No-Bake Mint Aero Cheesecake
This Mint Aero Cheesecake has a buttery biscuit base, chocolate and peppermint marbled cheesecake filled with Mint Aero bubbles and Mint Aero Mini Eggs.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter (melted)
- 350 g Hobnobs or Digestives
For the Cheesecake
- 800 g Soft Cheese
- 150 g Icing Sugar
- 400 ml Double Cream
- 1 tsp Peppermint Extract
- Green Food Colouring
- 100 g Milk Chocolate (melted)
- 100 g Mint Aero Bubbles
- 70 g Mint Aero Mini Eggs
To Decorate
- 300 ml Double Cream
- 1 tsp Icing Sugar (optional)
- Mint Aero Bubbles
- Mint Aero Mini Eggs
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb. Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Cheesecake
- In a bowl mix together half the soft cheese and half the icing sugar, until it is nice and thick.
- Pour in half the double cream, while mixing on a slow speed. The mixture should be thick and holds its shape. To test it hold the bowl upside down, if it doesn't fallout its ready.
- Add the Peppermint Extract and fold through. Fold through half of the Mint Aero Bubbles and Aero Mini Eggs.
- Add in a small amount of green food colouring and mix through. Add more a little at a time mixing in between each addition until you reach the desired colour. Leave to one side.
- Melt the chocolate in a heatproof bowl in the microwave on 20 second bursts. Stirring in between each burst until completely melted. Leave to one side.
- In a separate bowl add the remaining soft cheese and icing sugar and mix until it is nice and thick. Add in the melted chocolate and mix until completely combined.
- Pour in the remaining double cream, while mixing on a slow speed. The mixture should be thick and holds its shape. Fold through the remaining Aero Bubbles and Mini Eggs until evenly distributed.
- Add both of the cheesecake mixtures to your cake tin. I added alternative spoonful's before smoothing the top.
- Put the cheesecake into the fridge overnight to set.
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using the left-over Aero's.