How To Make Mint Aero Cheesecake – An Easy No Bake Recipe
A creamy, refreshing and tasty mint aero cheesecake! A no-bake easy dessert that has a smooth velvety mint aero filling and a rich digestive and cocoa base. The perfect match for the perfect cheesecake!
I just can’t seem to get enough of no bake cheesecakes, they’re a delicious dessert that I love making. Why? well, because they’re so easy to make and has no baking involved whatsoever! This mint aero cheesecake is a dream come true for all you mint 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 and the ideas I imagined in my head wasn’t that encouraging. But I was so wrong, this dessert is intensely tasty! The sweet cheesecake filling crumbled with mint aero chocolate on a rich cocoa biscuit base is divine.
Why You’ll Love This Recipe
Where do I start? There are so many reasons to love this recipe, below are my top 3 (especially point 3):
- The filling is smooth, creamy, light and the addition of mint chocolate makes this cheesecake so refreshing. Perfect for a summer day or a quick aero dessert after dinner.
- It doesn’t just taste good, but it looks good too! This dessert is a showstopper and is perfect for special occasions. You can make the cheesecake in advance and leave it in the fridge for when you’re ready. It can be decorated or left undercoated, either way it looks great. You can see how I decorated my mint aero cheesecake with a very simple design.
- One of the best things about this mint aero cheesecake is that it’s a no-bake recipe! It’s just super easy to make and most of the instructions involve mixing ingredients together. The hardest part of this recipe is waiting 6 hours for it to set. No water baths needed here!
Is No-Bake Cheesecake Better Than Baked Cheesecake?
Yes! I think no bake cheesecakes are way better than baked cheesecakes.
Baked cheesecakes have egg inside the mixture so needs to be baked 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 and also has a smooth texture.
No-bake cheesecakes are a lot easier to make and I prefer the no bake texture, but both are delicious.
A Cheesecake For Mint Lovers And Not So Much Lovers…
I have to 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). When my family asked me to make this, I was slightly hoping they’ll ask for a Kinder Bueno cheesecake instead. But after whipping 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.
This cheesecake has a slight mint chocolate taste in every bite. The mint flavour comes from the mint aero chocolate which is crumbled into small pieces before being dispersed through the cream cheese, icing and double cream filling. Every mouthful of this cheesecake is flavoured with choc mint goodness.
If you’re a super heavy mint lover, then you can intensify the mint flavour by adding an extra 1 to 2 tsp of peppermint extract. Be sure to try the mixture first to see if it’s to your liking before adding the extract and be careful not to put too much; the extract can easily overpower the dessert.
Watch How To Make It
What You’ll Need To Make The 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. Springform tins have a very helpful feature which allows the sides to be removed from the base. Once the cheesecake has set, you can remove the sides and easily place them on a cake stand or plate without the hassle of trying to take it out (and breaking it in the process, talking from not so good memories).
Here’s the ingredients you’ll need for this recipe to make a mint aero cheesecake:
- 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. 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. You can do the same or take the chocolate out of the packet and cut into pieces with a knife.
Mint aero bubbles are used to decorate the cheesecake, you can also add some in the cheesecake filling.
- Cheesecake Filling: Double cream, cream cheese and icing sugar are whipped together until thick and creamy (you can use either cream cheese or soft cheese). Once whipped, the crushed chocolate and vanilla are added and folded together until evenly distributed.
- 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. The cocoa base compliments the light and creamy aero chocolate mint cheesecake. As this recipe is no bake, the base melts away in your mouth.
- Vanilla (or peppermint): If you want to intensify the mint flavour in this cheesecake then swap the vanilla extract and add 1 to 2 tsp of peppermint instead.
How To Make Mint Aero Cheesecake
All together this recipe takes 10 minutes to prep then has a minimum of 6 hours to set in the fridge. The longer the cheesecake stays in the fridge the harder it gets and the more set it becomes.
Line the springform tin base with greaseproof paper and set aside for later.
Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.
Transfer the biscuit crumbs into a mixing bowl, add the cocoa powder and mix together. Melt the 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 filling.
To make the cheesecake filling, whip the double cream, icing sugar and cream cheese 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.
Crumble 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. Whip 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 to 8 hours, leaving the cheesecake to set overnight is even better. For a firm no-bake cheesecake leave in the fridge for at least 12 hours. When cut, the slices will be neat. As this no bake needs to chill for hours, it would make a great make-ahead dessert for any occasion.
My Top Tips
My biggest tip has got to be to remember to close the freezer bag properly before you start bashing the biscuits! Otherwise, your biscuits will fly everywhere. If you’re using a freezer bag with a zip fastening, then make sure to zip-up the bag. Sticking with the freezer bag here, also remember to take the air out of the bag before closing. You don’t want to bash and be surprised with a big bang and biscuit crumbs flying around.
Let The Cheesecake Set For 6 Hours: It’s so tempting to want to start eating the cheesecake after an hour or two. 6 hours is quite a long time but as this recipe uses no gelatine or other setting agents, for the cheesecake filling to set properly it needs 6 hours in the fridge. If you have the time, it would be even better if the cheesecake set in the fridge overnight.
Use A Springform Tin: There has been so many occasions where I’ve broken a cheesecake because it was a struggle to get it out of the tin. With a springform tin the sides easily detach, making life a lot easier!
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.
How Long Will It Keep?
This cheesecake will keep for up to 3 days stored in the fridge. A homemade cheesecake doesn’t keep as long as cheesecakes brought from a shop. This is because there are no added preservatives included in this recipe.
How To Store Cheesecake
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
You can freeze this cheesecake once it has completely set. Place the cheesecake in a freezer-safe container and cover with a lid. Place 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 Delicious Desserts
Mint Aero Cheesecake No Bake Recipe
- 200 g Digestive Biscuits Approximately 14 Biscuits
- 150 g Butter Melted
- 25 g Cocoa Powder
- 600 g Cream Cheese Or Soft Cheese
- 110 g Icing Sugar
- 200 ml Double Cream
- 90 g Mint Aero Chocolate One Bar
- 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.
- Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.
- Transfer the biscuit crumbs into a mixing bowl, add the cocoa powder and mix together.
- Melt the 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 filling.
- To make the cheesecake filling, whip the double cream, icing sugar and cream cheese 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.
- Crumble 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. Whip 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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