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 and riveting information...)
Featured Recipe Techniques
More about the skills used in this recipe.
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
Mini Sous Vide Strawberry Cheesecakes
- Prep Time: 20 m
- Cook Time: 1 h 30 m
- Total Time: 1 h 50 m
- Servings: 6
- 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
- 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.
Comments (7)Post a Reply
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.