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Apricot Raspberry Cheesecake Fudge Recipe

‘m a major sucker for sweet treats. If I had to pick my favorite sweets, cheesecake and fudge would be absolutely in my top 5! So, combining the two to create the best of both worlds — the taste of cheesecake in the texture of fudge — is a dream recipe! I swirled my fudge with a yummy Apricot Raspberry preserves swirled in as my topping of choice.

Apricot Raspberry Cheesecake Fudge

Cheesecake Fudge



Ingredients: 

Cheesecake Fudge 01955

Line a 9×9 baking dish with aluminum foil or wax paper.

Combine butter, sugar, evaporated milk, and marshmallows together in a large saucepan on medium heat. Stir constantly until the mixture reaches a full rolling boil.

Cheesecake Fudge 02343

Keep the mixture at a full rolling boil until it reaches 234º on a candy thermometer. Be sure you are continuing to stir through this time so the fudge doesn’t scorch.

Remove from heat and stir in cream cheese and chocolate chips until melted.

Add vanilla and mix well. Pour into your prepared pan.

Cheesecake Fudge

Scoop Bonne Maman Apricot-Raspberry preserves onto the top of the layer of fudge. Then, drag a butter knife in lines back and forth across the fudge and then the other direction up and down repeated until there is a smooth consistency of preserves throughout the fudge with no large clumps.

Cheesecake Fudge

Cool at room temperature to harden then cut, serve and enjoy!

Cheesecake Fudge Recipe

Cheesecake Fudge

5.0 from 3 reviews
Apricot Raspberry Cheesecake Fudge
 
Author:
Recipe type: Dessert
Ingredients:
  • ¼ cup Butter
  • 2½ cups sugar
  • 5 oz Evaporated Milk
  • 3 cups Mini Marshmallows
  • 6 oz Cream Cheese
  • 12 oz package of White Chocolate Chips
  • 2 tsp vanilla
  • Bonne Maman Apricot-Raspberry Preserves
Directions:
  1. Line a 9x9 baking dish with aluminum foil or wax paper.
  2. Combine butter, sugar, evaporated milk, and marshmallows together in a large saucepan on medium heat. Stir constantly until the mixture reaches a full rolling boil.
  3. Keep the mixture at a full rolling boil until it reaches 234º on a candy thermometer. Be sure you are continuing to stir through this time so the fudge doesn't scorch.
  4. Remove from heat and stir in cream cheese and chocolate chips until melted.
  5. Add vanilla and mix well. Pour into your prepared pan.
  6. Scoop preserves onto the top of the layer of fudge. Then, drag a butter knife in lines back and forth across the fudge and then the other direction up and down repeated until there is a smooth consistency of preserves throughout the fudge with no large clumps.
  7. Cool at room temperature to harden then cut, serve and enjoy!

The Apricot-Raspberry preserves by Bonne Maman give a delicious flavor to the fudge. They have a lot of preserve flavors to choose from, so you could mix up this recipe with different flavors, but we really loved the Apricot-Raspberry flavor both on sandwiches and in the fudge.

Cheesecake Fudge

This delicious Cheesecake Fudge recipe would make a perfect treat to share for Mother’s Day! Prepare a dish of the fudge and then dish it out in individual cellophane baggies to treat the women in your live and show them they are appreciated!
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Karly

Saturday 9th of May 2015

This looks like an amazing treat! Thanks for linking up with What's Cookin' Wednesday!

Cheryl

Wednesday 6th of May 2015

This looks so good!! Love cheesecake! Thanks for sharing.

Robin (Masshole Mommy)

Monday 4th of May 2015

I have never had fruit in my fudge before. I definitely need to try this one.

Nancy @ Whispered Inspirations

Monday 4th of May 2015

OMG, I am drooling this looks beyond amazing. I have to make this!

Emily

Saturday 2nd of May 2015

That looks amazing. I love anything this raspberry in it!