Let me tell you, I’ve whipped up a lot of no-bake treats in my time, but this Creamy Cherry Cheesecake Fudge might just be the easiest one to vanish from the dessert table. It’s that magical combo of smooth white chocolate, sweet-tart cherries, and a rich cheesecake flavor that feels way fancier than the effort it takes. If you’ve got a soft spot for cheesecake recipes no bake style (and I mean, who doesn’t?), this one’s calling your name. I stumbled into this recipe one summer afternoon when I had leftover cherry pie filling and a serious sweet craving. Turns out, pairing it with marshmallow fluff and cream cheese creates something close to fudge bliss. Even better, it fits right into those no bake banana recipes or no fat recipes lineups we all love when the oven’s off-limits. The best part? You can prep it in a flash, chill it while binge-watching your favorite show, and slice into pure joy a few hours later. It also checks the box for no bake vegan dessert lovers with a couple of swaps, and trust me, even those protein-cookie fans will be sneaking a square or two.

1) Key Takeaways
2) Easy Creamy Cherry Cheesecake Fudge Recipe
3) Ingredients for Creamy Cherry Cheesecake Fudge
4) How to Make Creamy Cherry Cheesecake Fudge
5) Tips for Making Creamy Cherry Cheesecake Fudge
6) Making Creamy Cherry Cheesecake Fudge Ahead of Time
7) Storing Leftover Fudge
8) Try these dessert recipes next!
9) Creamy Cherry Cheesecake Fudge
10) Nutrition

1) Key Takeaways

This no-bake fudge is rich, creamy, and bursting with cherry flavor.
Perfect for cheesecake recipes no bake fans who don’t want to turn on the oven.
With just a handful of ingredients, it comes together quickly and sets beautifully.
It makes a lovely gift or potluck dessert—and always disappears fast.

2) Easy Creamy Cherry Cheesecake Fudge Recipe

I’ve got a weakness for sweets that require zero oven time. This one? It’s got my whole heart. From the first time I swirled cherry pie filling into that silky white chocolate base, I knew I had something worth sharing. You’ll see what I mean.

This is the kind of fudge you make when you’re short on time but still want something with a little flair. It holds its shape well and tastes like cheesecake in candy form. One bite and you get this cool blend of tart cherry, mellow cream cheese, and a rich vanilla finish. It’s hard to stop at one square.

Cheesecake recipes no bake style are a staple in my kitchen. Why heat the house when you can whip up something sweet and gorgeous like this? Whether you’re into no bake banana recipes or no fat recipes, this one’s a keeper.

3) Ingredients for Creamy Cherry Cheesecake Fudge

White Chocolate Chips: These are the base. They melt smoothly and create that velvety fudge texture. Go for quality here, it makes a difference.

Marshmallow Fluff: It brings that soft, airy sweetness. It also helps the fudge hold together without feeling too dense.

Sweetened Condensed Milk: Creamy and thick, it keeps everything rich and balanced. Skip evaporated milk—it’s not the same.

Vanilla Extract: Adds depth. Just a splash brings warmth and rounds out the sweetness. Real vanilla works best here.

Unsalted Butter: Smooths out the texture and deepens the flavor. It gives the fudge a buttery backbone that makes each bite melt.

Cream Cheese: Softened and dreamy. It’s what turns this from just fudge into a cheesecake-inspired treat.

Cherry Pie Filling: This is where the magic happens. Sweet, a little tart, and packed with cherry flavor. Those bright red ribbons look gorgeous, too.

4) How to Make Creamy Cherry Cheesecake Fudge

Step 1. Line an 8×8 pan with parchment paper. Let it hang over the sides a bit so it’s easy to lift out later.

Step 2. In a medium saucepan, stir the white chocolate chips, butter, and sweetened condensed milk. Keep the heat medium-low and stir until smooth.

Step 3. Turn off the heat and quickly mix in the cream cheese, vanilla, and marshmallow fluff. Stir fast so everything melts into a silky, thick mixture.

Step 4. Gently fold in the cherry pie filling. You want swirls, not mush, so don’t overdo it. The goal? Pretty ribbons of cherry throughout.

Step 5. Pour the fudge into your lined pan. Use a spatula to smooth the top, then dollop a few spoonfuls of extra cherry filling on top if you’d like a pretty finish.

Step 6. Chill in the fridge for at least 4 hours. Overnight is even better if you can wait that long.

Step 7. Once firm, lift the fudge out and slice it into squares. Try not to eat three before you’re done cutting. No promises here.

5) Tips for Making Creamy Cherry Cheesecake Fudge

If your white chocolate chips look grainy or aren’t melting well, try lowering the heat and stirring more gently. Too much heat can cause them to seize up.

Let your cream cheese come to room temp before adding it in. Cold cream cheese will give you little lumps, and nobody wants surprise bites of cream cheese in their fudge.

Want to switch things up? Swap the cherry filling with blueberry or raspberry. Or go wild and stir in chopped no bake protein cookies. I did that once. No regrets.

6) Making Creamy Cherry Cheesecake Fudge Ahead of Time

This fudge is ideal for prepping early. It needs several hours in the fridge anyway, so I usually make it the night before I need it. Letting it sit overnight gives the flavors time to settle and mingle. The cheesecake flavor deepens in a way that’s worth the wait.

If you’re making it for a party or gifts, wrap each piece in wax paper once it’s chilled and cut. It travels well and holds its shape, which makes it perfect for no bake vegan dessert swaps, office trays, or cookie exchanges.

Since the recipe doesn’t involve eggs or flour, there’s nothing that will spoil fast, making this a good fit for long weekend plans or holiday baking days. No need to stress if it sits in the fridge for a day or two—it only gets better.

7) Storing Leftover Fudge

I like to store mine in an airtight container in the fridge. It keeps the texture firm and the flavor fresh. Stack the pieces with wax paper between the layers to avoid sticking.

If you’re packing lunchboxes, grab a piece or two in the morning and by snack time it’s perfectly soft and still cool. Works like a charm. At home, it lasts up to a week in the fridge—though in all honesty, it never lasts that long around here.

Prefer to freeze? No problem. Wrap each square tightly and pop them into a freezer-safe bag. They’ll keep for a couple of months. Just thaw in the fridge overnight. Great for those days when you’re craving recipes to bake but don’t actually want to bake.

8) Try these dessert recipes next!

9) Creamy Cherry Cheesecake Fudge