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Slow Cooker Cheesecake
(Published: )
In a food processor, purée all the ingredients until smooth. Divide among four 125 ml (1/2 cup) ramekins. Place the ramekins in the slow cooker and pour hot water halfway up the ramekins. Cover and cook over low heat for about 1 hour and 15 minutes or until they are firm and have risen slightly. Remove from the slow cooker and let cool. Refrigerate until completely chilled. Cover with plastic wrap. ?
Prep Time Cooking Time Servings
4 people
  • 1 cup cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup cream
  • 1 tsp vanilla extract
  • For the crumble:
  • 1/4 cup all-purpose flour
  • 1/4 cup graham crackers
  • 2 tbsp sugar
  • 3 tbsp butter

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1. Pure all cheese filling ingredients in a food processor until even and smooth. Transfer them into ramekins
2. Line the bottom of the slow cooker with cloth or paper towelsto prevent the ramekins from vibrating.
3. Place the ramekins on the cloth and fill water in the slow cooker up to halfway up the ramekins.
4. Cook for 1 hour and 10 minutes. Remove, let cool, then refrigerate.

5. Preheat the oven to 350 degrees Fahrenheit.
6. Take all the crumble ingredients and mix well in a bowl. Spread evenly and press down tightly onto a baking sheet with parchment paper and bake for 10 minutes.
7. Let it cool. And crumble on top of the cheesecakes or transfer the cheesecake onto the crumble and use as crust.

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