St Patricks Irish Mint Cheesecake (Print Version)

Decadent creamy mint cheesecake fudge on chocolate cookie crust with Irish cream flavors.

# 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

# How to Make It:

01 - Line an 8x8-inch baking pan with parchment paper, allowing overhang on opposite sides for easy removal later.
02 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until uniformly moistened. Press firmly into the bottom of the prepared pan, creating an even layer. Set aside.
03 - Place white chocolate chips in a heatproof bowl set over a pan of simmering water. Stir constantly until completely smooth and melted. Remove from heat.
04 - In a large bowl, beat softened cream cheese with an 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 the cream cheese. Beat until thoroughly combined and silky. Add green food coloring drop by drop if desired, mixing until color is even.
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 firm throughout. The fudge should hold its shape when touched.
08 - Once fully set, drizzle melted dark chocolate over the surface and immediately sprinkle with green decorations if using. Return to refrigerator for 5 minutes to set the chocolate.
09 - Lift the fudge from the pan using the parchment overhang. Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.

# Expert Advice:

01 -
  • The texture is somewhere between fudge and cheesecake, which means you get the best of both worlds without choosing
  • They actually improve after a day in the fridge, making them perfect for make ahead entertaining
02 -
  • White chocolate scorches easily, so keep the water at a gentle simmer and do not let any water splash into the chocolate
  • The chilling time is not negotiable because cutting into these before they are completely set will leave you with a messy pan and broken squares
03 -
  • Run your knife under hot water and dry it between cuts for the cleanest edges
  • If you do not have Irish cream, extra vanilla with a splash of coffee works beautifully as a substitute

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