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
Servings: 10 slices
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.
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!