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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Could I make this in a square pan and just line it with baking paper, just want to be able to serve on a platter. Thanks
Hello Jane, I don’t have any icing sugar and I don’t want to buy a whole packet for such a small amount so could I use caster sugar or just ordinary white sugar instead? Is it just used for the flavour or is it used to help with the mixture setting? I have never had any recipe with gelatin work for me so I’ve been searching for one without it. I really want to try this one 🙂
Hi Tracy. Just for future reference if you can blitz your caster sugar it will turn into icing sugar as icing sugar is just a finer version of caster sugar
Hi thre, what is mint aero please? I live in New Zealand and have no idea whether it is solid, liquid or gas, lol (but seriously, I am very interested in your recipe and NZ equivalents. Tku so much, Ali ps cheesecake looks fabulous!!!
Mint aero is an aerated chocolate bar. It also comes in other flavours like chocolate, orange, white chocolate and the occasional limited edition flavou6like strawberry. Try googling it!
The balls of green and milk chocolate in top are sold in pouches as are bubbles. HTH!
It is chocolate. You’ll find it with the blocks of Cadbury and Whittakers.
I’ve just made this for my son’s birthday (with gf digestives). It is absolutely amazing. I used parchment paper around the sides because my non-stick springform isn’t really non-stick! Easy to make and decorate.
I’m so annoyed just made this about to put it in the fridge and I think the creams split just had a lil taste and it a bit like scrambled egg😒 so annoying after all the ingredients I bought, could it of been the double cream? hate using it every item I wisk it splits with in seconds , I’ve just put it in the fridge and hoping for the best , but I doubt it will taste much different tomorrow, any tips ?
Was the mixture still smooth? Cream cheese has a tart taste but if an ingredient was off it could have been that yes x
We loved this. It went down a storm ( as usual with your cheesecake recipes). Just have a quick query please. All your recipes I make , I always find that the biscuit base is quite hard to cut through and with individual portions, same issue with a spoon. Any tips to help prevent this please? Have I made the ‘crumb’ too fine, do you think?
Hiya! You can use slightly less butter (such as a third) or press down slightly less hard xx
I am making this later this afternoon, have you ever used the chocolate philadelphia before? I was wondering if it would taste nice in this.
Thanks!
I personally have not tried – im unsure how it would taste! If you go ahead, let me know the outcome! x
Hi Jane I have made several of your cheesecakes now and am so happy I found your site. I made this one yesterday and as usual it’s a joy to make, smells amazing and looks so good. Thank you so much for your recipes we love them
I have made this a few times now for get togethers and it disappears completely.
Rightly or wrongly, i do modify a little to leave off the cream decoration and i use a little dark mint chocolate broken finely in the filling with shards in the centre.
Hi Jane are you able to use cookies for the biscuit base for this cheesecake my partner has asked me to make it with a cookie base biscuit
Hiya! It depends what cookie you use – but its definitely worth a go! Use 2/3 of the butter, enjoy! x
Hi jane, is this cheesecake suitable for vegetarians/ muslims who have to follow a strict halal menu?
Hello I’ve always used philadelphia cream cheese for my cheesecakes, may I ask what the difference is taste wise between it and mascarpone in cheesecakes?
Philadelphia is a more classic tart flavour for cheesecakes – whereas mascarpone is naturally sweeter!
How much would i use to make 6 gu pots?
Thanks
Hey Jane, what green food colouring do you use for this recipe? Also do you happen to know what the shade is called as some brands do many variations of green 😬 thanks in advance!
Love it! So delicious 😀
Thank you!!xx
First time of making this cheesecake and it was a hit! Instructions really easy to follow. Will definitely make again 🙂