Maple Butter Cheesecake Fudge (THM S)

I guess you can say that fudge is one of my favorite holiday treats! Can you tell? Peanut Butter Fudge has been a hit, so I tried to mix it up a bit and try another flavor. When I left out the 1/4 cup of Natural Peanut Butter, I added that 1/4 cup in Cream Cheese. That gives this a bit more of a Cheesecake flavor, which in my book is just fine! This fudge is a bit softer than the Peanut Butter Fudge, but still firms up nicely after you refrigerate.

maplebutterfudge

Maple Butter Cheesecake Fudge (S)

8 oz cream cheese (1 block)
1 stick butter
1/8-1/4 cup THM Sweet Blend (start low and add a little until it’s how you like it)
1/2 tsp vanilla
1 tsp Maple extract
dash of salt
Pecans- optional for the top

I haven’t made this with low fat cream cheese to be able to tell you how the taste will compare.

This is super easy and simple to make. I just added the ingredients to a small saucepan and melted it all down, stirring constantly. I had my heat at med-low the whole time until I got the fudge to a slow boil. I let it boil for a minute or two and then poured/spooned it into my mini muffin tins. You could use candy molds or a 9 by 9 pan. I got 16 servings or small mini muffin size pieces of fudge.

This dessert is very rich and decadent! Don’t eat it all at once. I don’t like to give you a serving size, but use some self control. I’d eat two of these little muffin size bites for a sweet treat. These would be a yummy treat to take to any get together! You could make Peanut Butter and Maple Butter Fudge to take along to a party and I’m sure they’ll be gobbled right up.

Make sure you try the Pecan Snowballs! Coming up next is a New Year’s giveaway and you won’t want to miss it!

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Maple Butter Cheesecake Fudge (S)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Rich, fudge with a cheesecake spin!
Ingredients
  • 8 oz cream cheese (1 block)
  • 1 stick butter
  • ⅛-1/4 cup THM Sweet Blend (start low and add a little until it’s how you like it)
  • ½ tsp vanilla
  • 1 tsp Maple extract
  • dash of salt
  • Pecans- optional for the top
Instructions
  1. I just added the ingredients to a small saucepan and melted it all down, stirring constantly.
  2. I had my heat at med-low the whole time until I got the fudge to a slow boil.
  3. I let it boil for a minute or two and then poured/spooned it into my mini muffin tins.
  4. You could use candy molds or a 9 by 9 pan.
  5. I got 16 servings or small mini muffin size pieces of fudge.

 Find me on Facebook: A Home With Purpose-Jen Griffin

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Comments

Maple Butter Cheesecake Fudge (THM S) — 4 Comments

  1. Pingback: THM Cookie Exchange! | A Home with Purpose!

  2. I made these the other day and love them with my coffee! Thanks! 🙂 I wanted to let you/readers know that I did make them with 1/3 fat cream cheese and it worked just fine. I had to whisk quite a bit to get it to melt, but it did and they taste great! I also sprinkled the tops with chopped pecan b/c I didn’t have any full ones, and love the crunch they add.

    I made them in candy molds so they’re a little smaller, which means I can eat more. Yay!

    • [email protected] on said:

      Nice! Thanks for sharing that, Shannon!

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