A delicious variation of sous vide cheesecake is this easy recipe for grasshopper cheesecake. These cheesecakes in jars are perfect for portion control or for a dessert bar at a reception or your next holiday party. The sous vide technique ensures that you will never have a dry or cracked cheesecake again!
If you love to make cheesecake in jars as much as I do, you are going to want to make sous vide peanut butter cheesecake as well as Oreo cheesecake! While you have your jars out be sure to make sous vide egg bites in jars. Be sure to check out my complete collection of sous vide recipes.
New to sous vide? I explain in simple terms everything I know about sous vide cooking.
How many jars of cheesecake does this recipe make?
This recipe for sous vide grasshopper cheesecake will make 6, 4 ounce, jars. It can easily be doubled or tripled. The recipe card has the ability to adjust the ingredients needed when you hover your mouse over the '6' by the 'servings' and slide it to the amount of 4-ounce jars you would like to make.
How long will grasshopper cheesecake in jars keep in the refrigerator?
I keep my grasshopper cheesecake in jars in the refrigerator for up to a week. They never last that long but I found they will be at their optimum for up to a week after placing them in the fridge.
Can grasshopper cheesecake be frozen?
Cheesecake does very well in the freezer. You can even add the chopped Andes mint candies to the jar before closing the lid before freezing.
How do you thaw frozen cheesecakes in jars?
I pull my cheesecakes in jars out of the freezer a day in advance and allow them to thaw in the refrigerator for a day.
Sous vide dessert recipes:
Are sous vide cheesecakes in jars shelf stable?
These cheesecakes in jars are NOT shelf-stable. These cheesecakes need to be refrigerated.
Grasshopper Cheesecake Ingredients:
- chocolate graham crackers
- butter, melted
- cream cheese, softened
- sugar
- egg
- mint extract
- green food coloring (optional)
- cream
- chocolate chips
- Andes Candy chocolates
Make the chocolate crust:
- Melt the 2 Tablespoons of butter in a microwave-safe bowl.
- Meanwhile, crush the chocolate graham crackers to almost the point of dust.
- Combine the melted butter and the chocolate graham cracker crumbs.
- Add about 1 tablespoon of the chocolate graham cracker crust to each of the 6 (4 oz.) jars and press into the bottom to form a crust.
How to make grasshopper cheesecake batter:
- In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
- Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next egg.
- Add the mint extract and the 2 drops of green food coloring.
- Scrape down the bowl and give it one more stir.
Ganache instructions:
- In a microwave-safe cup/bowl, microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent a boil over.
- Add the chocolate chips to the hot cream
- Whisk until completely melted and incorporated.
Tip: for extremely smooth ganache as pictured in these photos, use an immersion blender, food processor or blender to whip the ganache.
How to make cheesecakes in jars:
- Set your sous vide to 176 F / 80 C.
- Add the chocolate graham cracker crust to each jar as instructed above.
- Pour the grasshopper cheesecake batter into each jar filling to mid way up the threads on the jars.
- Place a lid and finger tighten a ring onto each jar.
- Lower into the sous vide bath and set the timer for 60 minutes.
- Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
- Store in the refrigerator until ready to serve.
How to finish grasshopper cheesecakes in jars:
- Remove the ring and the lid from the jar.
- Pour the warm chocolate ganache on each cheesecake.
- Add chopped Andes Chocolates for garnish.
Sous vide recipes in jars:
- Pickled banana peppers
- Sous Vide Creme Brulee
- Egg bites
- Sous Vide Oreo Cheesecake
- Sous Vide Lemon Curd
- Sous Vide peanut butter cheesecake
Ingredients
- 2 large chocolate graham crackers
- 2 Tablespoon butter melted
- 1 8 Ounce block of cream cheese softened
- ½ Cup Sugar
- 3 Egg
- ½ Teaspoon mint extract
- 2 drops green food coloring optional
- ¼ Cup Heavy Cream
- ½ Cup chocolate chips
- Andes Candy chocolates
Instructions
Make the chocolate crust:
- Melt the 2 Tablespoons of butter in a microwave safe bowl.
- Meanwhile crush the chocolate graham crackers to almost the point of a dust.
- Combine the melted butter and the chocolate graham cracker crumbs.
- Add about 1 tablespoon of the chocolate graham cracker crust to each of the 6 (4 oz.) jars and press into the bottom to form a crust.
How to make grasshopper cheesecake batter:
- In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
- Add the eggs, one at a time, allowing each egg to full incorporate before adding the next egg.
- Add the mint extract and the 2 drops of green food coloring.
- Scrape down the bowl and give it one more stir.
Easy ganache instructions:
- In a microwave safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent boil over.
- Add the chocolate chips to the hot cream
- Whisk until completely melted and incorporated.
How to make sous vide grasshopper cheesecakes in jars:
- Set your sous vide to 176 F / 80 C.
- Add the chocolate graham cracker crust to each jar as instructed above.
- Pour the grasshopper cheesecake batter into each jar filling to mid way up the threads on the jars.
- Place a lid and finger tighten a ring onto each jar.
- Lower into the sous vide bath and set the timer for 60 minutes.
- Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
- Store in the refrigerator until ready to serve.
How to finish sous vide grasshopper cheesecakes in jars:
- Remove the ring and the lid from the jar.
- Pour the warm chocolate ganache on each cheesecake.
- Add chopped Andes Chocolates for garnish.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Laura says
These were amazing!! Very rich, so you appreciate the small serving. Big hit with everyone! Thanks for the recipe!
Sarah Mock says
YES!! Love a small portion. No waste on a good bite.