No Bake Mint Aero Cheesecake Recipe
Mint Aero Cheesecake is a simple, no-bake dessert that you can make in just a few minutes. Full of mint aero bars, it has a unique texture and a delicious mint chocolate flavor.
Do you love all things mint chocolate?
I, Rebecca of Good Things Baking definitely do, and this no-bake Aero Mint Cheesecake recipe is a great way to combine the two flavors!
It’s just like eating delicious mint ice cream in cake form, so we totally get why this cake went viral!
Pair it with some Mint Grasshopper Ice Cream, and you’ve got yourself the perfect dessert to end any meal.
What is Aero Chocolate?
Aero chocolate is a specialty chocolate made and most commonly available in the United Kingdom. It can be difficult to find in U.S. supermarkets, so you’ll have to find it internationally.
However, Amazon is a great place to find it if you are based in America. And trust us, it’s worth the It’s a filled chocolate bar, with the filling being made of chocolate full of tiny air bubbles.
The texture is unique and distinctive, and the most popular version is milk chocolate.
However, you can also purchase Aero bars that are peppermint flavored with a green, minty filling.
Or, for a little more fun, go for Mint Aero bubbles, which are round balls with the aerated chocolate in the center!
Ingredients Needed to Make No-Bake Aero Mint Cheesecake
For the crust:
25 Oreo cookies — If you don’t have Oreos available, any chocolate sandwich cookie will work well. You can also use chocolate digestive biscuits if you can find them.
1/4 cup unsalted melted butter
For the filling:
3 8 oz. packages full-fat cream cheese
3/4 cup white sugar
3 tablespoons sour cream
2 teaspoons vanilla extract
1-2 teaspoons peppermint extract
1 1/4 cups heavy whipping cream
400 grams Aero Peppermint chocolate bars or Aero Peppermint Bubbles or a combination of both.
For the whipped cream topping:
1/2 cup whipping cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Making the Chocolate Crust
1 — In the jar of a blender or food processor, blitz the chocolate cookies until you have 2 cups of fine crumbs.
2 — In a mixing bowl, combine the cookie crumbs with the melted butter and stir together until the mixture is clumpy.
3 — Pour it into the bottom of a 9″ springform pan and press it in an even layer across the bottom and 1-2″ up the sides.
4 — Set the crust in the refrigerator until it is set.
How to Make the Aero Mint Chocolate Filling
1 — Set out all of the refrigerated ingredients on the counter to come to room temperature.
2 — Chop your Aero Mint Chocolate bars into small pieces and set them aside. You should have about 3 cups of chopped chocolate
3 — In a large mixing bowl, use an electric handheld mixer to beat the cream cheese and sugar until the mixture is light and fluffy, with no lumps.
If you are using a stand mixer, use the paddle attachment for this step.
4 — Add in the sour cream and extracts and stir until well combined.
5 — Set aside the cream cheese mixture.
6 — In a clean, separate bowl, beat the whipping cream until it reaches stiff peaks.
7 — Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Don’t stir too hard, as it will deflate the whipped cream.
8 — 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.
9 — Pour the cheesecake filling over the prepared crust.
Smooth out the top with the back of a spoon or a rubber spatula.
10 — Sprinkle the remaining 1/2 cup of the chopped Aero bar over the top of the cheesecake.
11 — Place the cheesecake in the fridge to set for at least six hours or up to 2 days.
It will be best if you leave it to chill and set for at least 12 hours, preferably overnight.
12 — If you wish to decorate the cheesecake, top it with whipped cream and either Aero Mint bubbles or pieces of chocolate bar.
13 — Slice into 8 to 12 pieces with a sharp knife.
Serve immediately.
Recipe Notes and Tips
— Store any leftover no-bake cheesecake in the refrigerator in an airtight container or wrapped well with plastic wrap.
— 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.
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
Mint Aero Cheesecake Recipe
Equipment
- Large mixing bowls
- Electric mixer handheld or stand mixer
- Blender or food processor
- 9” springform pan
- Rubber spatula
Ingredients
For the Crust:
- 25 OREO® cookie
- 1/4 cup unsalted butter melted
For the filling:
- 24 oz full-fat cream cheese 3 packages of 8 oz. cream cheese
- 3/4 cup white granulated sugar
- 3 tbsp sour cream
- 2 tsp vanilla extract
- 1-2 tsp peppermint extract
- 1 1/4 cup heavy whipping cream
- 400 grams Aero Peppermint chocolate bars or Aero Peppermint Bubbles or a combination of both
For the whipped cream topping:
- 1/2 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Nutrition
Notes
- Aero Chocolate is a product developed and sold in the United Kingdom, which means it can be difficult to find in U.S. supermarkets. Amazon is a great place to find it if you are based in America, though shipping can cause some melting.
- If you don’t have Oreos available, any chocolate sandwich cookie will work well. You can also use chocolate Digestives biscuits if you can find them.
- 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.
Instructions
How to make the chocolate crust:
- In the jar of a blender or food processor, blitz the chocolate cookies until you have 2 cups of fine crumbs.
- In a mixing bowl, combine the cookie crumbs with the melted butter and stir together until the mixture is clumpy.
- Pour it into the bottom of a 9” springform pan and press it in an even layer across the bottom and 1-2” up the sides.
- Set the crust in the refrigerator until it is set.
How to make the Aero Mint chocolate filling:
- Set out all of the refrigerated ingredients on the counter to come to room temperature.
- Chop your Aero Mint Chocolate bars into small pieces and set them aside. You should have about 3 cups of chopped chocolate.
- In a large mixing bowl, use an electric handheld mixer to beat the cream cheese and sugar until the mixture is light and fluffy, with no lumps. If you are using a stand mixer, use the paddle attachment for this step.
- Add in the sour cream and extracts and stir until well combined.
- Set aside the cream cheese mixture.
- In a clean bowl, beat the whipping cream until it reaches stiff peaks.
- Carefully fold the whipped cream into the cream cheese mixture with a rubber spatula. Don’t stir too hard, as it will deflate the whipped cream.
- 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.
- Sprinkle the remaining 1/2 cup of the chopped Aero bar over the top of the cheesecake.
- Place the cheesecake in the fridge to set for at least six hours or up to 2 days. It will be best if you leave it to chill and set for at least 12 hours.
- If you wish to decorate the cheesecake, top it with whipped cream and either Aero Mint bubbles or pieces of chocolate bar.
- Slice into 8 to 12 pieces with a sharp knife. Serve immediately.
Don’t forget to share your Mint Aero Cheesecake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few cocktails to go along with them!
More Cheesecake Recipes to Try!
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