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Mary Berry Mint Aero Cheesecake Recipe
Saim Thour

Mary Berry Mint Aero Cheesecake Recipe

A rich, creamy, and refreshing Mary Berry Mint Aero Cheesecake made with a buttery chocolate biscuit base, smooth mint cheesecake filling, and crunchy Mint Aero chocolate pieces. This easy no-bake dessert is perfect for special occasions, afternoon tea, or whenever you want a simple yet impressive cheesecake.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: british
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g chocolate digestive biscuits or digestive biscuits
  • 100 g unsalted butter melted
For the Cheesecake Filling
  • 500 g full-fat cream cheese softened
  • 125 g icing sugar
  • 1 –2 tsp peppermint extract
  • 300 ml double cream
  • 200 g Mint Aero chocolate chopped
  • 1 tsp vanilla extract optional
  • Green food colouring optional
For Decoration
  • 100 g Mint Aero chocolate chopped
  • Chocolate drizzle or melted dark chocolate
  • Chocolate curls or chocolate shavings
  • Whipped cream
  • Fresh mint leaves

Equipment

  • 20cm (8-inch) springform tin
  • Food processor
  • Large Mixing Bowl
  • Electric Hand Mixer
  • Silicone spatula
  • Kitchen Scale

Method
 

  1. Crush the biscuits into fine crumbs and mix with the melted butter.
  2. Press the mixture firmly into a lined 20cm springform tin and chill for 30 minutes.
  3. Beat the cream cheese, icing sugar, peppermint extract, and vanilla until smooth.
  4. Whip the double cream to soft peaks and gently fold it into the cream cheese mixture.
  5. Fold in the chopped Mint Aero chocolate and optional green food colouring.
  6. Spoon the filling over the chilled biscuit base and smooth the top.
  7. Refrigerate for at least 6 hours, preferably overnight.
  8. Remove from the tin and decorate with whipped cream, Mint Aero pieces, chocolate drizzle, chocolate curls, and fresh mint leaves before serving.

Notes

  • Always use full-fat cream cheese for the best texture.
  • Do not over-whip the cream.
  • Chill overnight for cleaner slices.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze without decorations for up to 3 months.