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!


20 Reviews

Jim Fuite

March 15, 2022

Making personal desserts in jars, such as creme brule or cheesecakes, is one of the under appreciated aspects of sous vide. And this recipe is swell, but especially considering the internet reaches a global audience of cooks, non-standard entries for ingredients are a frustratingly bad idea: “½ Package of Graham Crackers (About 4-5)”. How big is the ‘package’? How big are the ‘crackers’? What if I bought the crumbs? Why not a clear volume or weight?


January 10, 2022

Once cooked and vacuumed seal, they should last a while in fridge. I used my kitchen aid and mixed till very light and was able to put in 12 4oz jars. It was very light and so good.

Adam D

November 11, 2021

Jay – I also wondered about water getting into the jars but I bet that if they are closed fingertip tight, there will be a fair bit of air pressure built up under the lid to keep out the water.
I guess you have to judge that as you tighten. Twist hard enough to keep out the water but not to keep in high pressure air.
I want to try this recipe. I have vanilla pods to use up. Planning to make the crust in a cast iron pan and put it directly in the oven to bake then scoop the cooked Graham from the pan into the jars.


June 1, 2021

Great! Also for those gluten-free Pamela’s makes a mean graham cracker, I actually like the better than regular.


February 6, 2021

100% LOVE this recipe! My SIL has Celiac Disease so I skipped the crust. I added pepitas (pumpkin seeds) on top after cooking to add crunch. I also added the zest if 1 lemon. Also I used my silicone funnel to pour from blender into individual jars, pinching bottom of funnel in between to eliminate spills. So easy and delicious! Pasteurized too so they keep well in fridge. ❤

Annoying Nerd

December 4, 2020

@Mike Bailey

You’re assuming he’s at a standard altitude. The boiling point for water is related to the atmospheric pressure which is in turn dependent on altitude. Maybe Thuy is trying to make cheesecake on Mt. Everest.


October 19, 2020

Modified by adding lemon zest and making a crust out of almond flour and pecans for my Type 1 diabetic wife and 2/3 cup splenda baking mix. Topped with a raspberry coulis and whip cream. We have not had a decadent dessert in some time. After these were done, made some sous vide steaks after the water had cooled. I think I would have used less sugar alternative as they were still a bit sweet for my taste.

Savory Baker

September 20, 2020

I can not wait to try this!!! Sounds amazing!
OK … are these cooked in the oven at 176 F ?
They will be naturally sealed in the process …


September 5, 2020

I have always made a little more of the crust and added lemon juice and zest to the cream cheese mixture. How long do you suggest to cook for an 8 oz jar?

Jim Smith

May 27, 2020

These cheesecakes came out perfectly. Will definitely be making again.

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!

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