Cream Cheese Fudge

Gather the ingredients.

Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the chopped white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Let cool until the chocolate is room temperature but still fluid.

Place the room temperature cream cheese and butter in the bowl of a large stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Beat the butter and cream cheese until smooth and fluffy.

Stop the mixer and add the confectioners' sugar, lemon zest, salt, and vanilla. Mix on low speed until the confectioners' sugar is incorporated, then turn to medium speed and mix until light and silky-smooth.

Add the melted white chocolate and mix until well-incorporated.

Finally, stir in the nuts by hand until they are evenly distributed.

Scrape the fudge into the prepared pan and smooth the top into an even layer. Place in the refrigerator and chill until set, 4 hours or overnight.

Cut the fudge into small squares and store in the refrigerator until ready to serve. Squares of fudge can be placed in individual candy cups for easier storage and serving.