No-Bake Mint Aero Cheesecake!

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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!
5 from 3 votes
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


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


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


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!


  • 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!
Nutrition Facts
Mint Aero Cheesecake!
Amount Per Serving
Calories 462 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g125%
Cholesterol 106mg35%
Sodium 231mg10%
Potassium 142mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 1220IU24%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 1.3mg7%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Jane
    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
      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!

  • Darren Wells
    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
      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!

  • Lucy
    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
      May 22, 2020 at 7:48 pm

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

  • Kim allen
    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
      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

  • Shannon
    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
      May 14, 2020 at 2:02 pm

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

  • Jo
    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 🙂

  • Meghan | SparklingPenny
    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!

  • Ashley
    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?

  • Avril
    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
      November 27, 2019 at 7:30 pm

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

  • Aileen Griffin
    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
      October 5, 2019 at 6:52 pm

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

  • Aishah
    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
      September 3, 2019 at 9:56 am

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

  • Alanna
    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
      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
      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
      August 3, 2019 at 8:43 am

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

  • Sarah Niven
    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!

  • Rachael Cornish
    January 19, 2019 at 12:00 pm

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

  • Keith
    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
      September 24, 2018 at 8:52 am

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

  • Mary
    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
      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!

  • Asma
    May 26, 2018 at 11:58 pm

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

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  • Terista
    January 2, 2018 at 7:32 pm

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

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

      Yes! It might take longer to set however.

  • Robbi Neal
    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).

  • Claire
    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 ? ?

    • Jane's Patisserie
      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
      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
      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.

  • Tarloke Johal
    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
      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!

  • Holly
    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

  • Karmyn
    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
      June 8, 2017 at 11:51 am

      Use Gluten Free Digestives!

    • Karmyn
      June 9, 2017 at 3:16 am

      Thank you x

  • Samantha
    May 29, 2017 at 9:00 am

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

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

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

  • jessica
    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
      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. ?

  • jessica
    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?

  • Kevin
    May 15, 2017 at 8:43 am


    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
      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
      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. 🙂

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  • mary
    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
      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
      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
      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?

  • Kerri
    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
      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

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