For the base:
- 200g Bourbon biscuits
- 100g melted butter
For the filling:
- 300g cream cheese
- 200g icing sugar
- 284ml double cream
- Mint flavouring
- Green food colouring
- 5 x Mint Aero bars
I’m terrible at throwing things away that I think I may need in the future. I always keep things ‘just in case’ and this became quite apparent when I was putting my cake tins away and found, stashed at the back, glass pots from Gü desserts that I had kept and never used.
“I’m going to make mini cheesecakes!’ I exclaimed, to myself, in the kitchen one afternoon. I set to work and created these no bake beauties based on two of my favourite dessert flavours. Mint Aero cheesecakes with a Bourbon biscuit base and a minty cream cheese filling.
This recipe can make one big cheesecake or 8 mini ones. The choice is yours! Also, a variation on this recipe would be to use the Cadbury Philadelphia in the filling instead to make it a mint chocolate cheesecake. I plan to do that very soon!
For my individual cheesecakes, I’m using these cute glass jars leftover from having a tasty Gu pudding!
Spoon mixture into the base of your pot/tin and press down firmly with the back of a spoon. Chill for half an hour.
Then, add in a teaspoon of mint flavouring and a small amount of green food colouring. (I’m using Sugarflair Party Green.)
Pour half of your chopped Aeros into your cream cheese mixture and keep the other half aside. Mix well.
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