Sous Vide Cheesecake in Jars

Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal.

By
Nick Evans
Nick Evans
Nick Evans
Nick has been creating recipes for home cooks for almost 12 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.
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Updated January 20, 2023
Nick Evans
Sous vide cheesecake in a jar topped with strawberry sauce and cookie crumbles

Simply Recipes / Nick Evans

Have you ever tried to make cheesecake at home? To get it right, it’s a rather finicky process—traditional cheesecake is a delicate dessert that has to be handled and cooked gently.

Here’s an idea: Save your energy. Cook the cheesecake sous vide at exactly the right temperature. Then there’s zero worry about overcooking or cooking too quickly!

Pouring cheesecake filling in a jar to sous vide

Simply Recipes / Nick Evans

How to Cook Sous Vide Cheesecake

Since you traditionally cook cheesecake in a water bath, sous vide cooking just makes sense. Sous vide cooking involves submerging foods in a water bath while a device called an immersion circulator keeps the water at a consistent temperature.

To cook cheesecake sous vide, first mix up the cheesecake base. I like to use buttermilk in my mix for some extra tang, but heavy cream is also fine.

Then divide the cheesecake mixture into 8-ounce glass jars, add the lids, and tightly seal. Using tongs (either ones used for canning like this one, or kitchen tongs) to transfer them to the hot water bath. Cook sous vide at 176°F for 90 minutes, let them cool, refrigerate, and then eat up! Easy!

The finished cheesecakes, served in individual jars, are so silky smooth and irresistible that you’ll be scraping up every last bit with your spoon.

Sous vide cheesecake in a jar topped with strawberries and cookie crumbles

Simply Recipes / Nick Evans

How to Serve Sous Vide Cheesecake in Jars

These cute little cheesecakes in jars are about the easiest dessert you’ll ever make.

Of course, you lose some elements of cheesecake if you cook it in the jars— you’re basically just cooking the filling without a crust. To make up the lack, I recommend adding a quick strawberry topping and some crumbled graham crackers for texture.

These toppings replace the textures of a traditional cheesecake so you have a more complete cheesecake, and not just filling in a jar! You might make a bit of a mess with the graham crackers crumbling on top, but that's part of the summer.

These are so simple to make, they might just have a permanent place in my fridge. After all, who doesn’t love the idea of popping open an individual cheesecake after a long day?

How Long Will This Cheesecake Keep?

And don’t worry about storage. Once these are cooked and chilled, they will keep well for about a week in a fridge. But I guarantee that they will not last that long.

Other Ways to Top Your Cheesecake

Try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake, a mound of fresh berries, cherry pie filling, and more,

Sous Vide Cheesecake in a jar topped with strawberries

Simply Recipes / Nick Evans

New to Sous Vide? Start Here

If you're new to sous vide, take a quick read through these intro posts:

More Great Sous Vide Recipes

Sous Vide Cheesecake in Jars

Prep Time 10 mins
Cook Time 90 mins
Cool 60 mins
Total Time 2 hrs 40 mins
Servings 6 servings

Ingredients

For the cheesecake

  • 2 (8-ounce) packages cream cheese, softened

  • 2/3 cup sugar

  • 3 large eggs

  • 2/3 cup buttermilk

  • 2 teaspoons vanilla extract

  • Pinch salt

For the topping

  • 2 cups chopped fresh or frozen strawberries, hulled and roughly chopped

  • 2 tablespoons sugar

  • 1 tablespoon lemon juice

  • Pinch salt

  • 1 cup crumbled graham crackers

Method

  1. Heat the water:

    Fill a pot with water and place your immersion circulator inside. Set the temperature to 176°F and let the water come up to temperature. Make sure there is enough water in the pot to completely cover the jars.

  2. Beat together the cream cheese, sugar, and eggs:

    In a stand mixer with the paddle attachment or with a hand mixer, beat together cream cheese and sugar at medium speed until it’s light and fluffy. Then add in the eggs, one at a time, and beat until combined.

  3. Add the buttermilk:

    Slowly add the buttermilk to the cream cheese mixture, mixing on low until it’s combined. Then add the vanilla and salt, and mix until the cheesecake mixture has no lumps and is an even consistency.

    Stop the mixer a couple times and scrape down the sides of the bowl to make sure everything is evenly incorporated.

    Easy Cheesecake Cooked Sous Vide make the filling
    Nick Evans
  4. Fill the jars:

    Transfer the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 jars, leaving about 1 1/2 inches of room at the top of each jar. Seal jars tightly with lids and bands, but don’t overtighten them.

    How to Make Cheesecake Sous Vide fill the jars
    Nick Evans
    Cheesecake cooked sous vide fill all the jars
    Nick Evans
  5. Cook the cheesecakes:

    Once the water has come to temperature, add the jars and cook for 90 minutes. Then remove the jars carefully and allow to cool. Refrigerate the jars to set the cheesecake completely before serving, although they can be served at room temperature as well.

    Sous Vide Cheesecake Recipe cook the cheesecakes sous vide
    Nick Evans
  6. Make the strawberry topping:

    Put the strawberries in a small pot over low heat with the sugar, lemon juice, and salt. Bring to a low simmer. Cook for 2 to 3 minutes until the strawberries just start to break down but are still spoonable. You aren’t making jam, so don’t overcook it. Allow topping to cool to room temperature.

    Easy Cheesecake Cooked Sous Vide make the strawberry topping
    Nick Evans
  7. Serve the cheesecake:

    Place a big spoonful of the strawberry topping over each jar along with a few spoonfuls of crumbled graham crackers.

    How to Make Cheesecake Sous Vide serve the cheesecakes
    Nick Evans
Nutrition Facts (per serving)
497 Calories
30g Fat
48g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 497
% Daily Value*
Total Fat 30g 39%
Saturated Fat 16g 82%
Cholesterol 170mg 57%
Sodium 435mg 19%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Total Sugars 37g
Protein 10g
Vitamin C 35mg 173%
Calcium 140mg 11%
Iron 1mg 7%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.