St Patricks Irish Mint Cheesecake Fudge (Print View)

Decadent creamy cheesecake fudge bars with cool mint, Irish cream, and chocolate cookie crust

# What You'll Need:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
02 - 1/4 cup unsalted butter, melted

→ Cheesecake Fudge Layer

03 - 8 oz cream cheese, softened
04 - 2 cups white chocolate chips
05 - 1/2 cup sweetened condensed milk
06 - 2 tbsp Irish cream liqueur (e.g., Baileys)
07 - 1 tsp peppermint extract
08 - Green food coloring (optional)
09 - 1/4 tsp salt

→ Garnish (optional)

10 - 2 oz dark chocolate, melted, for drizzling
11 - Green sprinkles or edible glitter

# How to Make:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
03 - Melt the white chocolate chips in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth.
04 - Beat the cream cheese in a separate large bowl until smooth and creamy.
05 - Add the melted white chocolate, sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt to the cream cheese. Beat until well mixed and silky. If desired, mix in a few drops of green food coloring until the color is evenly distributed.
06 - Pour the cheesecake fudge mixture over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 3 hours, or until set and firm.
07 - Once set, drizzle with melted dark chocolate and sprinkle with green decorations, if using. Lift fudge out of the pan using parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

# Expert Suggestions:

01 -
  • The texture is somewhere between fudgy cheesecake and creamy truffle, absolutely unlike anything else
  • They come together in under 30 minutes of active work but taste like you spent all day
  • That Irish cream and mint combo feels like a celebratory treat without being cloyingly sweet
02 -
  • Room temperature cream cheese is non-negotiable. Cold cream cheese leaves tiny lumps that ruin that silky fudge texture.
  • White chocolate seizes if it gets even a drop of water. Make sure your bowl and utensils are completely dry before melting.
  • The chilling time is not flexible. These need a solid three hours to set completely or theyll be a mess to cut.
03 -
  • If your white chocolate starts looking grainy or seizing while melting, whisk in a teaspoon of vegetable oil to bring it back to smooth
  • The crust can be made a day ahead. Just cover it tightly and let it come to room temperature before adding the fudge layer

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