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Mint Aero Cheesecake
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Mint Aero Cheesecake

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
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10
Course: Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Base:
  • 200 g digestive biscuits or graham crackers crushed
  • 75 g unsalted butter melted
  • For the Filling:
  • 500 g cream cheese softened
  • 250 ml double cream
  • 100 g powdered sugar
  • 1 tsp vanilla extract
  • 200 g Mint Aero chocolate chopped into chunks
  • 2 tbsp lemon juice
  • For the Topping:
  • Extra Mint Aero chocolate crushed
  • Fresh mint leaves optional for garnish

Method
 

  1. 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. 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. 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. 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. 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.