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A dark chocolate and mint cheesecake full of After Eights. With a buttery biscuit base, and delicious decoration, my new favourite… no-bake After Eight cheesecake!

After Eights 

So one thing that I have always betrayed… is having an After Eight before 8pm. I know its just a name, but some take that seriously! I, will happily have them night or day as they are deeeeelicious. I love the thin dark chocolate layer encasing a smooth minty filling.

I also love that they come in little packets to keep each one ‘safe’ but its just annoying when you need to chop the entire packet up to go into a cheesecake… thats a lot of packaging waste. But hey ho, this After Eight cheesecake is delicious!


I remade my no-bake Mint Aero cheesecake recently and changed it ever so slightly by using a new base for my cheesecake – mixing digestives and cocoa powder with the butter to make a crunchy biscuit base.

Honestly, its so yummy! I much prefer doing it this way compared to using a chocolate coated biscuit! Now I look at the photos,it just wouldn’t look right with a normal digestive base would it?!


As always, please please please use full fat cream cheese!! It must be full fat to help with the setting of the cheesecake – it would be awful to look forward to this delicious yummy treat to then discover a sloppy mess instead!

I did change this one in comparison to my no-bake Mint Aero cheesecake by using two types of cheesecake in the filling. I used three types in my no-bake triple chocolate cheesecake and made sure that those layers were even as anything, but with this one? I wanted to keep it random and swirly.


I decided to use dark chocolate in the chocolatey mix because it gives it a delicious flavour. You can use milk if you prefer, but honestly, dark is SO much better.

After Eight themselves use dark chocolate on the coating, and when you mix the dark chocolate with the other ingredients its a lot sweet than you think. It makes the perfect partner to the minty mix also!


I decided to do my usual swirl of whipped cream on top, with a drizzle of dark chocolate, and then some after eights. All of my decoration ideas are completely optional, but I just love it!

My trusty taste testers LOVED this one, and I honestly think you guys will too. Apologies that it has taken me THIS long to post a recipe using After Eights… and now I just wanna do more! Enjoy! xx

No-Bake After Eight Cheesecake!

A dark chocolate and mint cheesecake full of After Eights. With a buttery biscuit base, and delicious decoration, my new favourite... no-bake After Eight cheesecake!
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Category: Dessert
Type: Cheesecake
Keyword: After Eight
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)
  • 25 g cocoa powder

Cheesecake Filling

  • 500-600 g full fat cream cheese
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 150 g dark chocolate
  • 1-2 tsps peppermint extract
  • Green Progel food colouring
  • 300 g After Eights (chopped)


  • 150 ml double cream
  • 2 tbsp icing sugar
  • After Eights
  • 50 g chocolate (melted)



  • Blitz the digestives in a food processor with the cocoa powder 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!


  • Melt the dark chocolate carefully and leave to the side to cool slightly.
  • Using an electric stand mixer, whisk together the cream cheese, vanilla and icing sugar until smooth. 
  • Add the double cream and whisk together until thick – 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!)
  • Split the mixtures into two bowls. To one half, add the melted dark chocolate and mix together. In the other, add the mint extract and the food colouring and mix until combined as well. 
  • To both mixtures, fold through some chopped up after eights – I use about 150g of chopped after eight per cheesecake mix.
  • When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top – Refrigerate for 6+ hours to set, or preferably over night.

To Decorate

  • 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 After Eights! Enjoy!


  • 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!
  • I recommend using a 8″/20cm deep springform tin in this recipe! 
  • I use Green Progel colouring in this recipe!
  • I use a stand mixer to whip my mixture up. 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!

Find my other 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.


  1. Sonia on August 9, 2023 at 1:03 pm

    Can you use elmlea instead of real cream? Not the world’s best baker so I don’t want to screw it up!

  2. Robyn on December 16, 2022 at 9:45 am

    Hi, i wanted to add gelatine to this to ensure its not too sloppy, i use this in my othercheesecakes. Would this be ok and what quantity?

    • Jane's Patisserie on December 23, 2022 at 11:06 am

      Hiya! Yes absolutely you can – just follow packet instructions! x

  3. Jayne on December 15, 2022 at 9:32 am

    Hi Jane, a friend has asked me to make this for her as part of her Christmas gift, I have made loads of your cheesecakes and she loves them all. I just had a quick question could you use Oreos as the biscuit base instead of digestives. Many thanks and happy Christmas.

    • Jane's Patisserie on December 15, 2022 at 12:55 pm

      Yes absolutely, just use 100g butter instaed! Hope this helps!

    • Jayne on December 29, 2022 at 6:02 pm

      5 stars
      Oh my, this was amazing, Jane. I used the Oreo base and although the chocolate siezed in that part of the cheesecake it was still great. Looked a but like mint choc chip ice cream. The peppermint bit was wonderful. Will definitely make again and hopefully the dark chocolate won’t sieze, any ideas on how to avoid this. I tried to not let the chocolate get too cold before mixing it.

    • Jane's Patisserie on January 3, 2023 at 10:48 am

      Hiya! Make sure the chocolate you’re using is 70% + in cocoa content. Hope this helps! x

  4. Dean west on November 26, 2022 at 10:58 am

    5 stars
    This is an amazing recipe it has never let me down very easy to follow step by step method directions. Family and friends absolutely love it, its always a hit thank you for sharing it.

  5. Clare on November 13, 2022 at 2:21 pm

    Hi if i wanted to make imdividual cheesecakes
    Would the imgredients be the same

    • Jane's Patisserie on November 16, 2022 at 9:31 am

      Hiya! Take a look at my individual chocolate orange cheesecakes for a guide on measurements. Hope this helps! x

  6. Becky on November 12, 2022 at 7:44 pm

    I’m wanting to make this for Christmas, if I make ahead and freeze it then when would I need to remove it from the freezer in order to decorate on Christmas Eve?
    Thank you, love all your bakes xx

    • Jane's Patisserie on November 16, 2022 at 10:08 am

      Hiya! You can freeze it decorated for up to 3 months, or you can defrost in the fridge the day before decorating. Hope this helps! x

  7. Kirsty on September 19, 2022 at 4:51 pm

    If you wanted to make this in a 9 inch tin how would you adjust quantities for the base? I think the cheesecake mix would probably still be fine for a slightly bigger tin.

  8. Lisa Tur on February 26, 2021 at 5:30 am

    5 stars
    I’ve been wanting to make a minty cake for ages so this week I did your after eight cheesecake, OMG it was amazing, super sweet too, only thing I did wrong was put too much green food colouring in!

  9. Leanne Turvill on December 24, 2020 at 8:29 am


    Am I able to use stork for the base as I have done for previous cheesecake recipes?

    How much food colouring do you use ? I’ve managed to get my hand on the one you mentioned in the recipe.

    • Jane's Patisserie on December 27, 2020 at 11:24 am

      Yes you can use stork! And its about a pea size amount, you really don’t need much!

  10. Mark Murphy on December 20, 2020 at 7:24 pm

    Is it the spreadable Philadelphia that you use in this recipe since we can’t buy block cream cheese easily in the UK?

    • Jane's Patisserie on December 20, 2020 at 7:25 pm

      It’s the ones in the tubs yes – I’m in the UK too.

  11. Liv on December 7, 2020 at 9:14 pm

    5 stars
    This after eight cheesecake, wow! The recipe was easy to follow and it was delicious! I was really surprised to find that my family and I struggled to eat a whole piece, so it was best for us to make the portion sizes smaller, to serve 16. We didn’t have the progel so was going to do it without but found the Dr. Oetker food colouring gel in Sainsbury’s which was only £1.20. Will definitely make again! 🙂

  12. Pamela on November 29, 2020 at 12:00 am

    Hi Jane I’ve made lots of you fabulous cheesecakes and they always turn out perfect but when I try one that says to whip the cream in the cream cheese rather the separately and folding it in it never sets any tips

    • Jane's Patisserie on November 29, 2020 at 10:29 am

      If it doesn’t set that way, do it the way you prefer – I always add the liquid cream to the cream cheese and prefer it! It’s just about whatever works for you!

  13. Emily Curran on November 19, 2020 at 11:48 am

    Hi, can I ask how you avoid the line round the base of the cheesecake using this tin please?

    • Jane's Patisserie on November 20, 2020 at 9:25 am

      It depends on the tin (As some, even of the same brand, can vary) but you can try flipping the base over, adding a different base (still at 8″) on top, etc!

  14. Michelle on November 11, 2020 at 10:56 am

    Hi Jane, love this recipe and LOVE after eights. Do you think there would ever be an After Eight cookie or cupcake recipe?? 🙂

  15. kerry on September 16, 2020 at 10:42 pm

    5 stars
    Hi, i am trying your recipes but found there is to much left over and i don’t want to waste, so i have tried halving the recipe but it seem to runny what do you thing i am doing wrong?

    • Jane's Patisserie on September 17, 2020 at 8:38 am

      Half is about a 6″ tin worth – and it might purely be that you are over whisking it as where there is less, often it needs less mixing! x

  16. Stacey on July 11, 2020 at 3:03 pm

    Hi Jane, I’m wanting to do this recipe only using 400g of cream cheese instead of 500-600 as we don’t like too much cream cheese to biscuit. What would you recommend using for the rest of the cheesecake part e.g icing sugar, chocolate, double cream measurements ? X

    • Jane's Patisserie on July 11, 2020 at 7:39 pm

      You could reduce everything else slightly too – maybe by 1/4 or 1/3? x

    • Stacey on July 12, 2020 at 10:33 am

      Thank you! 🙂 x

  17. Kelly-Anne Bond on July 4, 2020 at 10:54 am

    Hi. You state 500-600g of cream cheese. Why is there a range please?

    • Jane's Patisserie on July 4, 2020 at 7:02 pm

      This is due to the fact that cream cheese packages often vary and I hate wastage. Anything between the weights work!

  18. Nina on May 26, 2020 at 11:50 pm

    Hello Jane,
    Would 285ml double cream be enough instead 300ml
    What is the reason for using double dream instead of single cream.

    • Jane's Patisserie on May 27, 2020 at 9:50 am

      Yes, 285ml is fine! Double cream is vital to helping the cheesecake set – single cream has too low a fat content, and is too thin!

  19. Laura on May 5, 2020 at 1:55 pm

    Hi! If I can’t get hold of green food colouring- could I omit it? (Obviously it wont look green but it won’t affect the taste at all?) Thanks 🙂

    • Jane's Patisserie on May 5, 2020 at 2:27 pm

      Yes of course!! It’s purely there to make it look minty! x

  20. Rachel on May 4, 2020 at 2:21 pm

    Hi! How much of the food colouring do you put in please?

    • Jane's Patisserie on May 4, 2020 at 3:14 pm

      That very much depends on brand – I use the good quality colours, and it’s less than the size of a pea!

  21. Amanda on December 13, 2019 at 2:12 pm

    What shade of green did you use ?

  22. Frederikke on July 3, 2019 at 10:18 pm

    Dear Jane, I ADORE your recipes and personality and just everything! Could talk about it forever. Anyways, could I just ask how come you recommend using mascarpone instead of cream cheese in the Aero cheesecake but not in this one? Which option do you prefer? Gonna bake the Aero one in a few days! Thank you so much, xx

    • Jane's Patisserie on July 4, 2019 at 5:16 pm

      In this one I just state ‘Full Fat Cream Cheese’ because you can use either as long as they are full fat, as mentioned in all recipes – As this one uses chocolate and the other doesn’t, I think Philadelphia is better sometimes, but honestly it’s up to you.

  23. Sandra Jack on January 20, 2019 at 12:51 pm

    for the filling you mention After Eights and Aero (section 5) but no mention of Aero in the ingredents is this a typo or do you use both in the filling mixture ?

    • Jane's Patisserie on January 20, 2019 at 4:21 pm

      It’s just after eights in this one!

    • Gill on November 28, 2019 at 2:27 pm

      Hi could this be made ahead of time and frozen before decorating , then removing from freezer on the day needed , thanks

    • Jane's Patisserie on November 28, 2019 at 5:27 pm

      Hiya! Yes it can – I recommend setting it for while in the fridge first, and then putting in the freezer!

    • Jay on August 8, 2022 at 10:46 pm

      What is the we balls on the top of this cheesecake?

  24. Chris on December 22, 2018 at 1:40 pm

    How long will this keep? Trying to make in advance of Christmas day

    • Jane's Patisserie on December 22, 2018 at 2:02 pm

      3 days, I would wait until 23rd or 24th so it lasts longer!

  25. Kara on December 1, 2018 at 9:47 am

    This looks amazing-do you think I could make it as mini cheesecakes using the same recipe if I used muffin tins/mini cheesecake tins?

  26. Kenneth on September 1, 2018 at 5:13 pm

    I don’t do cheesecakes in milliliters and grams. Please post in teaspoons and ounces for us old folks

    • Jane's Patisserie on September 1, 2018 at 5:15 pm

      Sorry, but I don’t work in teaspoons or ounces. You can google the conversions 😊

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