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Kawaii raspberry lemon cheesecake fudge squares with pink raspberry swirls on a pastel plate, styled with lemon slices and sparkles on a soft pink background.
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Raspberry Lemon Cheesecake Fudge

This raspberry lemon cheesecake fudge is rich, creamy, and bursting with bright citrus flavor, swirled with sweet-tart raspberry for a beautiful, bakery-style finish. It’s an easy no-bake treat that feels indulgent yet refreshing—perfect for gifting, parties, or whenever you’re craving something fruity and decadent.
Course Candy, Dessert, No-Bake Treat, Snack
Cuisine American, Contemporary
Keyword cheesecake fudge recipe, easy dessert recipe, fruity fudge, homemade fudge, lemon cheesecake fudge, no bake fudge, raspberry lemon cheesecake fudge, raspberry swirl fudge, sugarcloudbaking fudge, white chocolate fudge
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 16 squares
Calories 180kcal
Cost $12 per batch

Equipment

  • saucepan
  • heatproof spatula or wooden spoon
  • Large mixing bowl
  • electric hand mixer or whisk
  • microplane or zester
  • measuring cups
  • Measuring spoons
  • 8×8 inch baking pan
  • Parchment paper
  • knife

Ingredients

Cheesecake Fudge

  • 12 oz white chocolate chips
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1½ cups powdered sugar

Raspberry Swirl

  • ½ cup raspberry preserves or seedless jam

Instructions

Prep pan

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

Melt base

  • In a saucepan over low heat, melt white chocolate chips and butter, stirring until smooth. Remove from heat.

Mix cheesecake layer

  • Beat cream cheese until smooth. Mix in melted chocolate, vanilla, lemon zest, lemon juice, and powdered sugar until creamy and lump-free.

Assemble

  • Spread fudge mixture evenly into prepared pan.

Swirl

  • Drop spoonfuls of raspberry preserves on top and swirl gently with a knife.

Chill & slice

  • Refrigerate 2–3 hours until firm. Slice into squares.

Notes

  • Cream cheese texture: Make sure the cream cheese is fully softened before mixing to avoid lumps and ensure a silky-smooth fudge.
  • White chocolate quality: Use good-quality white chocolate chips or bars for the best melt and flavor—cheap chips can seize or turn grainy.
  • Low heat is key: Melt the chocolate and butter gently; overheating can cause separation.
  • Lemon balance: Taste before chilling. Add extra zest for brightness or a drop of lemon extract for stronger citrus flavor.
  • Raspberry swirl control: Swirl lightly with a knife to keep defined ribbons—overmixing will turn the top pink.
  • Clean slices: Chill completely and wipe the knife between cuts for neat squares.
  • Storage: Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Serving tip: Let the fudge sit at room temperature for 5–10 minutes before serving for the creamiest texture.

💡 Tips & Variations

  • Extra lemony: Add a few drops of lemon extract.
  • Seedless look: Use seedless raspberry jam for a smoother swirl.
  • Clean cuts: Wipe knife between slices.
  • Storage: Refrigerate up to 5 days or freeze up to 2 months.