Easy Mint Aero Cheesecake (No-Bake)

A quick and easy no-bake Mint Aero cheesecake with a crunchy chocolate Oreo biscuit base.

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Prep Time: 20

Cook Time: 0

Chill time: 8

Total Time: 8 20

Servings: slices

Calories: 470kcal

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.

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.

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.