Irish Mint Cheesecake Fudge Squares (Printable)
Decadent layered bars with creamy mint-cheesecake fudge and chocolate crust
# What You'll Need:
→ 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 (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
# Step-by-step:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal of the finished squares.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until evenly moistened and press firmly into the bottom of the prepared pan to create an even crust layer.
03 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Add white chocolate chips and stir continuously until completely melted and smooth.
04 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes.
05 - Pour the melted white chocolate, sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt into the cream cheese. Beat on medium speed until fully incorporated and silky. Add green food coloring drop by drop if desired and mix until uniform 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 overnight until completely firm and set throughout.
08 - Once fully set, drizzle melted dark chocolate over the surface and immediately sprinkle with green decorations if using.
09 - Lift the squares from the pan using the parchment overhang. Use a sharp knife to cut into 16 equal squares, wiping the blade clean between cuts for neat edges.
# Expert Advice:
01 -
- The texture is somewhere between fudge and cheesecake, rich enough that one square satisfies but light enough that you want another
- That mint and Irish cream combination tastes like a fancy dessert you would order at a restaurant but takes twenty minutes of actual work
02 -
- Room temperature ingredients are not a suggestion. Cold cream cheese creates lumps that will not disappear no matter how long you mix
- White chocolate seizes easily. If it looks grainy or stiff while melting, add a teaspoon of vegetable oil and stir gently to save it
03 -
- Run your knife under hot water and dry it before cutting. This creates the cleanest slices through the fudge layer
- Sprinkle a pinch of flaky sea salt over the dark chocolate drizzle. It makes the mint flavor sing and looks elegant