Peanut Butter Cup Cheesecake Fudge is a dreamy treat that combines the rich creaminess of cheesecake with the nutty goodness of peanut butter and the sweet, chocolatey surprise of peanut butter cups. Each bite is thick, smooth, and just the right amount of sweet, with little pockets of chocolate that make it extra special.
I love making this fudge when I want to share something fun and a bit different with friends or family. It’s one of those recipes that always gets eaten fast because it feels like the perfect mix of dessert and candy. I find it’s easier to cut into small squares and serve on a pretty platter—everyone feels like they’re getting a little piece of something fancy without all the fuss.
If you’re a fan of peanut butter and cheesecake, this fudge will quickly become your new favorite treat. It’s great for holiday parties, gifts, or just a happy snack after a long day. Plus, you don’t need a ton of ingredients or hours to make it, which makes me happy—and I bet you’ll feel the same!
Key Ingredients & Substitutions
Semi-sweet Chocolate Chips: These provide the rich chocolate base. If you prefer, use dark chocolate chips for a deeper flavor or milk chocolate for a sweeter contrast.
Sweetened Condensed Milk: This adds creamy sweetness and helps the fudge set. If you want a dairy-free option, try coconut condensed milk, but expect a subtle coconut hint.
Creamy Peanut Butter: Smooth peanut butter blends best for a creamy texture. Natural peanut butter can work but might make the fudge slightly grainy.
Cream Cheese: Softened cream cheese brings that cheesecake richness. Make sure it’s at room temp for smooth mixing; no good when cold.
Powdered Sugar: Sweetens and thickens the peanut butter layer. You can reduce it a little if you want less sweetness.
Peanut Butter Cups: Chopped peanut butter cups add fun chunks and extra peanut butter-chocolate flavor. If unavailable, mini Reese’s or chopped peanut butter-filled chocolates are good substitutes.
How Do I Make Smooth, Perfect Swirls in My Fudge?
Creating the pretty marbled look is easier than it seems! Here’s how to get nice swirls without overmixing:
- After spreading the chocolate layer, drop spoonfuls of the peanut butter mixture randomly on top.
- Use a butter knife or skewer to gently swirl the layers by dragging it through the fudge in a zigzag or circular motion.
- Avoid mixing too much—just a few strokes will make a beautiful pattern and keep distinct layers.
- If you mix too much, the layers will blend and lose that eye-catching swirl effect.
- Don’t forget to sprinkle extra chopped peanut butter cups on top before chilling for extra texture and looks!
Equipment You’ll Need
- 8×8-inch baking pan – I like it because it’s the perfect size for this fudge and makes cutting easy.
- Parchment paper – helps lift the fudge out smoothly and keeps it from sticking.
- Microwave-safe bowl – makes melting the chocolate quick and no-fuss.
- Spatula or butter knife – for spreading the layers and swirling the fudge beautifully.
- Mixing bowls – useful for blending the peanut butter and cream cheese without lumps.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of semi-sweet for a different look and flavor. It pairs well with peanut butter.
- Add crushed Oreo cookies or graham cracker crumbs into the peanut butter layer for extra crunch.
- Stir in a teaspoon of cinnamon or sea salt to enhance the flavors and add a little twist.
- Mix in chopped pretzels or chopped nuts for added texture and a savory touch that balances the sweet.
Peanut Butter Cup Cheesecake Fudge
Ingredients You’ll Need:
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup chopped peanut butter cups (plus extra for garnish)
- Pinch of salt
How Much Time Will You Need?
This fudge takes about 15 minutes to prepare, plus at least 4 hours of chilling time to set properly. Plan ahead so you can enjoy these delicious squares after the fudge has firmed up in the fridge.
Step-by-Step Instructions:
1. Prepare Your Pan:
Line an 8×8-inch square baking pan with parchment paper. Make sure the paper extends over the edges for easy removal after the fudge sets.
2. Make the Chocolate Layer:
In a microwave-safe bowl, mix the semi-sweet chocolate chips and sweetened condensed milk. Microwave in 30-second bursts, stirring after each, until the mixture is completely smooth and melted.
3. Add Flavor to the Chocolate:
Stir in the vanilla extract and a small pinch of salt to enhance the flavors. Then pour this chocolate mixture into your prepared pan and spread it evenly with a spatula.
4. Make the Peanut Butter Cheesecake Layer:
In a separate bowl, beat together the softened cream cheese and creamy peanut butter until smooth and creamy. Gradually add the powdered sugar and keep beating until everything is fully mixed.
5. Add the Peanut Butter Cups:
Fold the chopped peanut butter cups gently into the peanut butter mixture so you get tasty little bites inside.
6. Combine the Two Layers:
Drop spoonfuls of the peanut butter-cheesecake mixture over the chocolate layer in the pan. Use a butter knife or skewer to swirl gently and create a beautiful marbled effect.
7. Final Touch and Chill:
Sprinkle extra chopped peanut butter cups on top if you’d like, then place the pan in the refrigerator. Chill for at least 4 hours until the fudge is firm.
8. Serve and Store:
Once the fudge is set, use the parchment paper to lift it out of the pan. Cut into small squares and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can! Just be aware natural peanut butter may make the fudge a bit grainier or less smooth since it contains less stabilizers. To help, stir it well before measuring and consider adding a teaspoon of melted butter for extra creaminess.
How Should I Store Leftover Fudge?
Keep leftover fudge in an airtight container in the refrigerator. It will stay fresh for up to one week. For longer storage, you can freeze fudge pieces wrapped tightly in plastic wrap and foil for up to 2 months—thaw in the fridge before eating.
Can I Make This Fudge Without a Microwave?
Absolutely! You can melt the chocolate chips and sweetened condensed milk using a double boiler on the stove. Just stir gently over simmering water until smooth and fully combined.
Is It Possible to Use a Different Candy Instead of Peanut Butter Cups?
Yes! Feel free to swap peanut butter cups for chopped Reese’s, chopped chocolate bars, or even nuts for a different texture and flavor. Just fold them into the peanut butter mixture before swirling.