Slow Cooker Cheesecake (2)

Personal Notes

Add your personal note

Preparation time
30 min
Cooking time
1 h 30 min
4 h


Open in full-screen mode







  1. Line the bottom of the slow cooker with a clean cloth to prevent the ramekins from vibrating.
  2. In a blender, 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 into the container halfway up the ramekins.
  3. Cover and cook on low temperature for 1 hour and 15 minutes to 1 hour and 30 minutes or until they are firm and slightly puffy. Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. In a bowl, combine all the dry ingredients and add the butter. Combine until the mixture is crumbly. With your fingers, drop the dough into small pieces on the baking sheet. Bake for about 15 minutes or until golden brown, stirring twice during baking. Let cool.


  1. Combine the strawberries and sugar. Let rest for 5 minutes.
  2. When ready to serve, top each ramekin with crumble and strawberries.


This recipe is from the book "La mijoteuse: de la lasagne à la crème brulée."


  1. Sandy A.

    5 étoiles

    What a fantastic recipe! My blender wasn't working so I used my hand mixer, beat the ingredients on low until they were mixed and then beat everything on high until it was as smooth as possible (there were still a few lumps). The cheesecake was amazing! Not having to use an oven was the best part. This one is definitely a keeper.

  2. patti G.

    5 étoiles

    Excellent! I did add a little bit of cinnamon to the topping! Would not change a single thing! My guests loved this dish!!! Yum!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

You would also like

Almond and Raspberry Cupcakes

Almond and Raspberry Cupcakes

4 étoiles (1)
  • Preparation time: 15 min
  • Total: 40 min
Pumpkin-Swirled Cheesecake Squares

Pumpkin-Swirled Cheesecake Squares

0 étoiles (0)
  • Preparation time: 30 min
  • Total: 1 h 15 min
Ricotta Cheese Cake

Ricotta Cheese Cake

0 étoiles (0)
  • Preparation time: 30 min
  • Total: 1 h 20 min


Subscribe to Ricardo’s FREE newsletters to receive handpicked seasonal recipes, menu ideas, cooking tips and more.

Follow Ricardo

Stay in touch with ricardocuisine.com