This no-bake mint Aero cheesecake is made with an Oreo base, making the perfect blend of mint and chocolate flavours. It’s super easy to make with simple ingredients and it’s sure to be enjoyed by the whole family.
Next up on my list of no-bake cheesecake recipes is this ultra-decadent, no-bake Mint Aero cheesecake. I've been wanting to make this one for a while and I'm so happy with how it turned out. I can't wait for you to try it!
For beginner bakers, I've written detailed ingredients, step-by-step instructions and top tips below to help you out. If you prefer to just see the quick, condensed version, you'll find it in the recipe card at the end of this post. Enjoy!
Ingredients
- Oreos: I decided to make my Mint Aero cheesecake with an Oreo base rather than the usual digestive biscuit base. I’m so happy with how it looked and tasted, and the extra chocolate flavour is just heavenly paired with the creamy mint filling! If you prefer a more neutral base, you can use digestives instead.
- Butter: Mix some melted butter in with the Oreos to create your base. Make sure to use actual butter and not margarine- they are not the same! You’ll need around 80g of melted butter for an Oreo base or 150g if you’re making a digestive base.
- Cream cheese: As I always say, make sure to use full-fat cream cheese when making cheesecake. This will help it to set as firmly as possible, allowing you to get a nice clean slice.
- Icing sugar: We’ll add just a little icing sugar to make the filling sweeter. If you’re in the US, icing sugar is also known as powdered sugar or confectioner’s sugar.
- Green food colouring: This is not totally essential but it helps the cheesecake to look the part. I’d recommend using powdered food colouring if possible because it’s the least likely to affect the texture of the filling. Adding too much gel or liquid may prevent the cheesecake from setting properly.
- Peppermint extract: I added just 1 teaspoon to give the minty flavour a boost.
- Double cream: Double cream is what will transform some sweet cream cheese into a thick, rich and creamy cheesecake filling. Again, make sure to use the full-fat version for best results. There needs to be enough fat to whip it up thick so single cream won’t work.
- Mint Aero chocolate bar: We’ll add some chopped Mint Aero bar into the filling. I used the 145g sharing bar.
- Mint Aero bubbles: Mint Aero Bubbles are perfect for decorating the cheesecake with. They really look the part and help bring everything together.
- Cocoa powder: To add to the whipped cream topping/decoration.
Equipment
- Food processor: You’ll need either a food processor or high-speed blender to blitz the Oreos into crumbs. You can do it by hand but it will take a lot of time and patience so be warned!
- Springform cake tin: I used an 8-inch springform cake tin for this recipe which gave a good thick slice. If you don’t mind your slices being a little thinner, you can use a 9-inch tin instead.
- Mixing bowl and utensils: A large bowl for mixing, a sharp knife to cut the Mint Aero bars, and a butter knife or palette knife to loosen the cheesecake from the tin.
- An electric whisk or stand mixer: To whip everything up nice and thick for the Mint Aero cheesecake filling.
How to make no-bake Mint Aero cheesecake
Here's how to make a delicious Mint Aero cheesecake with Oreo base:
Step 1: First, let’s prepare the Oreo biscuit base. Add 300g of Oreos to a food processor or blender and blitz them up until you have super fine crumbs. Make sure there are no lumps left behind.
Step 2: Melt 80g of butter and stir it into the biscuit crumbs. Transfer the buttery crumbs to an 8 or 9-inch springform tin and press down into place.
Step 3: Now for the filling! In a large bowl, mix 500g of cream cheese, 75g of icing sugar, 1 teaspoon of peppermint extract and a touch of green food colouring.
Step 4: Next add 200ml of double cream to the bowl. Use an electric whisk or stand mixer to whip it all up until it’s nice and thick.
Step 5: Chop 150g of Mint Aero bars into small chunks and gently fold them into the filling.
Step 6: Spoon the Mint Aero filling onto the Oreo biscuit base and spread it out evenly. Place in the fridge to set for at least 8 hours.
Step 7: Once the cheesecake has set, carefully loosen the cheesecake from the tin and transfer it to a cake stand or large plate.
Step 8: Now for the topping! In a bowl, whip up 180ml double cream, 2 tablespoons of icing sugar and 2 tablespoons of cocoa powder until thick. Pipe it around the edges of the cheesecake and decorate with Mint Aero Bubbles. Drizzle some extra milk chocolate around the edges and enjoy!
Top tips
- Always use full-fat ingredients for cheesecake. This will give you nice thick slices without any sloppiness.
- Don’t add too much food colouring as it will make the cheesecake filling too soft to set. If you want a more vibrant colour, I’d recommend using powdered food colouring.
- Turn the base of the tin upside down before starting. This will ensure the lip is facing downwards and will make it easier to get the cheesecake out later.
FAQ
You sure can. Just pop slices into airtight containers and freeze for up to 1 month. You can also freeze the whole cheesecake on a baking tray until solid then wrap it in clingfilm before returning it to the freezer. To defrost, let it thaw in the fridge overnight or leave it out at room temperature for a few hours. Do not refreeze.
Keep it in an airtight container in the fridge. It'll last for up to 3 days this way.
This could be due to adding too much liquid/gel food colouring, not whipping the filling for long enough or not leaving it to set for long enough. If the base is crumbly or falling apart, it may be due to not mixing the butter and biscuit crumbs together sufficiently or inaccurate measuring.
More cheesecake recipes
I hope you like this easy no-bake Mint Aero cheesecake recipe. If you find this post helpful, please share it with a friend using the share buttons on this page. Enjoy!
Easy Mint Aero Cheesecake (No-Bake)
Ingredients
- 300 g Oreos
- 80 g Butter, melted
- 500 g Full-fat cream cheese
- 75 g Icing sugar
- 1 teaspoon Peppermint extract
- Green food colouring (powder is best, see notes)
- 200 ml Double cream
- 150 g Mint Aero bar (chopped into chunks)
Topping:
- 180 ml Double cream
- 2 Tablespoons Icing sugar
- 2 Tablespoons Cocoa powder
- 50 g Mint Aero bubbles
- Melted chocolate (for drizzling, optional)
Instructions
- Crush the Oreos into crumbs using a food processor or high-powered blender. Stir in the melted butter then press the buttery crumbs into the base of an 8-inch springform tin.
- In a large bowl, mix the cream cheese and icing sugar then stir in the peppermint extract and green food colouring. Start with a little bit then add more if needed.
- Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
- Fold in the chopped Aero bar pieces.
- Spoon the minty filling over the Oreo base and spread it out evenly. Put the cheesecake in the fridge to set for 8 hours.
- Once set, gently loosen the cheesecake from the tin and transfer it to a wire rack or plate.
Topping:
- Whip the double cream, icing sugar and cocoa powder together until thick. Pipe it around the edges of the cheesecake then top with Mint Aero Bubbles and a drizzling of melted chocolate.
Video
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Green powdered food colouring is best to use if possible. Gel and liquid colouring will work but you may not be able to get as much of a green colour as you want because adding too much will prevent the cheesecake from setting properly.
- You can use a 9-inch tin if you don't mind thinner slices.
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