Sous Vide Peppermint Hot Chocolate Cheesecakes

Introduction

Imagine the velvety texture of a classic cheesecake infused with the cozy flavors of hot chocolate and a cool hint of peppermint. These individual sous vide cheesecakes deliver that dream with an impossibly creamy, crack-free custard. You get restaurant-quality dessert magic from the precise, gentle cooking of your sous vide machine.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 90 minutes

Total Time: 2 hours (plus chilling time)

Servings: 5 cheesecakes

Ingredients

• 2/3 cup chocolate graham cracker crumbs
• 4 tablespoons butter (melted)
• 1 tablespoon sugar
• 16 ounces cream cheese (room temperature)
• 1/2 cup hot chocolate mix (3 packets)
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1/4 teaspoon finely chopped fresh mint (use a small amount; adjust to taste)
• 1/4 cup full-fat sour cream
• 1/2 cup heavy cream
• 1/2 tablespoon powdered sugar
• 2 – 3 red and white peppermint candies (crushed)
• 1/2 cup mini halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly)s

Instructions

1. Set Up Sous Vide: Fill your water bath and preheat the sous vide circulator to 176°F (80°C).
2. Prepare Jars: Grease five 8-ounce (1 cup) wide-mouth mason jars.
3. Make Crust: In a small bowl, mix the chocolate graham cracker crumbs, melted butter, and 1 tablespoon of sugar until combined. Press about 2 tablespoons of the mixture firmly into the bottom of each prepared jar.
4. Make Filling: In a large bowl using a hand mixer or stand mixer, beat the room temperature cream cheese until completely smooth and creamy, about 2 minutes.
5. Add the hot chocolate mix, unsweetened cocoa powder, and granulated sugar to the cream cheese. Beat on low speed until fully incorporated.
6. Add the eggs one at a time, beating just until combined after each addition. Scrape down the sides of the bowl as needed.
7. Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor), finely chopped fresh mint (use a small amount; adjust to taste), and sour cream until the batter is smooth and uniform. Avoid over-mixing.
8. Cook: Carefully lower the sealed jars into the preheated water bath. Cook for 90 minutes, ensuring the jars are fully submerged.
9. Chill: After cooking, remove the jars from the water bath and let them cool to room temperature. Then, transfer them to the refrigerator to chill for at least 4 hours, preferably overnight.
10. Prepare Topping: Before serving, make the whipped cream. Whip the heavy cream and powdered sugar together until soft peaks form.
11. Serve: Top each chilled cheesecake with a dollop of whipped cream, a sprinkle of crushed peppermint candies, and a handful of mini halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly)s.

Variations

• Deconstructed Style: Skip the crust and serve the chilled cheesecake custard in a glass layered with the graham cracker crumbs, whipped cream, and toppings.
• Mocha Twist: Replace 1 tablespoon of the hot chocolate mix with instant espresso powder for a mocha-peppermint flavor.
• Adult Version: Add 1-2 tablespoons of peppermint schnapps or crème de menthe to the batter, reducing the heavy cream in the topping slightly to compensate.
• Frozen Treat: After chilling, freeze the sealed jars for a fantastic frozen cheesecake mousse texture.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese and eggs are truly at room temperature to prevent a lumpy batter.
• Avoid Air Bubbles: Tap the filled jars gently on the counter before lidding to release trapped air bubbles for a smoother texture.
• Don’t Overtighten Lids: Screw the jar lids on just until you feel resistance. This allows air to escape during cooking and prevents breakage.
• Taste Test: The finely chopped fresh mint (use a small amount; adjust to taste) can vary in strength. Consider starting with 1/8 teaspoon and adding more to your preference before adding the eggs.

Storage & Reheating

FAQ

Can I use regular graham cracker crumbs?

Yes, you can substitute regular graham cracker crumbs for the chocolate ones, but you’ll lose the extra chocolate flavor in the crust.

My jars leaked a little into the water bath. Is that okay?

A small amount of water in the jar is safe but may thin the top layer. Ensure lids are finger-tight to minimize this. If water gets in, simply pour it off after cooking before chilling.

Can I make this without a sous vide machine?

This specific recipe is designed for sous vide’s precise temperature control. For a traditional baked version, you would need to modify baking times and methods significantly.

Why is my cheesecake batter lumpy?

This is almost always because the cream cheese was too cold. Make sure it sits out for at least 1-2 hours to soften fully before mixing.

Can I double this recipe?

Absolutely. Simply double all ingredients and prepare more jars. Ensure your water bath is large enough to hold all jars with space for water to circulate.

How do I know the cheesecakes are done?

With sous vide, the precise temperature ensures they are perfectly set after 90 minutes. They will be slightly jiggly in the center when hot but will firm up completely upon chilling.