Aero Mint Chocolate Cheesecake: Bubbly & Minty!
Take your dessert game to the next level with this show-stopping Aero Mint Chocolate Cheesecake! Combining creamy cheesecake with refreshing mint and bubbly Aero Mint chocolate, it's a flavor explosion in every bite. Perfect for St. Patrick's Day or any special occasion. Choose between baked or no-bake options!
Ingredients
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs or Oreo cookie crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons sugar
For the Filling:
- 24 ounces 3 packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon peppermint extract or more, to taste
- 2 large eggs omit for no-bake
- 1 cup heavy cream whipped
- 3 3.5 ounce Aero Mint chocolate bars, roughly chopped, plus extra for topping
- Green food coloring optional, for a more vibrant green color
Instructions
For the Crust:
- Combine Ingredients: In a mixing bowl, combine the chocolate graham cracker crumbs (or Oreo cookie crumbs), melted butter, and sugar.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan.
- (Optional) Bake: For a baked cheesecake, bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Let cool completely before adding the filling.
For the Filling:
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add Peppermint Extract and Eggs (If Baking): Stir in the peppermint extract (start with 1 teaspoon and add more to taste) and eggs (if baking). Mix until just combined. Do not overmix.
- Add Green Food Coloring (Optional): If desired, add a few drops of green food coloring to achieve a more vibrant green color.
- Fold in Whipped Cream: Gently fold in the whipped cream until evenly distributed.
- Fold in Aero Mint Chocolate: Gently fold in the chopped Aero Mint chocolate bars, reserving some for topping.
- Pour into Pan: Pour the filling over the cooled crust.
- Top with Remaining Chocolate: Sprinkle the remaining chopped Aero Mint chocolate over the top of the cheesecake.
- Bake (Optional): For a baked cheesecake, bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. For a no-bake cheesecake, cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.
- Cool and Serve: Let the baked cheesecake cool completely before refrigerating. Once chilled, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan. Serve chilled.
Notes
- Taste and Adjust: Be sure to taste the filling and adjust the amount of peppermint extract to your liking.
- Room Temperature Eggs (If Baking): Using room temperature eggs can help to create a smoother cheesecake filling.
- Prevent Cracking: To prevent cracking during baking, consider using a water bath or wrapping the springform pan in foil.
- Chill Completely: This cheesecake needs to be thoroughly chilled to set properly, especially if you're making the no-bake version.
- Serving Tip: Make sure to carefully remove the sides of the springform pan when you are ready to serve it.
