Mary Berry Mint Aero Cheesecake Recipe

This Mint Aero cheesecake is a creamy, chocolatey baked cheesecake with that unmistakable cool mint finish and little pockets of bubbly chocolate throughout. The texture is smooth and rich with a buttery biscuit base, finished with a light whipped topping and extra Mint Aero for crunch. It is straightforward to make, but you do need patience for cooling and chilling so it slices neatly. Total time is around 7 hours, most of which is hands-off.

Ingredients

For the biscuit base

250g digestive biscuits
100g unsalted butter, melted
1 tbsp cocoa powder (optional)

For the mint Aero cheesecake filling

600g full-fat cream cheese, at room temperature
150g caster sugar
2 tbsp plain flour
3 large eggs, at room temperature
200ml double cream
1 tsp vanilla extract
1/2 tsp peppermint extract (use a light hand)
200g Mint Aero, chopped into small pieces

For the topping

150ml double cream
1 tbsp icing sugar
80–100g Mint Aero, chopped (or Mini Aero)

You will also need

Unsalted butter, for greasing
Baking parchment, for lining
23cm springform tin

How to Make Mary Berry Mint Aero Cheesecake Recipe

Prepare the oven: Preheat the oven to 160°C (140°C fan). Put a shelf in the middle of the oven. Grease a 23cm springform tin and line the base with baking parchment.
Make the biscuit base: Crush the digestive biscuits into fine crumbs (a food processor is quickest, but a rolling pin works too). Stir through the melted butter and cocoa powder, if using, until evenly coated.
Press and chill: Tip the crumbs into the tin and press firmly into an even layer, taking it right to the edges. Chill in the fridge for 10 minutes to help it set.
Bake the base: Bake for 10 minutes, then set aside to cool while you make the filling. Keep the oven on.
Mix the filling: In a large bowl, beat the cream cheese, caster sugar, and flour until smooth and lump-free. Mix gently and only until combined so you do not whip too much air into it.
Add eggs and cream: Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the double cream, vanilla, and peppermint extract.
Fold in the Mint Aero: Fold in the chopped Mint Aero pieces, then pour the mixture over the cooled base. Smooth the top.
Bake gently: Bake for 45–55 minutes. The edges should look set, but the centre should still wobble slightly if you gently nudge the tin. If it looks wet, give it another 5 minutes and check again.
Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 45–60 minutes. This gradual cool helps reduce cracking. Remove and cool completely at room temperature.
Chill and assemble: Chill for at least 4 hours, ideally overnight. Whip the double cream and icing sugar to soft peaks, spread or pipe over the cheesecake, then finish with extra chopped Mint Aero. Slice with a warm, clean knife.

Tips

How do I stop my cheesecake from cracking?

Keep the temperature gentle and cool it slowly. The oven off, door ajar step makes a big difference. Also, avoid overmixing the filling because extra air can cause it to puff and crack as it settles.

Why is my cheesecake runny in the middle?

It usually needs more chilling time, not more baking. The centre should have a wobble when it comes out of the oven, then it firms up as it cools and chills. Chill overnight if you can for the cleanest slices.

Can I make the mint flavour stronger without ruining it?

Yes, but add peppermint extract gradually. Start with 1/4 teaspoon, taste the batter, then add a little more if needed. Peppermint extract varies by brand and can quickly taste medicinal if you overdo it.

How do I get neat slices with the Aero pieces inside?

Use a large sharp knife, run it under hot water, wipe dry, then slice. Repeat between cuts. This helps you cut cleanly through the chocolate without dragging the filling.

Serving Suggestions

Serve straight from the fridge with extra Mint Aero scattered over each slice.
Add fresh raspberries or strawberries for a bright contrast to the mint chocolate.
Drizzle with warm chocolate sauce just before serving.
Pair with coffee or a simple mug of tea to balance the richness.

Storage

Room temperature

Cheesecake is best kept chilled. If serving at a party, keep it out for no more than 2 hours, then return it to the fridge.

Refrigerator

Store covered in the fridge for up to 3 days. For the freshest finish, add the whipped cream topping on the day you plan to serve, but leftovers with topping still keep well.

Freezing

Freeze the cheesecake without the whipped cream topping for the best texture. Wrap slices (or the whole cheesecake) tightly in cling film, then foil, and freeze for up to 1 month. Thaw overnight in the fridge and decorate before serving.

Nutrition

Calories: 430 kcal
Carbohydrates: 32 g
Protein: 6 g
Fat: 31 g
Saturated Fat: 18 g
Sodium: 260 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands used and portion size.

FAQs

Can I make this Mint Aero cheesecake as a no-bake version?

Yes. Skip the eggs and flour, and instead fold 300ml lightly whipped double cream into sweetened cream cheese, then chill until firm. The texture will be softer and mousse-like rather than baked and dense.

What size tin should I use for this recipe?

A 23cm (9-inch) springform tin is ideal. If you use a 20cm tin, the cheesecake will be deeper and may need a little longer in the oven.

Can I use low-fat cream cheese?

It is not recommended. Low-fat cream cheese has more water and often gives a looser texture that does not set as well. Full-fat cream cheese gives the smoothest, most reliable result.

Do I need a water bath for this cheesecake?

Not for this recipe. Baking at a gentle temperature and cooling slowly in the switched-off oven helps prevent cracking without the fuss of a water bath.

Can I melt the Mint Aero into the filling instead of chopping it?

You can, but you will lose the bubbly texture and it can make the filling slightly sweeter. If you want both flavour and texture, keep some chopped pieces folded in and use melted chocolate only as a drizzle or decoration.