Mary Berry Mint Aero Cheesecake Recipe

Name: Mary Berry Mint Aero Cheesecake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 300g cream cheese; 150g icing sugar; 1 tsp peppermint extract; 300ml double cream; 200g Mint Aero chocolate; 100g Mint Aero chocolate, for topping

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This Mary Berry Mint Aero Cheesecake is a rich, creamy, and indulgent no-bake dessert with a refreshing minty twist. The smooth chocolate filling is lightened with airy Mint Aero bubbles, creating a melt-in-the-mouth texture that feels luxurious yet simple to prepare. It’s an easy recipe suitable for beginners and requires no oven time, making it perfect for warm days or last-minute entertaining. From start to finish, it takes around 30 minutes to prepare plus chilling time.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted

For the Mint Aero Filling

300g cream cheese, softened
150g icing sugar
1 tsp peppermint extract
300ml double cream
200g Mint Aero chocolate, chopped

For the Topping

100g Mint Aero chocolate, roughly chopped
Extra whipped cream (optional)

How to Make Mary Berry Mint Aero Cheesecake

Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until fully combined. Press firmly into the base of a 20cm springform tin and chill in the fridge for 20 minutes.
Make the filling: In a large bowl, beat the cream cheese, icing sugar, and peppermint extract until smooth and creamy.
Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. Fold gently into the cream cheese mixture to keep it light and airy.
Add the chocolate: Fold in the chopped Mint Aero chocolate, ensuring it is evenly distributed throughout the mixture.
Assemble the cheesecake: Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
Chill: Place the cheesecake in the fridge for at least 4 hours or overnight until fully set.
Decorate and serve: Before serving, top with extra Mint Aero pieces and whipped cream if desired. Slice and enjoy.

Tips

How do I get a firm cheesecake?

Make sure to whip the cream to soft peaks and chill the cheesecake for at least 4 hours, preferably overnight, for best results.

Can I make it more minty?

Add a few extra drops of peppermint extract, but be careful not to overpower the chocolate flavour.

Why is my cheesecake too soft?

This usually happens if the cream wasn’t whipped enough or the cheesecake hasn’t chilled long enough.

Can I use a different biscuit base?

Yes, chocolate digestive biscuits or Oreos work beautifully for a richer base.

Serving Suggestions

Serve chilled straight from the fridge
Garnish with chocolate shavings or curls
Add a drizzle of chocolate sauce for extra indulgence
Pair with fresh berries for contrast

Storage

At Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour.

In the Refrigerator

Store in an airtight container in the fridge for up to 3 days. Keep it covered to maintain freshness.

Freezing

You can freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without gelatine?

Yes, this is a no-bake cheesecake that sets naturally thanks to whipped cream and chilling time, so gelatine is not required.

Can I use milk chocolate instead of Mint Aero?

You can, but you will lose the refreshing mint flavour. Consider adding peppermint extract if substituting.

How long does it take to set?

It takes at least 4 hours to set properly, but overnight chilling gives the best texture.

Can I make this cheesecake in advance?

Yes, it is perfect for making a day ahead as the flavour and texture improve after chilling overnight.