Cheesecake is one of my favorite no-bake desserts! I am not a fan of plain cheesecake, however, when I make a flavored version I happen to finish my slice.
Mint and chocolate introduce an amazing dimension of flavors to the cheesecake. The distinct flavors can never go unnoticed in any dessert and they sure pair perfectly.
Since childhood, I have loved aero chocolates, the texture contributes to their deliciousness. The mint version of the chocolate snack is absolutely decadent. In this recipe, we used aero chocolate to enhance the flavor of the cheese.
A cup of chopped mint chocolate aero is added to the cream cheese before chilling and used to garnish.
This Mint Chocolate Aero Cheesecake will be the dessert that will fly off the tray any time you have guests.
The freshness of mint and the earthy chocolate flavor make the dessert irresistibly delicious. I would love you to try our Vanilla Oreo Cupcakes or our Lotus Biscoff cake, they are inspired by special-tasting cookies too.
Let's look at what you need to make the Mint Chocolate Aero Chocolate
Ingredients and Substitution
300g Digestive biscuits
Digestive biscuits are crushed and pressed down onto the container.
Digestive biscuits have a unique tangy flavor and gritty texture that blends perfectly with soft and creamy cream cheese. You can use your favorite choice of biscuits such as Biscoff Biscuits.
135g melted butter.
Melted butter is mixed with digestive biscuits, adding moisture to the crust and a lovely milky taste as well.
300g Cream Cheese.
Cream cheese forms the main part of the cake. Cream cheese is very soft and silky in texture. Its flavor is tangy, balancing out the sugars added in the recipe.
125g Powdered/Icing sugar.
Powdered sugar sweetens the tangy and acidic cream cheese.
2 teaspoon peppermint.
Peppermint has a very fresh distinct flavor. Use peppermint oil which mixes perfectly with the cream cheese.
7 drops of green food coloring.
Use a good quality food color such as Americolor to color the cream cheese. This color complements the mint flavor.
200g Aero bar chopped.
Aero bar is chopped from and added to the cream cheese and used to decorate. It is very delightful to bite into chilled creamy cheese and encounter a crunchy chunk of Aero Chocolate.
How To Make Mint Chocolate Aero Cheesecake
Mixing cream cheese, sifted icing sugar, peppermint, and green coloring in a mixing bowl.
Stir in chopped Aero chocolate into the mixture.
Use a fork to mix cream cheese, sifted icing sugar, peppermint, and green coloring in a large mixing bowl. Mix until the color of the cream cheese is brilliantly green and uniform in color.
Stir in chopped Aero chocolate into the mixture. Use a rubber spatula to scrape off the bowls into your circular springform cake pan.
Chill the cream cheese for at least four hours. Chilling overnight gives the best results. Remove spring form and serve with fresh sprigs of mint and chopped aero chocolate.
Enjoy! Oh my, you will surely enjoy this dessert.
FAQ Mint Chocolate Aero Cheesecake.
Can I freeze the Mint Chocolate Cheesecake?
Oh yes, this no-bake cheesecake freezes beautifully once it's completely set. Slip it into a freezer-friendly bag and freeze it for 3 months.
How do I store any leftover mint chocolate cheesecake?
Keep any leftovers in an airtight container in the refrigerator for at most 3 days.
To get a clean slice, deep your sharp knife in warm water, and dry it with a clean kitchen towel.
Cut through with the warmed knife to get that clean, attractive, and professional slice.
If you tried this Mint Chocolate Aero Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Mint Chocolate Aero Cheesecake.
- 300 grams Digestive Biscuits
- 135 grams Melted butter
- 750 grams Cream Cheese
- 125 grams Icing Sugar
- 2 tsp. Peppermint
- 7 drops Colorings
- 200 grams Aero bar chopped
- Use a fork to mix cream cheese, sifted icing sugar, peppermint, and green coloring in a large mixing bowl.
- Mix until the color of the cream cheese is brilliantly green and uniform in color.
- Stir in chopped Aero chocolate into the mixture. Use a rubber spatula to scrape off the bowls into your circular springform cake pan.
- Chill the cream cheese for at least four hours. Chilling overnight gives the best results.
- Remove spring form and serve with fresh sprigs of mint and chopped aero chocolate.