Peanut Butter Cup Cheesecake Fudge

pieces of peanut butter cup fudge cut into squares and stacked high showing the swirls in the top of the fudge.

5 from 10 votes

Peanut Butter Cup Cheesecake Fudge

Prepare yourself for the most amazing fudge of your LIFE. This Peanut Butter Cup Cheesecake Fudge is extra creamy, extra decadent, and the perfect addition to any festivities. Share with a chocolate and peanut butter lover today!

Course Dessert

Cuisine American

Keyword cheesecake fudge, fudge, peanut butter cup fudge

Prep Time 5

Chill 3

Servings

Calories 100kcal

Author Trish - Mom On Timeout

Ingredients

14 ounces sweetened condensed milk divided
2 ½ cups semi-sweet chocolate chips
10 ounces peanut butter chips
2 tablespoons butter divided
8 ounces cream cheese divided
2 teaspoons vanilla extract divided

Instructions

Line an 8 x 8-inch baking pan with aluminum foil and lightly grease with butter or cooking spray. Set aside.
In a microwave safe bowl, combine half the sweetened condensed milk (7 oz) chocolate chips and 1 tablespoon of butter. In another microwave safe bowl, combine remaining sweetened condensed milk (7 oz), peanut butter chips and remaining tablespoon of butter.
Place both bowls in the microwave and cook on high heat in 30 second intervals, stirring in between, until chips are melted and mixtures are smooth.
Stir 1 tsp of vanilla extract and 4 oz cream cheese into each bowl until melted and smooth. Place both bowls in the microwave for 30 seconds on high heat. Stir until smooth and creamy.
Pour two-thirds of the chocolate mixture into prepared pan. Spoon half of peanut butter mixture on top of the chocolate mixture. Spoon over remaining chocolate mixture, and finally, spoon remaining peanut butter mixture on top.
Drag a knife through the fudge to create swirls. Refrigerate for 3 hours before serving, and store in a sealed container in the refrigerator.

Notes

Storage Information: Store fudge in an airtight container in the refrigerator for up to 1 week.

Nutrition