Irish Mint Cheesecake Fudge Squares (Printable)

Creamy mint cheesecake fudge bars on chocolate crust with Irish cream liqueur. Festive green dessert perfect for St. Patrick's Day celebrations.

# Ingredient List:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs (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 (such as 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

# Steps:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides for easy removal later.
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.
03 - Place white chocolate chips in a heatproof bowl set over a pan of simmering water, creating a double boiler. Stir constantly until completely melted and smooth.
04 - In a separate large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, with no lumps remaining.
05 - Add the melted white chocolate, sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt to the cream cheese. Beat on medium speed until thoroughly combined and silky. Add green food coloring drop by drop if desired, mixing until color is uniform.
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 set and firm to the touch.
08 - Once set, drizzle melted dark chocolate over the surface and immediately sprinkle with green decorations if using.
09 - Lift the entire slab from the pan using the parchment paper overhang. Place on a cutting board and cut into 16 equal squares using a sharp knife, wiping the blade clean between each cut for neat edges.

# Expert Advice:

01 -
  • They taste like a mint chocolate chip cheesecake wrapped in fudge form
  • The chocolate crust adds an OTO cookies and cream style crunch that nobody expects
  • You can make them the night before and they actually get better
02 -
  • The cream cheese absolutely must be softened to room temperature or you'll end up with lumpy fudge
  • Melt white chocolate very gently because it seizes and turns grainy if overheated
  • These need the full 3 hours in the fridge or they'll be too soft to cut neatly
03 -
  • If your white chocolate seizes, add a teaspoon of vegetable oil and stir like your life depends on it
  • The parchment paper overhang is your best friend for lifting out the whole slab cleanly

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