Have you ever had Sous Vide Cheesecake? They're my new favorite kind of cheesecake. I made Sous Vide Peppermint Hot Chocolate Cheesecakes just in time for the holidays and cold weather. They're dense, creamy, and have the perfect balance of peppermint and hot chocolate. Get more cheesecake recipes.
This post was sponsored by Fissler. All opinions are my own.
I haven't noticed a lot of sous vide dessert recipes on the internet so I wanted to step up my game and create a few. Of course, the first one has to be super creative because that's how I roll. With this snow in Upstate New York, I can't help but have hot chocolate on the mind.
These little sous vide cheesecakes in a jar make me so happy. They're the perfect single serving and last up to a week in the fridge.
How I made my Sous Vide Peppermint Hot Chocolate Cheesecakes
I busted out my Fissler Souspreme Multi Pot for these cheesecakes. This appliance has all of the options. Okay, 18 to be exact. You can do anything from steaming and sautéing to sous vide and fermenting – it cooks soups, meats, grains, beans, yogurt, dough, cake and more. Crazy, right?
But this time I whipped up a couple of different flavored cheesecakes. Today you're getting the peppermint hot chocolate cakes that I made in 8-ounce mason jars.
First, add 3 quarts of water to the dishwasher-safe stainless steel inner pot. You can add a mix of 6 quarts to the inner pot. Place it back into the Souspreme Multi Pot and place the vent knob to release. Lock the lid and hit the Sous Vide button. The time will pop up and you can set the time from 1 minute to 24 hours. Set it to 1 hour and 30 minutes. Hit the Sous Vide button again and continue to hit the Sous Vide button until the temperature reads 176.
While the water is heating up, it's important to start making the hot chocolate cheesecake batter. Once the Souspreme Multi Pot beeps, you'll need to have the batter in the mason jars and ready to put in the hot water.
How to make the peppermint hot chocolate cheesecake
- Start by adding the cream cheese in a bowl. Cream it to help avoid lumpy cheesecake batter.
- Add in the hot chocolate mix, cocoa powder, and sugar. Beat to combine.
- Add in the vanilla and peppermint extract and eggs. I add the eggs one at a time to avoid adding too much liquid at once and creating lumps.
- Lastly, add in the sour cream and mix.
What kind of hot chocolate mix should I use?
You can use a plain hot chocolate mix with or without marshmallows. It doesn't matter. I've tried it both ways and they're both tasty. You'll be adding peppermint extract for the peppermint flavor in the cheesecakes.
Can I use 4-ounce mason jars for sous vide cheesecakes?
Yes, you'll need 10 4-ounce mason jars instead of 5 8-ounce mason jars. The cook time doesn't need to be adjusted.
How long do sous vide cheesecakes last?
Keep the lids and rings on the cheesecakes and refrigerate for up to a week.
Can you freeze Sous Vide cheesecakes?
Yes. Cover tightly and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
Sous Vide Peppermint Hot Chocolate Cheesecakes
- ⅔ cup chocolate graham cracker crumbs
- 4 tablespoons butter melted
- 1 tablespoon sugar
- 16 ounces cream cheese room temperature
- ½ cup hot chocolate mix 3 packets
- 1 tablespoon unsweetened cocoa powder
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¼ cup full-fat sour cream
- ½ cup heavy cream
- ½ tablespoon powdered sugar
- 2 - 3 red and white peppermint candies crushed
- ½ cup mini marshmallows
- Preheat water bath to 176 F. Wash and dry 5 8-ounce mason jars.
- In a medium bowl, add in the graham cracker crumbs, butter, and sugar. Stir until the crumbs are coated with butter.
- Divide the crumbs into the 5 mason jars. For me, it was a little over 2 tablespoons for each mason jar.
- Firmly press the crumbs into the bottom of the jars and set aside.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. This will hopefully help prevent lumps.
- Add the hot chocolate mix, cocoa powder, and sugar. Beat until the three ingredients are worked into the cream cheese. Scrape down the sides of the bowl.
- Add in the vanilla extract and peppermint extract. Add in the eggs one at a time and beat in the extracts and egg. Scrape down the bowl. Repeat beating and scraping the bowl with each egg.
- Add in the sour cream and beat just until it's worked in. Fill the mason jars up with batter, stopping about half an inch from the top.
- Place the lid and ring on top of the mason jar. You'll want the ring on fingertip tight meaning firmly, but not as tight as possible.
- Once the water is up to temperature, add the mason jars to the water.
- Cook for 1 hour and 30 minutes.
- Once done, remove the cheesecakes from the water to cool to room temperature. Then place in the fridge to chill overnight.
- Before serving cheesecakes, add whipped cream, crushed peppermint candies, and marshmallows to the top.
- In a large bowl, add in the heavy cream and powdered sugar. Beat until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a 1M tip and pipe swirls of whipped cream on each cheesecake.
- Add the marshmallows and sprinkle on the crushed peppermint candies.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Eva Dankers says
Oh shoot! I don't have Twitter so I'm unable to register for the prize. The recipe sounds delicious! Would I be able to use my Instant Pot to make these?
Miranda C. says
Hi Eva! You could definitely bake these in your instant pot. It would be a fast way to create a delicious dessert! Enjoy.