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5-Minute Fudge | Chocolate Cheesecake Recipe

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This morning, as Christmas draws ever closer, I found myself bustling in the kitchen at our cozy 1870s Homestead. The cookie platters were coming together beautifully, but something about the first one I assembled seemed incomplete. That’s when I decided to whip up a batch of chocolate cheesecake fudge—something I’d never attempted before. The quick and simple method proved perfect for this last-minute addition, and the results were nothing short of delightful.
I began with three cups of chocolate, using whatever I had on hand—a mix of white chocolate, dark chocolate, and chocolate chips. To make it gluten-free for my daughter-in-law, I added some finely chopped gluten-free strawberry shortbread cookies, which added a pleasant texture and a hint of cheesecake charm. The process was straightforward: melt the chocolate with a can of sweetened condensed milk on the stove, then whisk in a box of Jell-O cheesecake pudding mix. I found it took a bit of effort to get the pudding mix fully dissolved, but it was worth the trouble.
Once the mixture was smooth and creamy, I stirred in the chopped cookies and poured everything into a square pan lined with parchment paper. For a festive touch, I sprinkled cookie crumbs and a handful of colorful Christmas sprinkles on top. After a few taps to release any air bubbles, I set the pan in the refrigerator to chill for two to three hours. The result was a rich and decadent fudge that sliced beautifully and stored well in a tin on the porch.
This recipe became a hit in our household and with our neighbors. It added just the right touch to our Christmas celebrations, and by the end of the festivities, only a few pieces were left. If you’re looking for a last-minute gift or something special for your own table, this fudge might be just the thing.
Recipe: Chocolate Cheesecake Fudge Ingredients:
3 cups mixed chocolate (white, dark, or chocolate chips)
1 can sweetened condensed milk
1 box Jell-O cheesecake pudding mix
½ to ¾ cup chopped gluten-free strawberry shortbread cookies (optional)
Cookie crumbs and Christmas sprinkles for topping
Instructions:
Melt the chocolate with the sweetened condensed milk in a saucepan over medium heat. Stir until smooth.
Add the pudding mix and whisk thoroughly until completely dissolved.
Stir in the chopped cookies, then pour the mixture into a parchment-lined square pan.
Sprinkle with cookie crumbs and festive sprinkles. Tap the pan gently to release air bubbles.
Chill in the refrigerator for 2-3 hours.
Slice into squares and enjoy or store in a cool place.
I hope you’ll try this recipe and make it your own. Wishing you a Merry Christmas and Happy New Year from our homestead to yours!
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Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
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✅ Connect with Us 🐐
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Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
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00:00 Introduction and Merry Christmas
00:41 Gathering Ingredients for Fudge
01:26 Melting Chocolate and Adding Pudding Mix
02:57 Assembling and Decorating the Fudge
03:36 Chilling and Storing the Fudge
04:22 Serving and Gifting the Fudge
05:00 Preparing Cookie Plates for Christmas
05:41 Wrapping Up the Christmas Series
I began with three cups of chocolate, using whatever I had on hand—a mix of white chocolate, dark chocolate, and chocolate chips. To make it gluten-free for my daughter-in-law, I added some finely chopped gluten-free strawberry shortbread cookies, which added a pleasant texture and a hint of cheesecake charm. The process was straightforward: melt the chocolate with a can of sweetened condensed milk on the stove, then whisk in a box of Jell-O cheesecake pudding mix. I found it took a bit of effort to get the pudding mix fully dissolved, but it was worth the trouble.
Once the mixture was smooth and creamy, I stirred in the chopped cookies and poured everything into a square pan lined with parchment paper. For a festive touch, I sprinkled cookie crumbs and a handful of colorful Christmas sprinkles on top. After a few taps to release any air bubbles, I set the pan in the refrigerator to chill for two to three hours. The result was a rich and decadent fudge that sliced beautifully and stored well in a tin on the porch.
This recipe became a hit in our household and with our neighbors. It added just the right touch to our Christmas celebrations, and by the end of the festivities, only a few pieces were left. If you’re looking for a last-minute gift or something special for your own table, this fudge might be just the thing.
Recipe: Chocolate Cheesecake Fudge Ingredients:
3 cups mixed chocolate (white, dark, or chocolate chips)
1 can sweetened condensed milk
1 box Jell-O cheesecake pudding mix
½ to ¾ cup chopped gluten-free strawberry shortbread cookies (optional)
Cookie crumbs and Christmas sprinkles for topping
Instructions:
Melt the chocolate with the sweetened condensed milk in a saucepan over medium heat. Stir until smooth.
Add the pudding mix and whisk thoroughly until completely dissolved.
Stir in the chopped cookies, then pour the mixture into a parchment-lined square pan.
Sprinkle with cookie crumbs and festive sprinkles. Tap the pan gently to release air bubbles.
Chill in the refrigerator for 2-3 hours.
Slice into squares and enjoy or store in a cool place.
I hope you’ll try this recipe and make it your own. Wishing you a Merry Christmas and Happy New Year from our homestead to yours!
---------------
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Introduction and Merry Christmas
00:41 Gathering Ingredients for Fudge
01:26 Melting Chocolate and Adding Pudding Mix
02:57 Assembling and Decorating the Fudge
03:36 Chilling and Storing the Fudge
04:22 Serving and Gifting the Fudge
05:00 Preparing Cookie Plates for Christmas
05:41 Wrapping Up the Christmas Series
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