Cream Cheese Fudge and White Chocolate Ganache

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This fudge comes together easily for a Passover Dessert everyone will be clamoring for. The cream cheese adds the perfect texture and flavor to make this dessert particularly unique.

  • Duration
  • Prep Time
  • Yield: 1 12x9” baking dish ServingsServings


Cream Cheese Fudge

  • 6oz bittersweet chocolate, chopped
  • 1 Cup Chopped Walnuts
  • 2 cups Temp Tee Whipped Cream Cheese
  • 1 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/4 teaspoon Salt

White Chocolate Ganache

  • 5 bars White Chocolate (500 grams, 17.5 ounces)
  • 1 Cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Butter


Cream Cheese Fudge

Melt the Chocolate in a double boiler. Place the walnuts on a parchment lined sheet pan and roast in the oven for 10 minutes at 350 degrees F.

In an electric mixer with the whisk attachment whip the cream cheese on high until light and fluffy. Lower the mixer to the lowest speed and slowly pour in the melted chocolate. Add the cocoa powder, powdered sugar and salt and whip until totally combined. Fold in the chopped walnuts. Pour the mixture into a lightly buttered or parchment lined 13"9 inch baking pan and chill overnight or until firm.

White Chocolate Ganache

Chop the white chocolate into small pieces and place in a heat safe bowl.  In a saucepan bring the heavy cream, sugar, and butter to a boil. Pour the cream mixture over the chocolate and slowly whisk with a small balloon whisk until the chocolate is totally combined. Add the butter and whisk again until smooth and creamy. Pour the ganache over the fudge and let set up in the refrigerator for one hour.