Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, peppermint extract and icing sugar until smooth with no lumps
Add the double cream and green food colouring, and whisk until it is very thick and holds it’s shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Gently mix in the chopped up Aero bar
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
To decorate, whip up the double cream with the icing sugar and vanilla extract, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake
Decorated with the Aero Bubble and Aero Bar chunks on top of the cream, and chopped up Aero Bar in the centre
Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Notes
It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they
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