Slow-Cooker Cheesecake

“The slow cooker guarantees a perfect texture to the cake-the process is very much like a double boiler, which prevents cracking.”-Ricardo Larrivée 

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Cakes | Cakes

Special diet :



8 oz (250 g) cream cheese, softened
1/3 cup (75 mL) sugar
1 egg
1/4 cup (60 mL) 35% cream
1 tsp (5 mL) vanilla extract


1/2 cup (125 mL) graham cracker crumbs
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) brown sugar
1/4 cup (50 mL) unsalted butter, softened


1 cup (250 mL) fresh strawberries, sliced
1 tbsp (15 mL) sugar


To make cheesecake: Place a clean cloth in bottom of slow cooker to keep ramekins from shifting. In food processor, puree all ingredients until smooth. Pour into four 1/2-cup (125-mL) ramekins. Place ramekins in slow cooker and carefully pour in enough hot water to come halfway up their sides. Cover and cook on low 75–90 minutes, or until firm and slightly puffed up. Remove ramekins from slow cooker and let cool. Cover with plastic wrap. Refrigerate at least 4 hours, or until completely chilled.

To make crumble: With rack in the middle position, preheat oven to 350° F (180° C). Line baking sheet with parchment paper. In bowl, combine the dry ingredients. Add butter and mix until crumbly. With your fingers, drop crumble in small pieces on baking sheet. Bake, stirring twice during cooking, for about 15 minutes or until golden brown. Let cool.

To make macerated strawberries: Toss strawberries with the sugar. Set aside for 5 minutes.

When ready to serve, garnish each ramekin with graham cracker crumble and strawberries.

Nutritional information: