St. Patricks Irish Mint Cheesecake Fudge Squares (Printable Version)
Decadent creamy fudge bars with mint and Irish cream on chocolate crust
# What You 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
10 - 2 oz dark chocolate, melted, for drizzling
11 - Green sprinkles or edible glitter
# How To Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides for easy removal of the squares.
02 - In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Set aside.
03 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Add white chocolate chips and stir until completely melted and smooth. Remove from heat.
04 - In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
05 - Pour the melted white chocolate into the cream cheese. Add sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt. Beat on medium speed until fully incorporated and silky smooth, about 2 minutes. Add green food coloring drop by drop if desired, mixing until uniform in color.
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, remove from refrigerator. Drizzle melted dark chocolate over the top in a decorative pattern and immediately sprinkle with green decorations while chocolate is still wet.
09 - Using the parchment overhang, lift the fudge block out of the pan. Place on a cutting board and cut into 16 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges.
# Expert Suggestions:
01 -
- These squares hit that perfect sweet spot between fudge density and cheesecake creaminess that nobody can quite put their finger on but everyone immediately craves
- The recipe comes together faster than you'd think, leaving you with an impressive looking dessert that feels much more complicated than it actually is
02 -
- Room temperature cream cheese is absolutely essential or you'll end up with tiny lumps that no amount of beating can fix
- The chilling time isn't optional, and I learned the hard way that cutting too soon gives you messy edges instead of those perfect squares
03 -
- Run your knife under hot water and dry it between cuts for absolutely perfect square edges that look bakery quality
- The double boiler method for melting white chocolate prevents seizing, which has saved me more times than I care to admit