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Close up of slice of Aero mint cheesecake
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5 from 5 votes

Aero Mint Cheesecake

cadent no-bake Aero mint cheesecake combines a buttery chocolate cookie base with a creamy mint chocolate cheesecake filling and pretty Aero mint topping
Prep Time30 mins
Plus chilling time6 hrs
Course: Dessert, Snack
Cuisine: Australian
Keyword: cheesecake without gelatin, Chocolate mint cheesecake, Mint chocolate cheesecake, no bake cheesecake
Servings: 10 slices

Equipment

  • 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

Ingredients

Cheesecake base

  • 2 & ⅓ cups (250gms) chocolate flavored cookies
  • 1 stick /½ cup (115gms) unsalted butter
  • ½ teaspoon peppermint essence

Cheesecake filling

  • 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

Optional decorations

  • 10 Aero mint bubbles or pieces of Aero mint
  • A few squares Aero mint chocolate

Optional drip

  • 10 squares (50gms) Aero mint chocolate
  • 1 tablespoon thickened cream
  • A few drops oil based green food color

Instructions

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.

Notes

I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!