This decadent no-bake Aero mint cheesecake combines a buttery chocolate cookie base with a creamy mint chocolate cheesecake filling and pretty Aero mint topping.
This fabulous mint Aero mint cheesecake is the answer to all your Aero mint cravings. It combines a buttery, chocolate cookie base with a hint of peppermint and a decadent, smooth creamy cheesecake filling. All topped off with more Aero mint chocolate pieces and Aero mint crumbs.
After the success of the drip on my Biscoff cheesecake I tried making this mint chocolate cheesecake both with and without a drip. I think I personally prefer it without the drip, as it really allows the lovely minty color to shine. But lots of my recipe testers loved it With the drip, so I've included both! Tell me what you think? Do you like it better with or without the drip?
Looking for more yummy chocolate cheesecake recipes? Why not try making my chocolate orange cheesecake, no bake chocolate cheesecake, or dreamy Caramilk cheesecake. Or for some extra minty goodness try my peppermint crisp tart.
Aero mint chocolate: you can't have an Aero mint cheesecake without Aero mint chocolate! The mint chocolate adds enough flavor and sugars, so there's no need for any extra sugar. You can also use Aero mint bubbles for decoration, but they are hard to get in Australia so I used pieces of a bar of Aero mint chocolate instead.
Peppermint essence: a dash of peppermint essence helps pump up the mint flavor in the chocolate cookie base.
Chocolate flavored cookies: adds an extra chocolate element to this chocolate cheesecake. In Australia I use chocolate ripple cookies. You could also use Oreo crumbs or if you can't get hold of them regular Oreos with the filling scraped out. I don't recommend using whole Oreos as the base will be too sweet. Or if you want to go the whole hog on homemade you could try making a batch of my homemade Oreos without the filling.
Too much chocolate (never!)? You can replace the chocolate-flavored cookies with graham cracker crumbs or digestive biscuits for a more regular no-bake cheesecake base to tone down the chocolate, but that's crazy talk!
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Lemons: a dash of lemon juice helps balance the sweetness of the mint chocolate. Fresh is best, I don't recommend bottled lemon juice.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
Green food coloring (optional): a tiny dash of green food coloring helps elevate this peppermint chocolate cheesecake from slightly boring beige-ish to a prettier pond green. It's entirely optional and does not affect the taste, but does make for a prettier cheesecake 🙂
How to make Aero mint cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the chocolate cookie base
Grease and line your springform cheesecake pan. Break the chocolate cookies up and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.
Melt the butter in a microwave or in a pot on the stove. Add the butter and peppermint essence to the crumbs and mix well. Tip into the line cake tin. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling. You want to press down enough for the base to hold together but not to firmly to your base will be too hard.
Hot tip: do not skip chilling the base. If it's to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the aero mint chocolate filling
Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave-proof bowl, preferably glass or ceramic and melt in the microwave in thirty seconds to one-minute bursts until melted. Stir and allow to cool but not set.
Whip the cream until firm peaks form.
In a separate bowl add the lemon juice to the room temperature cream cheese and beat until combined. Add the cooled melted chocolate and beat in.
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Gently fold the whipped cream and green food coloring if using into the cream cheese mix until well combined. Add Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least six to eight hours, preferably overnight.
To decorate remove the cheesecake from the springform tin and smooth down the edges with an offset spatula. Add some Aero mint bubbles or pieces of Aero mint in a circle around the top of the cake, then sprinkle with chopped chocolate.
To make the optional drip chop and melt the chocolate for the drip in a bowl in the microwave. Add the cream and food coloring and stir well. Put the chocolate into a piping or small ziplock back and carefully pipe around the edge of the cake, squeezing out extra drips, then moving a little bit along and making the next drip. Its important your chocolate isn't to hot or it will slide all the way down the cake.
How to serve
To serve pop onto a plate, slice and enjoy! To get a smooth slice you can dip a large sharp knife in hot water, dry it quickly then carefully slice the cake. It goes without saying the knife will be Hot. You may need to put a tea towel over the end to avoid burning your fingers on the hot metal.
How to store
This chocolate mint cheesecake will store well in the fridge for up to three days, preferably in a covered container.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy no bake cheesecake recipes?
Why not try making
- Biscoff Cheesecake
- Toblerone Cheesecake
- No Bake Chocolate Cheesecake
- Chocolate Orange Cheesecake
- Caramilk Cheesecake (caramalized white chocoalte)
Aero Mint Cheesecake
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick /½ cup (115gms) unsalted butter
- ½ teaspoon peppermint essence
- 2 blocks (118gms each/236 gms total) Aero mint chocolate
- 1 cup (250mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ tablespoon fresh lemon juice
- 10 Aero mint bubbles or pieces of Aero mint
- A few squares Aero mint chocolate
- 10 squares (50gms) Aero mint chocolate
- 1 tablespoon thickened cream
- A few drops oil based green food color
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs, add the peppermint essence and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
- Juice the lemon. Beat the cream cheese and lemon juice together.
- In a separate bowl, whip the cream until soft peaks form. Add the melted chocolate and vanilla to the cream cheese mix and beat well. Add the whipped cream and beat until smooth.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably over night.
To decorate the cheesecake
- Put the Aero mint bubbles or pieces of chocolate around the cake in a circle. Chop some Aero mint chocolate up and sprinkle around in a circle.
- To make the optional drip chop the chocolate for the drip and melt in a microwave proof bowl in the microwave. Add the cream and food color and stir well. Allow to cool slightly if to hot, or it will melt down teh cake.
- Put the ganash into a piping bag or small zip lock bag and cut off the tip. Pipe onto the cake, suqeezing out a bit more to form a drip, before moving sideways and repeating with the next drip. Continue untill all the cake is done.
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