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
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.

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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