Mary Berry Mint Aero Cheesecake​ Recipe

This simple Mary Berry Mint Aero Cheesecake is made with a buttery biscuit base, creamy soft cheese, double cream, a hint of peppermint, and plenty of crushed Mint Aero chocolate. This recipe creates a light, bubbly, and refreshing no-bake dessert with a decadent chocolate mint flavor. Perfect for a birthday party or a special treat, this cheesecake is easy to whip up and serves 10 people.

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Mary Berry Mint Aero Cheesecake Ingredients

For the biscuit base:

• 300g digestive biscuits
• 150g unsalted butter, melted

For the cheesecake filling:

• 500g full-fat cream cheese
• 100g icing sugar
• 1 tsp peppermint extract
• 300ml double cream
• 200g Mint Aero chocolate, roughly chopped or crushed

For the topping:

• 150ml double cream
• 1 tbsp icing sugar
• Extra Mint Aero chocolate (bars or Bubbles), for decorating

How To Make Mary Berry Mint Aero Cheesecake

1. Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. In a bowl, mix the crumbs with the melted butter until it resembles wet sand.
2. Form the crust: Press the buttery crumb mixture firmly and evenly into the base of a 23cm (9-inch) springform tin. Use the back of a spoon to pack it down tightly. Place the tin in the refrigerator to chill for at least 30 minutes.
3. Make the mint filling: In a large bowl, whisk the full-fat cream cheese and icing sugar together until smooth and creamy. Stir in the peppermint extract.
4. Whip the cream: In a separate bowl, whip the 300ml of double cream until it forms soft peaks. Be careful not to overwhip.
5. Combine the filling: Gently fold the whipped cream into the cream cheese mixture until it’s evenly combined. Then, carefully fold in the 200g of crushed Mint Aero chocolate.
6. Assemble the cheesecake: Spoon the mint chocolate filling onto the chilled biscuit base and spread it out evenly with a spatula.
7. Chill until set: Place the cheesecake in the refrigerator to set for at least 6 hours, but preferably overnight. This will ensure it is firm enough to slice neatly.
8. Decorate and serve: Just before serving, whip the remaining 150ml of double cream with 1 tbsp of icing sugar until it forms stiff peaks. Pipe or spoon the cream onto the top of the cheesecake. Decorate with extra Mint Aero chocolate pieces or bubbles.

Recipe Tips

• Use Full-Fat Cream Cheese: For a rich, creamy texture and to ensure your cheesecake sets properly, it’s essential to use full-fat cream cheese. Low-fat versions contain more water and may result in a runny filling.
• Don’t Overwhip the Cream: When whipping the double cream for the filling, aim for soft, pillowy peaks. If you overwhip it, the final texture of the cheesecake can become grainy.
• Chill Time is Crucial: This is a no-bake cheesecake, so it relies entirely on chilling to become firm. Don’t rush this step! Chilling it overnight yields the best results for a firm, easy-to-slice dessert.
• Gentle Folding: When combining the whipped cream and crushed Aero into the cream cheese, use a gentle folding motion with a spatula. This keeps the mixture light and airy.

What To Serve With Mint Aero Cheesecake

This Mint Aero Cheesecake is a wonderfully rich and satisfying dessert on its own. To complement its mint-chocolate flavor, you can serve it with a drizzle of rich chocolate sauce or a handful of fresh raspberries for a touch of tartness. A scoop of simple vanilla bean ice cream or a dollop of unsweetened whipped cream can balance its sweetness. For a hot beverage, a cup of fresh mint tea or a strong black coffee would be a perfect pairing.

How To Store Mint Aero Cheesecake Leftovers

• Refrigerate: Cover the cheesecake with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
• Freeze: You can freeze this cheesecake for longer storage. It’s best to freeze it without the whipped cream topping. Wrap the cheesecake (whole or in individual slices) tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before decorating and serving.

Mary Berry Mint Aero Cheesecake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 120mg
• Sodium: 310mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 6g

Frequently Asked Questions

• Why isn’t my no-bake cheesecake setting? The most common reasons for a no-bake cheesecake not setting are using low-fat cream cheese or not chilling it for long enough. Using full-fat ingredients and allowing for at least 6-8 hours (or overnight) of chilling time is essential for a firm set.
• Can I use a different type of biscuit for the base? Yes, while digestives are classic, you could also use chocolate biscuits like Oreos (without the cream filling) or shortbread for a different flavor and texture.
• Can I make this cheesecake in advance? Absolutely. This is the perfect make-ahead dessert. You can prepare it up to two days before you plan to serve it. Just keep it covered in the refrigerator and add the fresh whipped cream and decorations just before serving.
• Is there a substitute for double cream? For the best results, double cream is recommended due to its high-fat content, which helps the cheesecake set firmly. You could use whipping cream with at least a 35% fat content, but the texture might be slightly less rich.

Try More Recipes:

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