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Mint Aero Chocolate Cheesecake

5/5
Attention to all mint Aero chocolate lovers! This mint Aero cheesecake is your new favourite dessert. Decadent, creamy and loaded with chunks of mint Aero, this no bake cheesecake recipe is sure to be a showstopper at any event. Decorated with freshly whipped cream, mint Aero balls and chocolate shavings a winning dessert has been discovered!
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Who doesn’t love a no bake cheesecake recipe and this Aero mint chocolate cheesecake recipe is no different! This mint Aero chocolate cheesecake is made of a chocolate digestive base, a rich and creamy filling topped with crushed mint Aero and whipped cream. This Aero cheesecake recipe is the perfect no-bake dessert and sure to be a showstopper at any event. With a dash of peppermint extract and chunks of mint Aero chocolate this mint cheesecake recipe is so simple to make yet bursting with refreshing flavour.

Okay, so I am going to be honest with everyone here, I don’t like mint Aero chocolate. Neither my sister nor I are fans of the flavour combination that is mint and chocolate, but my brothers all love it. This mint Aero chocolate cheesecake recipe I created was basically for them and they loved it. I had to make it twice during Ramadan alone and then again on Eid day! That’s how much my brothers loved it!

For this no bake dessert I use chocolate digestives for the base. As I use chocolate digestives you don’t need as much butter as you usually would in a normal cheesecake biscuit, but you can adjust as you feel necessary. If you don’t want to use chocolate digestives you can replace them with plain digestives or any biscuit that you feel like really. It is all up to personal choice. However, if you choose to use plain biscuits you may want to add more butter.

 

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As this mint Aero chocolate cheesecake recipe is based on the flavour of mint and chocolate, I used peppermint extract as the flavouring in this dessert, but you could just as easily replace it with vanilla extract if you don’t want the flavour to be too overpowering. To be honest no bake cheesecake recipes are always awesome because it is virtually impossible to mess them up. Some people like their cheesecake filling creamier and add more cream cheese. Some like their filling to have more double cream in it, and you can basically go wild with it.

So, the main ingredient in every cheesecake is…yep you guessed it…the cream cheese. Now, I remember when I first started making cheesecakes, I could never find any cream cheese in the major supermarkets. I ended up thinking that cream cheese was just not an ingredient available in the UK. Turns out in the UK cream cheese is called soft cheese. I usually use Philadelphia; however, I have tried Aldi and Tesco branded soft cheese with similar results.

As this is meant to be a mint Aero chocolate cheesecake, I do add green food colouring to give it that extra bit of wow factor, but you can omit it, and it won’t affect the taste at all. I got gifted a Wilton food colouring set some time ago and the colours look amazing, and I only need a drop or two to get a vivid colour. The quantity that you use will depend on the food colouring that you use. Liquid food colouring usually requires you to use more as opposed to gel food colouring which you need less off. Just add enough to make it the colour you want basically!

 

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With the whipped cream you could always use store-bought cream or even just not use it at all. However, it is relatively simple to make your own whipped cream. Just DO NOT over whip it. A trick that I learn for making whipped cream fast is to chill your bowl and whisks in the refrigerator first. This AWESOME trick mean that I could whip up the cold double much faster. In this recipe you may end up with some whipped cream remaining. However, usually when I serve a slice, I add a dollop of the remaining whipped cream on the side. If you’re not really a fan of whipped cream, then you can just omit the decoration part of it entirely.

I also found something out a few days. It turns out Elmlea is NOT actual cream. It is an alternative to double cream. I have always wondered why it tasted weird and it is always so much harder to whip up than other cream. It does work as a substitute of course, and the benefit of using Elmlea is that it does have a significantly longer shelf-life than real double cream, but I am going to stick to using double cream from now on.

In terms of decoration, you can decorate it however you want. I always like to use up all my ingredients so for this recipe what I did was I bought 2 x 90g mint Aero chocolate bars. I used 150g in the actual filling and then crushed the rest and scattered it on top. Obviously, you can mix it up and bit. Some people drizzle chocolate on top or some people even leave it plain. Any decoration that I use in any of my cheesecake recipes is obviously optional. That is why I like to mix up the way I decorate my cakes. Check out my other cheesecake recipes for more decoration inspirations.

I make all my cheesecakes in 8-inch (20cm) springform pans. Most recipes online as well also utilise 8-inch pans as well. They usually are your best bet if you make lots of cheesecakes. Although, if you make lots of cheesecakes you would probably have figured that out yourself by now.

 

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So, in terms of how many people this would serve it depends on how big you like to cut your slices. In my family we usually tend to cut them quite thin, because the cheesecake can be quite filling at times. I realise most people probably would have larger slices though. I would probably make about 10 slices, but if you prefer bigger slices than you could also cut into 8 slices.

If I am planning on making cheesecake, I always like to plan it out. The main reason being is that I never actually have the ingredients, such as the cream cheese and double cream, due to their short shelf lives. I only buy them when I know I am going to use them. So, I usually know when I intend to make a cheesecake. This allows me to make the cheesecake the night before and leave it to set in the refrigerator overnight. However, if you are short on time then you can leave it to set for less time, but at least allow for a minimum of 6 hours.

This mint Aero cheesecake recipe requires minimal effort, looks gorgeous and tastes delicious!

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Mint Aero Chocolate Cheesecake

by Sadia Halimah Aziz
Attention to all mint Aero chocolate lovers! This mint Aero cheesecake is your newfavourite dessert. Decadent, creamy and loaded with chunks of mint Aero, this no bake cheesecake recipe is sure to be a showstopper at any event. Decorated with freshly whipped cream, mint Aero balls and chocolate shavings a winning dessert has been discovered!
Prep Time 5 mins
Cook Time 15 mins
Refrigeration Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Servings 10 servings
Calories 593

Ingredients
  

Biscuit Base

  • 300 g Chocolate Digestives
  • 2 tbsp Butter melted

Filling

  • 360 g Cream Cheese 2 x Philadelphia 180g tubs
  • 300 ml Double Cream
  • 150 g Mint Aero Chocolate
  • 50 g Icing Sugar
  • 1 tsp Peppermint Extract
  • Green Food Colouring optional

Whipped Cream

  • 150 ml Double Cream
  • 3 tbsp Icing Sugar
  • 1 tsp Vanilla Extract

Decorations

  • Mint Aero Balls
  • Mint Aero Chocolate crushed

Instructions
 

  • Blitz the chocolate digestives for the biscuit base until fine crumbs form
  • Melt the butter and add the crushed to the butter then stir until well combined before transferring into an8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set in the refrigerator whilst the filling is being prepared
  • In a large bowl add the cream cheese, icing sugar and peppermint extract then whisk until combined and thickened, ensuring that you do not over-whip
  • Add the double cream and the green food colouring then whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
  • Chop up the mint Aero into fine pieces and add into the mixture then fold the pieces gently until evenly distributed before transferring on top of the biscuit base and using an offset spatula to create a smooth and even base
  • Allow the cheesecake to set for at least 4 hours or preferably overnight
  • Once the cheesecake has set prepare the whipped cream by adding the double cream, icing sugar and vanilla extract to a cold bowl and whisk until stiff peaks are about to form 
  • Transfer the whipped cream into a piping bag with a star nozzle then pipe around the cheesecake and top each star with a mint Aero ball before grating some mint Aero chocolate and sprinkling on top
  • Your mint Aero chocolate cheesecake is ready!

Video

Keyword cheesecakes, chocolate, no bake

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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