How To Make Mint Aero Cheesecake – An Easy No Bake Recipe
Creamy and refreshing mint aero chocolate cheesecake! An easy no-bake dessert that has a smooth velvety mint aero filling and a rich digestive and cocoa base. The perfect match for the perfect cheesecake!
This mint aero cheesecake is a dream come true for all the mint chocolate lovers out there. If you’re not a fan of mint, then I hope this tasty cheesecake will change your mind (trust me I’m a convert too).
I wasn’t entirely sure if mint and cheesecake would go together but I was so wrong, this dessert is incredibly tasty!
The green cheesecake filling is mixed with crushed mint aero chocolate and the base is a rich cocoa biscuit base.
Why You’ll Love This Recipe
Where do I start? There are so many reasons to love this recipe, below are my top 3 points:
- The filling is smooth, creamy, light and the addition of mint chocolate makes this cheesecake so refreshing.
- It doesn’t just taste good; it looks good too! This dessert is a showstopper and perfect for special occasions.
- A no-bake mint aero cheesecake recipe with no baking involved and no water baths needed here!
Watch How To Make It
Is No-Bake Cheesecake Better Than Baked Cheesecake?
Yes! I think no bake cheesecakes are way better than baked cheesecakes.
A baked cheesecake has eggs inside the mixture so needs to bake in a water bath before it chills in the fridge. A no-bake cheesecake is softer, fluffy and aerated in texture, whereas a baked cheesecake is dense with a smooth texture.
No-bake cheesecakes are a lot easier to make and I prefer the no bake texture.
A Cheesecake For Mint Lovers And Not So Much Lovers…
I must admit, if someone was to offer me a mint I normally would pass. I’m not the biggest fan of strong mint flavours (though I do like a peppermint tea).
But after whisking the ingredients together, I had a couple spoonful’s and had to force myself to stop eating the mixture!
I just LOVED IT; it tastes so good! The mint chocolate aero flavour comes through but is not overpowering to my surprise.
If you’re a super heavy mint lover, then you can intensify the mint flavour by adding peppermint extract. Be careful not to put too much; the extract can easily overpower the dessert.
This cheesecake has a slight mint chocolate taste in every bite. The mint flavour comes from the mint aero chocolate which is crushed into small and large pieces before being dispersed throughout the cheesecake filling.
Every mouthful of this cheesecake is flavoured with choc mint goodness.
What You’ll Need To Make This Mint Aero Cheesecake
This recipe is very simple and only needs a few equipment to make this cheesecake work.
Apart from mixing bowls, spoons and an offset spatula, you’ll need a hand mixer, spatula and tin to put your cheesecake in.
I used a 8″ springform tin to make this cheesecake. Once the cheesecake has set, you can remove the sides and easily place it on a cake stand or plate without the hassle of trying to get it out.
Below are the ingredients needed for this chocolate mint aero cheesecake recipe:
- Mint Aero Chocolate: Aero is an aerated chocolate bar that is bubbly, airy and light. Its texture makes it the perfect chocolate to add to a cheesecake filling. Mint aero bubbles are used to decorate the cheesecake, you can also add some in the cheesecake filling.
- Cheesecake Filling: Double cream, cream cheese, icing sugar, green food colouring and either vanilla extract or peppermint extract are whisked together until thick and creamy.
- Cheesecake Base: The base is made from a mixture of digestive biscuits, melted butter and cocoa powder. I tried a lot of cheesecake bases; nothing tops this combo it’s by far my favourite base.
- Vanilla or peppermint: If you want to intensify the mint flavour in this cheesecake then swap the vanilla extract and add peppermint extract instead.
How To Make Mint Aero Cheesecake
Below is a step-by-step guide on how to make a mint aero chocolate cheesecake. Full recipe instructions are on the recipe card.
Line the springform tin base with greaseproof paper and set aside for later use.
Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
Transfer the biscuit crumbs into a mixing bowl, add cocoa powder and mix together.
Melt butter in the microwave and add to the biscuit crumbs and cocoa powder mixture. Mix together until combined.
Pour this mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the cheesecake filling.
To make the cheesecake filling, whisk double cream, icing sugar, cream cheese, green food colouring and vanilla or peppermint extract until the mixture holds itself (like meringue) and ripples appear.
I used a high setting on my hand mixer and blended for approximately a minute or two.
Crush the mint aero chocolate and pour it into the cheesecake filling. With a spatula, fold the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture over until even and place in the fridge for 6 hours.
Once the cheesecake has set, place the remaining double cream and icing sugar in a mixing bowl. Whisk the mixture until thickened and stiff.
Place in a piping bag and create circles around the cheesecake and top with mint aero chocolate balls.
And that’s how to make a no bake mint aero cheesecake!
How Long Does It Take For No Bake Cheesecake To Set?
Refrigerate the cheesecake for a minimum of 6 hours or leave overnight for best results.
For a firm cheesecake, leave in the fridge for at least 12 hours. As this no bake needs to chill for hours, it would make a great make-ahead dessert for any occasion.
My Top Tips
Remember to close the freezer bag before you start bashing the biscuits! Otherwise, your biscuits will fly everywhere. Sticking with the freezer bag here, remember to take the air out of the bag before closing. You don’t want to pop the bag; the crumbs will fly everywhere.
This recipe uses no gelatine or setting agents, so the cheesecake needs to set in the fridge for at least 6 hours.
Use a springform tin, the sides easily detach, making life a lot easier!
To get my chocolate broken into small pieces, I simply squeezed the packet with my hands. As the chocolate is quite light and bubbly, it was very easy to crush the chocolate this way.
Mint Aero Cheesecake Variations
There are so many ways to give this mint aero dessert a little twist with these recipe variations:
- After Eight Mint Cheesecake: Instead of using aero mint chocolate in this cheesecake filling, you can use after eight mint chocolates. I’ve never tried this combination before, but if you have let me know in the comments below.
- Make A Mint Aero & Oreo Cheesecake: Instead of the digestive and cocoa cheesecake base you can switch the two former ingredients and replace it with Oreos. The cookies and cream base will taste delicious, all you would have to do is mix the Oreo crumbs with melted butter and follow the recipe as usual.
- Make Mini Choc Mint Cheesecake: You can use this recipe to make mini cheesecakes for an event or party. Simply assemble the cheesecake layers as you would for one big tin but for lots of mini tins or glasses and chill for 2 hours.
How Long Will It Keep & How To Store
This cheesecake will keep for up to 3 days stored in the fridge.
Place your cheesecake in a container, cover and place in the fridge. If you don’t have a container big enough to store the cheesecake, you can put it in a plate and cover with cling film.
How To Freeze Cheesecake
Place the cheesecake in a freezer-safe container, cover with a lid and keep in the freezer for up to 3 months.
A great tip is to cut the cheesecake into slices before freezing, so you can take portioned slices when you’re ready to eat it without defrosting the whole cheesecake.
Allow the cheesecake to thaw in the fridge before serving.
More Cheesecake Recipes
- Kinder Bueno Cheesecake
- Milkybar Cheesecake
- Biscoff Cheesecake
- Easter Egg Cheesecake
- Strawberry And White Chocolate Cheesecake
Mint Aero Cheesecake No Bake Recipe
- 300 g Digestive Biscuits Approximately 21 Biscuits
- 150 g Butter Melted
- 25 g Cocoa Powder
- 100 ml Double Cream
- 25 g Icing Sugar
- 12 Mint Aero Balls
- Line the springform tin base with greaseproof paper and set aside for later use.
- Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
- Transfer the biscuit crumbs into a mixing bowl, add cocoa powder and mix together.
- Melt butter in the microwave and add to the biscuit crumbs and cocoa powder mixture. Mix together until combined.
- Pour this mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the cheesecake filling.
- To make the cheesecake filling whisk double cream, icing sugar, cream cheese, green food colouring and vanilla or peppermint extract until the mixture holds itself (like meringue) and ripples appear.
- Crush the mint aero chocolate and pour it into the cheesecake filling. With a spatula, fold the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
- Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture over until even and place in the fridge for 6 hours.
- Once the cheesecake has set, place the remaining double cream and icing sugar in a mixing bowl. Whisk the mixture until thickened and stiff.
- Place in a piping bag and create circles around the cheesecake and top with mint aero chocolate balls.
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