Mary Berry Mint Aero Cheesecake Recipe

This Mary Berry Mint Aero Cheesecake is a fun and decadent recipe, which features a creamy, no-bake mint-chocolate filling packed with the signature bubbly crunch of Mint Aero, all on a buttery chocolate biscuit crust. It’s the perfect make-ahead dessert for a dinner party or a special treat for any mint-chocolate lover, ready in about 30 minutes, plus chilling time.

Mary Berry Mint Aero Cheesecake Ingredients

For the Crust:

• 250g (9 oz) chocolate digestive biscuits (or chocolate graham crackers/Oreos), crushed
• 100g (½ cup) butter, melted

For the Filling:

• 500g (18 oz) full-fat cream cheese, at room temperature
• 150g (1 ¼ cups) icing sugar, sifted
• 1 teaspoon peppermint extract
• A few drops of green food colouring (optional)
• 300ml (1 ¼ cups) double cream or heavy whipping cream
• 2 x 100g (2 x 3.5 oz) bags of Mint Aero Bubbles (or 2 large bars, chopped)

How To Make Mary Berry Mint Aero Cheesecake

1. Make the Crust: In a bowl, mix the crushed chocolate biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
2. Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
3. Prepare the Aero: Roughly chop or lightly crush about 150g (1.5 bags) of the Mint Aero Bubbles. You want a mix of smaller crumbs and larger, chunky pieces for texture. Set the rest aside for decoration.
4. Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar, peppermint extract, and the optional green food colouring until combined.
5. Combine the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold about one-third of the whipped cream into the cream cheese mixture with a large metal spoon to lighten it, then fold in the remaining whipped cream until it is just combined. Finally, fold in the crushed Mint Aero pieces.
6. Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
7. Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate the top with the remaining whole and crushed Mint Aero Bubbles.

Recipe Tips

• How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
• Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
• Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
• How do I get a perfect crust? A crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.

What To Serve With Mint Aero Cheesecake

This is a fun and decadent dessert that is a complete treat on its own. The creamy mint and crunchy chocolate need no accompaniment, but it is fantastic served with:

• A drizzle of hot fudge sauce.
• A hot cup of coffee or a peppermint tea.

How To Store Mint Aero Cheesecake

• Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
• Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving.

Mint Aero Cheesecake Nutrition Facts

• Serving: 1 slice (1/12th of cake)
• Calories: 630 kcal
• Carbohydrates: 55g
• Protein: 7g
• Fat: 45g
• Saturated Fat: 28g
• Sugar: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Rhubarb Cheesecake Recipe
• Mary Berry New York Cheesecake Recipe
• Mary Berry Malteser Cheesecake Recipe

Mary Berry Mint Aero Cheesecake Recipe

Author: Chloe Saidani Cooking Method:No-Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time:6 hours Total time:6 hours 30 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:630 kcal Best Season:Available

Description

A fun and easy no-bake cheesecake with a rich, creamy mint filling packed with the signature bubbly crunch of Mint Aero, all set on a buttery chocolate biscuit crust.

Ingredients

• Crust: 250g chocolate digestive biscuits, 100g melted butter.
• Filling: 500g softened full-fat cream cheese, 150g sifted icing sugar, 1 tsp peppermint extract, 300ml double cream, 175g Mint Aero, crushed.

Instructions

1. Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill for 30 minutes.
2. In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and peppermint extract (and food colouring, if using).
3. In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
4. Carefully fold in the crushed Mint Aero.
5. Pour the filling over the chilled biscuit base and spread it evenly.
6. Refrigerate for at least 6 hours, or preferably overnight, until completely firm. Decorate with extra Mint Aero before serving.

Notes

• Chill Overnight: The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
• Room Temp Cream Cheese: For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
• Be Gentle: Be very gentle when folding the whipped cream and the crushed Aero into the cream cheese base to keep the filling light and airy.
• Full-Fat is a Must: For a no-bake cheesecake to set properly, you must use full-fat cream

Keywords:Mary Berry Mint Aero Cheesecake Recipe