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Blue raspberry lemonade cheesecake fudge squares in a playful party-style layout, pastel blue fudge scattered with blue raspberries, lemon wedges, and blue sprinkles on a bright background.
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Blue Raspberry Lemonade Cheesecake Fudge

Blue Raspberry Lemonade Cheesecake Fudge is a rich, no-bake dessert that blends creamy cheesecake fudge with sweet blue raspberry flavor and a bright, tangy lemonade finish. Smooth, colorful, and perfectly balanced between sweet and tart, it’s a fun, candy-inspired twist on classic cheesecake fudge that sets up beautifully for slicing and sharing.
Course Candy, Dessert, No-Bake Treat
Cuisine American
Keyword blue raspberry fudge, blue raspberry lemonade cheesecake fudge, lemonade cheesecake fudge, no bake cheesecake fudge, summer fudge recipe, white chocolate fudge
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 20 minutes
Servings 25 pieces
Calories 170kcal
Cost $9 for entire batch

Equipment

  • 8×8 inch baking pan
  • Parchment paper
  • Medium heavy-bottom saucepan
  • Silicone spatula or wooden spoon
  • Microplane or fine grater (for lemon zest)
  • Measuring cups and spoons
  • Knife for slicing

Ingredients

Cheesecake Fudge Base

  • 2 cups white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

Flavoring

  • 1½–2 tsp blue raspberry flavoring or blue raspberry drink mix powder
  • 1 tbsp lemon juice fresh preferred
  • 1 tsp lemon zest
  • Blue food coloring optional

Instructions

Prep the pan

  • Line an 8×8 baking pan with parchment paper, leaving overhang for easy removal.

Melt the base

  • In a heavy saucepan over low heat, combine white chocolate chips, sweetened condensed milk, butter, and cream cheese. Stir constantly until completely smooth and melted.

Flavor it

  • Remove from heat. Stir in vanilla, salt, blue raspberry flavoring, lemon juice, and lemon zest.
  • Add blue food coloring a drop at a time until you reach your desired shade.

Set

  • Pour the mixture into the prepared pan and smooth the top.
  • Chill in the refrigerator for 3–4 hours, or until fully firm.

Slice & serve

  • Lift out, cut into squares, and enjoy!

Notes

  • Low heat is key: White chocolate and cream cheese can scorch or seize if overheated. Stir constantly over low heat for the smoothest texture.
  • Balance the tang: Blue raspberry is sweet, while lemon adds sharpness. Start with less lemon juice and adjust to taste.
  • Color control: Blue raspberry flavoring may already tint the fudge. Add food coloring only if needed, one drop at a time.
  • Texture fix: If the fudge looks slightly grainy, keep stirring gently over low heat until fully smooth.
  • Extra lemonade pop: Add ¼–½ tsp citric acid for a stronger lemonade flavor without extra liquid.
  • Marbled look: Reserve ½ cup of plain cheesecake fudge and swirl it in before chilling.
  • Setting time: Chill at least 3 hours; overnight chilling gives the cleanest slices.
  • Storage: Store refrigerated in an airtight container for up to 7 days. Freeze for up to 2 months (thaw in the fridge).
  • Serving tip: Let sit at room temperature 5–10 minutes before serving for the creamiest bite.