Mint Chocolate Aero Cheesecake

An easy no bake mint cheesecake with Aero chocolate bar, whipped cream and Aero bubbles

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 45

Setting time 4

Total Time 4 45

Servings

Calories 547kcal

Author thebakingexplorer

Ingredients

For the biscuit base

300 g Digestive biscuits
135 g Butter or baking spread melted

For the cheesecake filling

750 g Full fat cream cheese
125 g Icing sugar
2 tsp Peppermint extract
300 ml Double cream
Green food colouring I used 7 drops of Colour Mill
200 g Aero bar chopped up

For decoration

200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
100 g Aero Bar
8 Aero Bubbles or more if you like!

Metric - US Customary

Instructions

To make the base use a food processor to blitz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, peppermint extract and icing sugar until smooth with no lumps
Add the double cream and green food colouring, and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Gently mix in the chopped up Aero bar
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
To decorate, whip up the double cream with the icing sugar and vanilla extract, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake
Decorated with the Aero Bubble and Aero Bar chunks on top of the cream, and chopped up Aero Bar in the centre
Serve immediately, store any leftovers in the fridge and eat within 2-3 days

Notes

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
I recommend using a good quality peppermint extract for the perfect minty flavour. And you don't need a lot of it to get the right balance of mint versus chocolate. Remember that with peppermint, a little goes a long way!
You can decorate this cheesecake with any mint chocolate sweet, I chose Aero but other yummy options include After Eights, Mint Matchmakers or Bendicks.
I used a professional grade food colouring for the cheesecake. These types of food colouring not only provide excellent colour results, but they are gel based so they do not affect the cheesecake setting. They are also easily available for purchase online. My favourite brands are Pro Gel and Sugarflair. Other good quality brands are Colour Mill and Americolor.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition