Dessert (Print Version)
# Ingredients:
01 -
250 g Dark Chocolate Digestive Biscuits (or Oreo Cookies).
02 -
60 g Unsalted Butter, melted.
03 -
500 g Full-Fat Cream Cheese, softened.
04 -
75 g Icing Sugar (Powdered Sugar).
05 -
300 ml Double Cream (Heavy Cream).
06 -
1 tsp Peppermint Extract.
07 -
200 g Mint Aero Chocolate (or Mint Chocolate), chopped.
08 -
Green Food Colouring Gel.
09 -
12 Mint Aero Bubbles.
10 -
100 ml Double Cream (Heavy Cream).
11 -
25 g Icing Sugar (Powdered Sugar).
# Instructions:
01 -
Crush the biscuits into fine crumbs using a food processor, then transfer to a mixing bowl. Add melted butter to the crumbs and mix until well combined. Press the mixture into an 8-inch springform pan, smoothing it out evenly. Chill the base in the fridge for at least 1 hour.
02 -
In a stand mixer with a paddle attachment, beat the cream cheese, icing sugar, peppermint extract, and double cream together until smooth. Add a few drops of green food colouring gel to achieve the desired minty green hue. Taste and adjust the peppermint extract as needed. Gently fold in the chopped Mint Aero chocolate until evenly distributed.
03 -
Pour the cheesecake filling over the chilled biscuit base. Smooth the top with an offset spatula and chill in the fridge for at least 6 hours, or preferably overnight.
04 -
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.
# Notes:
01 -
This Mint Aero Cheesecake is a no-bake dessert that combines a smooth peppermint filling with a dark chocolate crust.
02 -
Ideal for any occasion, with a refreshing, minty twist.