Making… Mint Aero Cheesecake

Making… Mint Aero Cheesecake

Are you that person who, when asked in a restaurant whether you would like to take a look at the dessert menu, gives everyone round the table the eyes? Because that is definitely me. Recently I have taken more of a shining to starters rather than desserts, however that doesn’t mean I don’t still have a sweet tooth and if something takes my fancy, I’m having it.

When it comes to eating at home, I am a big fan of making my own homemade sweet treats. I enjoy cooking and am gradually getting more adventurous, however my passion has always been more on the baking side of things. Whether it’s muffins, cookies, cakes or brownies, I love to experiment with different flavours and ingredients. Unfortunately finding time to bake isn’t always easy but I’m hoping this blog will spur me on to make more time over the coming months…

When baking for my family or friends, I tend to try to make crowd pleasers – something everyone will enjoy, and this recipe definitely falls into that bracket.

Introducing the Mint Aero Cheesecake.

* This recipe was adapted from Super Busy Mums

You will need a 23cm spring form cake tin, measuring scales and a whisk.



70g butter

200g cream cheese (I use Philadelphia light)

15 digestive biscuits

250ml double cream

100g icing sugar

One 100g bar of mint aero chocolate

One bag of mint aero chocolate bubbles (for decoration)



For the base:

Melt the butter in a pan. As that’s melting, crush your digestive biscuits with a rolling pin or in a food processor if you want a smoother base. Once the butter is melted, add to the crushed digestives & mix well. Line the bottom of your cake tin with the biscuit base and press down to ensure there are no gaps and they are going to stay put!

*You may not need all of the biscuit base – you will know whether you would like a thinner or thicker layer 

The biscuit base

For the topping:

Mix your icing sugar & cream cheese together (either by hand or a whisk), then make up your double cream by whisking until you have soft peaks. Add the double cream to your cream cheese & icing sugar mixture.

The cream cheese and icing sugar mixture and the whipped cream on top

Now time to smash up your aero bar. I tend to do this with a rolling pin whilst still in the wrapper so it doesn’t go everywhere! Once reduced to rubble, add to your mixture and stir to ensure evenly distributed. It doesn’t matter if you have a few bigger bits – they’ll be a nice surprise and provide some texture. You may not want to use a whole bar, depending on your mint addiction. I find the 100g bar is a perfect amount for me but you may want to add more or less.

The mixture for the topping

Top your biscuit base with the mixture and smooth out with a spatula. I then like to decorate with a bag of aero bubbles – usually dotting them round the outside and crushing some to sprinkle in the middle but feel free to decorate however you would like. The more imaginative the better!

Once decorated, pop into the fridge and voila – your cheesecake should be set & ready to enjoy in a couple of hours.


There you have it – an extremely quick and easy, no-bake cheesecake which is sure to be a hit amongst all of your friends and family. Let me know if you try it and I look forward to seeing the different ways you decorate it…

KS x

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