Slow Cooker Raspberry Cheesecakes

Raspberry cheesecakes
Sometimes I’m just not satisfied by sticking to one recipe, even if I know it works, I’m just too curious for my own good.  Fortunately this little experiment was a success.  Raspberry cheesecakes cooked in the slow cooker.  The ingredients and method are really easy and it would make an ideal make ahead valentines day dessert. Cooking this way creates a nice smooth texture as they are cooking in steam. The quantities gave just over 4 ramekins worth.


  • 100g digestives crushed
  • 50g butter
  • 300g (one tub) soft cheese
  • 90g caster sugar
  • 2 eggs
  • 100g raspberries (I used frozen)


Melt the butter and stir into the crushed biscuits. Add a layer of buttery biscuits into each ramekin and squash down.  Beat the cheese, sugar and eggs until well combined and pour this mixture equally into the ramekins. Now equally share out the raspberries into each ramekin, just gently drop them in.  I had to layer the ramekins, so start with two on the bottom, then add enough boiling water to come halfway up those ramekins. Then add the other two ramekins resting above, try not to put them on top of each other too much as the mixture will rise. Now cook on high for about two and a half hours. Once they are risen remove from the slow cooker, leave to cool, they will completely sink, that’s normal. Then chill in the fridge a couple of hours before serving, or straight away it you like it hot….. 😉
Slow cooker raspberry cheesecakes