Mint Aero Cheesecake Recipe: A Creamy, Refreshing, and Decadent Delight
Mint Aero Cheesecake is a showstopper dessert that combines the rich, creamy texture of cheesecake with the light and airy crunch of Mint Aero chocolate. This no-bake cheesecake is perfect for anyone who loves the refreshing taste of mint and the indulgence of chocolate. With a buttery biscuit base, a smooth minty filling, and chunks of Mint Aero folded into the mix, this cheesecake is a crowd-pleaser at any event. It’s the perfect balance of sweet and minty, with the airy bubbles of the Mint Aero chocolate giving it an irresistible crunch. Whether you’re hosting a special occasion or craving something refreshing and indulgent, this Mint Aero Cheesecake is bound to impress.
Why You’ll Love It
Mint Aero Cheesecake is a fun and flavorful twist on a classic cheesecake. The combination of smooth, rich cream cheese with the light, minty chocolate bubbles creates a texture that’s unique and refreshing. It’s a no-bake recipe, which means it’s incredibly easy to make and doesn’t require much effort or time, making it a perfect dessert for busy bakers or anyone looking to impress with minimal hassle.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
- Servings: 8–10
Ingredients
- For the Base:
- 200g digestive biscuits or graham crackers, crushed
- 75g unsalted butter, melted
- 200g digestive biscuits or graham crackers, crushed
- For the Filling:
- 500g cream cheese, softened
- 250ml double cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 200g Mint Aero chocolate, chopped into chunks
- 2 tbsp lemon juice
- 500g cream cheese, softened
- For the Topping:
- Extra Mint Aero chocolate, crushed
- Fresh mint leaves (optional for garnish)
- Extra Mint Aero chocolate, crushed
Instructions
1. Prepare the Biscuit Base
Start by placing the digestive biscuits or graham crackers into a food processor and pulse them until they are fine crumbs. In a separate bowl, mix the crushed biscuits with melted butter until well combined. Press the mixture into the base of a 9-inch springform pan, using the back of a spoon to compact it. Chill in the fridge while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and continue to mix until combined. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
3. Add Mint Aero Chocolate
Once your filling is well-combined, carefully fold in the chopped Mint Aero chocolate. Be gentle to keep the airiness of the chocolate intact. Spoon the mixture onto the chilled biscuit base, spreading it out evenly. Smooth the top with a spatula.
4. Chill and Set
Place the cheesecake in the fridge and let it chill for at least 4 hours, or overnight for best results. This will allow the filling to set and become firm.
5. Add the Topping
Before serving, crush the remaining Mint Aero chocolate and sprinkle it on top of the cheesecake. Garnish with fresh mint leaves if desired for an added touch of freshness.
Variations
- Chocolate Base: For a richer flavor, use chocolate digestive biscuits or graham crackers for the base.
- Minty Twist: Add a few drops of mint extract to the filling for an extra burst of mint flavor.
- Vegan Version: Swap the cream cheese and double cream for non-dairy alternatives like cashew cream and coconut cream.
- Add a Layer: Layer the Mint Aero cheesecake with a chocolate ganache or a layer of crushed cookies for added texture.
Equipment You’ll Need
- Food processor (for crushing biscuits)
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Knife for chopping chocolate
Nutritional Information (Per Serving)
- Calories: ~320
- Fat: 24g
- Carbohydrates: 29g
- Sugar: 20g
- Protein: 4g
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: This cheesecake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving.
- Room Temperature: Do not leave the cheesecake at room temperature for extended periods; always return it to the fridge after serving.
My Cooking Experience
With over 4 years in the kitchen, I’ve had the pleasure of experimenting with countless cheesecakes, but this Mint Aero Cheesecake always steals the show. The light, airy texture of the chocolate mixed with the creamy filling creates a decadent dessert that everyone loves. Whether I’m hosting a party or bringing a dessert to a family gathering, it’s a guaranteed crowd-pleaser. The balance of mint and creaminess is just perfect, and the no-bake nature of the recipe makes it super simple to prepare.
Conclusion
Mint Aero Cheesecake is the perfect combination of creamy cheesecake and refreshing mint chocolate. This no-bake dessert is easy to make yet impressive enough for any occasion. Whether it’s a birthday, holiday celebration, or just a sweet treat for yourself, this cheesecake delivers a satisfying, indulgent experience with every bite. Give it a try, and I’m sure it will become a favorite in your dessert repertoire.
Mint Aero Cheesecake
Ingredients
Method
- Start by placing the digestive biscuits or graham crackers into a food processor and pulse them until they are fine crumbs. In a separate bowl, mix the crushed biscuits with melted butter until well combined. Press the mixture into the base of a 9-inch springform pan, using the back of a spoon to compact it. Chill in the fridge while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and continue to mix until combined. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Once your filling is well-combined, carefully fold in the chopped Mint Aero chocolate. Be gentle to keep the airiness of the chocolate intact. Spoon the mixture onto the chilled biscuit base, spreading it out evenly. Smooth the top with a spatula.
- Place the cheesecake in the fridge and let it chill for at least 4 hours, or overnight for best results. This will allow the filling to set and become firm.
- Before serving, crush the remaining Mint Aero chocolate and sprinkle it on top of the cheesecake. Garnish with fresh mint leaves if desired for an added touch of freshness.
Notes
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: This cheesecake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving.
- Room Temperature: Do not leave the cheesecake at room temperature for extended periods; always return it to the fridge after serving.
