Good morning everyone! How was your 4th of July? Here at the office we celebrated on the 3rd with a barbecue and some games (I almost won the water balloon toss… so close!). We also made some patriotic fruit skewers, with slices of strawberries, bananas and blueberries and they were just PRECIOUS. And super yummy and healthy.
What more can you ask for from your food?
Except maybe sweet and crunchy and just a little bit tangy and cheesy.
Let’s face it… sometimes we just want a bit ‘ol bite full of sugar. Not often, but when that craving hits there is just nothing to satisfy it but getting something sweet. This cheesecake fudge is the PERFECT solution.
I’m not sure about you, but I love cheesecake. I mean, I have a full blown obsession with it. Normally I’m pretty good about eating healthy and saying “no” to temptation. But offer me cheesecake? And it’s all over; I’m sold. I could seriously eat an entire cheesecake by myself in one sitting. I wouldn’t…. but I could.
Anyway, this cheesecake fudge really hits the spot for me. It’s very sweet without being too much so, meaning it keeps your cravings at ease but just one piece it enough.
And, as always, it’s very easy to make. The toughest part is waiting overnight for it to set!
For the Crust::
2 cups graham cracker crumbs
6 tbsp butter, melted
For the Fudge::
3 cups white chocolate chips
1 tbsp butter
14 oz can sweetened condensed milk
2 cups marshmallow spread (like Fluff or Kraft Jet-Puffed)
3.4 oz packet of instant cheesecake pudding mix
1. Cut a thick piece of aluminum foil to fit the short length of your casserole dish. Fit it into the dish about 1/3 of the way, lengthwise, of the dish so that it makes a barrier for roughly a square of the casserole dish. This square is where your fudge will set since you don’t want it to be the full size of the pan; if you need to add a few more pieces of foil to reinforce and make the barrier sturdy, do so. After you have created the barrier, cut two long pieces of parchment paper to lay in the square. Lay one going horizontally, and the other vertically so they overlap. Leave the extra length on the edges to give yourself somewhere to pull the fudge out when it is set.
2. In a large bowl, mix together the graham cracker crumbs and melted butter. Pour into the lined square section of the casserole dish. Press with the bottom of a cup to make the crust layer. Set aside.
3. Set the multicooker for Sauté-then-Simmer STS®; let it heat briefly with the lid closed.
4. Add the white chocolate chips, condensed milk, and butter to the inner pot. Cook, stirring frequently until all melted and smooth.
5. Switch the cooker to KEEP WARM and stir in the pudding mix until completely dissolved.
6. Turn the cooker off and add the marshmallow spread, stirring until it is all melted together.
7. Using oven mitts, carefully remove the inner pot from the cooker. Pour the mixture over the graham cracker crust and spread it evenly.
8. Cover the fudge and refrigerate overnight.
9. Once it is set, remove from the casserole dish by lifting the parchment paper edges. Peel the paper from the fudge and place on a cutting board.
10. Cut into small squares.