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Overhead view of a spoonful of cheesecake being removed from a jar.

Sous Vide Cheesecake

Sous Vide Cheesecake is a foolproof way to make mini cheesecakes! They can be made in advance and turn out smooth and creamy with no cracks!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Cooling time 5 hours 45 minutes
Total Time 7 hours 35 minutes
Servings 8 servings
Calories 342kcal


Graham Cracker Crust:

Strawberry Topping:

  • 1 cup diced strawberries
  • 1 tablespoon honey
  • pinch salt tiny pinch


  • Preheat the oven to 350F degrees.
  • Combine the crust ingredients and place about 1 tablespoon in each of the jars. (You'll need eight 4-ounce ball jars with lids). Press the crust down into the jars.
  • Place the jars (without lids) on a baking sheet and bake for 10 minutes. Remove and let cool fully (about 30-45 minutes).
  • Use a counter top or hand mixer to beat the cream cheese, vanilla, eggs and sugar together until slightly fluffy with no lumps (about 1-2 minutes).
  • Divide the cream cheese mixture among the 8 jars. Place the lids on and screw "finger tight." (This means that the lids are tightened until you feel it grab the jar. It should be easy to twist the lid back off with your fingertips).
  • Place the jars in the water bath, set the temperature to 176F degrees and cook for 90 minutes.
  • While the cheesecake cooks, combine the strawberries, honey and salt in a bowl and mix together. Let it sit in the fridge until ready to serve.
  • Remove the cheesecake jars from the water bath with tongs (the water is very hot) and place on a heatproof surface.
  • Let the jars cool to the touch, then remove the lids. Let the cheesecakes cool at room temperature for 30-60 minutes.
  • Wipe the moisture off the top of the lids and place back on the cheesecake jars.
  • Let the cheesecakes chill in the fridge for 3-4 hours to fully set.
  • Serve with the strawberry mixture.


  1. Bringing your cream cheese and eggs to room temperature will allow the filling to mix together easily. Cold cream cheese will result in a lumpy filling.
  2. For the best results, I highly recommend using full fat cream cheese and be sure to use the blocks of cream cheese instead of the spreadable kind from a tub. It doesn’t result in the same texture.
  3. Once the crusts are baked, let them cool fully. If you add the cheesecake filling to the warm crusts, they might get soggy. 
  4. Seal the jars just fingertip tight. You should be able to easily twist the lid off with your fingertips. If you seal them too tightly, this could cause the jars to crack.
  5. Add the jars to the water bath before it starts warming, which will also help prevent the jars from cracking.
  6. Let the cheesecakes cool at room temperature (without the lids) and then chill in the fridge (with the lids) before serving. This helps the cheesecakes set. 


Serving: 1jar | Calories: 342kcal | Carbohydrates: 24g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 292mg | Potassium: 143mg | Fiber: 1g | Sugar: 18g | Vitamin A: 954IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg