Sous Vide Peppermint Hot Chocolate Cheesecakes

5 from 1 vote

Sous Vide Peppermint Hot Chocolate Cheesecakes are dense, creamy, and have the perfect balance of peppermint and hot chocolate.

Prep Time30

Cook Time1 30

Chill Time8

Total Time10

Servings: cheesecakes

Preheat water bath to 176 F. Wash and dry five 8-ounce mason jars.
In a medium bowl, add in the 2/3 cup chocolate graham cracker crumbs, melted 4 tablespoons butter, and 1 tablespoon granulated 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 16 ounces cream cheese. Beat with a hand mixer on medium until creamy. This will hopefully help prevent lumps.
Add the 1/2 cup hot chocolate mix, 1 tablespoon unsweetened cocoa powder, and 1/2 cup granulated sugar. Beat until the three ingredients are worked into the cream cheese. Scrape down the sides of the bowl.
Add in the 1 teaspoon vanilla extract and 1/4 teaspoon peppermint extract. Add in the 3 large eggs, one at a time, and beat in the extracts and each egg. Scrape down the bowl. Repeat beating and scraping the bowl with each egg.
Add in the 1/4 cup full-fat 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 1/2 cup heavy whipping cream and 1/2 tablespoon 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 1/2 cup mini marshmallows and sprinkle on the 2 - 3 red and white peppermint candies.

Storage: Store covered in the fridge for up to 5 days.