Aero Mint Chocolate Cheesecake

Jump to recipe

Aero Mint Chocolate Cheesecake; rich, creamy and refreshing all at once. This dreamy no-bake mint cheesecake is laced with Aero Mint Chocolate, just TRY and resist it!

 

Can we all just take a minute to give a big shoutout to Aero, the underrated chocolate bar??

AEROOO, AEROOOOOOO!!

Thank you for joining me in that.

Seriously though, guys. This bubbly bar of minty chocolate is so ridiculously good, and it does often get forgotten about in the face of giants like Dairy Milk and Galaxy.

Today, we are changing that. After the crazy popularity that my Aero Mint Chocolate Brownies have stirred up, I figured it was time to incorporate Aero into another tasty creation. I’d been commissioned to whip up a dessert for a family friends’ barbeque, and the thought of a refreshing, light dessert just seemed right.

Introducing the Aero Mint Chocolate Cheesecake!

Crunchy chocolate biscuit base, creamy and refreshing peppermint cheesecake flecked and topped with shards of Aero Mint Chocolate bars and bubbles. Give it to me now.

I’m not usually the biggest fan of cheesecake – my favourite kinds of desserts are gluten-heavy, custard-drenched and the kind you need a nap after…BUT this cheesecake blew my mind.

Chocolate and mint is a classic combination, I wasn’t totally convinced that mint and cheesecake would be such an ideal match. I was wrong. I hope you guys are drooling as much as I am right now. This Aero Mint Chocolate Cheesecake is your new best friend, and it won’t expect you to give it drunken lifts home at 3am either.

Thankfully, it’s also wonderfully easy to make. Being a no-bake cheesecake, this dessert can be whipped up quickly and left to chill out in the fridge until you’re ready to serve (or until you can’t wait any longer). So really, you have no excuse not to make this. Unless you’re vegan…or lactose intolerant…sorry.

To make this damn gorgeous Aero Mint Chocolate Cheesecake, you’ll need to start by preparing a 20-25cm springform tin by lining the base with greaseproof paper.

Using either a food processor, or freezer bag and rolling pin, bash the biscuits into fine crumbs.

Melt the butter in a pan or in the microwave and stir it through the biscuit crumbs.

Tip this mixture into your prepared tin and firmly press it into a flat base using either your hands or the back of a spoon.

Chill this biscuit base in the fridge to firm up for 20-30 minutes.

To make the cheesecake part, place the cream cheese, icing sugar and mint extract into a large bowl.

Mix with a spoon or whisk until smooth and combined.

Whip the double cream until it reaches stiff peaks, careful not to overwhip it though, this can turn it into butter!

Smash up the Aero chocolate into fine crumbs and shards. I do this just by bashing it while it’s still in the wrapper. Lazy is the way, guys.

Spoon two-thirds of the cream and the Aero crumbs into the cheesecake bowl and gently stir it through to incorporate.

Once the base is chilled and firm, you can begin to assemble.

Now gently spoon the cheesecake mixture on top of the base, carefully spreading it evenly all over. It can be easier to do this in two stages rather than all at once!

Once evenly spread into the tin, it’s time to decorate!

Decorate the top of the cheesecake using the leftover whipped cream and as much extra Aero Mint chocolate as you like.

Place the cheesecake back into the fridge to chill and firm up for at least 3 hours.

Once chilled and firmed up a little, unclip the springform tin and place the cheesecake onto your chosen serving plate. Don’t worry about keeping the base of the tin on, it can be easier for serving initially!

At this stage you can return it to the fridge or slice it up and serve.

I hope you get a chance to whip up this lovely dessert, or at least you enjoy the food porn.

To make this Aero Mint Chocolate Cheesecake, simply follow the recipe below.

 

Thanks as always for reading, and hopefully I’ll see you again soon!

 

You may also like…

 

Aero Mint Chocolate Brownies

Milky Bar Cheesecake