Easy No-Bake Mint Aero Cheesecake Recipe
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 300g digestive biscuits (plain or chocolate coated)
- • 100g (7tbsp) butter
- • 400g (1 2/3 cups) cream cheese
- • 500ml (2 1/4 cups) double cream
- • 1/2 tsp peppermint essence
- • 50g (7 tbsp) icing sugar
- • 200g Mint Aero Bars
- • Mint Aero Bars or Bubbles to decorate
Preparation Steps
Crush the biscuits by putting them in a bag and bashing with a rolling in or tin can, or blitzing them in a blender. You want a fine crumb.
Melt the butter and mix it with the crushed biscuits.
Tip the mixture into the bottom of the springform pan and press down evenly with the back of a large spoon. Put in the fridge to chill.
Meanwhile, add the cream cheese to a large bowl with the sugar and peppermint essence and gently mix it together.
In a separate bowl, beat the cream until it thickens and forms soft peaks.
Crush the Mint Aero Bars using a bag and rolling pin. You want bigger chunks so we recommend this rather than blending.
Add the cream and the crushed chocolate bars to the cream cheese mixture and gently mix it all together until fully combined.
Layer it on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with the offset spatula and life then bang one or twice down on the benchtop to get rid of any air bubbles.
Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
Once it’s set you can decorate however you like. We used Mint Aero Bubbles around the top of the cheesecake with more crushed in the middle, but you could also top with piped wiped cream and pieces of Mint Aero, drizzle melted chocolate over it, or whatever else!