No Bake Mint Aero Cheesecake Recipe
This easy no-bake Mint Aero cheesecake is creamy, light, and packed with mint chocolate flavor. The perfect make-ahead mint dessert for St. Patrick’s Day or any occasion.
If you love mint chocolate desserts, this no-bake Mint Aero cheesecake is about to become your new favorite treat. I, Rebecca definitely do! It’s creamy, light, packed with bubbly Mint Aero chocolate, and requires zero oven time. It’s just like eating delicious mint ice cream in cake form. So we totally get why this cake went viral!
This easy Mint Aero cheesecake recipe is perfect for St. Patrick’s Day, holiday gatherings, dinner parties, or anytime you want a refreshing mint chocolate dessert without the hassle of baking. Pair it with some mint grasshopper ice cream and a mint chocolate chip martini , and you’ve got yourself the perfect dessert to end any meal.
Why You’ll Love This Mint Aero Cheesecake
- No oven required
- Creamy, smooth texture
- Loaded with Mint Aero chocolate
- Perfect make-ahead dessert
- Easy step-by-step recipe
What is Aero Chocolate?
Aero chocolate is a popular aerated chocolate bar that originated in the United Kingdom. While it’s widely available in the UK and Canada, it can sometimes be harder to find in U.S. grocery stores. If you’re shopping in America, check international food aisles or online retailers. Amazon is a great place to find it if you are based in America.
What makes Aero chocolate unique is its signature bubbly texture. The chocolate is filled with tiny air bubbles, giving it a light, melt-in-your-mouth feel that’s different from traditional solid chocolate bars. The classic version is milk chocolate, but there are several varieties available.
For mint lovers, Mint Aero features a refreshing peppermint-flavored center wrapped in milk chocolate. You can also find Mint Aero Bubbles, which are small, round chocolate spheres filled with the same airy, minty chocolate center. Perfect for baking, snacking, or topping desserts.
Ingredients Needed
For the chocolate crust:
- Oreo cookies: Creates a rich chocolate cookie crust that pairs perfectly with mint chocolate filling. Substitute with any chocolate sandwich cookies or chocolate digestive biscuits.
- Melted unsalted butter: Binds the cookie crumbs together and helps the crust set firmly.
For the mint cheesecake filling:
- Aero Peppermint chocolate bars or Aero Peppermint Bubbles (or a combination): The star ingredient! Chop the chocolate into small bite-sized pieces. You should have about 3 cups of chopped mint chocolate.
- Heavy whipping cream: Helps it set without baking
- Softened full-fat cream cheese: Full-fat cream cheese is essential for a thick, stable, and ultra-creamy no-bake cheesecake filling. Make sure it’s fully softened to avoid lumps.
- White sugar
- Sour cream: Adds a slight tang and enhances the smooth texture of the mint cheesecake filling
- Vanilla extract
- Peppermint extract
For garnish (optional):
- Heavy whipping cream
- Powdered sugar (icing sugar)
- Vanilla extract
- Extra Mint Aero pieces
- Chocolate shavings
Tip: Set all refrigerated ingredients (cream cheese, sour cream, and heavy whipping cream) on the counter for about 30–45 minutes. Room temperature ingredients blend more smoothly and prevent lumps in your mint chocolate cheesecake filling.
How to Make the Chocolate Oreo Crust
A firm, buttery chocolate crust is the perfect base for this no-bake Mint Aero Cheesecake. Follow these simple steps for a crust that holds together beautifully when sliced.
Step 1 — Crush the Cookies
Place the chocolate sandwich cookies (such as Oreos) into a blender or food processor. Pulse until you have about 2 cups of fine, even crumbs. The finer the crumbs, the smoother your crust will be.
Step 2 — Mix with Melted Butter
Transfer the cookie crumbs to a mixing bowl. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand. It should hold together when pressed between your fingers.
Step 3 — Press into the Pan
Pour the mixture into a 9-inch springform pan. Press firmly into an even layer across the bottom and about 1–2 inches up the sides. Use the bottom of a measuring cup to pack it down tightly for a sturdy crust.
Step 4 — Chill to Set
Place the chocolate crust in the refrigerator for at least 30 minutes, or until firm. Chilling helps the butter solidify so the crust holds its shape when the cheesecake filling is added.
How to Make the Aero Mint Chocolate Filling
Step 1 — Beat the Cream Cheese and Sugar
In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese and granulated sugar until light, smooth, and completely lump-free. (If using a stand mixer, use the paddle attachment.)
Step 2 — Add the Flavorings
Mix in the sour cream, vanilla extract, and peppermint extract. Beat until fully combined and silky smooth. This creates the base for your mint chocolate cheesecake filling.
Step 3 — Whip the Cream
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Properly whipped cream helps stabilize the filling and gives this no-bake Mint Aero cheesecake its light texture.
Step 4 — Fold the Mixtures Together
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Fold slowly and carefully to maintain an airy texture.
Once mostly combined, fold in 2 1/2 cups of chopped Mint Aero chocolate. Mix just until the chocolate pieces are evenly distributed.
Step 5 — Fill the Crust
Pour the mint Aero cheesecake filling over the prepared chocolate Oreo crust. Spread evenly and smooth the top with a spatula.
Sprinkle the remaining 1/2 cup of chopped Mint Aero chocolate over the top for added texture and presentation.
Step 6 — Chill Until Firm
Refrigerate for at least 6 hours, though 12 hours or overnight is ideal. Chilling allows the no-bake cheesecake to fully set for clean slices and the best texture. You can even chill it up to 2 days.
(Optional) Step 7 — Make the Whipped Cream Topping
Pour the heavy whipping cream, powdered sugar, vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed until the cream thickens. Be careful not to overwhip, or the cream can turn grainy.
- Soft peaks: The cream gently folds over when the beaters are lifted (great for spreading).
- Stiff peaks: The cream holds its shape firmly (ideal for piping decorations).
(Optional) Step 8 — Decorate and Serve
Before serving, garnish with whipped cream and extra Mint Aero Bubbles or chocolate pieces if desired.
Slice into 8–12 servings using a sharp knife (wipe clean between slices for neat presentation). Serve chilled and enjoy your creamy, mint chocolate dessert.
Recipe Notes and Tips
- Crust tip: Press the cookie crust firmly into the pan using the back of a measuring cup. A tightly packed crust helps prevent crumbling when slicing.
- Peppermint extract control: Start with 1 teaspoon of peppermint extract for a light mint flavor. If you prefer a stronger, mint-chocolate profile, increase to 2 teaspoons. But add gradually and taste as you go.
- Fold gently: When folding in the whipped cream and chopped Mint Aero chocolate, use a gentle hand to keep the filling light and airy.
- For clean slices: Run a sharp knife under hot water, wipe dry, and slice. Repeat between cuts for bakery-style presentation.
How to Store Mint Aero Cheesecake
Store leftover no-bake Mint Aero cheesecake in the refrigerator in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for 3–4 days. You can also freeze this mint chocolate cheesecake for up to 1 month. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I make Mint Aero cheesecake ahead of time?
Yes! This no-bake cheesecake is best made the day before serving.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and stability.
How long does no-bake cheesecake take to set?
At least 6 hours, but overnight chilling gives the best results.
More Easy No Bake Recipes
For more of our favorite no bake recipes, check out a few favorites from the archives —
- Cookies and Cream Oreo Pie
- Peanut Butter Protein Balls
- Mini Cookie Butter Tarts
- Chocolate Almond Cookies
Equipment
- Large mixing bowls
- Hand or stand electric mixer
- Blender or food processor
- 9-inch springform pan
- Rubber spatula
Ingredients
For the crust:
- 25 OREO® cookie
- ¼ cup unsalted butter melted
For the filling:
- 400 grams Aero Peppermint chocolate bars or bubbles or a combination, chopped into small bite-sized pieces of about 3 cups
- 24 oz full-fat cream cheese softened
- 1 ¼ cup heavy whipping cream
- ¾ cup white granulated sugar
- 3 tbsp sour cream
- 2 tsp vanilla extract
- 1-2 tsp peppermint extract
For the whipped cream topping:
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the garnish:
- Aero Peppermint chocolate
Instructions
To make the chocolate crust:
- Place the chocolate cookies into a blender. Pulse until you have about 2 cups of fine, even crumbs.
- Transfer the cookie crumbs to a mixing bowl. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand. It should hold together when pressed between your fingers.
- Pour the mixture into a 9-inch springform pan. Press firmly into an even layer across the bottom and about 1–2 inches up the sides. Use the bottom of a measuring cup to pack it down tightly for a sturdy crust.
- Set the crust in the refrigerator for at least 30 minutes, or until firm.
To make the Aero Mint chocolate filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until light, smooth, and completely lump-free.
- Mix in the sour cream, vanilla extract, and peppermint extract. Beat until fully combined and silky smooth.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Fold slowly and carefully to maintain an airy texture.
- When the cream cheese mixture and whipped cream are mostly combined, add in 2 1/2 cups of the chopped Aero Mint Chocolate. Fold it in until the mixture is completely combined and the chocolate chunks are evenly distributed.
- Pour the cheesecake filling over the prepared crust. Smooth out the top with the back of a spoon or a rubber spatula.
- Pour the mint Aero cheesecake filling over the prepared chocolate Oreo crust. Spread evenly and smooth the top with a spatula. Sprinkle the remaining 1/2 cup of chopped Mint Aero chocolate over the top for added texture and presentation.
- Refrigerate for at least 6 hours, though 12 hours or overnight is ideal.
To make homemade whipped cream:
- Pour the heavy whipping cream, powdered sugar, and vanilla extract for flavor into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed until the cream thickens to stiff peaks.
- Pipe or spoon the whipped cream onto the chilled Mint Aero cheesecake just before serving.
- Optional: Top with extra Mint Aero pieces or chocolate shavings for a finished look. Serve immediately.
Nutrition
Notes
- Set out all of the refrigerated ingredients on the counter to come to room temperature.
- When adding the peppermint extract, you can add 1 or 2 teaspoons of peppermint extract. One teaspoon will give you a light mind flavor, while 2 will pack a mintier punch.
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