sous vide cheesecake recipe

Sous Vide Cheesecake

  By Sous Vide Guy    

November 1, 2017

Similarly to the Crème Brûlée, these mini cheesecakes are also made in 4oz canning jars. Kids absolutely love them! I use a simple graham cracker crust at the base of the jar - if you have the time, pre-baking the crust in the jars for 10 minutes helps develop a traditional cheesecake crust. However, simply adding the crust mixture without baking still results in an amazing and fun dessert. When finished, top the dessert with your favorite fruit!

sous vide cheesecake recipe


16 oz Cream Cheese

3 Eggs

¾ Cup Sugar

½ Tbs Vanilla Extract

¼ Cup Sour Cream

Fruit to top, if desired


½ Package of Graham Crackers (About 4-5), Crushed

1 Tbs Sugar

3 Tbs Unsalted Butter, Melted

¼ Tsp Cinnamon


1Preheat water bath to 176F.

2Crush graham crackers into very fine pieces. I place them in a sandwich bag and use a rolling pin.

3Add sugar, melted butter, and cinnamon. Mix thoroughly.

4Place crust mixture at the bottom of 8 4oz canning jars and firmly pack down.

5(Optional) Bake crust and jars for 10 minutes at 350F.

6Add room temperature cream cheese, eggs, sugar, sour cream, and vanilla into a large mixing bowl and mix thoroughly.

7Add cheesecake mixture to each canning jar, leaving about ½ inch from the top.

8Tighten canning jar lids using ONLY your fingertips, ensuring not to fully tighten as air must escape during the cooking process.

9Cook for 1 hour 30 minutes.

10Carefully remove from water bath using tongs and let chill on the counter until cool to touch (about 1 hour).

11Place cheesecakes in refrigerator for at least 4 hours.

12Open lid, top with fresh fruit or blueberry filling, and enjoy!


10 Reviews

Jay Dunham

May 5, 2019

Are the jars totally submerged? If so, and if the lids are loose enough to let air out, won’t they also let water in?


February 2, 2019


Directions clearly state 8 – 4oz canning jars

Mari Bresler

December 18, 2018

The recipe doesn’t say how many jars to use


August 24, 2018

Very good recipe! I did mine sugar free and no crust just substituting 6 TBS Truvia spoonable for the sugar..also added 1TBS of fresh lemon juice..


August 21, 2018

Fabulous.. i made this for friends and each one of them said, “This cheesecake is to die for!” I mixed the batter in a blender.. so easy and truly delicious

Mike Bailey

July 15, 2018

Seems a bit dry for my tastes.

Mike Bailey

July 14, 2018

Where do you see rolling boil anywhere in those instructions? 176 F will never boil. Cook at 176 F for 1 1/2 hrs.


April 20, 2018

Thank you for this amazing recipe! So excited to try it soon! I’m curious as to what the shelf life in this is ? And when cooking in water bath, should be it on a rolling boil the whole hour and 30 minutes?


February 1, 2018

This was great! I made it low-carb (keto) by using a combination of splenda brown sugar blend and swerve sweeteners, 1/4 C each. And of course, no crust, although a nut crust would be nice.

Stacy Luther

December 18, 2017

This recipe was amazing. Perfectly moist, delicious mini cheesecakes!

All fields and a star-rating are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.