Mint Aero Cheesecake is a refreshing and decadent no-bake dessert. Starting with a base of crushed dark chocolate biscuits, the crust adds a perfect contrast to the creamy peppermint filling. The cheesecake layer is made with softened cream cheese, icing sugar, double cream, and a hint of peppermint extract, all mixed until smooth. Chopped Mint Aero pieces are folded into the filling for bursts of chocolate and mint in every bite. After chilling for several hours, the cheesecake is topped with whipped cream and Mint Aero bubbles, making it visually appealing and delicious. Serve this chilled treat at gatherings or for a unique dessert experience at home.
INGREDIENTS
- 250 g Dark Chocolate Digestive Biscuits (or Oreo Cookies): Forms the base, adding a chocolatey crunch that complements the creamy filling.
- 60 g Unsalted Butter, melted: Binds the biscuit crumbs together to create a sturdy crust.
- 500 g Full-Fat Cream Cheese, softened: The creamy foundation of the cheesecake filling, providing a smooth and rich texture.
- 75 g Icing Sugar (Powdered Sugar): Sweetens the filling without altering the texture.
- 300 ml Double Cream (Heavy Cream): Whipped with the cream cheese for a light, fluffy consistency.
- 1 tsp Peppermint Extract: Adds a refreshing mint flavor to the filling.
- 200 g Mint Aero Chocolate (or Mint Chocolate), chopped: Provides bursts of minty chocolate in each bite.
- Green Food Colouring Gel: Optional, but enhances the minty appearance of the cheesecake.
- 12 Mint Aero Bubbles: Used for decoration, adding an extra layer of Mint Aero flavor.
- 100 ml Double Cream (Heavy Cream): Whipped to stiff peaks for a decorative topping.
- 25 g Icing Sugar (Powdered Sugar): Sweetens the whipped cream topping for balance.
INSTRUCTIONS
- Step 1:
- Make the Biscuit Base: Crush the dark chocolate digestive biscuits (or Oreos) into fine crumbs using a food processor. Transfer the crumbs to a mixing bowl and add the melted butter, stirring until well combined. Press the mixture into an 8-inch springform pan, smoothing it out evenly to form the crust. Chill the base in the fridge for at least 1 hour.
- Step 2:
- Make the Cheesecake Filling: In a stand mixer with a paddle attachment, beat the softened cream cheese, icing sugar, peppermint extract, and double cream until smooth and creamy. Add a few drops of green food colouring gel to achieve the desired minty hue. Adjust the peppermint extract to taste if needed.
- Step 3:
- Fold the chopped Mint Aero chocolate (or mint chocolate) gently into the cheesecake filling until evenly distributed throughout the mixture.
- Step 4:
- Assemble the Cheesecake: Pour the prepared cheesecake filling over the chilled biscuit base. Smooth the top with an offset spatula to create an even layer. Chill the cheesecake in the fridge for at least 6 hours, or preferably overnight, to allow it to set completely.
- Step 5:
- Decorate the Cheesecake: When ready to serve, whip the remaining double cream with icing sugar until stiff peaks form. Pipe the whipped cream onto the top of the cheesecake and decorate with Mint Aero bubbles for a finished look.
Serving and Storage Tips
- Serve this Mint Aero Cheesecake chilled for the best texture and flavor.
- For clean slices, use a warm knife to cut through the cheesecake.
- Store leftovers in the fridge, covered, for up to 3 days.
- To freeze, wrap the cheesecake tightly in cling film, then in aluminum foil to prevent ice crystals. It can be frozen for up to 3 months.
Helpful Notes
- Using room temperature cream cheese ensures a smooth, lump-free filling.
- The green food colouring is optional, but it adds a fun, minty look to the cheesecake.
- Feel free to adjust the peppermint extract to your preferred level of mintiness.
Tips from well-known chefs
- Chef Mary Berry recommends thoroughly chilling no-bake cheesecakes to allow them to set properly.
- Chef Nigella Lawson suggests using high-quality chocolate for a richer flavor.
- Chef Paul Hollywood advises whipping the cream to stiff peaks for the best decorative texture on top.