Line an 8x8 pan with parchment paper, making sure there’s overhang on two sides so you can lift the fudge out easily. Set aside.

In a heat-safe bowl, melt white chocolate chips and butter together using a microwave in 20–30 second intervals. Stir frequently so it doesn’t scorch.

(You can use a double boiler if you love being fancy. I usually don’t.)

In a separate bowl, beat the softened cream cheese until smooth and lump-free. This is important — lumps will show up in the finished fudge.

Add powdered sugar slowly, mixing as you go. The mixture should turn thick and creamy.

Pour the warm white chocolate mixture into the cream cheese bowl. Mix until everything blends into a silky, uniform fudge batter.

These small additions balance the sweetness and deepen the cheesecake flavor.

Pour the fudge mixture into your prepared pan and smooth the top.

Refrigerate uncovered for at least 3–4 hours, or until completely firm. The colder it is, the cleaner your slices will be.

Lift the fudge out using the parchment flaps and slice into small squares. It’s rich, so small pieces go a long way.

And that’s it — cheesecake without the baking, the cracking, or the stress.