Oreo Fudge

With this Oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie. 

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The sweetness of our five-ingredient Oreo fudge just melts in your mouth with its white chocolate, cream cheese, and Oreo pieces. This confection reminds me of a Hershey’s cookies ‘n’ cream chocolate bar but thicker, richer, and creamier.

Oreo Fudge Ingredients

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You’ll need:

• 1 (8-ounce) package of cream cheese, room temperature
• 4 cups of confectioner’s sugar
• 1½ teaspoons of vanilla extract
• 15 ounces of white chocolate chopped
• 15 Oreo cookies broken into chunks

Substitutions And Additions

OREOS: There are so many Oreo flavors to choose from. You can get a package of spring or winter Oreos to make this sweet white fudge festive during the holiday season!

There are even egg-shaped Easter Oreos that are filled with purple crème. How amazing is that?

How about peanut butter Oreos for a fun alternative instead of the classic Oreo flavor?

How To Make This Oreo Fudge Recipe

STEP ONE: In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.

STEP TWO: In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat the white chocolate, stirring until melted and smooth.

STEP THREE: Stir the melted white chocolate and ¾ of the chunks of Oreo cookies into the cream cheese mixture.

STEP FOUR: Spread the fudge mixture into a small baking dish lined with parchment paper with overhanging sides (an 8×8 square baking pan if you have one).

Press the remaining Oreos into the top of the fudge to make it look pretty.

STEP FIVE: Cover the pan with plastic wrap and chill in the fridge for at least four hours before cutting.

STEP SIX: Slice into small squares. This stuff is rich but oh-so-good!

How To Serve

This white chocolate Oreo fudge is so delicious, the only challenge is waiting while it chills to dig in.

This is a great treat for sharing around the holidays or to enjoy a special treat for no reason at all. For those who are addicted to Oreos, serve with our Oreo milkshake.

Who can resist more Oreo desserts? You have to try our Oreo delight and deep-fried Oreos, too.

MORE FUDGE RECIPES

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Storage

IN THE FRIDGE/ON THE COUNTER: You can store this easy Oreo fudge in the fridge, but the fudge is also totally fine at room temperature.

Just keep it in an airtight container and eat it all up in one to two weeks. I don’t think that’ll be very hard for you, though!

IN THE FREEZER: This recipe will also freeze well if you wrap each piece individually and then place them into a large plastic bag or airtight container.

Thaw by keeping it out to sit at room temperature for a few hours.

This Oreo fudge is an oh-so-easy recipe choice for a bake sale, holiday, or last-minute treat (our Oreo pie is another great one). If you’re guilty of taking the top off an Oreo cookie and licking off the cream (like me), you’ll love this white chocolate fudge.

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• Chocolate Peanut Butter Lasagna
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• Easy Frozen Oreo Dessert
• Tiger Fudge
• Rolo Fudge
• Old Fashioned Peanut Butter Fudge
• Oreo Dip
• Marshmallow Fudge
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• Chocolate Peanut Butter Fudge
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• Peanut Butter Cookies
• Air Fried Oreos
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• Cookies and Cream Fudge
• Peanut Butter Fudge (Microwave)

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Oreo Fudge

5 from 5 votes

With this Oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie. 

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 9

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Ingredients

  

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• 8 ounces cream cheese, room temperature
• 4 cups confectioner's sugar
• 1½ teaspoons vanilla extract
• 15 ounces white chocolate, chopped
• 15 Oreo cookies, broken into chunks

Instructions

 

• In the bowl of your mixer, beat the 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 ¾ of the Oreo cookies into the cream cheese mixture.
• Spread into a parchment-lined small baking dish (8×8 if you have one). 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.
• Slice into small squares. This stuff is rich but oh-so-good!

Video

Notes

• The easiest way to break the Oreos is in a Ziploc bag with a rolling pin. You are not looking for fine crumbs in this case but chunks, so it should not take long to break them into large pieces.
• The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
• To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

Nutrition

Calories: 450kcal | Carbohydrates: 863g | Protein: 48g | Fat: 248g | Saturated Fat: 137g | Polyunsaturated Fat: 87g | Cholesterol: 339mg | Sodium: 1989mg | Sugar: 799g

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