This Mint Aero cheesecake is dangerously easy to make - no baking, just layers of buttery biscuit, creamy mint filling, and that iconic bubbly mint chocolate crunch in every bite.
If you’re looking for an easy no-bake Mint Aero cheesecake recipe, this one ticks every box. It’s smooth, light, and packed with mint chocolate flavour - perfect for dinner parties, birthdays, or when you need a simple make-ahead dessert. If you prefer a tangier option, then you could also try my Passionfruit and Lime Cheesecake or a sweeter Eton mess-style Cheesecake.
Why you’ll love this Mint Aero cheesecake
- An easy no-bake cheesecake recipe (no oven needed!)
- Nostalgic Scottish bake (don’t ask me why, it’s just a really popular choice here…)
- Made with simple, accessible ingredients - doesn't get simpler than a cheesecake
- Light, creamy texture with a buttery biscuit base (and packed with Mint Aero chocolate flavour)
- Perfect make-ahead and foolproof dessert for entertaining
Ingredients for Mint Aero Cheesecake
Please be sure to scroll down to the recipe card for the complete ingredient list and details.
Biscuit Base
- Digestive Biscuits: if you’re in USA or Canada, use graham crackers instead. You may need slightly less butter as they’re richer than digestives.
- Butter: unsalted is best if you have it. You can melt it quickly in a mug in the microwave.
Cheesecake Filling
- Mascarpone Cheese/Cream Cheese: my preference for this is mascarpone as I feel like it results in a lighter cheesecake, whilst still retaining good consistency. If using cream cheese, I like to use supermarket own brand as it has no additional additives. Always use full fat and drain before use. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.
- Double Cream: use heavy whipping cream (if you’re in USA or Canada, with minimum 35% fat) or thickened cream (if you’re in Australia.) Do not use single cream or half-and-half. See top tips below for achieving the required whipping consistency.
- Icing Sugar: powdered sugar - do not substitute for any other sugar as the cheesecake will taste grainy.
- Peppermint Extract: the key to minty success (I trialled mixing mint aero through the cheesecake mix itself but I felt this was too heavy - for my own personal taste - but feel free to experiment if you like the idea)
- Green Food Colouring: optional but I would recommend for the lovely pale green/mint colour.
Topping
- Mint Aero Bubbles: the sharing bag of 92g is the perfect amount.
How to make Mint Aero Cheesecake (step-by-step)
Prepare the tin: line a 9" springform tin with greaseproof paper on the base.
Make the biscuit base: crush the digestive biscuits into fine crumbs and mix with melted butter. Press firmly into the base of the tin (use the back of a spoon or the base of a glass to ensure its all compact) and chill in the fridge.
Whip the cream: whisk the double cream and icing sugar together until stiff peaks form.
Make the mint cheesecake filling: add mascarpone, peppermint extract, and food colouring. Whisk until smooth and fully combined.
Assemble the cheesecake: spread the filling over the chilled base and smooth the top.
Add the topping: crush the Mint Aero Bubbles and sprinkle over the cheesecake.
Chill: refrigerate for at least 2 hours, ideally overnight for best results.
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. This will depend on how you’ve whipped your cream. See notes below.
Top tips for the best no-bake Mint Aero cheesecake
- Whip cream to stiff peaks for a firm, sliceable cheesecake ideally use an electric whisk or stand mixer. When whipping the cream; ensure you do it straight from the fridge and watch it carefully as it should be just form soft floppy peaks, whilst still holding its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.
- Use professional gel food colouring if you can for the pale mint green (although generic food colouring will work fine, you'll need to use more of it)
- Go easy on peppermint extract - too much can overpower the cheesecake
- Chill overnight for the best texture and flavour
- To remove the cheesecake from the tin - run a spatula under warm water and around the tin then open the spring form pan then use a large spatula under the grease proof paper to move the mint aero cheesecake onto a plate or cake stand
- Refrigerate the mint aeros, before crushing, for the best topping texture outcome
FAQs
Yes this is the perfect make-ahead dessert and is even better after chilling overnight.
Yes, but the texture may change slightly. Defrost overnight in the fridge before serving.
Digestive biscuits are classic (and blend up wonderfully), but you can also use hobnobs or chocolate digestives.
Other Dessert Recipes You Might Like
If you liked this Mint Aero Cheesecake, you might like some of my other easy and popular desserts:
If you have any questions, please leave a comment, and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Mint Aero Cheesecake
Equipment
- 1 9 inch Springform cake tin
Ingredients
- 400 g digestive biscuits
- 200 g butter
- 500 g mascarpone cheese 2 tubs
- 250 ml double cream
- 160 g icing sugar
- 1 teaspoon peppermint extract
- 92 g mint aero bubbles sharing bag
- green food colouring optional, but recommend
Instructions
Prepare the tin
- Line a 9" spring form pan with a greaseproof paper circle on the bottom (use the base of the pan to draw and cut out then use a tiny bit of butter to stick the greaseproof paper down to the base)
Make Cheesecake Base
- Melt 200 g butter in a small bowl in the microwave for 60 seconds in two 30 second bursts
- Blitz up 400 g digestive biscuits in a food processor until they resemble a crumb, or alternatively place them in a sealed food bag and use a rolling pin or the back of a large spoon to crush them
- Combine melted butter and crushed biscuits to make the cheesecake biscuit base
- Flatten down the biscuit base into the pan and either use the back of a spoon or the bottom of a glass to flatten down and place into the fridge to set whilst making the cheesecake filling
Make Cheesecake Filling
- Add 250 ml double cream and 160 g icing sugar into a bowl and whisk until stiff peaks are formed
- Add 500 g mascarpone cheese, 1 teaspoon peppermint extract and green food colouring and whisk again until fully combined
- Take cheesecake base from the fridge and add the whipped cheesecake mix on top and spread out evenly to cover the base fully
- Use the back of a large spoon or rolling pin to gently crush 92 g mint aero bubbles by placing them into a sealed food bag - sprinkle on top of cheesecake mix
- Place in the fridge for 2 hours (minimum) or ideally overnight
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