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Aero mint slice

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This no-bake cheesecake slice will become your latest dessert obsession. Made with three blocks of Aero peppermint bars, it’s an impressive centrepiece at any table.

12 Ingredients


  • 100g dark chocolate

  • 60g copha, chopped

  • 90g (2 1/2 cups) rice bubbles

  • 80g (1/2 cup) pure icing sugar

  • 3 x 118g blocks Aero peppermint bars

  • 500g cream cheese, softened

  • 140g (2/3 cup) caster sugar

  • 300ml tub thickened cream

  • 2 tsp vanilla bean paste

  • Green food colouring, to tint

  • 2 tbsp water

  • 3 tsp gelatine powder

5 Method Steps


  • Step 1

    Grease a 7cm-deep, 20cm square cake pan. Line base and sides with baking paper, allowing paper to overhang on all sides.

  • Step 2

    Place dark chocolate

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    (100g dark chocolate) and copha (60g copha, chopped) in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Remove from heat.


  • Step 3

    Combine rice bubbles (90g (2 1/2 cups) rice bubbles) and icing sugar (80g (1/2 cup) pure icing sugar) in a large bowl. Add copha mixture and stir until well combined. Roughly chop one Aero block. Add to rice bubbles. Stir well. Spoon mixture into prepared pan, pressing with the back of a spoon to level. Refrigerate for 15 minutes to firm. Chop remaining Aero blocks into rows, then each row into 6-9 pieces, and set aside.

  • Step 4

    Place cream cheese (500g cream cheese, softened), caster sugar (140g (2/3 cup) caster sugar), cream (300ml tub thickened cream) and vanilla (2 tsp vanilla bean paste) in a food processor. Process until smooth. Using food colouring (Green food colouring, to tint), tint mixture green. Beat until combined. Place 2 tbsp water in a small microwave-safe bowl. Sprinkle over gelatine (3 tsp gelatine powder). Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. With the food processor running, pour in the gelatin mixture. Process until well combined.

  • Step 5

    Remove pan from the fridge. Pour cream cheese mixture over the base. Smooth surface. Arrange Aero pieces (3 x 118g blocks Aero peppermint bars), cut side up, over the top of cheesecake. Cover pan with plastic wrap. Refrigerate for six hours, or overnight, until set. Remove the slice from the pan using the overhanging paper. Slice to serve.
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