Cheesecake is one of the most popular things to come out of a Harvest Right test kitchen, second only to ice cream. Whether it's a homemade cheesecake or a store-bought one, cutting it into bite-size pieces and freeze-drying it turns a dessert you'd normally need to eat within days into one you can enjoy next week, next month, or years from now.
How to Freeze-Dry Cheesecake
Cut the cheesecake into bite-size pieces and arrange them in a single layer on the freeze-drying trays, leaving space between pieces so air can circulate. Run a full cycle, then store the finished pieces in an airtight container, such as a mylar bag with an oxygen absorber, for up to 25 years of shelf life.
Freeze-Dry the Ingredients Instead
Nearly every ingredient that goes into a cheesecake can be freeze-dried on its own: cream cheese, eggs, and blueberries all hold up well. That makes it easy to keep cheesecake-ready ingredients on hand, or to build a homemade cheesecake from freeze-dried components whenever the craving hits, rather than a special grocery trip.
Frequently Asked Questions
Can store-bought cheesecake be freeze-dried?
Yes — cut it into bite-size pieces, arrange in a single layer on the trays, and freeze-dry just like a homemade version.
How long does freeze-dried cheesecake last?
Up to 25 years, if packaged properly in an airtight container like a mylar bag with an oxygen absorber.
Can cheesecake ingredients be freeze-dried individually?
Yes — cream cheese, eggs, and blueberries (along with most other cheesecake ingredients) all freeze-dry well on their own, making it easy to keep ingredients on hand for whenever you want to bake.
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A Guide to Freeze-Drying Meat, Produce, and More
A Guide to Freeze-Drying Meat, Produce, and More