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Maple cinnamon roll cheesecake fudge squares with thick cinnamon sugar swirls marbled throughout on a pink glittery background
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Maple Cinnamon Roll Cheesecake Fudge

This maple cinnamon roll cheesecake fudge combines creamy cheesecake-style fudge with warm cinnamon swirls and real maple flavor. Inspired by soft cinnamon rolls, each bite is smooth, cozy, and packed with sweet spice—perfect for holidays, gifting, or anytime you want a bakery-style treat without turning on the oven.
Course Candy, Dessert, Snack
Cuisine American, Holiday-Inspired
Keyword cheesecake fudge, cinnamon cheesecake fudge, cinnamon roll fudge, creamy fudge squares, holiday fudge, homemade fudge, maple cinnamon roll fudge, maple fudge recipe, no bake dessert, white chocolate fudge
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 36 small squares
Calories 130kcal
Cost $9 per batch

Equipment

  • 8×8-inch square pan
  • Parchment paper
  • Medium saucepan
  • Small saucepan (for cinnamon swirl)
  • Heat-resistant spatula or wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Knife or offset spatula (for swirling)
  • Sharp knife (for slicing)

Ingredients

Cheesecake Fudge Base

  • 12 oz white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 4 oz cream cheese softened
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt

Cinnamon Roll Swirl

  • 3 tbsp unsalted butter
  • ⅓ cup brown sugar
  • 1½ tsp ground cinnamon
  • 1 tbsp heavy cream or milk

Optional Topping

  • White chocolate drizzle
  • Cinnamon sugar dusting
  • Chopped pecans

Instructions

Prepare the pan

  • Line an 8×8-inch pan with parchment paper, leaving overhang.

Make the cinnamon swirl

  • In a small saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, and cream until smooth and thick. Set aside.

Melt the fudge base

  • In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until smooth.

Add cheesecake flavor

  • Whisk in cream cheese until fully melted and silky. Remove from heat.

Flavor with maple

  • Stir in maple syrup, vanilla, and salt.

Assemble the fudge

  • Pour most of the fudge into the pan. Dollop cinnamon swirl on top, then add remaining fudge. Swirl gently with a knife.

Chill & slice

  • Refrigerate 2–3 hours until firm. Lift out and cut into squares.

Notes

  • Low heat is key: White chocolate can scorch easily, so keep the heat low and stir constantly for a smooth, glossy fudge.
  • Cream cheese texture: Make sure the cream cheese is fully softened before adding so it melts seamlessly into the fudge base.
  • Maple flavor control: For a stronger maple presence, add up to 1 extra tablespoon of pure maple syrup without affecting texture.
  • Defined swirl look: Gently swirl the cinnamon mixture only 1–2 passes to keep that classic cinnamon roll ribbon visible.
  • Clean slices: Chill completely and use a sharp knife wiped clean between cuts.
  • Storage tip: Store tightly covered in the refrigerator for up to 7 days or freeze for longer storage.
  • Serving idea: Let squares sit at room temperature for 5–10 minutes for the creamiest texture before serving.