This is my second cheesecake recipe, which I think tells you that, yes, I love making cheesecakes! Why? Eh, because they are so easy to make, there is no actual ‘baking’ involved, you just pop it in the fridge and well, they are just so good! I also love the fact that you can make them the day before so you can be really prepared for whatever the occasion is, whether it is a birthday, a dinner party or maybe its just because its Wednesday (cheesecake is good any time).
So, my other cheesecake is a Baileys and Maltesers recipe, it is also really really good. Though, if I had to choose which one is my favourite, then I would definitely have to choose this mint aero cheesecake recipe. I had it five nights in a row, no lie, it was that good. Now by the time it came to the fifth night it was a fairly small piece, but still tasted great!
The best thing about a mint aero cheesecake is that you only need a few ingredients. Or if you want to just make a mint cheesecake, you can just leave out the aero and then that’s one less ingredient!
I mention in the aero cheesecake recipe below, if you can’t get your hands on the box of Oreo baking crumbs, then you can use dark chocolate digestives. I don’t think anyone would be too keen to take the time to take the filling out of a couple of packets of Oreos! Also, if you don’t like the aero cheesecake to taste too minty, then just gradually add in the mint extract until you get the right minty consistency you want.
I would also recommend that when you are taking your aero mint cheesecake out of the the springform tin, that you have a butter knife and a cup of scalding water beside you. Gradually open the springform tin and use the hot knife to run it around the inside of the tin. Keep dipping the knife into the hot water to make sure the tin doesn’t pull away a chunk of the cheesecake.
Easy No Bake Mint Aero Cheesecake – No Gelatin
Equipment
- 9" springform tin
Ingredients
Base
- 400 g crushed oreo biscuits You can buy the oreo biscuit already crushed (so it doesn't have the cream filling). If you cannot get the oreo base, you can use a dark chocolate digestive instead
- 115 g melted butter
Filling
- 500 g cream cheese
- 130 g icing sugar
- 300 ml whipping cream
- 2 & ½ tsp mint extract
- green food colouring just pop in 3-4 drops at the start at add a drop at a time to get the shade of green you want
- 175 g mint aero bar or bubbles
Decoration
- 95 g mint aero bar or bubbles
- 25 g chocolate for melting
Instructions
To make the base
- Put the Oreo biscuit crumbs into a bowl. If you don't have the box of Oreo crumbs and are using the dark chocolate digestives, then put the digestives into a reusable freezer bag and smash them with a rolling pin until they resemble crumbs.
- Melt the butter and then add to the bowl with the Oreo crumbs. With a spoon, mix the butter through the biscuit.
- Pour the biscuit base into the 9" springform tin. Press down the base with the back of a spoon until it is roughly even and pop straight into the fridge, then get started on making the filling.
To make the filling
- Whip the cream and set aside until you need it.
- Put the cream cheese into a mixing bowl and whisk, with an electric mixer as it is much easier, until it has softened.
- Add in the icing sugar and the mint extract and whisk a little more until the icing sugar has mixed through.
- Now, using a spatula, add in the whipped cream.
- Add the food colouring. Just add it gradually, 1 -2 drops at a time, until you get the shade of green that you want.
- Cut up the areo bar. I left some bigger chucks as well as some small ones. Mix into the cream cheese mixture.
- Take the base from the fridge and add the filling over the base. To smooth down the top of the cheesecake, so it looks good, grab a cup of boiling water a metal spoon. Dip the spoon into the hot water and rub the back of the spoon over the top of the cheesecake. Keep dipping the spoon into the hot water until the cheesecake looks reasonably smooth. Remember you will be adding the aero and melted chocolate to the top so you don't need to be too fussy!
For the decoration
- Melt the chocolate in the microwave or in a bowl over a pot of boiling water. There are a couple of ways you can drizzle the chocolate over the cheesecake. You can either use a spoon and drizzle it back and forth over the top or, if you don't have a small piping bag, you can use a small strip of parchment paper and roll it up into a cone shape so that it has a small opening at the tip (or cut one with a scissors). Spoon the melted chocolate into the makeshift piping bag and then pipe over the cheesecake.
- Now add the mint aero pieces to the top. If you have any crumbs make sure you sprinkle them over the cheesecake too!
I really hope you enjoy making (and more importantly, eating) this mint aero cheesecake. If you do anything differently or add a little something to make it extra special, please let me know in the comments below!
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