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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Hi Jane.
I’ve just made your area cheesecake. Second time doing it. However the filling hasn’t whipped like the last time as it is now runny.
Can I save it?
You can save it by adding in gelatine for sure – or you can freeze the mix so it’s not a complete waste! x
Every cheesecake I have made from Janes Patisserie have been a success. We love mint aero and the cheesecake tasted so good. I am new to making cheesecakes and I like the helpful advice which is included, for example making swaps for different products.
Hello
Hi Jane! I love your recipes because they are so easy to follow nd use very commonly found ingredients. I especially love the no cake cheesecake recipes. I would like to make this with a 12 hole mini cheesecake tin. How do I go about determining how much cheesecake mixture to make please?
Thank you!
Thank you! I’d recommend looking at my mini cheesecake recipes as a guide x
Every cheesecake I have made from Janes Patisserie have been a success. We love mint aero and the cheesecake tasted so good. I am new to making cheesecakes and started during lockdown. They are wonderfully easy to make following the recipes. I like the helpful advice which is included, for example making swaps for different products.
Hi Jane, I know your post says the recipe has been updated to use mascarpone rather than cream cheese, but the ingredient list still lists cream cheese. So I was just wanting to double check if the amount of mascarpone you’d use would be the same as the amount of cream cheese you have listed (500g).
Hiya! Yes – either or is fine! Hope this helps! x
Absolutely love mint aero and been itching to make this for a while. Short on time I grated some chocolate on top with some extra broken up aero bubbles. Result was lovely. Surprisingly light but filling. I was worried o hadn’t beaten in the cream long enough but was perfectly set. Thank you for the recipe. Am on the look out for orange aro now when it’s in the shops.
It’s amazing, I can’t stop eating it, my base does look thicker than yours though, I’ve followed your recipe to the letter, any tips please?
I use the measurements as listed, and always use the same. I use a food processor, so it’s a very fine crumb and then press down lots – so if you don’t do one or the other, or both, it will naturally look thicker! x
Can the cheesecake be made in advance and frozen till needed?
Which brand of food colouring do you use for this? And also roughly how much do you put in? Thank you 🙂
I use varied food gels, but this one I use progel and it’s about a pea sized amount! x
Hi Jane… please help! My mascarpone and cream mixture curdled, so I used a double boiler to recombine it, but now it won’t whip up to a thick consistency. Is there a way to save this?
Thank you!
If you smooth it out in a double boiler, you can sometimes need to chill it for a while before re-whipping xx
Hi, with no gelatin or anything would this hold it’s shape well? I want to use it in work and I need a recipe that won’t collapse and I hate using gelatin, hate the texture it gives. Would have to last 3 days holding a good stiff shape. Thanks.
Hey! I only tend to use gelatine on the recipes that need it, such as my Elderflower or G&T cheesecakes (because of the liquid!) – I don’t use gelatine in this and it sets perfectly for me, as the full-fat ingredients help it set very well!
Made the cheesecake today, perfect, however I used the cocoa powder in the base I find the base is a lot harder rather than when just using the biscuit & butter is this normal & would I be right in thinking that by adding the cocoa powder it binds the mixture together more? I do like the chocolate flavour though goes well with the cheesecake
So it can often depend on the cocoa, or even the brand of butter to how much the mixture binds! It does dry the mixture out more, but sometimes this can cause it to be more crumbly for other people! If you want it to be less hard, you can add less butter (maybe 100g) or so!
Hi Jane, I saw a comment on here that you can leave out the peppermint extract and just use the Aero chocolate. Would you then go back to using vanilla extract or just leave it out completely?? Keep up the amazing work I envy your talents!
That’s entirely up to you – I always love using vanilla! And thank you!!
Hiya.. I was wondering do you cover all your cheesecakes with foil while you set it over night! Does this help with setting the cheesecake better as I have been doing it with out! But if it helps with the setting would start doing it thank you!! Love your website and your recipes .. thank you x
Hey! Covering it won’t make a difference to how it sets – but I do often cover mine with clingfilm, or an upside down plate or whatever! x
Hi Jane. I was wondering what increases I would need to make for a 10 inch tin? Thanks x
A 10″ tin is about 2/3 bigger, so technically I would add on about half! x