Did you know your slow cooker’s best-kept secret is its ability to bake the most incredible, velvety cheesecake? The gentle, moist heat creates a perfectly creamy, crack-free dessert every single time. Forget the complicated water bath—this is the foolproof method you’ve been waiting for!
Ingredients
• Crust
• Nonstick cooking spray
• ½ cup / 50g sliced almonds, toasted
• ¼ cup / 24g almond flour
• 2 tablespoons / 28g unsalted butter, melted
• ½ teaspoon granulated erythritol sweetener
• Filling
• 2 8-ounce / 226g packages full-fat cream cheese, softened
• ¼ cup / 48g granulated erythritol sweetener
• 2 large eggs
• 2 tablespoons / 12g almond flour
• 3 tablespoons / 45ml heavy whipping cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• Garnish
• ¼ cup / 25g sliced almonds, toasted
• ½ cup / 60g fresh raspberries
• Fresh mint leaves
Instructions
1. Prepare the Pan & Slow Cooker: Preheat your oven to 375°F / 190°C. Line the bottom of a 7-inch springform pan with parchment paper and coat with nonstick cooking spray. Place a small rack, about 1 inch high, inside your large slow cooker.
2. Create and Bake the Crust: In a food processor, combine the toasted almonds, almond flour, melted butter, and sweetener. Pulse until the mixture forms a coarse meal. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 5 to 6 minutes, until golden. Set aside to cool completely.
3. Mix the Filling: In a large bowl, use a hand mixer on medium-high speed to beat the softened cream cheese until smooth and creamy. Gradually beat in the sweetener. Add the eggs one at a time, mixing well after each addition. Beat in the almond flour, heavy cream, vanilla extract, and almond extract until just combined—do not overmix.
4. Cook the Cheesecake: Pour the filling over the cooled crust. Cover the top of the springform pan tightly with aluminum foil. Carefully place the pan on the rack inside the slow cooker. Cover the slow cooker and cook on HIGH for 2½ to 3½ hours. The cheesecake is done when the edges are set and the center has a slight wobble.
5. Cool and Chill: Turn off the slow cooker and let the cheesecake cool inside with the lid on for 1 hour. Remove the pan from the slow cooker, take off the foil, and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
6. Garnish and Serve: Before serving, carefully run a thin knife around the edge of the cheesecake and release the sides of the springform pan. Garnish with toasted almonds, fresh raspberries, and mint leaves. Store any leftovers covered in the refrigerator.
Nutritional Information
• PER SERVING: 342 CALORIES ★ FAT 33 G (87%) ★ NET CARBS 12 G (14%) ★ PROTEIN 8 G (9%)
Pro Tips
• Ensure all your filling , especially the cream cheese and eggs, are at room temperature to prevent lumps and promote a smooth, even texture.
• To prevent condensation from dripping onto your cheesecake, place a clean dish towel or a layer of paper towels between the slow cooker lid and the pot.
• Don’t have a small rack? Create a makeshift one by rolling up a few long strips of aluminum foil and arranging them in a coil on the bottom of the slow cooker.
• Toast almonds in a dry skillet over medium heat for 3-5 minutes, shaking frequently, until fragrant and lightly golden. Watch them carefully as they can burn quickly.
FAQ
Q: Why should I make a cheesecake in a slow cooker
A: The slow cooker provides a gentle, moist heat that is perfect for baking cheesecake. This method creates a velvety, creamy texture and prevents cracks from forming, all without the hassle of a traditional water bath.
Q: What can I use if I don’t have a rack for my slow cooker
A: You can easily create a makeshift rack. Simply roll up a few long strips of aluminum foil and arrange them in a coil on the bottom of your slow cooker pot for the springform pan to rest on.
Q: How do I know when the slow cooker cheesecake is done
A: The cheesecake is ready when the edges are set but the center still has a slight wobble. It will continue to set as it cools. Cook time is typically between 2.5 to 3.5 hours on HIGH.
Q: Is this cheesecake recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. It uses almond flour for the crust and filling and granulated erythritol as a sweetener, resulting in only 12g of net carbs per serving.
