Mint Aero Cheesecake. It probably either sounds like heaven, or something you’re definitely not interested in trying…well, hopefully we can change your mind if it’s the latter!
We love a cheesecake (you can see our Biscoff Cheesecake, Millionaire’s Cheesecake here, Tablet Cheesecake here and Cranachan Cheesecake here) and decided to see what other favourite flavours we could incorporate into a similar recipe.
Realistically, this would work with almost any kind of chocolate, but we went with a Mint Aero Cheesecake Recipe since the peppermint and chocolate make what can sometimes seem like a heavy dessert seem just that little bit lighter and more refreshing. Chocolate and mint is such a classic combination, and we are here for it!
The best thing about this Mint Aero Cheesecake recipe is also that it’s a no bake cheesecake and super easy to make. It’s so good to get a dessert made in advance and just be able to put it out of the refrigerator whenever you’re ready for it. You can leave it undecorated, or go crazy and add more Mint Aero or even melted chocolate to the top, you decide.
For anyone who loves mint and chocolate, this is surely the perfect Mint Chocolate dessert! If you’re not convinced you could always check out our Mint Aero Traybake Slice… or make both!
Pin for later!
Things you’ll need to make Mint Aero Cheesecake
- 20-25cm Springform Pan
- Handheld mixer
- Offset spatula (for smoothing the top of the cheesecake)
Ingredients for Mint Aero Cheesecake
Base
- 300g digestive biscuits or similar (you can use chocolate-coated if you like!)
- 100g butter
Cheesecake
- 400g cream cheese
- 500g double cream
- 1/2 tsp peppermint essence
- 50g icing sugar
- 2x 100g Mint Aero Bars
- Mint Aero Bubbles to decorate or another Mint Aero Bar
How to make Mind Aero Cheesecake – Step by step method
Crush the biscuits by putting them in a bag and bashing with a rolling in or tin can, or blitzing them in a blender. You want a fine crumb.
Melt the butter and mix it with the crushed biscuits.
Tip the mixture into the bottom of the springform pan and press down evenly with the back of a large spoon.
Put in the fridge to chill.
Meanwhile, add the cream cheese to a large bowl with the sugar and peppermint essence and gently mix it together.
In a separate bowl, beat the cream until it thickens and forms soft peaks.
Crush the Mint Aero Bars using a bag and rolling pin. You want bigger chunks so we recommend this rather than blending.
Add the cream and the crushed chocolate bars to the cream cheese mixture and gently mix it all together until fully combined.
Layer it on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with the offset spatula and life then bang one or twice down on the bench top to get rid of any air bubbles.
Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
Once it’s set you can decorate however you like! We used Mint Aero Bubbles around the top of the cheesecake with more crushed in the middle, but you could also top with piped wiped cream and pieces of Mint Aero, drizzle melted chocolate over it, or whatever else you like!
Variations
Of course, you could make this with normal chocolate aero, or really any other chocolate bar you like! We’ll definitely be trying out some more variations and will throw in some Scottish sweet treats to see how we get on and we’ll share them if they work.
Popular Cheesecake Recipes
- Cranachan Cheesecake
- Lotus Biscoff Cheesecake
- Scottish Tablet Cheesecake
- Millionaire’s Cheesecake
Yield: 12
Easy No-Bake Mint Aero Cheesecake Recipe
This Mint Aero Cheesecake is a refreshing and delicious dessert! It's an easy no-bake recipe that's sure to impress and be a favourite with anyone who loves a chocolate and mint combination.
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Ingredients
Base
- 300g digestive biscuits (plain or chocolate coated)
- 100g (7tbsp) butter
Cheesecake
- 400g (1 2/3 cups) cream cheese
- 500ml (2 1/4 cups) double cream
- 1/2 tsp peppermint essence
- 50g (7 tbsp) icing sugar
- 200g Mint Aero Bars
- Mint Aero Bars or Bubbles to decorate
Instructions
- Crush the biscuits by putting them in a bag and bashing with a rolling in or tin can, or blitzing them in a blender. You want a fine crumb.
- Melt the butter and mix it with the crushed biscuits.
- Tip the mixture into the bottom of the springform pan and press down evenly with the back of a large spoon. Put in the fridge to chill.
- Meanwhile, add the cream cheese to a large bowl with the sugar and peppermint essence and gently mix it together.
- In a separate bowl, beat the cream until it thickens and forms soft peaks.
- Crush the Mint Aero Bars using a bag and rolling pin. You want bigger chunks so we recommend this rather than blending.
- Add the cream and the crushed chocolate bars to the cream cheese mixture and gently mix it all together until fully combined.
- Layer it on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with the offset spatula and life then bang one or twice down on the benchtop to get rid of any air bubbles.
- Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
- Once it’s set you can decorate however you like. We used Mint Aero Bubbles around the top of the cheesecake with more crushed in the middle, but you could also top with piped wiped cream and pieces of Mint Aero, drizzle melted chocolate over it, or whatever else!
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 525Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 102mgSodium: 243mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 5g
