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Looking for a centrepiece dessert that’s big on minty flavour and low on effort? Say hello to our Peppermint Aero® cheesecake! This no-bake beauty has a buttery biscuit base, creamy cheesecake filling, Aero® Peppermint Chunks inside, and Aero® Peppermint Bubbles on top. It’s rich and refreshing, and the best part is, no oven is required! Just mix, chill, serve and enjoy.

Need a chocolate cake for a special occasion? Try our Chocolate and Hazelnut Cake, which features the Aero® Hazelnut flavour. For more easy cheesecake recipes, head over to our Easy Cheesecake Recipes article. For extra minty chocolate flavour, try our Peppermint Aero® Brownies.

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How to Make the Best No-Bake Aero® Peppermint Chocolate Cheesecake

A Peppermint Aero® cheesecake is as easy as gently whisking cream cheese, icing sugar and vanilla and then folding them together with whipped cream.

Aero® Mint Chocolate Cheesecake Variations

Fancy a different Aero® flavour? Add a citrus twist with Aero® Orange, or try our Aero® Hazelnut. Add even more chocolate flavour by using chocolate digestive biscuits for the base.

If you’re changing the Aero flavour for Orange or Milk Chocolate, try grating the zest of a lemon or an orange into the mixture to give it a citrus kick!

Serving Suggestions

This cheesecake is a great get-ahead dessert for any occasion. Make it up to three days in advance of your celebration, or make ahead and store in the freezer for up to three months, ready for that special event. Simply place it back in the fridge the day before to defrost overnight.

To enhance the chocolate flavour, serve with an espresso. To enhance the freshness, serve with mint tea. For a fresh burst of mint, you could even thinly slice a few fresh mint leaves and scatter them over the top of the cheesecake.

Want to post it on Instagram? For the cleanest slices, wipe your knife after each cut!

  • 30 min
  • 16 servings

You will need

  • 20cm springform tin
  • An electric whisk (optional)
  • A palette knife (optional)
  • Foil or plastic wrap to cover

Ingredients - For the biscuit base

  • 200g digestive biscuits
  • 100g buttery baking spread, melted

Ingredients - For the filling

  • 10g powdered gelatine
  • 2 tbsp water
  • 300ml whipping cream, cold
  • 500g low-fat cream cheese, ideally at room temperature
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 90g Aero® Peppermint, chopped into small chunks

Ingredients - For the decoration

  • 50g Aero® Peppermint, chopped into chunks
  • 16 Aero® Peppermint Bubbles
Each slice (1/16) typically contains
  • Energy 1277kJ 307Kcal 15%
  • Fat 21.4g 31%
  • Saturates 11.3g 57%
  • Sugars 17.4g 19%
  • Salt 0.52g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1430kJ/344kcal

Method

For the biscuit base

  1. Blitz the digestive biscuits into fine crumbs using a food processor (or put them in a Ziplock bag and bash them with a rolling pin).
  2. Mix the crumbs with the melted butter until well combined.
  3. Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
  4. Pop it into the fridge to chill while you whip up the filling.

For the filling

  1. Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine. Let it sit for 5 minutes to activate.
  2. In a large bowl, whip the double cream until it forms stiff peaks, then set aside.
  3. Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.
  4. In another large bowl, add the cream cheese, vanilla and gelatine mix. Sift in the icing sugar and whisk gently until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessertspoon, until combined. Folding it manually will help retain the air in the cream.
  6. Slowly fold in the chopped Aero® Peppermint pieces in the same way to keep the bubbles in both the cream and chocolate!
  7. Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or plastic wrap and place it into the fridge for at least 6 hours to set – ideally overnight.

To decorate and serve

  1. Once set, remove the cheesecake from the tin.
  2. Arrange the Aero® Peppermint Bubbles around the border of the cheesecake.
  3. Sprinkle the chopped Aero® Peppermint in a fine layer over the surface of the cheesecake.
  4. Slice into 16 pieces and serve.

Top Tips

While your cream needs to be cold, your cream cheese should be at room temperature, so it is soft enough to whisk until silky smooth. If you’re using an electric mixer, mix on a low speed. If you overwhip cream cheese, it can split into fat and curd (‘curdle’!) and become a sticky mess!

Questions?
How should I store my cheesecake?

Cover your cheesecake with foil or plastic wrap and keep it in the fridge.

How long does the cheesecake last?

Your Peppermint Aero® cheesecake will last for up to five days in the fridge.

Can I set my cheesecake faster in the freezer?

While this will speed up the process, it is not advisable. The biscuit base will freeze before the filling sets, which makes for a potentially tooth-breaking eating experience!

Can I freeze my cheesecake?

Sure! Wrap the whole tin in plastic wrap and freeze for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight.

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