Irish Mint Cheesecake Fudge Squares (Printable)

Creamy white chocolate cheesecake fudge infused with mint and Irish cream, layered on chocolate cookies for a decadent festive treat.

# What's Needed:

→ 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

# How to Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides for easy removal.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan to create 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 smooth and melted. Remove from heat.
04 - Beat softened cream cheese in a large bowl until completely smooth and creamy, with no lumps remaining.
05 - Add melted white chocolate, sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt to the cream cheese. Beat until thoroughly combined and silky smooth. Stir in green food coloring drop by drop until desired color is achieved.
06 - Pour cheesecake fudge mixture over the prepared crust. Smooth top with a spatula. Refrigerate for at least 3 hours until completely set and firm.
07 - Once set, drizzle with melted dark chocolate and sprinkle with green decorations if desired. Lift from pan using parchment overhang. Cut into 16 squares using a sharp knife, wiping blade clean between cuts.

# Tips for Success:

01 -
  • The texture lives somewhere between fudge and cheesecake, rich and creamy but still sliceable
  • They look impressive with minimal effort, the green layer against dark chocolate crust is stunning
  • They actually improve after a day in the fridge, making them perfect for prep-ahead entertaining
02 -
  • White chocolate is notoriously temperamental, so melt it slowly and don't let any water touch it or it will seize into a grainy mess
  • The chilling time is non-negotiable, these need at least three hours to set properly or they'll be too soft to cut neatly
  • Cutting these is easier if you run your knife under hot water and wipe it clean between each slice
03 -
  • Room temperature ingredients are your friend, cold cream cheese will never incorporate smoothly into the melted chocolate
  • If your fudge mixture looks slightly curdled when combining, keep beating and it will come together
  • Store these in the back of the refrigerator rather than the door, which has temperature fluctuations that can affect texture

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