How to Make Sous Vide OREO Cheesecake

What’s Up, Hungry People

Sous vide desserts are all the rage these days, and I’ll eat cheesecake just about any way it’s made.

These Oreo-infused cheesecakes are right between “painstakingly making cheesecake from scratch” and “no-bake cheesecake,” which honestly makes them the perfect cheesecake in my eyes: low effort, high reward.

Not only are they easy to assemble, but there’s also very little supervision needed. Don’t worry about cracked tops or soupy centers! Just pop them in with your immersion circulator and let them go. Then just chill until the cheesecake is solid and top it off with Oreo cookies and whipped cream—it’s that easy! Plus, as an added bonus, they are totally portable, making them the perfect pick for a party as well.

PLEASE NOTE: This recipe is for a LARGE batch of OREO cheesecakes. I ended up with about 24 four-ounce mason jars.

Here’s What You Need

• Cream cheese – For the rich, creamy base of your cheesecake.
• Buttermilk – Adds a slight tang and smooth texture.
• Sugar – Sweetens the cheesecake perfectly.
• Greek yogurt – Provides a creamy consistency and slight tang.
• Eggs – Binds the ingredients together.
• Vanilla – Adds warmth and depth to the flavor.
• Double Stuf OREOs – Forms the delicious crust and adds that iconic OREO flavor.
• Heavy whipping cream – Whips up to make a light, airy topping.
• Butter – Helps to form the crust and adds richness.

Let’s Cook

First, take your 20 Double Stuf OREOs and split them in half. Remove the cream center from 10 of the cookies and set it aside. Crush the remaining cookies and cream until they are finely crushed and starting to clump together. This will form the base for your cheesecake.

Preparing the Cheesecake Filling

Using a stand mixer, whisk together the cream cheese, buttermilk, sugar, Greek yogurt, and vanilla until smooth. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures a smooth and even mixture.

Assembling the Jars

Press the crushed OREOs into the bottom of 4-ounce mason jars. You want the crust to be about a quarter-inch thick, just enough to cover the bottom. Then, transfer the cheesecake filling to a large gallon baggie. It’s best to do this in batches to avoid overfilling the baggie.

Snip off a corner of the baggie and pipe the cheesecake filling into the mason jars, leaving about a quarter-inch of space at the top. This is usually right where the jar threads start.

Sous Vide Cooking

Place the lids on the mason jars and tighten the rings. Put the mason jars into a large heat-proof pot or container. Fill the container with water until the jars are completely submerged by at least an inch. Place the immersion circulator into the container and set it to 175°F. Cook the cheesecakes sous vide for 90 minutes to two hours.

Making the Whipped Cream

While the cheesecakes cook, use a hand mixer to whip together the heavy whipping cream, the OREO cream centers you set aside earlier, and the butter. Whip until a thick whipped cream forms with gentle peaks. Cover tightly and chill in the refrigerator.

Chilling and Serving

When the cheesecakes are done, remove them from the water bath. Let the cheesecakes cool for about 30 minutes, then place them in the fridge to chill completely, about 3 hours. To serve, remove the lids and add a swirl of the OREO cream whipped cream and a whole OREO on top.

Tips for Perfect Sous Vide OREO Cheesecake

• Ensuring Smooth Cheesecake: Make sure your cream cheese is at room temperature before mixing. This prevents lumps and ensures a smooth, creamy texture.
• Preventing Overfilling: When transferring the cheesecake filling into the baggie, do it in batches. Overfilling can make piping difficult and messy.
• Submerging the Jars: Ensure the mason jars are completely submerged in water to cook evenly. If they float, use a rack or a heavy object to keep them submerged.
• Chilling Time: Allow the cheesecakes to chill completely in the fridge. This helps them set properly and makes them easier to serve.
• Whipped Cream Consistency: Chill the bowl and beaters before whipping the cream. This helps achieve a thicker, more stable whipped cream.

These OREO cheesecakes are the ultimate treat for any cheesecake lover. The sous vide method ensures a perfectly creamy texture without any fuss. Plus, they’re easy to transport, making them ideal for parties or gatherings. With a rich OREO crust and a light, whipped topping, each bite is pure indulgence. Enjoy, Hungry People!

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