutely! This fudge actually tastes better after chilling overnight. Just cover it well and keep it in the fridge until you’re ready to enjoy.
What If I Don’t Have Mini Peanut Butter Cups?
No problem! You can skip them or substitute with chopped peanut butter candies, chopped peanuts, or even a swirl of peanut butter added to the fudge for extra flavor.