No Bake Mint Aero Cheesecake
Serves : 12 slices
Quick and easy no-bake Mint Aero cheesecake with a velvety peppermint cheesecake filling full of Mint Aero chunks, on top of a dark chocolate Digestive biscuit crust.
Ingredients
- 250 g Dark Chocolate Digestive Biscuits or Oreo Cookies
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full Fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 1 tsp Peppermint Extract
- 200 g Mint Aero Chocolate or Mint Chocolate
- Green Food Colouring Gel
For Decoration
- 12 Mint Aero Bubbles
- 100 ml Double Cream or Heavy Cream
- 25 g Icing Sugar or Powdered Sugar
VIDEO
Instructions
- 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.
Notes
Read my Top Tips in the post above for some really helpful hints and tips to make this recipe successfully.
- 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.
Nutrition
Serving: 1sliceCalories: 527kcalCarbohydrates: 32gProtein: 6gFat: 43gSaturated Fat: 25gCholesterol: 103mgSodium: 249mgPotassium: 245mgFiber: 2gSugar: 22gVitamin A: 1181IUVitamin C: 1mgCalcium: 88mgIron: 3mg
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.
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