At Christmas time gluten free living can be a bit of a bust. Especially when it comes to treats. While we have adapted some recipes, other recipes, like fudge, are wonderfully gluten free. The red of the cherries and the green pistachios are a perfect nod to Christmas. While this recipe calls for nuts, if allergies are an issue, feel free to substitute the nuts with Nilla vanilla wafers. If you can’t find nice dried cherries, you can also use dried cranberries.
This recipe freezes well so you can make it in advance and take out small batches for impromptu gatherings with friends. It tastes delicious with a nice Burgundy or a steaming hot cup of coffee. This also makes a great gift for teachers, classmates or as a hostess gift. This is my go-to Christmas recipe. I have yet to meet someone who can only have one piece of this Rocky Mountain Cheery Cheesecake Fudge! 
What You’ll Need
- 12 oz good quality white baking chocolate (I use Bernard Callebaut)
- 1 cup dried cherries, thinly sliced or finely chopped
- 1 package (250 g) block style cream cheese, softened
- 4 cups icing sugar
- 2 tsp each vanilla and freshly squeezed lemon juice
- 1 cup coarsely chopped pistachios
- Line the bottom of your loaf pan with plastic wrap
- Chop your cherries and pistachios (or vanilla wafers)
- Melt the chocolate in a bain-marie on your stovetop (I use a glass bowl over a pot of simmering water).
- In a large bowl, beat the cream cheese until fluffy. Gradually add the icing sugar, beating until incorporated after each addition. Beat in vanilla and lemon juice.
- Blend in melted chocolate until smooth. Stir in cherries and pistachios. Spread into the prepared loaf pan. Cover and refrigerate until firm.
- Turn fudge onto cutting board and remove plastic wrap. With a large sharp knife, cut into ½” thick slices. I usually cut each of these slices into halves or thirds depending on what I am using them for. If I am freezing them, I layer them in a glass lock container using parchment between the layers to prevent sticking.
Enjoy! Merry Christmas. J xx