Best Chocolate Cheese Fudge Recipes

CHOCOLATE CREAM CHEESE FUDGE

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
• Gradually add sugar, beating until well blended.
• Add remaining ingredients; mix well.
• Spread into greased 8-inch square pan.
• Refrigerate for 2 hours or until firm.
• Cut into 1-inch squares to serve.

CHOCOLATE PHILLY CREAM CHEESE FUDGE

Steps:

• 1. Gather ingredients
• 2. I have made this with cream cheese straight out of the fridge. It's easier if its softened before hand..but the mixer will soften it after a minute or two.. Gradually add sugar to cream cheese mixing well after each addition.
• 3. Add remaining ingredients; mix well. Spread into greased 8 - inch square pan. Chill several hours, cut into squares.
• 4. In this picture, the fudge is lighter, because I was out of the unsweetened chocolate, so I used semi sweet.
• 5. Nobody that has ever tried this believes all the more there is to making it..and is melt in the mouth good!

CHOCOLATE FUDGE-NUT CREAM CHEESE BARS

Steps:

• Set oven to 375°.
• Butter a 13 x 9-inch pan.
• In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
• Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla.
• Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
• Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
• Sprinkle with remaining crust mixture, then press down gently.
• Bake for 30 minutes, or until crust is lightly browned.
• Cool then cut into bars.

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Make cake as directed on box for two 9-inch rounds; cool completely.
• Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
• Refrigerate until ready to serve.

CHOCOLATE CREAM CHEESE LOW CARB FUDGE

Steps:

• Melt cream cheese and peanut butter in microwave for 1-2 minutes at 30-second intervals.
• Stir in cocoa until creamy.
• Combine together in a mixing bowl and whisk in cream and sweetener.
• Spread on wax paper, cover with another sheet of wax paper; freeze, then cut into pieces, and keep chilled.

CHOCOLATE CHEESE FUDGE

Steps:

• Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
• In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth.
• Remove from the heat and add the vanilla and nuts.
• In a large bowl sift together the sugar and cocoa.
• Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed.
• The candy will be very stiff.
• Using your hands, remove candy from bowl and press evenly and firmly into pan.
• Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
• Place pan in refrigerator until candy is firm.
• To serve candy, cut into squares.
• Enjoy!

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Make cake as directed on box for two 9-inch rounds; cool completely.
• Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
• Refrigerate until ready to serve.

CHOCOLATE CHEESE FUDGE

Steps:

• 1. Lightly spray the bottom of a 13 x 9 inch pan or dish with non-stick spray.
• 2. In a large bowl, sift together the sugar and cocoa powder.
• 3. Melt Velvetta and butter in a saucepan over medium heat, stirring constantly until smooth.
• 4. Remove from heat and add vanilla and nuts.
• 5. Pour cheese mixture into the sugar and cocoa mixture. I stir with a spoon, just until moistened then I use latex gloves and mix it with my hands until all the sugar is mixed in.
• 6. Pour into pan and pat in with your hands. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove excess oil. Place candy in refrigerator until candy is firm. Cut into squares.

VELVEETA CHEESE CHOCOLATE FUDGE

Steps:

• 1. in a large bowl , combine sugar , and cocoa , mix well , set aside .
• 2. cut cheese and butter into small pieces , and melt until smooth and creamy . being careful that it doesn't scorch . I heat mine in the microwave , for 2 to 4 minutes .
• 3. take large bowl , with sugar mixture , and make a " well " in the middle . pour hot cheese mixture into the well . add vanilla and nuts ,and stir until completely mixed . dump into pan . you can add a few nuts on top , if you like .
• 4. there is no need to butter the pan , as the cheese and butter in the candy is enough , that it will not stick