This five-ingredient Oreo fudge combines creamy white chocolate, tangy cream cheese, and crunchy Oreo pieces for a dessert that melts in your mouth. Think of it like a thicker, richer cookies-and-cream treat—easy to make, no-bake, and perfect for holidays, bake sales, or an everyday indulgence.
Oreo Fudge Ingredients
You’ll need:
- 1 (8-ounce) package cream cheese, room temperature
- 4 cups confectioner’s (powdered) sugar
- 1½ teaspoons vanilla extract
- 15 ounces white chocolate, chopped
- 15 Oreo cookies, broken into large chunks
Substitutions and Additions
This recipe is flexible. Use seasonal or flavored sandwich cookies (peppermint, peanut butter, or pastel-filled varieties) to match holidays or personal taste. For a nuttier twist, stir in a few tablespoons of chopped toasted nuts or swap half of the white chocolate for milk or semi-sweet chocolate for deeper flavor.
How to Make This Oreo Fudge Recipe
Step 1: In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese with the confectioner’s sugar and vanilla until the mixture is smooth and free of lumps.
Step 2: Melt the chopped white chocolate in the top of a double boiler or in a heatproof bowl set over a pot of simmering water. Stir until completely melted and glossy.
Step 3: Fold the melted white chocolate and about three-quarters of the Oreo chunks into the cream cheese mixture until evenly combined.
Pro tip: Place Oreos in a sealed bag and use a rolling pin to crack them into chunks. You want sizable pieces rather than fine crumbs so the texture stands out in the fudge.
Step 4: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Spread the fudge mixture into the pan and press the remaining Oreo pieces onto the top for a decorative finish.
Pro tip: The parchment overhang helps you lift the chilled fudge from the pan so you can slice it cleanly.
Step 5: Cover the pan and chill in the refrigerator for at least 4 hours to set. For neater slices, score the top lightly with a sharp knife before chilling.
Step 6: Remove from the pan using the parchment overhang and slice into small squares. The fudge is very rich, so smaller pieces are ideal.
How to Serve
Serve chilled or at room temperature. This white chocolate Oreo fudge is a crowd-pleaser for holiday cookie trays, potlucks, or gift tins. Pair with coffee, milk, or a simple vanilla ice cream for a complementary contrast.
Storage
Fridge or counter: Store in an airtight container. The fudge keeps well at room temperature but will stay firmer in the fridge. Eat within one to two weeks for best quality.
Freezer: Wrap individual pieces tightly and place in a sealed container or freezer bag. Thaw at room temperature for a few hours before serving.
This no-bake Oreo fudge is quick to prepare and ideal for last-minute celebrations. If you love the cookie filling, this recipe doubles down on that sweet cream flavor with every bite.
Frequently Asked Questions
Can I use generic sandwich cookies instead of Oreos?
Yes. Any chocolate sandwich cookie works well; just choose one with a filling you like.
How long will the fudge last in the fridge?
Stored in an airtight container, it should keep for up to two weeks.
How do I slice chilled fudge easily?
Warm a large sharp knife in hot water, dry it thoroughly, then make long, steady cuts. Wiping the blade between slices helps produce clean edges.
Nutrition (per serving, approximate)
Calories: 450 kcal | Carbohydrates: 86 g | Protein: 5 g | Fat: 25 g
More Recipes You’ll Love
- Gingerbread Fudge
- Eggnog Fudge
- Chocolate Fudge
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- Rolo Fudge
- Marshmallow Fudge
- Oreo Pie Crust
Notes:
- Break cookies into chunks rather than crumbs so the fudge has texture.
- Line the pan with parchment for easy removal and neat slicing.
- Lightly scoring the top before chilling creates guidelines for even pieces.