Go Back Email Link
–+ servings
A slice of mint Aero cheesecake with a crumbly biscuit base, topped with chocolate and mint pieces, is served on a white plate with green and chocolate-coated sweets. The whole cake is in the background.

Mint Aero Cheesecake

Lauren
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 you won’t be able to resist.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill (Setting) Time 2 hours
Total Time 2 hours 30 minutes
Course Cakes, christmas, Dessert, Party Food
Cuisine American
Servings 12 Servings
Calories 619 kcal

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

Nutrition

Calories: 619kcalCarbohydrates: 50gProtein: 6gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 101mgSodium: 311mgPotassium: 94mgFiber: 1gSugar: 29gVitamin A: 1309IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
Keyword Mint Aero cheesecake, mint chocolate cheesecake, No Bake Cheesecake
Tried this recipe?Let us know how it was!