St Patricks Irish Mint Cheesecake Fudge Squares (Printable Version)

Rich creamy fudge squares with mint, Irish cream, and chocolate cookie crust

# What You’ll Need:

→ Crust

01 - 1½ cups chocolate cookie crumbs (Oreos without filling)
02 - ¼ cup unsalted butter, melted

→ Cheesecake Fudge Layer

03 - 8 oz cream cheese, softened
04 - 2 cups white chocolate chips
05 - ½ cup sweetened condensed milk
06 - 2 tbsp Irish cream liqueur (Baileys)
07 - 1 tsp peppermint extract
08 - Green food coloring (optional)
09 - ¼ tsp salt

→ Garnish

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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang on opposite sides for easy removal of the squares.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan to create an even layer. Set aside.
03 - Place white chocolate chips in a heatproof bowl set over a pan of simmering water, creating a double boiler. Stir continuously until completely smooth and melted. Remove from heat.
04 - Beat the softened cream cheese in a large bowl until completely smooth and creamy, with no lumps remaining.
05 - Pour the melted white chocolate over the cream cheese. Add sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt. Beat on medium speed until thoroughly combined and silky smooth. Add green food coloring a few drops at a time until desired color is achieved.
06 - Pour the cheesecake fudge mixture over the prepared crust. Use a spatula to spread evenly and smooth the top surface.
07 - Refrigerate for at least 3 hours, or until completely firm and set throughout.
08 - Once fully set, drizzle melted dark chocolate over the top. Sprinkle with green decorations while chocolate is still wet.
09 - Use the parchment paper overhang to lift the fudge block from the pan. Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.

# Top Tips:

01 -
  • The texture is this incredible crossover between fudgy cheesecake and candy, dense but still creamy enough to melt in your mouth
  • They look impressive with virtually zero effort and nobody has to know you spent 20 minutes total actually making them
  • The Irish cream and mint combo hits different, cool and sophisticated without being cloyingly sweet
02 -
  • White chocolate is temperamental and can seize if even a drop of water gets into it, so be extremely careful with your double boiler setup
  • Room temperature cream cheese is non negotiable here, cold cream cheese will leave you with tiny lumps that no amount of beating can fix
  • These need the full three hours in the fridge to set properly, and they actually get better after sitting overnight if you can plan that far ahead
03 -
  • Run your knife under hot water and dry it between cuts for the cleanest squares that look professionally made
  • If you are making these for kids or do not drink, the alcohol bakes out enough that the flavor remains but the buzz does not

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