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A Delicious No-Bake Orange Aero Cheesecake with Orange Cheesecake Filling, Full of Orange Aero Pieces!!
So as it is fast approaching my absolute favourite time of year, Christmas, I thought I would post a delicious recipe to start the proceedings. Yes, I do know that Halloween hasn’t even happened yet, but I couldn’t wait to post this. As Orange Aero Bars are in shops at the moment in the ‘seasonal isle’ mostly, I thought I would post it to suit.
As you are all probably painfully aware of if you have read my blog for a while… I love Mint Aero, and I love Terry’s Chocolate Orange. These are from two completely different companies, but basically, the Orange Aero is a delicious combination of them both. It’s definitely a chocolate bar which is harder to find as I wouldn’t say its nearly as popular as the mint version, but when its around I love it.
If you have never had Aero, you are missing out. It’s the kind of chocolate bar which is ‘light’ because of its airy texture, but not so light you feel like you’re missing out. It’s just so lovely and pleasant, and the orange one is delicious. Don’t get me wrong, I love the mint one as well, and even the regular chocolate aero is delightful.
Putting Orange Aero, or Mint Aero into cheesecakes is delicious. You can tell this by just how popular my Mint Aero Cheesecake has been since I posted it ages ago. This Orange Aero Cheesecake is basically the exact same as my Mint Aero Cheesecake, but orange in flavour… obviously. I think it works, and my Taste Testers loved it too!
The base for this Cheesecake is a simple Digestive biscuit base mixed with melted butter. My Mint Aero Cheesecake has a chocolate base, but I wanted to keep it simpler for this one to not overpower the Orange. The filling is a simple cheesecake filling as well, but flavoured with orange zest and juice. If you don’t find it strong enough, use orange extract. I wouldn’t recommend adding in too much more juice.
Folding through the Orange Aero gives the Cheesecake texture and flavour, and all the deliciousness I desire in a slice. The whipped cream and chocolate drizzle on top is optional as always, but I always want my cheesecake to look ‘showstopper’ like and have some dazzle. I used 3x 100g bars for this, and a couple extra bits on top in total. You can easily use just the 3x 100g bars though.
Technically I guess this could be a Halloween bake as it is quite orange in colour, but I know this will be a popular one around the table at Christmas this year. You could go all out and create a half mint, and half orange version to please everyone as both Chocolate orange and chocolate & mint are controversial. I personally don’t understand why as they are both DELICIOUS.
As you can see from my pictures, this cheesecake is definitely a good’un. I hope you all love this recipe as much as I did! Enjoy! x
Orange Aero Cheesecake!
- 300 g Digestives
- 150 g Unsalted Butter
- 500 g Full-Fat Cream Cheese (Philadelphia/Mascarpone)
- 75 g Icing Sugar
- Zest of 1 Orange
- Juice of 1 Orange
- 300 ml Double Cream
- Orange Food Colouring (optional)
- 250-300 g Orange Aero (chopped)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50 g White Chocolate
- Orange Food Colouring
- Orange Aero (chopped)
- Blitz the Digestives in a food processor until they're 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!
- Using an electric stand mixer cream together the Cream Cheese, Icing Sugar, Zest and Juice until smooth.
- Add the Double Cream and whisk the two mixes together, towards the end add in the orange food colouring to an orange 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 Orange Aero pieces and spread on top of the biscuit base! Refrigerate for 6+ hours to set, of preferably over night.
- Once set, remove from the tin. Whip together the Double Cream and Icing Sugar until thick and pipeable.
- Drizzle over some melted chocolate mixed with the orange food colouring, pipe on some of the delicious whipped cream, and add on even more Orange Aero! Enjoy!
- I recommend using an 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 set, or it's a bit 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!
Find my other Recipes on my Recipes Page!
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