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.

Featured In My CookbookMake It Sous Vide Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Sous Vide 101

An introduction into sous vide so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Sous Vide Cooking

Here are a few quick tips I’ve discovered along the way that I hope will help you in your sous...View Technique

Sous Vide Cooking Charts

Sous vide literally means “under vacuum” in French. When you cook something sous vide, food is placed in a vacuum-sealed...View Technique

Advertisement - Continue Below

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

  1. Pre-heat the sous vide water bath to 176ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Use tongs to lower the jars in the sous vide bath and cook for 90 minutes.
  6. Remove the jars from water and let them cool to room temperature. When cooled, chill in refrigerator for at least 30 minutes before serving.
  7. 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.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (3)Post a Reply

  1. 5 stars
    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!

    1. 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.

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *