Peanut Butter Cup Cheesecake Fudge is a sweet treat that combines creamy cheesecake flavor with rich peanut butter and the delightful crunch of peanut butter cups. This fudge is soft, smooth, and just a little bit indulgent without being too heavy. It’s the perfect mix of chocolatey and nutty goodness that feels both classic and a little bit special.
I love making this fudge when I want something simple but impressive to share with friends or family. The cheesecake part adds a tangy twist that makes the peanut butter taste even better. Plus, those little bits of peanut butter cups throughout remind me of childhood treats, making this fudge feel extra comforting and fun to eat.
My favorite way to enjoy this fudge is chilled, right from the fridge, with a cup of coffee or a cold glass of milk. It’s great for sharing at parties, gifting during the holidays, or just having around when you need a sweet pick-me-up. Once you try a bite, I’m pretty sure you’ll want to keep a batch in the freezer all the time!
Key Ingredients & Substitutions
Semi-sweet chocolate chips: These give the fudge its rich chocolate flavor. If you want a sweeter fudge, use milk chocolate chips. For a dairy-free version, choose vegan chocolate chips.
Sweetened condensed milk: This packs in sweetness and creaminess. You can find canned or make your own by simmering milk and sugar. For a lower-sugar option, try a sugar-free condensed milk substitute.
Cream cheese: It adds the cheesecake tang and creamy texture. Use full-fat for the best consistency. If you prefer, you can try mascarpone, but the tang will be milder.
Peanut butter: Creamy peanut butter melts smoothly into the fudge. Natural peanut butter works too but may make the texture a bit grainier. If you have a peanut allergy, try almond or sunflower seed butter as a swap.
Peanut butter cups: These add crunch and extra peanut butter-chocolate flavor. You can chop your favorite brand or substitute with chopped Reese’s or even chocolate chips for crunch without the nutty filling.
How Can You Get Those Beautiful Swirls on Top?
Swirling the peanut butter and chocolate layers makes the fudge look impressive but is easy to do. Here’s how I do it:
- Pour your peanut butter-chocolate mixture over the cheesecake layer in even dollops rather than spreading it flat.
- Use a toothpick, skewer, or butter knife to drag through the dollops in various directions—up, down, side to side—to create swirls.
- Don’t over-mix; you want visible ripples and contrast, not a uniform brown layer.
- Press the chopped peanut butter cups lightly on top after swirling for texture and a nice finish.
This swirl technique adds a lovely look and blends flavors without mixing layers completely. It’s one of my favorite simple tricks to make fudge feel extra special!
Equipment You’ll Need
- 8×8 inch baking pan – I prefer this size because it’s just right for a good thick layer of fudge.
- Parchment paper or foil – makes it easy to lift out the fudge once set and cleanly cut into squares.
- Medium saucepan – perfect for melting the chocolate and peanut butter mixture smoothly.
- Mixing bowls – for beating the cream cheese and peanut butter layer separately.
- Spatula or spoon – to spread and swirl layers evenly without breaking the layers.
- Knife or toothpick – essential for creating those pretty marbled swirls on top.
- Chopping board and knife – handy for chopping peanut butter cups into pieces for the topping.
Flavor Variations & Add-Ins
- Use milk or dark chocolate chips instead of semi-sweet for a different chocolate flavor.
- Try adding chopped nuts like peanuts, almonds, or pecans to the layers for crunch and extra flavor.
- Swap peanut butter cups with mini Reese’s or peanut butter pretzels for more texture and variety.
- Mix in a teaspoon of cinnamon or a splash of vanilla extract to the chocolate layer for a little extra flavor kick.
How to Make Peanut Butter Cup Cheesecake Fudge
Ingredients You’ll Need:
For The Chocolate Fudge:
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk (divided)
- 1 teaspoon vanilla extract
- Pinch of salt
For The Cheesecake Layer:
- 4 oz cream cheese, softened
- 2/3 cup creamy peanut butter
- ½ cup sweetened condensed milk (from the can above)
For The Topping:
- 1/3 cup creamy peanut butter
- Remaining chocolate fudge mixture (half left from the first batch)
- 1 cup chopped peanut butter cups, plus extra for topping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 4 hours chilling time in the refrigerator. The chilling helps the fudge set nicely so you can cut it into neat squares. It’s easy to make and perfect for a sweet treat whenever you want!
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8×8 inch baking pan with parchment paper or foil. Make sure there is some overhang on the sides — this will make it easier to lift the fudge out later on.
2. Make The Chocolate Fudge Base:
In a medium saucepan over low heat, combine the semi-sweet chocolate chips and 1 cup of the sweetened condensed milk. Stir constantly until the chocolate is fully melted and smooth. Remove from heat, then add vanilla extract and a pinch of salt. Pour half of this chocolate mixture evenly into the prepared pan.
3. Make The Peanut Butter Cheesecake Layer:
In a mixing bowl, beat together the softened cream cheese, 2/3 cup peanut butter, and the remaining ½ cup sweetened condensed milk until the mixture becomes smooth and fluffy. Spread this cheesecake layer evenly over the chocolate fudge base in the pan.
4. Add The Swirled Peanut Butter Top:
In the saucepan, gently melt the remaining 1/3 cup peanut butter with the leftover chocolate fudge mixture (the other half not poured earlier). Pour this over the cheesecake layer in dollops. Use a knife or skewer to swirl the mixture to create a pretty marbled design.
5. Finish & Chill:
Sprinkle chopped peanut butter cups on top and gently press them in. Refrigerate the fudge for at least 4 hours, or until firm. When set, use the parchment paper overhang to lift out the fudge and cut it into squares.
6. Serve & Enjoy:
Serve the fudge chilled and enjoy the delicious layers of rich chocolate, creamy peanut butter, and tangy cheesecake mixed with crunchy peanut butter cups. Perfect for gifting or sharing with loved ones!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes! Natural peanut butter can be used, but it may result in a slightly grainier texture due to the oils separating. Stir well before measuring and consider chilling the mixture longer to help it set.
How Should I Store Leftover Fudge?
Store leftover fudge in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it for up to 2 months—just thaw in the fridge before serving.
Can I Make This Fudge Ahead of Time?
Absolutely! This fudge actually tastes better after it has chilled for at least 4 hours, or even overnight. Prepare it a day ahead to save time and allow the flavors to meld perfectly.
What Can I Substitute for Peanut Butter Cups?
If you don’t have peanut butter cups, you can use chopped Reese’s, peanut butter pretzels, or even just extra chopped chocolate for added texture and flavor.