St. Patricks Irish Mint Cheesecake Fudge (Printable Version)

Rich, creamy mint cheesecake fudge with Irish cream and chocolate crust

# What You'll Need:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs (approximately 24-30 Oreo wafers without filling)
02 - 1/4 cup unsalted butter, melted

→ Cheesecake Fudge Layer

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

→ Garnish

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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over two opposite sides for easy removal later.
02 - Combine chocolate cookie crumbs with melted butter in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to form an even, compact layer.
03 - Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Add white chocolate chips and stir constantly until completely melted and smooth. Remove from heat.
04 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, approximately 2 minutes.
05 - Pour the melted white chocolate into the cream cheese along with sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt. Beat on medium speed until thoroughly combined and silky smooth, about 2 minutes. Add green food coloring drop by drop if desired, mixing until uniform color is achieved.
06 - Pour the cheesecake fudge mixture over the prepared crust. Use an offset spatula to spread evenly and create a smooth surface.
07 - Refrigerate for at least 3 hours or overnight until completely firm and set throughout.
08 - Once fully set, drizzle melted dark chocolate over the surface in a decorative pattern. Immediately sprinkle with green sprinkles or edible glitter while chocolate is still wet.
09 - Using the parchment paper overhang, lift the entire slab out of the pan. Cut into 16 equal squares with a sharp knife, wiping the blade clean between each cut for clean edges.

# Expert Advice:

01 -
  • The texture is impossibly creamy, somewhere between fudge and cheesecake, with that satisfying crunch from the chocolate cookie base
  • They come together faster than most desserts but taste like you spent hours crafting something extraordinary
  • The Irish cream and mint combination feels festive without being overwhelming, perfect for people who think they dont like mint desserts
02 -
  • Room temperature ingredients are non-negotiable here. Cold cream cheese or butter will create a lumpy, uneven texture that no amount of mixing can fix.
  • White chocolate can seize and turn grainy if even a tiny drop of water gets into it while melting. Keep your equipment completely dry.
  • These squares need the full chilling time to set properly. Cutting too early will leave you with messy edges instead of clean, beautiful pieces.
03 -
  • Press your crust mixture into the pan using the bottom of a flat measuring cup for an evenly compressed layer that wont crumble when cut.
  • When melting white chocolate, remove it from heat just before it looks completely melted and keep stirring. The residual heat finishes the job without risking burning.

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