WOAH!?! Cheesecake lovers ... slow cooker vanilla berry cheesecake will become one of your favorite ways to cook a cheesecake.
It's low-carb, keto-friendly, sugar-free, and gluten-free. Only 5.7g NET carbs per slice.
Keep reading to learn about the benefits of cooking a cheesecake in a slow cooker.
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Are cheesecakes keto?
Regular cheesecakes are not keto, because they are packed with sugar and wheat flour. But this easy cheesecake recipe is one of the best low-carb, keto-friendly, sugar-free, and gluten-free desserts you can make.
When you visit friends and family, especially at the holidays, always offer to bring a sugar-free and keto dessert so you can control the highest area of sugar in the family meal ... the dessert.
So if you have a sweet tooth or a need to bring a dessert for a party this cheesecake recipe is for you.
Vanilla berry cheesecake looks beautiful but is really simple to make and isn't going to take a whole lot of effort.
As with any cooked cheesecake, this dessert will need to sit in the refrigerator overnight for the texture to be creamy, so plan accordingly.
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Why use a slow cooker to bake cheesecakes?
You may not have thought about using a slow cooker to bake a cheesecake before, but there are definitely some benefits to using one.
The first benefit is that the temperature in a slow cooker is very steady.
You can easily create a steam bath to cook your cheesecake, and it doesn't take a significant amount of time to cook.
Another reason to might want to use a slow cooker instead of the oven is to avoid heating up your house.
When baking a cheesecake in the oven you may end up running your oven for about an hour. That amount of time can really heat up your kitchen and waste a lot of energy or gas.
A slow cooker cheesecake only takes about 1-2 hours to cook and won't turn your kitchen into a furnace.
How to make the crust for a slow cooker cheesecake?
The crust for this cheesecake is pretty simple. You will want to mix together the almond flour and melted butter in a bowl and then press the crust firmly into the bottom of the cheesecake pan.
You can press the crust up the sides some if you like, but I usually just press the crust to bottom.
Once the crust is firmly pressed down place it is in the freezer to harden while you make your filling. Hardening the crust is important to ensure your crust doesn't get soggy while it cooks.
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How to make the slow cooker cheesecake filling
I like to use a food processor or blender when making my cheesecake filling. However, if you do not have a food processor an electric hand mixer will work as well.
To make the filling toss all your filling ingredients together except the eggs and berries into your food processor and blend until it is smooth.
Next, open the lid and add the eggs.
Blend the filling again for a few seconds to mix in the egg.
Then remove your crust from the freezer and fill it with HALF the filling mixture. Tap your cheesecake pan against the counter several times to level your cheesecake.
Next, toss the berries into the food processor with the remaining filling and blend together for several seconds until the filling turns pink.
Pour the remaining filling the white filling to create two layers of the cheesecake. Tap the pan on the counter again several times to level out the filling.
Add the simple ingredients into the blender 
Blend until smooth 
Add the eggs 
Pour half the cheesecake filling into your prepared tin 
Add your berries 
Pour on top of the first layer
The secret to baking cheesecakes in the slow cooker
Your cheesecake is now ready to bake. Add a cup of water to your slow cooker to create a steam bath for your cheesecake as it cooks.
To keep the cheesecake out of the water you will want to place a small plate at the bottom of the slow cooker before setting the cheesecake on top of the plate.
Cover your slow cooker with the lid and cook your cheesecake on HIGH for 1-2 hours. Your cheesecake is done when the top is baked but the center is still jiggly. My cheesecake took about 1 1/2 hours to cook.
When the cheesecake is done cooking remove the pan from the slow cooker and let it cool on the counter for an hour before moving it to the refrigerator.
Your slow cooker cheesecake needs at least 8 hours to settle, preferably overnight, before it will be ready to serve.
Place a heatproof plate in the base 
Place your cheesecake tin and cover 
Bake and allow to cool
How to decorate your berry cheesecake
To complete the look of the low-carb cheesecake I like to add a layer of sweetened sugar-free whipped cream on top of the cheesecake.
TOP TIP: To make the cheesecake easy to cut I recommend freezing the cheesecake for about 20 minutes before you serve it. This will firm the whipped cream topping just enough to easily cut the cheesecake.
If you have a hard time removing the cheesecake from the pan, let the cheesecake pan sit in a shallow bowl of water for a few seconds to soften just the sides. Your cheesecake will pop right out in a beautiful layer.
How to store a slow cooker cheesecake
Your cheesecake will last in the refrigerator for 4-5 days. Feel free to freeze any leftover cheesecake in individual slices for a few weeks so that you can have a slice whenever you want a treat. Enjoy!
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📖 Recipe
Slow Cooker Vanilla Berry Cheesecake
Recipe Video (tap to play)
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Ingredients
Cheesecake Crust
- 100 g (1 cup) almond meal/flour
- 2 tbsp melted butter
- 1 tbsp granulated sweetener, of choice or more, to taste
Cheesecake Filling
- 450 g (16 oz) cream cheese softened at room temperature
- 50 g (½ cup) granulated sweetener, of choice more or less, to taste
- 1 tbsp vanilla extract
- 125 ml (½ cup) heavy cream
- 2 eggs - medium
- 50 g (½ cup) berries (raspberries) fresh or frozen
Whipped Topping
- 250 ml (1 cup) heavy whipping cream
- 2 tbsp granulated sweetener, of choice or more, to taste
Instructions
Cheesecake Crust
- In a bowl mix together the ingredients to make your crust. Place the crust into your lined springform pan and press the crust firmly into the bottom of the pan with your hand. Place the crust in the freezer to harden while you make your filling.
Cheesecake Filling
- Add all the filling ingredients EXCEPT the eggs and berries to a food processor. Mix until smooth.
- Now open the lid and add the eggs. Mix for a few seconds until the eggs are mixed in thoroughly.
- Remove the crust from the freezer and pour HALF the filling into the cheesecake pan. Tap the pan several times on the kitchen counter to make the cheesecake level.
- Add the berries to the food processor with the remaining cheesecake filling. Blend the filling for a couple of seconds until the filling turns pink. Pour the remaining pink filling into the pan over the white layer. Tap the pan to the counter a few more times to level the cheesecake again.
- Now it's time to cook. Add 1 cup of water your slow cooker and place a small plate in the center. Set the cheesecake on top of the plate and cover the slow cooker with the lid.Cook the cheesecake on HIGH for 1-2 hours or until the top is firm, but the center is still a little jiggly.
- When done cooking let the cheesecake cool on the counter for an hour before placing it in the refrigerator to chill overnight.
Whipped Topping
- The next morning use a hand mixer or whisk to mix together the heavy cream and sweetener to make whipped cream. Smooth the whipped cream over the top of the cheesecake.Freeze for 20 minutes to firm the whipped cream, then slice and serve.
Nutrition
More recipes you may like:
- Key Lime Cheesecake
- Low-Carb Berry Cheesecake
- Low-Carb & No Bake Chocolate Peppermint Cheesecake Squares
Cheryl
What size springform pan did you use?
Rachel
Hi. I love the sound of this cheese cake. I'm not a big fan of cooked berries. What other fruit could I use please?
Libby www.ditchthecarbs.com
You may want to try another cheesecake instead such as chocolate swirl cheesecake or lime cheesecake too. The reason I use berries a lot in my desserts is that they are the lowest sugar fruit. You may wish to read The Ultimate Guide To Carbs In Fruit.
Robin
Can you give instruction on cooking this on the oven
Libby www.ditchthecarbs.com
I have a whole index of low-carb cheesecakes that you may wish to try. Baked, Instant Pot, slow-cooker and even no-bake.
Bambi
This had great flavor but next time I will Bake it in the oven...the texture was weird. Loved the strawberries mixed in with the cream cheese.
Alika
Couldn’t fit it in my slow cooker, so I am trying the recipe while following the Insta pot instructions from your other recipe. Hoping for a successful dessert???
Alika
It turned out great! Thanks for a great recipe!
Leslie
i think this recipe is missing some steps cause when you pour the second half of cheesecake filling over the first half, it just mixes right in. There is no separation. Do you have to freeze the first layer for a certain amount of time before adding the rest???
Helena
What diameter cheesecake pan did you use for this please? Your finished cheesecake is quite nice and tall. I use your website a lot. Your recipes are a whole lot simpler than other websites, but they always work well. I especially like the coconut flour recipes. They are quick and easy to make and so delicious and nutritious. Thank you very much for all your work and advice especially about lunchboxes for children, some great ideas. Thanks!
Denise
It’s great to see another recipe for a Slow Cooker. I already have one and don’t want to buy any more gadgets for my kitchen, eg Instant Pot.
Pam Robinson
Can this be adapted for an Instant Pot Pressure Cooker?
Libby www.ditchthecarbs.com
Here is a cheesecake recipe specifically designed for and Instant pot. Enjoy 🙂
Ann
Can you provide instructions for using an oven please?
Libby www.ditchthecarbs.com
You can see all my other cheesecakes here. Which on will you choose? The lime one is one of my favourites.