Portion control your dessert with a sous vide cheesecake in a mini mason jar. Once you have sous vide cheesecake you may never bake cheesecake again.
Be sure to check out my other easy sous vide recipes. Homemade mascarpone cheese and grapefruit infused gin are great recipes to try. Be sure to check out my complete collection of sous vide recipes.
Sous vide takes all the guesswork out of making cheesecake.
This sous vide cheesecake recipe has a double stuf Oreo crust. Satisfy your Oreo cookie cheesecake sweet tooth. You will love this easy Oreo cheesecake recipe.
I have been making cheesecake for the better part of my life. Normally I would have to wrap foil around the bottom of a springform pan and place it in a hot water bath to get even cooking and prevent cracking. It is a big mess and chances are I would have a leak. I always had a leak.
With this sous vide cheesecake method there is not leaking, there is no cracking, there is not excessive browning. There is not wondering if the center is completely set or not or if it will fall when you take it out.
Sous Vide Oreo Cheesecake Ingredients
- cream cheese, room temperature
- sugar
- sour cream
- lemon
- Eggs
- Double Stuf Oreos
Set the sous vide temperature
Place your pot on a heat-protected surface. Set the sous vide to 176 F / 80 C.
New to sous vide? I explain in simple terms everything I know about sous vide cooking.
Make the double stuf Oreo crust
- In a food processor, blend the 6 double stuf Oreos. Pulse until the Oreos make a crust that forms when squeezed.
- The extra filling will make the crust the correct consistency.
- If you don’t have the double stuf Oreos, just add a few tablespoons of melted butter.
Make the cheesecake batter
- In a food processor, blend the cream cheese and the sugar.
- Add the sour cream, zest of the lemon.
- Add the eggs one at a time and blend after each addition
- Scrape down the bowl and blend one more time.
Assemble The Cheesecakes
- Press a tablespoon of the Oreo crust into the bottom of a 4-ounce mason jar.
- Pour the cheesecake batter into each jar and stop just below the threads of the jar.
- Wipe down the rim and place on a lid and a ring.
- Lower into the sous vide water and set the timer to cook.
- Make sure there is enough water in the pot to fully cover the jars.
Cooking Sous vide the cheesecake jars
- Cook the cheesecake for 60 or 90 minutes.
- Remove from the water and refrigerate until chilled.
In my app it gave two different times for looking the cheesecake. I wanted to see if there was any significant difference. In my opinion, there was little to no difference. But if I HAD to pick a difference I would say that the cheesecake on the right, at 90 minutes, was denser. My take away here is that 60 minutes in minimum but 90 minutes won’t hurt anything.
I did tap the jars, ok I banged them, on the counter to remove air bubbles. Looks like I missed a few!
Garnish with an extra Oreo crumb crust and enjoy!
I can tell you with confidence that if you fill the jars to just under the threads on the mason jars, there will be enough room to place a full double stuf Oreo cookie under the lid and ring. Do this only after the cheesecake has chilled completely.
Printable Sous Vide Oreo Cheesecake Recipe:
Sous Vide Oreo Cheesecake
Equipment
Ingredients
- 8 oz. cream cheese room temperature
- 1/2 cup sugar
- 1/2 cup sour cream 4 oz.
- Zest of 1 lemon
- 3 Eggs
- 6 Double Stuff Oreos
Instructions
- Set the sous vide to 176 F / 80 C.
- Make the double stuf Oreo crust
- In a food processor, blend the 6 double stuf Oreos. Pulse until the Oreos make a crust that forms when squeezed.
- The extra filling will make the crust the correct consistency.
- If you don’t have the double stuf Oreos, just add a few tablespoons of melted butter.
- Make the cheesecake batter
- In a food processor, blend the cream cheese and the sugar.
- Add the sour cream and blend again.
- Add the zest of the lemon
- Add the eggs one at a time and blend after each addition
- Scrape down the bowl and blend one more time.
- Press a tablespoon of the Oreo crust into the bottom of a 4 ounce mason jar.
- Pour the cheesecake batter into each jar and stop just below the threads of the jar.
- Wipe down the rim and place on a lid and a ring.
- Lower into the sous vide water and set the timer to cook.
- Make sure there is enough water in the pot to fully cover the jars.
- Sous vide the cheesecake jarsCook the cheesecake for 60 or 90 minutes.
- Remove from the water and refrigerate until chilled.
- Cook the cheesecake for 60 or 90 minutes.
Video
Nutrition
originally posted Jan 25, 2018
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Linda says
These are so cute and the perfect way to have my cheesecake without cutting that huge piece I know I want. :-) I’ve never cooked with the sous vide method but I have a friend that swears by it. I may just have to run over and make this at their house it looks soooo good.
Emilie says
This sous vide method for making cheesecake has me intrigued. I have to give it a try since cheesecake is one of my favorite desserts. Yum!
valmg @ Mom Knows It All says
Cheesecake is my favorite dessert ever and Oreo cheesecake is one of my favorite types. I don’t cook with sous vide but I like seeing what people are doing with theirs.
Tara Kuczykowski says
ADORE the individual servings! I have no willpower when it comes to a big slice.
Sarah says
I am the same way! Now the temptation is to have 2 jars!
Sarah says
Sous vide is so fascinating to me. You can do so much with it!
Sarah says
It makes the SILKIEST cheesecake! You MUST ty it.
Alli says
What a fun idea. Just another reason to get one of these ❤️
Erin | Dinners,Dishes and Dessert says
Oooh…I love these! These are on my must-make list!
Michael Wurm Jr says
Get out!? This looks amazing! This recipe is definitely a keeper!
xo Michael
Sarah says
Thank you! Supper simple… right?!