Peanut Butter Cup Cheesecake Fudge is a sweet treat that combines the creamy richness of cheesecake with the nutty goodness of peanut butter and the chocolatey delight of peanut butter cups. It’s a perfect little bite of happiness with smooth layers that melt in your mouth and chunks of peanut butter cups that add just the right amount of crunch.
I love making this fudge when I want something that feels special but doesn’t take forever to put together. The balance between the tangy cheesecake flavor and the sweet peanut butter is just right, and the chocolate pieces scattered throughout make every bite interesting. If you’re a fan of peanut butter and chocolate like I am, this will quickly become one of your favorite treats to share or keep all to yourself.
The best way I like to serve this fudge is in small squares at a casual get-together or just as a little snack after dinner with a cup of coffee or tea. It’s rich, so a tiny piece goes a long way, but somehow that never stops me from cutting a second one! This fudge brings back fun memories of sharing homemade sweets with friends and family, and I think it will for you too.
Key Ingredients & Substitutions
Semisweet chocolate chips: These give the fudge its rich chocolate flavor. If you prefer a sweeter fudge, swap for milk chocolate chips. Dark chocolate works too for a less sweet, richer taste.
Peanut butter: Creamy peanut butter blends better for a smooth texture. Natural peanut butter may separate, so stir well or try regular creamy for best results.
Cream cheese: Softened cream cheese adds the cheesecake tang. For a lighter option, you can use Neufchatel cheese, which is lower in fat but similar in flavor.
Sweetened condensed milk: This is key for sweetness and smooth texture. If you need a dairy-free option, try sweetened coconut condensed milk.
Peanut butter cups: They add crunch and boost flavor. Feel free to chop larger pieces or skip if you prefer a smoother fudge.
How Do You Create the Perfect Swirl for Marbled Fudge?
The swirl on top is what makes this fudge look extra special but it’s simple once you know the steps:
- Melt the extra chocolate with butter or condensed milk until smooth.
- Drizzle the melted chocolate evenly over the peanut butter layer.
- Use a toothpick, skewer, or butter knife to gently drag through both layers in a swirling motion.
- Don’t over-mix—just a few swirls make a pretty marbled effect.
This technique also helps the fudge layers join nicely while keeping their distinct colors and flavors.
Equipment You’ll Need
- 8×8 inch square baking pan – I like it because it’s the perfect size for a thick, cuttable fudge.
- Parchment paper – makes removing the fudge easier without sticking.
- Medium saucepan – for melting the chocolate and mixing the layers smoothly.
- Electric mixer – helps beat the cream cheese and peanut butter until creamy and lump-free.
- Spatula or butter knife – for spreading layers and creating marbled swirls confidently.
- Cooling rack or plate – to chill the fudge before cutting into squares.
Flavor Variations & Add-Ins
- Use milk or dark chocolate chips instead of semisweet for different sweetness levels or richer flavor.
- Mix in some chopped toasted nuts, like peanuts or almonds, for added crunch and flavor.
- Add a teaspoon of vanilla or a pinch of sea salt to enhance the flavors.
- Swirl in a spoonful of caramel or fudge sauce before the final swirl for extra decadence.
Peanut Butter Cup Cheesecake Fudge
Ingredients You’ll Need:
- 2 cups semisweet chocolate chips
- 1/4 cup unsalted butter
- 1 (14 oz) can sweetened condensed milk, divided
- 1 1/2 cups creamy peanut butter
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup chopped peanut butter cups (optional for folding in or garnishing)
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 refrigerator. It’s mostly hands-on mixing and melting, then waiting for the fudge to firm up before cutting and serving.
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8×8 inch square baking pan with parchment paper. Leave some parchment hanging over the edges to make it easier to lift the fudge out later.
2. Make the Chocolate Bottom Layer:
In a medium saucepan over low heat, melt together the semisweet chocolate chips, butter, and half of the sweetened condensed milk (1/2 cup). Stir often until the mixture is completely smooth. Remove from heat.
Pour this chocolate mixture evenly into your prepared pan and spread to cover the bottom. Place the pan in the refrigerator for about 15-20 minutes until the chocolate layer is firm.
3. Prepare the Peanut Butter Cheesecake Layer:
While the chocolate sets, use an electric mixer to beat the softened cream cheese and peanut butter together in a large bowl until nice and smooth.
Then add the remaining 3/4 cup of sweetened condensed milk, vanilla extract, and powdered sugar. Mix again until the mixture is creamy and well combined.
4. Assemble the Fudge Layers:
Pour the peanut butter mixture over the set chocolate layer in your pan, spreading it evenly.
For the top chocolate swirl, melt the last cup of semisweet chocolate chips with a tablespoon or two of butter or sweetened condensed milk until smooth.
Drizzle the melted chocolate in thin lines over the peanut butter layer.
Using a knife or toothpick, gently swirl the chocolate and peanut butter layers together to create a beautiful marbled effect. Be careful not to over-swirl.
5. Add the Final Touches and Chill:
If you like, sprinkle chopped peanut butter cups over the top and gently press them into the fudge.
Place the fudge in the fridge to chill for at least 3 hours or until completely firm.
6. Cut and Serve:
Lift the fudge out of the pan using the parchment paper edges. Cut into bite-sized squares and serve. Store any leftovers in an airtight container in the refrigerator.
Enjoy your delicious, creamy Peanut Butter Cup Cheesecake Fudge, perfect for sharing or treating yourself!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can, but natural peanut butter may be a bit oilier and less smooth. Stir it well before using and consider chilling the fudge longer to help it set properly.
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 Recipe Ahead of Time?
Absolutely! This fudge holds up well and can be made a few days in advance. Just keep it refrigerated until ready to serve for the best texture and flavor.
What Can I Substitute for Sweetened Condensed Milk?
If you don’t have sweetened condensed milk, you can try a homemade version by simmering milk and sugar until thickened, or use sweetened coconut condensed milk for a dairy-free alternative.