This quick and easy no-bake Mint Aero cheesecake recipe features a velvety peppermint cheesecake filling on top of a dark chocolate Digestive biscuit crust. The cheesecake filling is full of chunks of mint chocolate and chilled until set. Before serving top, with Mint Aero bubbles. A simple and perfect dessert for any time of year.
For some tastebuds, the sweet and tingly peppermint with the smooth but slightly bitter dark chocolate is perfection. While for others it's like eating toothpaste! If you're on the side of Team Mint Chocolate, then this easy no-bake cheesecake is for you!
The chocolate orange cheesecake and Malteser cheesecake get lots of recipe love, and I'm sure this will become a firm favourite too.
Take me to the cheesecake already!
If you want to skip the essential info and handy tips for making absolutely the best no-bake Mint Aero cheesecake, then you can head on down to the printable recipe card. Just keep scrolling!
I get so many questions about the no-bake cheesecakes...
- How does it set and is it firm enough?
- Does it just taste like cream cheese?
- Is it really that easy to make?
- Surely it can't be as good as baked cheesecake?
All very valid, and all very easy to answer; just like this recipe!
You'll love this no-bake cheesecake because...
- It sets soft and creamy with a velvety smooth filling
- It tastes just like cheesecake and the flavours are endless
- It takes less than 15 minutes to make and there's no faffing with water baths
- It is as good as baked cheesecake; in fact, it's better
- And it's packed full of Mint Aero chunks with a thick, buttery dark chocolate biscuit crust
How does no-bake cheesecake set?
Unlike lots of other no-bake cheesecake recipes out there; this one doesn't call for gelatine to help it set.
Instead, I love the 'keep it simple' approach and easiness of whipped cream and full-fat cream cheese.
Some people insist that using gelatine as a setting agent gives the cheesecake a more mousse-like texture. But I find that so long as you treat the cream cheese gently and don't overwhip the cream, you'll get the smoothest and creamiest filling ever.
To make sure your cheesecake filling is the best, make sure...
- Use full-fat cream cheese - Go for traditional cream cheese, either block or Philadelphia-style. Full-fat is important to help the filling set. There's no calorie-cutting here.
- Whip double or whipping cream to soft peaks - Be careful not to overwhip as the cream may split and the cream cheese slacken; meaning the filling may not set properly. Double cream is quite stable when whipped, but it can vary depending on the type of cream available in your country. Whipped cream has a higher fat content and can be used inset.
- The cheesecake filling is too runny - If your cream is not whipping up or the filling seems too runny, try using less cream and more cream cheese.
- Alternatively, whip the cream separately - If you are concerned whip the cream in a separate bowl until it forms soft peaks. Next, add the cream cheese, fold in and mix gently by hand.
What you'll need to make this cheesecake
Don't worry about fancy ingredients or juggling water baths, this easy cheesecake recipe needs basic ingredients, a hand mixer, bowl, and something to put it all in, a springform cake pan!
It takes less than 15 minutes to make, with an overnight chill in the fridge. And once you've got the basic recipe sorted you can switch the flavours around as much as you like.
Here's what you'll need...
- Mint Aero Chocolate - With a light and airy texture, Mint Aero chocolate works perfectly with the creamy cheesecake filling. I chop mine into chunks and mix through. Then add an extra handful of Mint Aero bubbles to make sure there's plenty of chocolate in the filling!
- Peppermint Extract - The mint flavour in the chocolate will be delicate, so to give the cheesecake an extra mint kick with peppermint extract. Just like with the frosting in these mint chocolate cupcakes, it's best to add the extract a little at a time, and taste test before adding more.
- Dark Chocolate Digestives - I love dark chocolate biscuits for this cheesecake as it goes so well with the peppermint flavour. You could use milk chocolate Digestives or Oreos instead; both would give you a great biscuit crust.
There's no special equipment here, all you need is a large mixing bowl and a hand mixer, and a springform cake pan to help get the cheesecake out easily. If you prefer, you can use a stand mixer to make the filling.
And I also highly recommend an offset spatula for smoothing the cheesecake filling over. You won't believe how much easier it is to level off the top of the filling with one!
View my Amazon shopping list with equipment and ingredients.
How to make no-bake Mint Aero cheesecake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
This cheesecake is perfect at any time of the year, but it goes down so well for Christmas and St Patrick's Day! And I'm sure you're not going to need any extra persuasion to make it.
Close your eyes and imagine that dark chocolate, buttery biscuit crust, and the fresh and sweet mint chocolate cheesecake filling. Then remember it takes less than 15 minutes to make.
So what are you waiting for? Let's go!
The Dark Chocolate Biscuit Base
Let's start with, in my opinion, the best part of cheesecake - the biscuit crust!
Crush the biscuits as fine as you can, either using a food processor or in a Ziploc bag with a rolling pin. Next, add melted butter and mix them together really well. The mixture will look like wet sand (1-3).
Press the crumb mixture into the bottom of a springform pan. Make sure you take the mixture up to the edges, then smooth with the back of a spoon (4).
Pop the base in the fridge to chill and firm up, for 30 minutes to an hour.
The Creamy Mint Chocolate Filling
While the base is chilling, make the cheesecake filling. It will take less than 15 minutes so there's time to grab a quick cuppa as well!
In a large mixing bowl, add the cream cheese and icing sugar, and gently mix together. Be careful not to overbeat them as the cream cheese will slacken and the filling will not set (5).
Next, add in the cream and beat again. The cream will thicken into soft peaks, and the filling will look and feel heavier; but smooth enough to spread easily (6).
Add the Mint Aero chunks and bubbles and stir through. Then you're ready, layer the filling on to the chilled base, and pop back in the fridge to set overnight (7-8).
The Finishing Touches
When your cheesecake is set, it's ready to decorate. You can drizzle it with chocolate sauce and more mint chocolate, but I like to pipe whipped cream around the top and pop on some more Mint Aero bubbles (9-12).
And that's it!
So simple and quick to make; the hardest part is waiting for it to set!
Watch how to make no-bake Mint Aero cheesecake
A 6-inch round pan will make about 8-10 slices.
An 8-inch round pan will make about 10-12 slices.
The cheesecake will keep up to 3-4 days in the fridge.
Once set, store your cheesecake in the fridge covered loosely with either plastic wrap/cling film or foil.
Yes, you can once the cheesecake is fully set. It can be frozen for up to 3 months. Make sure to wrap up with cling film or plastic wrap, followed by a layer of aluminum foil. The layers should help protect the cheesecake and prevent ice crystals from forming. Remember to allow the cheesecake time to thaw in the fridge, before serving.
Top tips for the best cheesecake
- Make sure your cream cheese is room temperature - Take the cream cheese out of the fridge 5-10 minutes before you want to use it. Cold cream cheese might cause lumps in your filling, and will also give a creamier texture when mixed in.
- Always use full-fat cream cheese - Because we're not using gelatine, we need to make sure that we don't skimp on the cream cheese. It will help the filling set and also give you that smooth, creaminess that you're looking for.
- Use a springform cake pan - Have you ever tried to get a cheesecake out of a normal cake pan? I get in such a mess. I highly recommend investing in a springform cake pan. Check out the video for how to get your cheesecake out.
- Make sure to set the cheesecake for at least 6 hours - Or even better overnight in the fridge. As there is no additional setting agent such as gelatine, it's important to let the filling set properly in the fridge for 6 hours, or preferably overnight.
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Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
No Bake Mint Aero Cheesecake
- 12 Mint Aero Bubbles
- 100 ml Double Cream or Heavy Cream
- 25 g Icing Sugar or Powdered Sugar
- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling - Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese, peppermint extract and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk. Add green food colour gel to give a green colour.
- Taste test the filling and if required add extra peppermint extract a drop at a time. Be careful not to add too much in one go, as the flavour can be overpowering.
- Chop the Mint Aero chocolate in small chunks and addnto the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
- Assemble the cheesecake - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
- Decorate the cheesecake - When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with Mint Aero bubbles.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.