St. Patricks Irish Mint Cheesecake Fudge (Printable)
Rich, creamy white chocolate and mint cheesecake fudge on chocolate cookie 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
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, allowing paper to extend over sides for easy removal later.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until crumbs are evenly coated. Press mixture firmly into bottom of prepared pan to form an even crust layer. Set aside.
03 - Place white chocolate chips in a heatproof bowl set over a pan of simmering water, creating a double boiler. Stir constantly until chocolate is completely melted and smooth. Remove from heat.
04 - In a separate large bowl, beat softened cream cheese with electric mixer until completely smooth and creamy, about 2 minutes.
05 - Add melted white chocolate, sweetened condensed milk, Irish cream liqueur, peppermint extract, and salt to cream cheese. Beat on medium speed until mixture is thoroughly combined and silky, about 2 minutes. If using green food coloring, add drops and mix until color is evenly distributed.
06 - Pour cheesecake fudge mixture over prepared crust. Use spatula to spread evenly and smooth top surface.
07 - Refrigerate for at least 3 hours or until fudge is completely firm and set throughout.
08 - Once fully set, drizzle melted dark chocolate over top. Sprinkle with green decorations immediately while chocolate is wet.
09 - Using parchment paper overhang, lift fudge out of pan. Cut into 16 equal squares using sharp knife, wiping blade clean between cuts for clean edges.
# Expert Advice:
01 -
- The texture is somewhere between fudge and cheesecake, rich enough that one square satisfies but light enough that you want seconds
- They come together faster than you expect, looking impressive while requiring actual baking time of only ten minutes
02 -
- White chocolate seizes if even a drop of water gets into it, so make absolutely sure your bowl and utensils are completely dry
- Room temperature ingredients combine into silkier fudge, so take the cream cheese out at least an hour before starting
03 -
- Run your knife under hot water and dry it between cuts for the cleanest squares
- The parchment overhang becomes your best friend for lifting the entire block out without damaging the crust