Mint Aero Cheesecake Recipe

5 from 2 votes

Mint Aero Cheesecake Recipe

A simple no-bake dessert that you can make in just a few minutes. Full of mint aero bars, this Mint Aero Cheesecake has a unique texture and a delicious mint chocolate ﬂavor.

Prep Time20

Setting/Chilling Time12

Total Time12 20

Course: Desserts

Cuisine: Cheesecakes

Keyword: mint aero cheesecake recipe

Servings:

Calories: 518kcal

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

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.

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.

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