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Line a 9×13-inch dish with parchment paper, leaving extra overhang for easy removal later.
Beat softened cream cheese, powdered sugar, and lemon juice until creamy; set aside.
In a saucepan over low heat, combine white chocolate, butter, and condensed milk, stirring until smooth.
Remove from heat and stir in vanilla extract for balanced sweetness.
Spread half the fudge base evenly into the pan.
Spoon cheesecake mixture and strawberry jam over the fudge, swirling gently with a knife for a marbled look.
Pour the remaining fudge mixture on top, smooth the surface, and add a few drops of jam for a “bloody” finish.
Sprinkle crushed cookies, candy eyeballs, or Halloween sprinkles over the top.
Refrigerate at least 2 hours or until firm and set.
Lift fudge from pan, cut into circles with a cookie cutter, and enjoy!