Mini Sous Vide Strawberry Cheesecakes
Not only are these mini sous vide strawberry cheesecakes in individual jars cute to serve, but they make this a very portable dessert.A shorter jar with a wide rim is best for these cheesecakes. Each jar is an individual serving and you can vary the flavor of the topping just by changing the fruit and jam.
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Mini Sous Vide Strawberry Cheesecakes
- Prep Time: 20 m
- Cook Time: 1 h 30 m
- Total Time: 1 h 50 m
- Servings: 6
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup butter melted
- 1 tablespoon sugar
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- ½ teaspoon pure vanilla extract
- 1 egg
- ¼ cup strawberry jam
- 2 cups strawberries hulled and quartered
Instructions
- Pre-heat the sous vide water bath to 176ºF.
- Combine the graham cracker crumbs with the melted butter and sugar. Press the crumb mixture into the bottom of six 8-ounce jars with wide lids.
- Using the paddle on your stand mixer on low speed, the regular beaters on a hand mixer on low speed, or a food processor blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the egg. Continue to mix until the egg has been blended, but do not over-beat.
- Pour the batter into the jars on top of the graham cracker crust and spread evenly with the back of a spoon. Secure the screw top lids so that they are just fingertip tight.
- Use tongs to lower the jars in the sous vide bath and cook for 90 minutes.
- Remove the jars from water and let them cool to room temperature. When cooled, chill in refrigerator for at least 30 minutes before serving.
- To serve, let the cheesecakes sit on the countertop for 30 minutes or so to take the chill off. Combine the strawberry jam and the strawberries together in a small bowl. Remove the lids and spoon the strawberry topping on top.
Nutrition Facts
Mini Sous Vide Strawberry Cheesecakes
Amount Per Serving
Calories 373
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 89mg30%
Sodium 297mg12%
Potassium 171mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 785IU16%
Vitamin C 29.5mg36%
Calcium 65mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
I made these yesterday, and they were absolutely delicious! I really would love to know where you got those jars. I bought 8 oz jars with a wide mouth but they were taller and ended up floating on their side in the Sous Vide bath. I need shorter jars or need to fill them fuller, I think. Anyway, thanks for this wonderful recipe!
Gosh, I’m trying to remember. I think I got those jars at Michael’s. You could use your taller jars, but you would have to fill them fuller. You’re right – it was the air pocket at the top that caused them to float.
I thank you very much, you are the BEST!!!
Everything in one place. I have your air fryer and pressure cooker books and
now I don’t have to go crazy looking up or remembering temps and time.
Can the mini cheesecakes be cooked in any other way than the sous vide method? I’m looking forward to making them. (BTW, thank you for all the good information, especially about air frying)
You could bake them in the oven in a water bath. Place the jars in a roasting pan and fill it with one to two inches of water. Bake at 350°F for 30 minutes. Cool completely in the water bath and then refrigerate for at least 2 hours.
Meredith how would you do these in a Instant Pot with a Sous Vide preset?
Hi Liz. I haven’t used the Instant Pot® sous vide setting, but if it is indeed a sous vide setting, I would do it exactly the same way as instructed – use the little jars, put water in your pot and use the sous vide temperature and time setting.
Do I put the tops on the jars when using the oven method?
No, you do not want to cover the jars with the lid when cooking in the oven. Bake uncovered in a water bath at 325° for 30 minutes. Let them cool completely and then chill for at least 3 hours.