All your cheesecake dreams are going to come true once you make Sous Vide Vanilla Bean Cheesecake. Individual sizes are the perfect amount to satisfy all cheesecake cravings!
Guys! I have been dying to share this recipe for weeks now! Sous Vide Vanilla Bean Cheesecake is everything and pretty much life changing!
I am a big cheesecake fan. Who isn't?! But I rarely make it. Just for special occasions and when I have the extra time. My mom makes THE BEST white chocolate cheesecake that is to die for and I am always wanting to make it for us.
It is one of those things that always sounds good that I always want to make but, Justin and I can't eat a whole cheesecake by ourselves and then just have the rest laying around. Plus it takes a long time to make and when it comes down to it you just can't whip up a batch like you can cookies. If you're really craving it just grab a slice from Cheesecake Factory.
Until now!
All my cheesecake cravings and dilemmas have been solved since getting a Sous Vide. Remember those Egg White Bites that I made a couple of weeks ago? Remember how they are made in cute little mason jars? Well, guess what else can be made in cute little mason jars??
Ding ding ding -- CHEESECAKE
I can hear the crowd going wild now. Oh wait, that's just my belly - I haven't eaten yet and all this cheesecake talk has me hungry. 🙂
I am not going to lie to you. Anything and everything that may be difficult or hard about cheesecake have totally gone out the window when you make it with the Sous Vide. It is quick, easy, turns out perfect every time AND the best part of all?! Those little 4 ounce jars you cook them in are the perfect serving size!
I mean, this is my favorite thing to make in the Sous Vide yet!
Here's the deal.
1 block of cream cheese (plus the rest of the ingredients needed) will perfectly fill 6 mason jars. You can double, triple, etc. for however many you need or want but I usually just make one batch at a time.
I have also made this with and without the crust. The crust won't be as crunchy as when you bake it and I actually kinda like it without it. You can add it, leave it or make it and sprinkle it on top after for a cute little topping. It is versatile for whatever your mood is.
All you need to do is in a large bowl mix the cream cheese until all the lumps are out. Then add in the rest of the ingredients. Mix until well combined and smooth and pour evenly 6 jars. Seal to fingertip tightness and place in the Sous Vide water bath that has been heated to 175 degrees for 1 ½ hours.
You can enjoy warm right away or let it cool in the fridge and enjoy later. It is so smooth and fluffy, you will literally be blown away by how easy this is every. single. time.
Enjoy plain because it is downright delicious or top with fresh fruit, salted caramel, chocolate ganache. Really whatever your little heart desires.
So say goodbye to those days wishing you could just have a couple of bites of cheesecake and say hello to the Sous Vide way that makes it possible for you!
Sous Vide Vanilla Bean Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
Description
All your cheesecake dreams are going to come true once you make Sous Vide Vanilla Bean Cheesecake. Individual sizes are the perfect amount to satisfy all cheesecake cravings!
Ingredients
Crust
- 4 Sheets of Graham Crackers
- 1 Tablespoon Sugar
- 2 Tablespoons Butter - melted
- Pinch of Salt
Cheesecake
- 1 - 8 Ounce Block of Cream Cheese (I prefer to use the low fat, Neufchatel cheese - but full-fat works perfectly as well. I would not recommend non-fat.)
- ½ Cup Non-Fat Plain Greek Yogurt
- 1 Egg
- 1 Teaspoon Vanilla Paste (Vanilla Extract will work if you do not have the paste)
- 4 Tablespoons Sugar
Instructions
- Preheat a large pot or tub of water with the sous vide. Set to 175 degrees and turn on to start warming up the water.
Crust
- In a food processor, blender or ziplock baggie - add in graham crackers. Pulse until finely ground. Add in the sugar, melted butter, salt, and mix until well combined.
- Add 1 tablespoon of crust to the bottom of 6 - 4 ounce mason jars. Pack tightly in the bottom.
Cheesecake
- Place cream cheese and greek yogurt in a bowl. Mix until smooth and creamy with a handheld mixer. Add in egg, sugar, and vanilla and mix until well combined, creamy and smooth.
- Pour cheesecake batter evenly amongst the 6 mason jars filled with the graham cracker crust.
- Place the lids on just until fingertip tightness and place in the sous vide to cook for 1 ½ hours.
- Once finished, remove from the sous vide water and let cool. These can be enjoyed immediately or placed in the fridge to cool and set until ready to be enjoyed (can be kept in fridge for up to 7 days).
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cheesecake
Nutrition
- Serving Size: 1 - 4 ounce mason jar
- Calories: 146
- Sugar: 13.4 g
- Sodium: 96.1 mg
- Fat: 6.3 g
- Carbohydrates: 18.6 g
- Fiber: 0.3 g
- Protein: 3.6 g
- Cholesterol: 44.4 mg
Keywords: Sous Vide Vanilla Bean Cheesecake
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Cathy says
When i divided the cheesecake ingredients (exactly as per the recipe) into 6-4oz jars they were so full they leaked out and made a huge mess. It would be nice to know what is the best "fill" line in order for this not to happen.
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Heather Bilyeu says
Oh no! I am so sorry! I have never had that happen before. The fill line is the line right as the bottom of the "twist" part of the lid starts. You still want some space in-between the lid and the cheesecake. Did you seal them too tight or not tight enough? I have had my egg bites leak before because I didn't seal properly.I am so sorry this didn't turn out for you :/ Thanks for letting me know, hopefully you can try again and it will work. These are one of my favorite easy dessert!