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This is an easy fudge recipe with no thermometer needed. This Oreo Fudge is absolutely loaded with Oreo cookies making a cookies and cream fudge that you won’t forget!
I’m going to come right out and admit something. You guys ready for this?
I’m not much of a fudge person.
I know. It’s shameful. And kinda weird.
Fudge used to be my favorite thing ever! And then I grew up and decided that I’d rather eat a cookie or inhale a brownie. I’m not sure what happened there.
Anyway, I made fudge. Not for me, but for you! Unfortunately, I ate it all. I mean, I didn’t say that I dislike fudge. It’s just not my favorite. I’ll still totally eat it. Especially when it’s thick and easy to make and absolutely, positively filled to the brim with Oreo cookies. I would never turn down cookies and cream flavored anything!
This is very easy, too. There is no thermometer needed! And I’m not using sweetened condensed milk, either. I’m using cream cheese! Weird, I know. But delicious. The white chocolate in this fudge adds to the cookies and cream flavor perfectly! I think you’re going to love this one!
This fudge even made it into my Easy Breezy Chicken Squeezy category, which means that it’s just about as simple as it gets! I also snuck it into my Buns In My Oven Favorites category, where I only put my absolute all time favorite, best of the best recipes!
Note: I recommend using chopped white chocolate here, but chocolate chips work as well. The chips don’t melt as nicely, but they do work!
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Oreo Fudge
Ingredients
- 8 ounces cream cheese, room temperature
- 4 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 15 ounces white chocolate chopped
- 15 Oreo cookies broken into chunks
Instructions
- In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
- In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
- Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture.
- Spread into a parchment lined 8x8 baking dish. Press the remaining cookies into the top of the fudge to make it look pretty.
- Chill in the fridge for at least 4 hours before cutting.
- Cut into 1-inch squares (or smaller - this stuff is rich!) and serve!
Nutrition Information:
Looking for more Oreo cookie recipes?
Try this Oreo Spread! It’s like Biscoff, but made out of Oreo cookies!
I can never have too many of these Hot Fudge Sundae Oreo Brownies! Ice cream gets baked right into the brownie batter!
Not a fan of packaged cookies? Try making your own with this recipe for Homemade Oreo Cookies!
Cassie says
Has anyone tried this with milk chocolate? My mom is being a big baby and is whining that she doesn’t like white chocolate, so she wants me to make one with milk chocolate instead. I just want to know if it’s doable.
Karly says
Should be fine!
Jen says
I think I’m going to try these with dark chocolate and mint oreos! Yum! So glad I found this!
Karly says
Ooh, that will be amazing!
Christy says
This says 15oz of white chocolate so that’s almost 4 baking bars of chocolate…is that right…?
Karly says
It would depend on how big your bars are, but if they are 4 ounces each, then yes…almost 4.
Sara says
I made this but it never set so I left it in the fridge for 24 hours and the edges turned to liquid…. it was like a moat around my fudge…… What did I do wrong???
Karly says
I’m sorry, I’m not sure what could be wrong. I’ve made this recipes lots of times and never had that issue. Are you sure you measured everything correctly?
Sara says
I’m gonna try it again. I think I didn’t measure right.
Jen says
Hello! Can this fudge be made ahead and frozen?
Karly says
I haven’t tried it, but I don’t think it would work. I think the texture would be a bit funky.
Chey says
Have you tried making this with a milk or dark chocolate instead of white? Curious if it would ruin the flavor or not, I’m not really into white chocolate but this recipe sounds so yummy!
Karly says
You can definitely use another type of chocolate here! It’d be great. 🙂
Mel says
Hi! These look so great!
May I know how fudge can be stored? (:
Thanks for sharing! 😀
Karly says
I store in a covered container in the fridge for up to 1 week.
kamsi says
Is the amount of white chocolate about 400 grams? Or have I converted it wrong? 🙂
Karly says
@kamsi,
I really don’t know. You’d have to use an online calculator to convert it. I have no experience with grams. Stupid America. 😉
Rae says
whats the serving size for this recipe? 🙂
Karly says
@Rae,
This will make one 8×8 pan. You can cut them as large or as small as you like, but they are pretty rich, so smaller is probably good. 😉
jesse says
I was making this for my girlfriend for a little surprise and never made fudge before so I decided to cut the ingredients in half to make a sample to get it right. So I used 2 cups of confectioners sugar and wen it was one it just seemed way to sweat. Do you think it was because I cut everything in half?
Karly says
@jesse,
Hi Jesse! What a sweet boyfriend…love that you’re making this for your girl!
This recipe is pretty sweet. Most no cook fudge recipes are, so if you’re looking for something with less sugar, you might want to try the kinds that you cook on the stove top.
I don’t think this will get less sweet if you use the original scale of the recipe, unless you forget to halve the white or sugar when making.
Sorry!
Naty says
Need to be on the refrigerator?
Karly says
@Naty,
I think these could go either way. I didn’t store them in the fridge, though.
shachar says
Can I Replace The Cream Cheese with Condensed milk?
Karly says
@shachar,
I’ve never tried, so I’m not sure. I don’t imagine it would work as a simple one to one swap though.
Rebecca says
Sorry, just noticed my first post did indeed go through. Sorry for the 2nd one. My computer was showing it didn’t post. Thanks so much!!
Rebecca says
Can you please tell me what kind of white chocolate you used? I tried white chocolate chips, but they would not melt thin enough. Thank you.
Rebecca says
Hi, what kind of white chocolate did you use? I tried to just use white chocolate chips, but they would not melt thin enough. Thank you!
Karly says
@Rebecca,
I used a bar of white chocolate. Mine was from Ghiradelli.