No-Bake Mint Aero Cheesecake!
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A creamy, sweet and delicious no-bake mint aero cheesecake. A chocolate biscuit base, mint aero cheesecake filling, and even more
Cheesecake and chocolate?!
I’m never really sure what I like more.. Cheesecake, or chocolate? Like I don’t think I can decide between the two. I like chocolate to snack on when I need a sugar rush, I love to bake with chocolate, and everything chocolate is delicious… but cheesecake is cheesecake. I adore it.
Therefore, putting the two together in one is the best combination, especially when its based around mint aero. Mint aero is SO GOOD!? oh, my days I just can’t cope. Genuinely it’s one of my favourite chocolates ever!
Mint Aero Cheesecake
I wasn’t really sure where to start with this one as I knew I wanted it to be cheesecakey, minty and chocolatey. I based the recipe on my No-Bake Creme Egg Cheesecake for the inspiration for my filling, simply swapping out the creme eggs for mint aero pieces, the vanilla for the peppermint extract, and then dying it slightly green to look even more minty.
My Mint Slice has always been a popular no-bake treat in my house, along with my Peppermint Fudge. Adding this delicious no-bake mint aero cheesecake to my ‘minty’ repertoire was an absolute MUST. I obviously adore no-bake treats because I just find them so easy and yet still so delicious.
Something simple and easy can still be so delicious. Who knew a combination of cheese (which sounds disgusting if you think about it) with cream, biscuits, chocolate of sorts, and sugar could create something soooo damn delicious.
It still shocks me when I get people who haven’t heard of no-bake cheesecakes, its insane… they’re my fave. This cheesecake was honestly one of my favourites, and it went down so well with my taste testers too. I tried a variety of biscuits on the base, but the using cocoa powder & digestives were my favourite – but its up to you! I really hope you like this recipe as much as I do, enjoy!
Biscuit Base
For the biscuit base I really wanted to do a chocolate biscuit base, but I do this slightly different to how you think. I don’t use a chocolate biscuit, I add cocoa powder to the mix of a plain biscuit.
I find using a plain biscuit much easier in general, and they’re typically cheaper to buy as well. When you use the regular digestive, which I always do, the ratio of 2:1 on biscuits to butter works wonders, and you can just add cocoa powder to this mix.
If you use a chocolate coated biscuit, a light biscuit, a filled biscuit, a shortbread… they all need less butter, but I prefer the taste of the regular digestive. If you wanted to use a chocolate coated digestive instead, you can! Just use 2/3 of the butter quantity in the recipe.
Cheesecake filling
The cheesecake filling is just like any other, in the sense that you must use FULL-FAT INGREDIENTS. I don’t care what anyone says, you must use full fat ingredients. The fat content in the full-fat soft cheese and the double cream is what creates the setting agent for the cheesecake. If you use a lower fat product, it will likely not work.
I used a strong peppermint extract to make this cheesecake mint flavoured, and then use a super strong green colouring to colour it ‘mint’ coloured. Folding through some mint aero bubbles as super easy, but you can obviously break up a mint aero bar if you preferred instead.
Decoration
A simple, very Jane’s Patisserie style cheesecake decoration of a drizzle of melted chocolate, some sweetened whipped cream, and then the theme of the cheesecake on top. All of these things are entirely optional, but I adore it.
I tend to melt down a chocolate until smooth, then add it to a small piping bag and drizzle quickly in lines on top of the cheesecake. I then whip my cream with the icing sugar lightly to soft peaks and pipe that on top using my favourite piping tip and then I add on a lot of mint aero on top to make it a true showstopper.
RECIPE UPDATED MAY 2017
I decided to update this recipe slightly to improve it. After some comments of the mixture tasting a bit odd, I decided to change the cream cheese to mascarpone. It can sometimes taste odd as some mint extracts are different, and don’t mix well with the tartness of Philadelphia. I also switched the base to a cocoa powder and digestive base as its so yummy! The original recipe is in the comments of the recipe card below if you did want to make it!
I either use Nielsen Massey peppermint extract or American peppermint extract, but whatever you want will do! The mint extract in the cheesecake filling is entirely optional, but it does go with the flavours of the theme. With a chocolate biscuit base, and the mint cheesecake filling, it’s basically mint aero already, so shoving in more mint aero makes it wordly. Honestly, ENJOY THIS BEAUTY!
Tips & Tricks
- This cheesecake will last for 3 days in the fridge
- You can freeze the cheesecake for 3+ months
- I use this springform tin in my cheesecake recipes
- I used this mint extract
- I used this green food colouring
Mint Aero Cheesecake!
Ingredients
Cheesecake Base!
- 300 g Digestives
- 150 g Unsalted Butter
- 25 g Cocoa Powder (optional)
Cheesecake Filling!
- 500 g Full-Fat Cream Cheese
- 125 g Icing Sugar
- 1-2 tsps Peppermint Extract
- 300 ml Double Cream
- 200 g Mint Aero
- Green Food Colouring
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Mint Aero
- 50 g Melted Chocolate
Instructions
For the Base
- Blitz the Digestives in a food processor with the cocoa powder (if using) until it’s a fine crumb.
- Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!
For the Cheesecake
- Using an electric stand mixer cream together the Mascarpone, Icing Sugar, and Peppermint Extract until smooth.
- Add the Double Cream and whisk the two mixes together, towards the end add in the green food colouring to a pale green colour – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does!)
- When whisked – fold through the chopped up Mint Aero pieces and spread on top of the biscuit base! Refrigerate for 6+ hours to set, of preferably over night.
For the Decoration
- Once set, remove from the tin. Whip together the Double Cream and Icing Sugar until thick and pipeable.
- Drizzle over some melted chocolate, pipe on some of the delicious whipped cream, and add on even more Mint Aero! Enjoy!
Notes
- RECIPE UPDATED MAY 2017 – In the original recipe I used 2x 154g pack of oreos on the base, with 125g of melted butter. Also, I used Philadelphia, but I MUCH prefer the taste of the Mascarpone.
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
ENJOY!
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J x
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Tried the 1st of your recipes yesterday with the Mint Aero cheescake & it turned out great. So simple to make but it went down well with everybody
Ahh amazing!! I’m so glad you enjoyed it!
Is double cream the same as heavy whipping cream? Also I’ve never seen Mint Aero in the US can that be substituted for Andes Mints?
Yes it is – they have a slightly different fat quantity, but thats the closest! And yes you can substitute it for anything you fancy so that would work well!
Hi Jane,
Would this recipe work for mini desserts? I was thinking of doing dessert shot glasses.
Thanks
Az
Yeah it would be perfect for that!! x
Can you double the recipe if you want to make a larger one?
Yes! It might take longer to set however.
HI I just made this with a couple of changes. I Used 250 grams of cream cheese and 250 grams of marscapone. I whipped all ingredients together except the cream. Then I whipped the cream till it was just thickened, combined the cheese mixture and cream and whipped a few more minutes till stiff. It worked perfectly and set quickly. Great recipe!!!! Thank you (I used a gluten free biscuit base).
Hi I just followed your recipe to the T, and I’ve just ruined my lovely looking cheese cake ? it stuck to the spring firm tin. Have you any ideas why ? ?
Claire
I have no idea as mine never sticks. If you don’t remove it correctly, then yes it will stick.
How do you remove it correctly? Should you go round the edges with a pallet knife first or should it just be non stick?
Hiya! I run a knife underneath and it lifts right off the base and around the edges I unclip it, and if it sticks run a knife around the edges, but often it just comes away itself in my tins.
hey. do you think this would make a nice orange chocolate cheesecake if i replace the peppermint for orange extract and the green food colour for orange?
Yeah it can do! I do have a terry’s chocolate orange cheesecake recipe on my blog already if you wanted to check that out to help as well!
This is the second of your recipes that I’ve tried & omgggg it was delish!!! Was so easy & fun to make, plus my brother absolutely loved it for his bday thank you :)) x
Hi, I can’t wait to try this … I love aero!!! I was just wonder if there is a gluten free biscuit that you would recommend for the base as a substitute for the digestive? 🙂
Use Gluten Free Digestives!
Thank you x
Do you add the double cream in unwhipped or whipped? X
Unwhipped, I whip it in till thick as it says. ?
hello, i was just wondering if i wanted to use cream cheese instead of Mascarpone, do i still 500g or do i need to change the amount?
If you’re using philadelphia you can use two of the 280g tubs, or three of the 180g tubs. Anything between 500-575g is perfect. ?
hello, i was just wondering since you changed the recipe from cream cheese, to Mascarpone does that mean if i wanted to use cream cheese do i still 500g or does the amount change?
Hi,
I made this using the old recipe (Oreo base and Philadelphia Cream Cheese) and it was gorgeous, thank you so much.
One question, the base got stuck to the bottom and was very difficult to get out, though when eating the base was lovely; soft and crumbly. Do you have any ideas what could of caused the base to stick to the tin?
Sometimes some cake tin bases have a lip which makes it difficult to lift off? I usually run a knife underneath round the edges and the base should just slide off!
Thanks Jane, think I made a mistake, as the base was stuck to the pan all the way through. Oh well, it’s an excuse to make this gorgeous cheesecake again! Thank you again. 🙂
hi jane love your blog any chance of an after eight no bake tart or cheesecake? ive been after one for ages.
Hiya! You can just use this one but swap the mint aero for the after eights, but I have it on the list to make x
Thank you can’t wait for it would I melt some after eight into the filling or would it be to thick .
I can’t imagine you’d be able to get much filling out of an after eight? I just think folding them through would be enough as they’d break up that way?
Hi can this be made with any full fat cream cheese or does it have to be philli? Thankyou. Can not wait to make this for me partners birthday instead of cake. Aero mint is one of his favourites.
I personally use Philadelphia as I trust it, as some supermarket own brands aren’t as good, but its worth a try – Full-Fat Mascarpone can also work! x