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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 mins
Setting/Chilling Time12 hrs
Total Time12 hrs 20 mins
Course: Desserts
Cuisine: Cheesecakes
Keyword: mint aero cheesecake recipe
Servings: 12
Calories: 518kcal


  • large mixing bowls
  • Electric mixer handheld or stand mixer
  • Blender or food processor
  • 9” springform pan
  • Rubber spatula


For the Crust:

  • 25 Oreo cookies
  • 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 sugar
  • 3 tbsp sour cream
  • 2 tsp vanilla extract
  • 1-2 tsp 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 tbsp icing sugar
  • 1 tsp vanilla extract


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.


  • 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.


Calories: 518kcal | Carbohydrates: 54g | Protein: 4g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 161mg | Potassium: 88mg | Fiber: 1g | Sugar: 24g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg