Strawberry Cheesecake slow cooker style

Strawberry Cheesecake

Recipes are like buses on the blog.   Nothing for a year.  Then two in a week.   I have had a very food orientated week this week (if you follow me on Twitter or Instagram, yeah sorry about all the pictures of kitchen appliances this week.  But you have to admit they are damned sexy).   Anyway.  Moving on.

I saw that Netmums were asking for summery slow cooker recipes for their “Summer Slow Cooking” campaign and I couldn’t resist joining in with something that I love cooking in my slow cooker.   People often associate slow cookers with stews, or casseroles, or in fact anything savoury.   And most definitely wintery.   It is less often associated with sweet things.   Like cheesecake.   Cheesecake?  In a slow cooker?  I know.. I know… you think I have finally lost the plot.   But trust me, this works, and it says “summer” like nothing else.   And I think proves that slow cookers are not just for savoury dishes, or winter.

And the recipe could not be more simple.  Even for a kitchen noob like me:


4.8 from 4 reviews
Strawberry cheesecake
Prep time
Cook time
Total time
A baked strawberry cheesecake made in a slow cooker
Recipe type: Cake
Cuisine: English
Serves: 2
  • 1 Sage Appliances Multi Cooker
  • 4 Digestive biscuits
  • 1 tbsp butter
  • 8oz cream cheese (not with chives and onions. I made that mistake once. Trust me. Not good)
  • 1 egg
  • 1 tbsp honey
  • 2 tbsp strawberry (or raspberry) jam
  • Fresh strawberries to garnish
  • Two ramekins
  1. Start by lightly greasing the ramekins
  2. Put the biscuits in a food processor until they are fine breadcrumbs. Or into a plastic bag and beat the heck out of it with a rolling pin.
  3. Melt the butter in a saucepan (or microwave) and add the biscuit crumbs to the butter.
  4. Line the base of the two ramekins with the biscuit mixture
  5. Put jam, egg, honey and cream cheese in food processor and blend until it resembles batter.
  6. Pour on top of the biscuit bases
  7. Pour about 200 mls of water into the base of the cooker pot
  8. Lower ramekins in gently ensuring the water doesnt splash (water should be about half way up the ramekins, top up if needed)
  9. Put the lid on and cook on low for about 2 hours, or until cheesecake is set.
  10. Take the lid off and leave to cool for an hour
  11. Place in fridge for 2 hours until cold and firm.

To make them take seconds if you have a food processor, the time to make is just down to the cooking and cooling but if you do them the day before or early in the morning they then sit there doing their own thing.  And if you forget them completely for a while they are not going to be ruined (as is often the case in this house).

How lush do they sound?

Not as lush as they taste, let me tell you.  And no, I wont be sharing.


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