Sorry, you need to enable JavaScript to visit this website.

Movers_Bakers x AERO Orange Mini Cheesecakes

Aero® and Movers and Bakers have teamed up to bring you these irresistibubbly Mini AERO Orange cheesecakes! This indulgent recipe combines smooth chocolatey orange cream cheese with fun ‘pops’ of orange bubbles. 

Mini Cheesecakes
  • 16


  • AERO® Melts Milk Orange Pouch 86g x1
  • 200g digestive biscuits, crushed
  • 90g unsalted butter, melted
  • 150g AERO Chocolate Orange Melts
  • 300g full fat cream cheese
  • 40g icing sugar
  • 150ml whipping cream
  • 80g AERO Chocolate Orange Sharing Block, chopped into chunks
  • 150ml whipping cream
  • 1tbsp icing sugar
  • 1/2 tsp vanilla
  • 10g AERO Chocolate Orange Sharing Block
  • 32 AERO Chocolate Orange Melts (2 per cheesecake)
Nutrition & allergy information
  • Each portion contains:
  • Energy 1405kJ 338Kcal 17%
  • Fat 25.6g 37%
  • Saturates 15.5g 78%
  • Sugars 17.1g 19%
  • Salt 0.33g 6%
  • of an adult’s Reference Intake (RI)*
  • Energy per 100g: 1812kJ/436kcal
  • *Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
Try it with...


  1. Mix together the biscuits and melted butter. Divide evenly between sixteen loose bottomed muffin tins and press down to make the bases of the cheesecakes. Chill whilst making the cheesecake filling. (If you do not have a loose bottomed tin, use cupcake cases to make the cheesecakes in, then peel away the paper once made and set but before serving).

  2. Melt the chocolate melts. Do this in short bursts in the microwave, stirring between each burst, until completely melted and smooth. Set aside to cool for a few minutes.

  3. In a large mixing bowl, beat together the cream cheese and icing sugar until smooth and combined. Add in the melted chocolate and whisk to combine. Finally, add in the whipping cream and beat until evenly mixed and the cheesecake has thickened. Fold through the chopped sharing block chunks.

  4. Divide the cheesecake mixture evenly between the tins, spreading out and levelling the tops. Chill to set at least 3-4 hours, ideally overnight.

  5. Just before serving, whip up the whipping cream, sugar and vanilla together until thickened. Release the cheesecakes from the tin and place on a serving plate. Spoon or pipe on some of the whipped cream topping, then decorate with two melts and a sprinkle of crumbled sharing block pieces.

Share this page

More Recipes