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Oreo Fudge

close up shot of oreo fudge stacked on top of each other on a plate
With this 5-ingredient oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie. 
Prep Time 10 mins
Cook Time 15 mins
Chill Time 4 hrs
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 9
Calories 450 kcal


  • 8 ounces cream cheese room temperature
  • 4 cups confectioner's sugar
  • 1 ½ teaspoons vanilla extract
  • 15 ounces white chocolate chopped
  • 15 Oreo cookies broken into chunks


  • 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 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!


TIP: 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.
TIP: The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
TIP: To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.


Sodium: 1989mgSugar: 799gCholesterol: 339mgCalories: 450kcalPolyunsaturated Fat: 87gSaturated Fat: 137gFat: 248gProtein: 48gCarbohydrates: 863g