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Slow-Cooker Strawberry Cheesecake for Two

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  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 2
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Your handy slow cooker is the perfect place to prepare these romantic ramekins. This luscious dessert is the perfect finish for a romantic dinner for two.
By Angie McGowan
Created Apr 24, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To help prevent cheesecakes from cracking, let them cool completely in the water in the slow cooker after cooking, with the lid removed.
  • tip 2
    Cheesecakes can be made any flavor just by changing the jam flavor. Try this cheesecake in a blackberry, raspberry or apricot version.
  • tip 3
    This cheesecake can also be baked in a water bath in the oven at 325°F for 30 to 40 minutes or until set.


Nutrition Facts are not available for this recipe
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