No-Bake Mint Aero Cheesecake

– 150ml Double Cream 
– 2 tbsp Icing Sugar 
– Mint Aero, for topping 
– 50g Melted Chocolate 
Instructions:
For the Base:
 Blitz the Digestives and cocoa powder (if using) in a food processor until fine.
 Mix with melted butter, press into the bottom of an 8″/20cm deep springform tin, and refrigerate.

For the Filling:
 Cream together the cream cheese, icing sugar, and peppermint extract until smooth.
 Add double cream and whisk until it holds its shape, adding green food coloring to achieve a pale green color.
 Fold in chopped Mint Aero and spread over the biscuit base. Refrigerate for at least 6 hours, or overnight.

For the Decoration:
 Once set, remove the cheesecake from the tin.
 Whip the double cream and icing sugar until thick and pipeable.
 Drizzle melted chocolate over the cheesecake, pipe on whipped cream, and add more Mint Aero pieces.

Enjoy this beautiful, refreshing pie that’s perfect for any occasion, especially if you’re a fan of the irresistible combination of mint and chocolate!