St Patricks Irish Mint Cheesecake Fudge (Print View)

Decadent creamy bars with mint and Irish cream on chocolate cookie crust

# Ingredient List:

→ 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 - In a heatproof bowl over a pan of simmering water (double boiler), melt the white chocolate chips, stirring until smooth.
04 - In a separate large bowl, beat the cream cheese 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.
07 - Refrigerate for at least 3 hours, or until set and firm.
08 - Once set, drizzle with melted dark chocolate and sprinkle with green decorations, if using.
09 - Lift fudge out of the pan using parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

# Expert Advice:

01 -
  • The texture is incredibly creamy and fudgy without any complicated baking techniques
  • Perfect balance of chocolate and mint that isnt overpowering or artificial
  • These bars look impressive but come together faster than most cheesecakes
02 -
  • Room temperature ingredients are non negotiable here. Cold cream cheese will leave you with lumpy fudge no matter how long you beat it.
  • White chocolate is surprisingly finicky and can seize if even a drop of water gets into the bowl. Make sure all your equipment is completely dry.
  • These need the full three hours to set properly. Cutting them too early will give you messy edges instead of clean squares.
03 -
  • If your white chocolate seizes and turns grainy, whisk in a teaspoon of vegetable oil to smooth it out again
  • For extra stability, freeze the crust for 15 minutes before adding the cheesecake layer

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