Crock Pot Raspberry Cheesecake

You don’t know how excited I was to find out I got a new crock pot from my mother for Christmas. My old crock pot went to the giant kitchen in the sky a few months ago and I was devastated. There were so many recipes I wanted to try out for my family but couldn’t. The irony of all of this is my mom thought I would hate my present. Obviously this is not the case. I asked my Facebook fans what recipes they wanted to see me tackle on my blog. I had an overwhelming response to make “unique” and “non-traditional” recipes. You can make so many different recipes in a crock pot from sauces to bread to dessert. I asked myself what could I do in a crock pot that you wouldn’t expect? I decided on a cheesecake.

My inspiration came from Six Sister’s Stuff Easy Slow Cooker Cheesecake. If you get a chance to visit their website you’ll be there for a while! They have hundreds of recipes.

Crock Pot Raspberry Cheesecake

• 3 – 8oz packages of cream cheese
• 1 – 12oz package frozen raspberries
• 3 – eggs
• 1 – pre-made 9″ graham crust or 12 pre-made mini graham crusts
• 3/4 cup – sugar for cream cheese
• 1/8 cup –  sugar for frozen raspberries
• 2 cups – water

This post almost didn’t happen. I did not realize my crock pot my oval crock pot would not be the best for using a pre-made 9″ graham crust.  When I tried to bend the crust it crumbled completely. I was stuck with an alternate plan which I will discuss later on. If you have an oval crock pot I recommend using an oval dish with your own homemade graham cracker crust.

Set the cream cheese out so it can warm up to room temperature.

Pour the frozen raspberries into a large bowl and add 1/8 cup of sugar. Not only will the sugar make the frozen raspberries a little sweeter, the sugar helps extract juice. Let the frozen raspberries thaw completely. It took about 45 minutes to an hour.  If you want to speed up the time you can pop them in the microwave. I would check them every 45 seconds.  Set aside.

When the cream cheese is at room temperature mix in a bowl with 3/4 cup sugar. I happened to have mixed mine with a fork but if you don’t want the arm exercise use a hand mixer. Mix the cream cheese and sugar until well blended.

Next is adding the eggs. Blend the eggs into the mixture one at a time.

By now your raspberries should be thawed out completely. Because of the sugar being added it is not necessary to blend the raspberry in a blender or food processor. A puree is easily attainable with mashing them with a fork. If you want to blend the mixture go right on ahead.

This is where things got a little bit dicey. I wanted to make sure my pie crust could fit into my crock pot. While I was attempting to get the crust to fit into the crock pot I ended up crumbling the crust into little bitty pieces. Woops. I didn’t have time to go back to the store and I don’t own an oval dish that would fit.  My alternative was this: use mini pie crusts. This is definitely not how I wanted to finish my recipe but I did not want my cheesecake batter to go to waste. I could have the mini cheesecakes done in the oven a lot quicker than this method.

Before my pie crust crumbling fiasco I was planning on putting 1/2 of the cream cheese batter into the pie crust. Half of my raspberry mixture was going to be drizzled across the cream cheese mixture. The other half of the cream cheese mixture was going to be layered with the remaining raspberry mixture on top. Finally I was going to take a knife and swirl it in the cheesecake to give it a marbled look. If you have a vivid imagination imagine that. I really wish I would have been able to have shown you that.

If you decide to use the mini pie crusts – fill up the crust with the cheesecake mixture and then dollop a tablespoon of raspberry mixture on top. Dollop a tablespoon of raspberry mixture on top and then swirl with a toothpick.

In your crock pot pour in two cups water. If you use a 9″ graham cracker crust then all you’ll need to do is set it in the crock pot carefully. Do not let water get into the crust. Set the slow cooker on high for 2 hours and 30 minutes. You’ll know your cheesecake is done when the cheesecake is beginning to crack on the sides.

If you decide to use the mini pie graham cracker crust you can set 2-3 pies without overcrowded. These mini raspberry cheesecakes will be done in 1 hour and 15 minutes.

So.. This wasn’t how I wanted to share this recipe for you but I was able to successfully make a cheesecake in a crock pot. My mini cheesecakes turned out absolutely delicious. They were not overly sweet yet not bitter.  Until I get the right dish or a crock pot where I can fit a 9″ pie crust in I think I’ll stick with baking cheesecake in the oven.

If any of you make the above recipe the way I envisioned it I would love to see a finished picture! Link a picture of your finished raspberry cheesecake below.