If you’ve been around here for very long you might know that we are BIG cream cheese fans. Soup, dips, sauces, breads– we’ll sneak it into anything we can, because we’re firm believers that it makes just about anything better. So when the idea of cream cream fudge struck me I immediately needed to investigate.
In my research, I found a number of variations out there. People had made chocolate cream cheese fudge and even some cookies and cream fudge(which does sound delicious), but I felt that if I was going to dub it “cream cheese fudge” it should really be white in color. And that’s how this creamy, almond “Philly Fudge” was born.
The flavor here is rich. We haven’t skimped on any of the good stuff. You’ll find a full 30 ounces of white chocolate and an entire package of cream cheese in the recipe. We recommend you use a high quality chocolate bar or melting wafers here for the best results.
It really couldn’t be much easier as you just whip the cream cheese and mix in the melted chocolate (no stove required!) and almond extract. We chose walnuts for the finishing touch, but you could also use pecans or even pistachios for your extra crunch. No matter what you mix in, we know you’re going to love this Creamy Philly Fudge!
Philly Cream Cheese Fudge
Ingredients
- 30 oz. white chocolate or melting wafers
- 8 oz. cream cheese, room temperature
- ½ teaspoon almond extract
- 1 cup walnuts pieces
Preparation
- Line an 8x8 baking dish with parchment paper and set aside.
- In a small bowl, whip cream cheese until smooth and fluffy.
- In a large microwave safe bowl, heat chocolate in 30 second increments, stirring each time until fully melted.
- Add cream cheese and almond extract to the melted chocolate and mix on high for 5 minutes.
- Fold in walnuts and transfer to the prepared baking dish.
- Refrigerate for 2-3 hours or until set.