This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your support
If there is one sweet that I can’t stop buying at the moment its a mint Aero. From the balls to the bars, I cannot get enough of those melt in the mouth chocolate peppermint bubbles. I just love Aero chocolate and to be honest, I’m not really willing to share.
So what’s a girl to do in that kind of situation except, well, apparently indulge herself even further by making a big mint chocolate cheesecake, which yes, I am indeed always willing to share! And despite probably eating more, because I’m sharing, I feel less guilty than I do eating all of the chocolate alone.
And as always, I asked friends and family what their idea of a great mint cheesecake looked and tasted like and many of them said that they were put off if it looked a little too artificial from the green food colouring but that they also wanted a subtle taste of mint running throughout so I definitely did bear that in mind. I was actually quite surprised because I like that green, minty colour but the majority overruled me!
When it comes to the cheesecake filling, I am a big fan of full fat cream cheese but not everyone else is and sometimes you want something creamy with that slightly acidic/bitter taste like cream cheese and sometimes you want something that is creamy but also a little richer in taste and that is when mascarpone is your go-to.
For this Aero mint cheesecake, we did a chocolate biscuit base with a mascarpone cheesecake filling using a slight peppermint flavour throughout and topped with some Aero shavings and bubbles.
Try this easy, delicious no bake mint aero cheesecake recipe below!
Prep time: 20 mins (plus 1 hour rest for the base)
Cook time: 6 hours (preferably leave overnight)
Total time: 6 hours 20 mins
- 300g Digestives (Graham crackers)
- 150g Unsalted butter
- 500g Mascarpone
- 120g Icing sugar
- 300ml Double cream
- 2 tbsp Cocoa powder
- 1-2tsp Peppermint flavouring
- 1-2tsp Green food colouring
- Large mixing bowl
- 20cm deep springform tin
- Parchment paper
- Take your 300g Digestives and place in a zip lock bag before taking a rolling pin to smash them into a fine crumb.
I prefer to use this method as I find it somewhat therapeutic!
Alternatively, you can use a blender/food processor in short bursts to do this, saves on potential mess but isn’t as much fun in my eyes.
- Once your biscuits have been crushed into a fine crumb, add 2 tbsp cocoa powder and shake your bag around or give it a quick burst to mix again.
I like to use the Dr Oetker Fine Dark Cocoa Powder but be careful not to add too much as it is very rich.
If you feel the mix doesn’t look dark or chocolatey enough, do not worry as this will happen once the butter has been added! Do not be tempted to continue adding cocoa powder!
- Melt your 150g unsalted butter and before adding both broken biscuits and melted butter to a bowl and gently mixing together.
This is when you will see that rich dark chocolate colour come out!
- I like to add some parchment paper to the bottom of my cake tin before locking the top on and this is just to make it easier to remove the cheesecake once it has set.
Once you have added the parchment paper, pour your buttery biscuit mix into the centre of the tin and begin to spread it evenly.
You want this to be evenly packed so you may like to use your hands, a spoon or the bottom of a glass to gently do this.
- Place your biscuit base into the fridge to cool and set for approximately 1 hour.
- Add your 500g mascarpone cheese and 120g icing sugar to a clean mixing bowl and begin to whisk.
At this point, you are looking for a smooth consistency with no lumps.
It should only be a gentle whisk required at this stage.
- Next, add your 300ml double cream and around 1-2tsp peppermint flavouring to the mix before whisking further.
You are looking for a thicker consistency once the cream has been added.
You want this mix to be more firm and create soft peaks when the whisk is removed.
- Now you can add your green food colouring.
I added 1-2tsp of this as friends and family told me that they weren’t keen on the artificial green look but you can add as much as you want to suit your personal aesthetic!
- Add your cheesecake filling to the biscuit base and smooth with your spatula before placing in the fridge once again to cool and set.
If you can, leave this to chill overnight but I would advise leaving this for 6 hours at a minimum!
- Once set, feel free to decorate with your Aero pieces!
I used the Aero bubbles for mine, whole, chopped and grated but you may prefer to use a bar of chocolate or even drizzle some sauce over the top.
Keep refrigerated and eat within 3-4 days for best taste.