*This post may contain affiliate links. Please see my disclosure for more details!*

A Creamy, Sweet, and Delicious No-Bake Mint Aero Cheesecake. Chocolate Digestive base, Mint Aero Cheesecake filling, and even more Mint!

I’m never really sure what I like more.. Cheesecake, or Chocolate? Like I don’t think I can decide between the two. I like chocolate to snack on when I need a sugar rush, I love to bake with chocolate, and everything chocolate is delicious… but cheesecake is cheesecake. I adore it. Therefore, putting the two together in one is the best combination, especially when its based around Mint Aero. Mint Aero is SO GOOD oh my days I just can’t cope.

I wasn’t really sure where to start with this one as I knew I wanted it to be Cheesecakey, Minty and Chocoaltey. I based the recipe on my No-Bake Creme Egg Cheesecake for the inspiration for my Filling, simply swapping out the Creme Eggs for Mint Aero pieces, the Vanilla for the Mint Extract, and then dying it slightly green to look even more minty.

My Mint Slice has always been a popular no-bake treat in my house, along with my Peppermint Fudge. Adding this delicious No-Bake Mint Aero Cheesecake to my ‘Minty’ repertoire was an absolute MUST. I obviously adore No-Bake Treats because I just find them so easy and yet still so delicious. Something simple and easy can still be so delicious. Who knew a combination of cheese (which sounds disgusting if you think about it) with cream, biscuits, chocolate of sorts, and sugar could create something soooo damn delicious.

It still shocks me when I get people who haven’t heard of No-Bake Cheesecakes, its insane… they’re my fave. This Cheesecake was honestly one of my favourites, and it went down so well with my Taste Testers too. I tried a variety of biscuits on the base, but the using cocoa powder & digestives were my favourite – but its up to you! I really hope you like this recipe as much as I do, enjoy!

RECIPE UPDATED MAY 2017 – I decided to update this recipe slightly to improve it. After some comments of the mixture tasting a bit odd, I decided to change the cream cheese to Mascarpone. It can sometimes taste odd as some mint extracts are different, and don’t mix well with the tartness of Philadelphia. I also switched the base to a Cocoa Powder Digestive base as its so yummy! The Original Recipe is in the comments of the recipe card below if you did want to make it!

I either use Nielsen Massey Peppermint Extract, or Dr Oetker American Peppermint, but whatever you want will do! The Mint Extract in the Cheesecake Filling is entirely optional, but it does go with the flavours of the theme. With a chocolate biscuit base, and the mint cheesecake filling, its basically Mint Aero already, so shoving in more Mint Aero makes it wordly. Honestly, ENJOY THIS BEAUTY!

Mint Aero Cheesecake!

A Creamy, Sweet, and Delicious No-Bake Mint Aero Cheesecake. Chocolate Digestive base, Mint Aero Cheesecake filling, and even more Mint!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Cheesecake Base!

  • 300 g Digestives
  • 150 g Unsalted Butter
  • 25 g Cocoa Powder (optional)

Cheesecake Filling!

  • 500 g Full-Fat Cream Cheese
  • 125 g Icing Sugar
  • 1-2 tsps Peppermint Extract
  • 300 ml Double Cream
  • 200 g Mint Aero
  • Green Food Colouring

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Mint Aero
  • 50 g Melted Chocolate

Instructions

For the Base

  • Blitz the Digestives in a food processor with the cocoa powder (if using) until it’s a fine crumb.
  • Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!

For the Cheesecake

  • Using an electric stand mixer cream together the Mascarpone, Icing Sugar, and Peppermint Extract until smooth. 
  • Add the Double Cream and whisk the two mixes together, towards the end add in the green food colouring to a pale green colour – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does!)
  • When whisked – fold through the chopped up Mint Aero pieces and spread on top of the biscuit base! Refrigerate for 6+ hours to set, of preferably over night.

For the Decoration

  • Once set, remove from the tin. Whip together the Double Cream and Icing Sugar until thick and pipeable.
  • Drizzle over some melted chocolate, pipe on some of the delicious whipped cream, and add on even more Mint Aero! Enjoy!

Notes

  • RECIPE UPDATED MAY 2017 – In the original recipe I used 2x 154g pack of oreos on the base, with 125g of melted butter. Also, I used Philadelphia, but I MUCH prefer the taste of the Mascarpone.
  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
  • Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself! 
  • This recipe will last 3 days, covered, in the fridge!
  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

99 Comments

  1. katie on October 31, 2021 at 11:13 pm

    Hi jane, is this cheesecake suitable for vegetarians/ muslims who have to follow a strict halal menu?

  2. Conor on October 14, 2021 at 10:10 pm

    Hello I’ve always used philadelphia cream cheese for my cheesecakes, may I ask what the difference is taste wise between it and mascarpone in cheesecakes?

    • Jane's Patisserie on October 15, 2021 at 10:22 am

      Philadelphia is a more classic tart flavour for cheesecakes – whereas mascarpone is naturally sweeter!



  3. Samm on July 14, 2021 at 11:16 pm

    5 stars
    Hey Jane, what green food colouring do you use for this recipe? Also do you happen to know what the shade is called as some brands do many variations of green 😬 thanks in advance!

  4. Karin Laksáfoss on May 13, 2021 at 9:05 pm

    5 stars
    Love it! So delicious 😀

    • Jane's Patisserie on May 15, 2021 at 10:41 am

      Thank you!!xx



  5. Glynnis on May 2, 2021 at 5:50 pm

    5 stars
    First time of making this cheesecake and it was a hit! Instructions really easy to follow. Will definitely make again 🙂

  6. Mandy Archer on April 25, 2021 at 11:10 am

    5 stars
    Can I use half mascarpone and half Philadelphia?

  7. Jo Roe on February 28, 2021 at 2:32 pm

    How do we adjust your recipes for an 18cm tin please?

    • Jane's Patisserie on March 3, 2021 at 9:12 pm

      You would need about 3/4 of the recipe!



  8. Emily on February 2, 2021 at 10:36 pm

    5 stars
    Hi, with your cheesecake recipes I prefer the method of whipping the cream separately and folding through the cheesecake, how would I do it with this one? Would I add the food colouring into the cream cheese mix then fold the double cream in? Or would I fold the cream in then add the colouring? Thankyou! X

    • Jane's Patisserie on February 3, 2021 at 10:26 am

      I would add the colouring to the mix when you fold in the double cream x



  9. Emily on January 10, 2021 at 8:28 am

    4 stars
    Am I able to do this recipe with 600g cream cheese? Do I have to change the recipe in any way? Also can I melt the aero chocolate instead of having chunks in the cheesecake?

    • Jane's Patisserie on January 10, 2021 at 2:09 pm

      Yes you can use 600g of cream cheese. And I have never melted aero before so I don’t know, sorry! Please allow time for a response in comments rather than leaving several repeated comments as it makes it harder to respond. Thank you!



  10. Kirsty on January 8, 2021 at 3:04 pm

    5 stars
    Made this for our Christmas dessert. Recipe easy to follow as always. I find the standard spring form tins are a struggle to get the cheesecakes off because of the lip I did try your suggestion of placing an over turned base from another tin but this didn’t work too well for me. However I purchased the best spring form tin from Sainsbury’s (home collection) that is now my dedicated cheesecake tin as there is no lip to it. So easy to remove them now!

  11. Awais on December 23, 2020 at 11:35 am

    3 stars
    When someone has not made a recipe before, they’ll follow it step-by-step. When someone had never made a cheesecake before, they’ll be more careful.
    The recipe sounded amazing. The cake smells delicious. It’s just a shame I can’t budge it off the base of the springform tin. I wish there had been a comment on laying greaseproof paper down first.

    • Jane's Patisserie on December 23, 2020 at 12:22 pm

      I don’t line my cheesecake tins, so it’s not a requirement in the recipe unfortunately. Some tins are harder than others, but as I don’t personally do it I don’t write it.



    • Awais on December 23, 2020 at 11:36 pm

      5 stars
      The base broke and I had to make it afresh. This time I put clingfilm in the tin first and it worked. It was a steep learning curve for me.

      The cake tastes amazing, not too sweet either. It’s been a hit. Thank you for publishing the recipe.



  12. Amy C on December 15, 2020 at 1:19 am

    Hi, would it be best to do the digestive and cocoa powder base. Or the Oreo base?

  13. Jenna on December 7, 2020 at 8:19 pm

    5 stars
    It was amazing x

  14. Demi Young on November 24, 2020 at 6:59 am

    Hi Jane. I am going to make this on Friday.
    Could you tell me, do I use 500g of mascarpone in place of the cream cheese? Thanks.

    • Jane's Patisserie on November 24, 2020 at 10:24 am

      Yes! You can use soft cream cheese or mascarpone as long as they’re full fat x



  15. Jo on October 22, 2020 at 4:54 pm

    Hi Jane.
    I’ve just made your area cheesecake. Second time doing it. However the filling hasn’t whipped like the last time as it is now runny.
    Can I save it?

    • Jane's Patisserie on October 22, 2020 at 7:51 pm

      You can save it by adding in gelatine for sure – or you can freeze the mix so it’s not a complete waste! x



  16. Chantelle Coombs on September 26, 2020 at 5:23 pm

    5 stars
    Every cheesecake I have made from Janes Patisserie have been a success. We love mint aero and the cheesecake tasted so good. I am new to making cheesecakes and I like the helpful advice which is included, for example making swaps for different products.

  17. Chantelle Coombs on September 26, 2020 at 5:20 pm

    5 stars
    Every cheesecake I have made from Janes Patisserie have been a success. We love mint aero and the cheesecake tasted so good. I am new to making cheesecakes and started during lockdown. They are wonderfully easy to make following the recipes. I like the helpful advice which is included, for example making swaps for different products.

  18. Claire on September 16, 2020 at 8:31 am

    Absolutely love mint aero and been itching to make this for a while. Short on time I grated some chocolate on top with some extra broken up aero bubbles. Result was lovely. Surprisingly light but filling. I was worried o hadn’t beaten in the cream long enough but was perfectly set. Thank you for the recipe. Am on the look out for orange aro now when it’s in the shops.

  19. Joy Watkins on August 19, 2020 at 9:13 am

    5 stars
    It’s amazing, I can’t stop eating it, my base does look thicker than yours though, I’ve followed your recipe to the letter, any tips please?

    • Jane's Patisserie on August 19, 2020 at 11:57 am

      I use the measurements as listed, and always use the same. I use a food processor, so it’s a very fine crumb and then press down lots – so if you don’t do one or the other, or both, it will naturally look thicker! x



    • Lisa on November 17, 2021 at 6:57 pm

      Can the cheesecake be made in advance and frozen till needed?



  20. Shannon on August 15, 2020 at 7:26 pm

    Which brand of food colouring do you use for this? And also roughly how much do you put in? Thank you 🙂

    • Jane's Patisserie on August 15, 2020 at 8:08 pm

      I use varied food gels, but this one I use progel and it’s about a pea sized amount! x



  21. Charlotte on August 13, 2020 at 6:01 pm

    Hi Jane… please help! My mascarpone and cream mixture curdled, so I used a double boiler to recombine it, but now it won’t whip up to a thick consistency. Is there a way to save this?

    Thank you!

    • Jane's Patisserie on August 24, 2020 at 9:28 pm

      If you smooth it out in a double boiler, you can sometimes need to chill it for a while before re-whipping xx



  22. Jane on June 8, 2020 at 10:07 pm

    Hi, with no gelatin or anything would this hold it’s shape well? I want to use it in work and I need a recipe that won’t collapse and I hate using gelatin, hate the texture it gives. Would have to last 3 days holding a good stiff shape. Thanks.

    • Jane's Patisserie on June 9, 2020 at 2:05 pm

      Hey! I only tend to use gelatine on the recipes that need it, such as my Elderflower or G&T cheesecakes (because of the liquid!) – I don’t use gelatine in this and it sets perfectly for me, as the full-fat ingredients help it set very well!



  23. Darren Wells on May 29, 2020 at 9:48 pm

    Made the cheesecake today, perfect, however I used the cocoa powder in the base I find the base is a lot harder rather than when just using the biscuit & butter is this normal & would I be right in thinking that by adding the cocoa powder it binds the mixture together more? I do like the chocolate flavour though goes well with the cheesecake

    • Jane's Patisserie on May 30, 2020 at 4:44 pm

      So it can often depend on the cocoa, or even the brand of butter to how much the mixture binds! It does dry the mixture out more, but sometimes this can cause it to be more crumbly for other people! If you want it to be less hard, you can add less butter (maybe 100g) or so!



  24. Lucy on May 22, 2020 at 5:08 pm

    Hi Jane, I saw a comment on here that you can leave out the peppermint extract and just use the Aero chocolate. Would you then go back to using vanilla extract or just leave it out completely?? Keep up the amazing work I envy your talents!

    • Jane's Patisserie on May 22, 2020 at 7:48 pm

      That’s entirely up to you – I always love using vanilla! And thank you!!



  25. Kim allen on May 21, 2020 at 9:45 pm

    5 stars
    Hiya.. I was wondering do you cover all your cheesecakes with foil while you set it over night! Does this help with setting the cheesecake better as I have been doing it with out! But if it helps with the setting would start doing it thank you!! Love your website and your recipes .. thank you x

    • Jane's Patisserie on May 22, 2020 at 8:03 pm

      Hey! Covering it won’t make a difference to how it sets – but I do often cover mine with clingfilm, or an upside down plate or whatever! x



  26. Shannon on May 14, 2020 at 9:00 am

    Hi Jane. I was wondering what increases I would need to make for a 10 inch tin? Thanks x

    • Jane's Patisserie on May 14, 2020 at 2:02 pm

      A 10″ tin is about 2/3 bigger, so technically I would add on about half! x



  27. Jo on April 14, 2020 at 7:44 am

    I made the mint aero cheesecake as an alternative birthday cake and it tastes amazing! Thankyou.
    I was wondering do you think it could be frozen as it is quite a large cake for 1 person 🙂

  28. Meghan | SparklingPenny on March 21, 2020 at 10:23 pm

    Thank you for sharing this recipe, I can’t wait to try it. I’ve tried an ice cream cake before (which went down very well indeed) but never a cheesecake with a biscuit base. The kids are going to love it!

  29. Ashley on December 9, 2019 at 9:42 pm

    Hi Jane , I’m looking to male this but only for half the serving that you make. Would I still use the same size tin or just 10cm cake tin?

  30. Avril on November 27, 2019 at 12:47 pm

    Hi Jane, I am trying to organise christmas dessert and think I have decided on the mint aero cheesecake. The only thing is I see you make the base using coca powder you say its optional but have you made the cheesecake without it yourself and if so what one was more complementing of the mint either with or without the cocoa powder please

    • Jane's Patisserie on November 27, 2019 at 7:30 pm

      It works perfectly with way – it depends how chocolatey you want it!



  31. Aileen Griffin on October 5, 2019 at 1:47 pm

    Is there anything else I can use instead of peppermint extract? Can I break up a bit of aero mint and add this instead. Couldn’t find it in the shop

    • Jane's Patisserie on October 5, 2019 at 6:52 pm

      As it already has mint aero in the mix, just leave out the extract!



  32. Aishah on September 3, 2019 at 9:17 am

    Hi there
    Just about to make this cheese cake as it sounds amazing! Was wondering if I use an acetate/cellophane collar inside would it help to ease cake out of tin, just incase it stuck in my quick release tin.

    • Jane's Patisserie on September 3, 2019 at 9:56 am

      Hey! You can, I just really don’t feel there is a need x



  33. Alanna on August 1, 2019 at 8:32 am

    Hi Jane, what mascarpone do you use? (UK) also what green food colouring? I was reading reviews and some people say it was yellow. Thanks

    • Jane's Patisserie on August 1, 2019 at 5:24 pm

      Hey! What is yellow? I just use any full-fat mascarpone in whatever shop I go into! And I always use sugar flair or progel food colours! x



    • Alanna on August 3, 2019 at 8:15 am

      Thank you! Also with the oreos do you remove the white filling or just break the whole biscuit up?



    • Jane's Patisserie on August 3, 2019 at 8:43 am

      Leave it in – it will say in the recipe if I ever remove anything.



  34. Sarah Niven on April 3, 2019 at 12:10 pm

    5 stars
    Loved this cheesecake! Was a hit at my work, and I used mascarpone which I think made the cheesecake set much better. Would recommend!

  35. Rachael Cornish on January 19, 2019 at 12:00 pm

    5 stars
    turned out fantastic used mascarpone and worked so well c

  36. Keith on September 24, 2018 at 7:45 am

    Tried the 1st of your recipes yesterday with the Mint Aero cheescake & it turned out great. So simple to make but it went down well with everybody

    • Jane's Patisserie on September 24, 2018 at 8:52 am

      Ahh amazing!! I’m so glad you enjoyed it!



  37. Mary on June 5, 2018 at 12:44 pm

    Is double cream the same as heavy whipping cream? Also I’ve never seen Mint Aero in the US can that be substituted for Andes Mints?

    • Jane's Patisserie on June 5, 2018 at 1:13 pm

      Yes it is – they have a slightly different fat quantity, but thats the closest! And yes you can substitute it for anything you fancy so that would work well!



  38. Asma on May 26, 2018 at 11:58 pm

    Hi Jane,
    Would this recipe work for mini desserts? I was thinking of doing dessert shot glasses.
    Thanks
    Az

    • Jane's Patisserie on May 27, 2018 at 10:06 am

      Yeah it would be perfect for that!! x



  39. Mint Aero Cake! - Jane's Patisserie on April 6, 2018 at 7:45 pm

    […] is obviously, my personal choice, and partly down to me being far too lazy to make it perfect. My No-Bake Mint Aero Cheesecake, and Mint Aero Rocky Road have ALWAYS been popular, but I know all you Mint Aero lovers will […]

  40. Mint Aero Fudge! - Jane's Patisserie on April 3, 2018 at 2:42 pm

    […] Aero. Like.. there’s quite a few recipes on my blog already such as my Mint Aero Drip Cake, No-Bake Mint Aero Cheesecake and more, and I just couldn’t resist another. This is something I have made for a little […]

  41. Terista on January 2, 2018 at 7:32 pm

    Can you double the recipe if you want to make a larger one?

    • Jane's Patisserie on January 3, 2018 at 8:18 pm

      Yes! It might take longer to set however.



  42. Robbi Neal on December 13, 2017 at 5:14 am

    HI I just made this with a couple of changes. I Used 250 grams of cream cheese and 250 grams of marscapone. I whipped all ingredients together except the cream. Then I whipped the cream till it was just thickened, combined the cheese mixture and cream and whipped a few more minutes till stiff. It worked perfectly and set quickly. Great recipe!!!! Thank you (I used a gluten free biscuit base).

  43. Claire on September 25, 2017 at 7:50 pm

    Hi I just followed your recipe to the T, and I’ve just ruined my lovely looking cheese cake ? it stuck to the spring firm tin. Have you any ideas why ? ?
    Claire

    • Jane's Patisserie on September 25, 2017 at 8:24 pm

      I have no idea as mine never sticks. If you don’t remove it correctly, then yes it will stick.



    • Charlotte C on February 8, 2018 at 7:27 pm

      How do you remove it correctly? Should you go round the edges with a pallet knife first or should it just be non stick?



    • Jane's Patisserie on February 9, 2018 at 7:44 am

      Hiya! I run a knife underneath and it lifts right off the base and around the edges I unclip it, and if it sticks run a knife around the edges, but often it just comes away itself in my tins.



  44. Tarloke Johal on August 19, 2017 at 11:26 pm

    hey. do you think this would make a nice orange chocolate cheesecake if i replace the peppermint for orange extract and the green food colour for orange?

    • Jane's Patisserie on August 20, 2017 at 9:01 pm

      Yeah it can do! I do have a terry’s chocolate orange cheesecake recipe on my blog already if you wanted to check that out to help as well!



  45. Holly on July 6, 2017 at 10:14 pm

    This is the second of your recipes that I’ve tried & omgggg it was delish!!! Was so easy & fun to make, plus my brother absolutely loved it for his bday thank you :)) x

  46. Karmyn on June 8, 2017 at 11:48 am

    Hi, I can’t wait to try this … I love aero!!! I was just wonder if there is a gluten free biscuit that you would recommend for the base as a substitute for the digestive? 🙂

    • Jane's Patisserie on June 8, 2017 at 11:51 am

      Use Gluten Free Digestives!



    • Karmyn on June 9, 2017 at 3:16 am

      Thank you x



  47. Samantha on May 29, 2017 at 9:00 am

    Do you add the double cream in unwhipped or whipped? X

    • Jane's Patisserie on May 29, 2017 at 9:01 am

      Unwhipped, I whip it in till thick as it says. ?



  48. jessica on May 18, 2017 at 1:01 am

    hello, i was just wondering if i wanted to use cream cheese instead of Mascarpone, do i still 500g or do i need to change the amount?

    • Jane's Patisserie on May 18, 2017 at 7:36 am

      If you’re using philadelphia you can use two of the 280g tubs, or three of the 180g tubs. Anything between 500-575g is perfect. ?



  49. jessica on May 18, 2017 at 12:58 am

    hello, i was just wondering since you changed the recipe from cream cheese, to Mascarpone does that mean if i wanted to use cream cheese do i still 500g or does the amount change?

  50. Kevin on May 15, 2017 at 8:43 am

    Hi,

    I made this using the old recipe (Oreo base and Philadelphia Cream Cheese) and it was gorgeous, thank you so much.

    One question, the base got stuck to the bottom and was very difficult to get out, though when eating the base was lovely; soft and crumbly. Do you have any ideas what could of caused the base to stick to the tin?

    • Jane's Patisserie on May 15, 2017 at 5:12 pm

      Sometimes some cake tin bases have a lip which makes it difficult to lift off? I usually run a knife underneath round the edges and the base should just slide off!



    • Kevin on May 15, 2017 at 6:37 pm

      Thanks Jane, think I made a mistake, as the base was stuck to the pan all the way through. Oh well, it’s an excuse to make this gorgeous cheesecake again! Thank you again. 🙂



  51. Day 10 of 12: Baked Mini Irish Cream Cheesecakes | Andrew in the Kitchen on December 21, 2016 at 9:12 am

    […] Jane’s Patisserie’s No-bake Mint Aero Cheesecake […]

  52. mary on October 19, 2016 at 6:05 pm

    hi jane love your blog any chance of an after eight no bake tart or cheesecake? ive been after one for ages.

    • Jane's Patisserie on October 19, 2016 at 6:06 pm

      Hiya! You can just use this one but swap the mint aero for the after eights, but I have it on the list to make x



    • Mary on October 19, 2016 at 8:18 pm

      Thank you can’t wait for it would I melt some after eight into the filling or would it be to thick .



    • Jane's Patisserie on October 19, 2016 at 9:25 pm

      I can’t imagine you’d be able to get much filling out of an after eight? I just think folding them through would be enough as they’d break up that way?



  53. Kerri on August 24, 2016 at 4:19 pm

    Hi can this be made with any full fat cream cheese or does it have to be philli? Thankyou. Can not wait to make this for me partners birthday instead of cake. Aero mint is one of his favourites.

    • Jane's Patisserie on August 24, 2016 at 4:20 pm

      I personally use Philadelphia as I trust it, as some supermarket own brands aren’t as good, but its worth a try – Full-Fat Mascarpone can also work! x



  54. […] turned out fine…eventually…further experimentation required for that one). This is a No-Bake Mint Aero Cheesecake from Jane’s Patisserie. It’s a recipe I had been wanting to make for a while, so […]

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.