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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!
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!
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© 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.
89 Comments
Jo Roe
February 28, 2021 at 2:32 pmHow do we adjust your recipes for an 18cm tin please?
Jane's Patisserie
March 3, 2021 at 9:12 pmYou would need about 3/4 of the recipe!
Emily
February 2, 2021 at 10:36 pmHi, 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
February 3, 2021 at 10:26 amI would add the colouring to the mix when you fold in the double cream x
Emily
January 10, 2021 at 8:28 amAm 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
January 10, 2021 at 2:09 pmYes 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!
Kirsty
January 8, 2021 at 3:04 pmMade 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!
Awais
December 23, 2020 at 11:35 amWhen 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
December 23, 2020 at 12:22 pmI 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
December 23, 2020 at 11:36 pmThe 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.
Amy C
December 15, 2020 at 1:19 amHi, would it be best to do the digestive and cocoa powder base. Or the Oreo base?
Jane's Patisserie
December 15, 2020 at 9:45 amWhichever you prefer!
Jenna
December 7, 2020 at 8:19 pmIt was amazing x
Demi Young
November 24, 2020 at 6:59 amHi 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
November 24, 2020 at 10:24 amYes! You can use soft cream cheese or mascarpone as long as they’re full fat x
Jo
October 22, 2020 at 4:54 pmHi 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
October 22, 2020 at 7:51 pmYou can save it by adding in gelatine for sure – or you can freeze the mix so it’s not a complete waste! x
Chantelle Coombs
September 26, 2020 at 5:23 pmEvery 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.
Chantelle Coombs
September 26, 2020 at 5:20 pmEvery 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.
Claire
September 16, 2020 at 8:31 amAbsolutely 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.
Joy Watkins
August 19, 2020 at 9:13 amIt’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
August 19, 2020 at 11:57 amI 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
Shannon
August 15, 2020 at 7:26 pmWhich brand of food colouring do you use for this? And also roughly how much do you put in? Thank you 🙂
Jane's Patisserie
August 15, 2020 at 8:08 pmI use varied food gels, but this one I use progel and it’s about a pea sized amount! x
Charlotte
August 13, 2020 at 6:01 pmHi 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
August 24, 2020 at 9:28 pmIf you smooth it out in a double boiler, you can sometimes need to chill it for a while before re-whipping xx
Jane
June 8, 2020 at 10:07 pmHi, 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 pmHey! 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 pmMade 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 pmSo 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 pmHi 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 pmThat’s entirely up to you – I always love using vanilla! And thank you!!
Kim allen
May 21, 2020 at 9:45 pmHiya.. 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 pmHey! 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 amHi 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 pmA 10″ tin is about 2/3 bigger, so technically I would add on about half! x
Jo
April 14, 2020 at 7:44 amI 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 🙂
Jane's Patisserie
April 14, 2020 at 9:05 amYes, the cheesecakes can be frozen!
Meghan | SparklingPenny
March 21, 2020 at 10:23 pmThank 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 pmHi 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 pmHi 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 pmIt works perfectly with way – it depends how chocolatey you want it!
Aileen Griffin
October 5, 2019 at 1:47 pmIs 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 pmAs it already has mint aero in the mix, just leave out the extract!
Aishah
September 3, 2019 at 9:17 amHi 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 amHey! You can, I just really don’t feel there is a need x
Alanna
August 1, 2019 at 8:32 amHi 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 pmHey! 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 amThank 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 amLeave it in – it will say in the recipe if I ever remove anything.
Sarah Niven
April 3, 2019 at 12:10 pmLoved 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 pmturned out fantastic used mascarpone and worked so well c
Keith
September 24, 2018 at 7:45 amTried 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 amAhh amazing!! I’m so glad you enjoyed it!
Mary
June 5, 2018 at 12:44 pmIs 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 pmYes 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 pmHi Jane,
Would this recipe work for mini desserts? I was thinking of doing dessert shot glasses.
Thanks
Az
Jane's Patisserie
May 27, 2018 at 10:06 amYeah it would be perfect for that!! x
Mint Aero Cake! - Jane's Patisserie
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 […]
Mint Aero Fudge! - Jane's Patisserie
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 […]
Terista
January 2, 2018 at 7:32 pmCan you double the recipe if you want to make a larger one?
Jane's Patisserie
January 3, 2018 at 8:18 pmYes! It might take longer to set however.
Robbi Neal
December 13, 2017 at 5:14 amHI 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 pmHi 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
September 25, 2017 at 8:24 pmI 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 pmHow 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 amHiya! 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 pmhey. 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 pmYeah 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 pmThis 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 amHi, 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 amUse Gluten Free Digestives!
Karmyn
June 9, 2017 at 3:16 amThank you x
Samantha
May 29, 2017 at 9:00 amDo you add the double cream in unwhipped or whipped? X
Jane's Patisserie
May 29, 2017 at 9:01 amUnwhipped, I whip it in till thick as it says. ?
jessica
May 18, 2017 at 1:01 amhello, 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 amIf 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 amhello, 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 amHi,
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 pmSometimes 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 pmThanks 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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December 21, 2016 at 9:12 am[…] Jane’s Patisserie’s No-bake Mint Aero Cheesecake […]
mary
October 19, 2016 at 6:05 pmhi 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 pmHiya! 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 pmThank 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 pmI 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 pmHi 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 pmI 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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