3-Ingredient Slow Cooker Raspberry Cheesecake Perfection
A creamy and delicious raspberry cheesecake made easily in a slow cooker.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Mix graham cracker crumbs and melted butter. Press into the bottom of a slow cooker liner.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla, mix well.
- Pour the cream cheese mixture over the crust.
- Drop spoonfuls of raspberry jam on top and swirl with a knife.
- Cover and cook on low for 2-3 hours or until set.
- Let cool before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Line the slow cooker with parchment paper for easy removal.
- Top with fresh raspberries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg