Nutella cream cheese fudge

Can it really be a secret ingredient if it’s written in the title?

I’m not sure, but all I know is I was damn excited to tell you about using cream cheese in your next batch of fudge. I couldn’t even wait until the body of the text.Β The cream cheese completely makes this recipe!

I absolutely love Nutella. This doesn’t make me special or interesting. Every living, breathing, capable-of-eating-sugar-dairy-and-nuts person loves Nutella.


I’ve added it to brownies and cupcakes before, but never fudge. I know there are already some great recipes out there for this stuff, but I wanted to find a way to give it just a little more oomph.

Cream cheese was the perfect choice. You don’t need a ton for this recipe, but it gives the fudge an extra creamy, dreamy texture. It’s like a rich, smooth Nutella truffle with a hint of cheesecake.

Fudge is something I’ve always had trouble with. Once, I used an entire can of evaporated milk in a recipe that called for condensed milk. The result was sandy, crumbly and sad. Once, the fudge hardened so quickly it was like knocking a wall down to get it out of the pan.


With more than one pan of fail fudge in my wake, I feel comfortable saying this is a safe option for those looking for fool-proof fudge.

Some fudge, like brown sugar fudge, is just fine when it’s a bit crumbly and dry. But, when it comes to chocolate, I want smooth and delicious. No dry flaky bits around the edges. The cream cheese and heavy cream in this recipe most definitely ensure you won’t have fall-apart fudge on your hands.

This isn’t specifically a Christmas recipe, but it is absolutely perfect for gifts. The sprinkles on top are not required, but are certainly encouraged. Just remind your gift receivers on a cute little gift tag that this is best eaten right away (obviously it will be) or stored in the fridge/freezer.

For gift-giving, I recommend wrapping a few pieces, backed by cardboard, in cellophane with some Christmas ribbon. It’s got that rich, deep chocolate flavour that you only need a few hints of to feel full of chocolatey goodness.


What’s your go-to edible Christmas gift? I’d love to hear more in the comments!

Nutella cream cheese fudge
Makes 36 piecesΒ 


  • 1/2 cup of salted butter
  • 1 1/4 cup Nutella
  • 1/3 cup of cream cheese
  • 1/3 cup of heavy cream
  • 1/2 cup of semi-sweet chocolate chips
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 1/2 cups of powdered sugar (if you want a stiffer fudge, add an additional 1/2 cup)
  • Sprinkles or chopped hazelnuts to garnish (optional)


  1. Line a 9 x 9 pan with parchment paper. Heat a medium to large-sized pot on the stove on medium to high heat.
  2. Add butter and once completely melted, add Nutella. Stir until combined. Add cream cheese and heavy cream, stirring constantly. Then add semi-sweet chocolate chips, salt and vanilla.
  3. Continue cooking for about three minutes and remove from heat. Add powdered sugar 1/2 cup at a time, stirring until fully combined with no lumps every time. If your fudge still seems too liquid, add a bit more powdered sugar. However, this fudge will harden in the fridge. It is meant to be kept cold anyway, because of the cream cheese and heavy cream.
  4. Pour into your prepared pan, adorn with sprinkles or chopped hazelnuts and set in the fridge to cool for at least two hours. Cut with a hot knife, cleaning in between each cut for perfect squares. Store in an airtight container in the fridge or freezer.


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