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Slow-Cooker Strawberry Cheesecake for Two

Blogger Angie McGowan of Eclectic Recipes shares a cheesecake recipe made in the slow cooker.

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  • Prep Time 15 min
  • Total Time 5 hr 15 min
  • Servings 2

4
whole graham crackers
1
tablespoon butter
1
package (8 oz) cream cheese
1
egg
1
tablespoon honey
2
tablespoons strawberry jam or preserves
1/4
teaspoon salt
Sliced fresh strawberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In food processor, pulse graham crackers until completely crushed. Add butter; pulse until well combined. Press cracker mixture evenly in bottom of 2 ungreased 1-cup ramekins.
  • 2 In same food processor, pulse cream cheese, egg, honey, jam and salt until batter is smooth, scraping down side of processor bowl as needed. Divide cheesecake batter evenly between ramekins.
  • 3 Pour 2 cups water into 6-quart slow cooker. Place ramekins in slow cooker.
  • 4 Cover; cook on Low heat setting 1 hour 30 minutes to 2 hours or until cheesecake is set.
  • 5 Turn slow cooker off; uncover. Leave ramekins in slow cooker to cool, about 45 to 60 minutes.
  • 6 Refrigerate 2 to 3 hours before serving. To serve, garnish with sliced strawberries.

EXPERT TIPS

Expert Tips

To help prevent cheesecakes from cracking, let them cool completely in the water in the slow cooker after cooking, with the lid removed.

Cheesecakes can be made any flavor just by changing the jam flavor. Try this cheesecake in a blackberry, raspberry or apricot version.

This cheesecake can also be baked in a water bath in the oven at 325°F for 30 to 40 minutes or until set.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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