Cheesecake in a slow cooker is a trendy dessert. Cheesecake recipes in a slow cooker: strawberry, banana, cottage cheese, creamy

Cheesecake in a slow cooker is a trendy dessert. Cheesecake recipes in a slow cooker: strawberry, banana, cottage cheese, creamy

Cheesecake is an incredibly delicious dessert made on a shortcake with cottage cheese or cream cheese filling. Cooking a cheesecake in a slow cooker is easier than ever, it turns out to be tender and tasty and there is no need to worry that it will burn or not cook.

Cheesecake recipes in a slow cooker are good because they can be improved, for example, by adding nuts, dried fruits, berries, and fruits to the filling.

Many may think that cheesecake is a freshly invented dessert. In fact, the first mention of the cheesecake recipe can be found in ancient Greek records. This delicious open cake was treated to Olympic athletes.

Then the recipe reached Ancient Rome, where he was appreciated by Caesar and all the nobility, and from there he moved to all European countries.

Multicooker Cheesecake - General Cooking Principles, Interesting Facts

The basis for cheesecakes is a cake made from biscuits or shortbread dough. The basic ingredients for the cake were butter, sugar and flour with eggs or cookies. Before you put on the basis of the filling, the cake is recommended to cool for half an hour or an hour.

The filling is divided into two types: cheese and cottage cheese. Both in the first and in the second case the component should be carefully placed so that there are no grains left. Also add cream, sour cream, eggs.

Fans of experimenting in the kitchen, it is not uncommon to use different fruits, berries, syrups, dried fruits, chocolate, condensed milk and many other things in cooking a cheesecake in a slow cooker.

In fact, improperly cooked cheesecakes do not exist. This dessert is so unique that anyone can make their own adjustments to the recipe.

Recipe 1: Strawberry cheesecake in a slow cooker


• 150 grams of any shortbread:

• 100 grams of butter:

• two eggs;

• 450 grams of cream cheese;

• 150 grams of sugar;

• half a teaspoon of vanilla;

• 250 grams of frozen strawberries;

• half a glass of water;

• A tablespoon of gelatin.


1. Crush cookies in small chips. This can be done in a blender or using a grater.

2. Mix the crumb with softened in the microwave or just at room temperature butter.

3. Line up the baking paper on the bottom of the multicooker so that there is a margin of about 6-8 centimeters in height.

4. Put the mass of cookies and butter on the paper, spread it evenly with your hands over the entire bottom, crushing it over the entire surface. It should make some kind of cake.

5. Stir the cheese with a hundred grams of sugar and vanilla. Beat in the resulting egg mass, mix gently, but do not re-beat.

6. Lay the cheese filling on a crust of biscuit crumbs in an even layer.

7. Set Baking mode to 45 minutes. Without opening the multicooker lid, switch the appliance to the “Heater” program, setting the time to one hour.

8. Remove the prepared base for cheesecake from the slow cooker, cool to room temperature.

9. Put the berries to defrost in a plate.

10. Soak gelatin in lukewarm water.

11. Thawed berries put in the bowl of a blender, add 50 grams of sugar and swollen gelatin. Turn all ingredients into a puree.

12. Spread your fragrant strawberry jelly on the cooled cheesecake.

13. Soak dessert in the refrigerator for at least two hours.

Recipe 2: Cheesecake in the “Cottage Cheese with Raisin” multicooker

Ingredients for the base:

• 30 grams of sugar;

• two yolks;

• half a pack of butter;

• a glass of sifted flour.

Ingredients for the filling:

• 200 grams of sour cream (the fatter the better); • 400 grams of soft cottage cheese;

• can of condensed milk (200-220 grams);

• 150 grams of raisins;

• two eggs.


1. Put the chicken yolks in a small container, add sugar. Pound with a fork until all sugar nuggets disappear. The mass should be homogeneous, pleasant light yellow color.

2. Add softened butter, rub it with existing ingredients.

3. Add flour, knead the dough. Roll the dough into a bowl, put it in a freezer for twenty to thirty minutes, wrapping it in a bag.

4. Roll the slightly frozen dough into a layer. Put it on the bottom of the multicooker, pre-lined baking paper. Smooth, form not too high bumpers.

5. Put sour cream, eggs and cottage cheese in a bowl. Carefully rub the ingredients together so that not a single lump remains.

6. Pour in condensed milk, put thoroughly washed raisins. Stir.

7. Put the curd mass in an even layer on top of the cake.

8. Bake in Baking mode for fifty minutes.

9. After the beep, do not rush to open the lid, let the ready cheesecake brew in the slow cooker for at least ten minutes.

Recipe 3: Creamy cheesecake with plums in a slow cooker


• 100 grams of cookies;

• 100 grams of walnuts;

• 100 grams of butter;

• half a kilo of cream cheese;

• 150 ml thick cream;

• 80 grams of sugar;

• 60 grams of corn starch;

• three eggs;

• approximately 200 grams of plums;

• 10 grams of cinnamon ground.


1. For the base, combine the coarsely chopped nuts, butter with crushed crumb biscuits. Thoroughly rub these components together.

2. Line baking paper into the multicooker bowl, spread evenly along the bottom of the base for the cheesecake.

3. Thoroughly rinse the plums, pat dry. Cut the fruit into two parts, remove the bones. Put on the base of the cookie cut up. 4. Mix thick cream with cheese, sugar, cinnamon and starch. Beat the eggs. Beat the mass with a mixer.

5. Pour the creamy mixture over the drain.

6. Bake an hour and ten minutes in Baking mode.

7. Before serving, cheesecake should be cooled.

Recipe 4: Chocolate cheesecake with a coffee aroma in a slow cooker

Ingredients for the base:

• 150 grams of butter;

• 270 grams of shortbread;

• 40 grams of coconut shavings.

Ingredients for the filling:

• 150 grams of dark chocolate ;;

• 300 grams of cottage cheese;

• salt on the tip of a knife;

• two eggs;

• 250 grams of sour cream;

• three small spoons of instant coffee;

• 50 grams of vanilla powder pudding.


1. At the bottom of the multi-cook bowl, lay out parchment paper.

2. Put the cookies in the bowl of a blender or food processor. Add coconut chips and softened at room temperature butter. Beat all ingredients until thick, sticky, smooth.

3. Spread the sand mass on the bottom of the multicooker, form the sides.

4. For the filling, whip the cream with the curd, add the eggs, sugar, salt and vanilla pudding. Stir.

5. Melt the chocolate and pour into the curd filling, add coffee. Beat the mass again.

6. Place the filling neatly over the base.

7. Cook by turning on the multicooker on the Baking program, setting the timer to fifty minutes.

Recipe 5: Banana Cheesecake in a Multicooker


• 700 grams of cookies “Jubilee”;

• 80 grams of butter;

• Three bananas;

• 260 grams of sour cream;

• Three eggs;

• 80 grams of sugar;

• 450 grams of cottage cheese;

• 10 ml of lemon juice.


1. Grind cookies, mix it with butter.

2. From the resulting sticky mass, form the basis for the cheesecake, lay it on the bottom of the multicooker pan, lining the baking paper beforehand.

3. Peel the bananas, place the pulp in the blender bowl, add lemon juice, mash the mass. 4. In a bowl, whisk sour cream with curd, sugar and eggs. Pour gentle mixture into the banana puree. Stir.

5. Lay the banana filling in an even layer on the anniversary cookies.

6. An hour on “Baking” mode and a delicious cheesecake is ready.

Recipe 6: Marble cheesecake in a slow cooker


• 100 grams of cookies;

• 20 grams of sugar;

• 50 grams of butter;

• 330 grams of soft cottage cheese;

• two eggs;

• 130 grams of thick cream;

• 30 grams of corn starch;

• bar of dark chocolate;

• salt;

• 120 grams of powdered sugar;

• 50 ml of milk.


1. Crush cookies, grind with butter and sugar.

2. Put a special paper in the bowl of the multicooker, put the shortbread dough there, form a biscuit with sides.

3. Put the bowl with the cake for half an hour in the fridge.

4. Put crushed chocolate in a small saucepan, pour in milk, melt the mass on a quiet fire.

5. In a bowl of suitable size, mix the sour cream with powdered sugar and a pinch of salt. Add the eggs and starch, whip the filling thoroughly.

6. Divide the creamy mass into about three parts, pour in one-third of the melted chocolate.

7. Pour on the base of the cheesecake in turn, then light, then dark stuffing.

8. Bake fifty minutes by setting the Baking program.

Recipe 7: Cherry cheesecake in a slow cooker


• a pound of low-fat cottage cheese;

• 100 grams of sugar;

• three eggs;

• Juice and lemon peel;

• 400 grams of cookies;

• 150 grams of butter;

• bag of vanilla;

• 120-150 grams of pitted cherries.


1. Stir cottage cheese with sugar, add eggs and vanilla. Beat the mass until smooth.

2. Put a little lemon zest into the curd mixture, pour in a couple of tablespoons of lemon juice.

3. Add berries, mix.

4. Put the cookies in a blender, pour in the melted butter. Intensively whip the base to make the mass thick and sticky. 5. Line the baking paper into the bowl.

6. Put the sand mass on the paper with a spoon, spread it along the bottom, using your hands well, make sides.

7. Put the berry-curd mass on top of the cake.

8. Bake forty minutes by running the “Baking” program.

9. Cool the finished cheesecake without removing it from the bowl.

Multicooker Cheesecake - Tricks and Tips & Tricks

• If you decide to add fruits to the filling, they should be washed, peeled and cut into slices; soak dried fruits in water for a while; remove bones from berries.

• The cheesecake for cheesecake should not be too dry, but not too wet.

• Be sure to cover the multicooker bowl with baking paper so you can safely pull out the dessert from the appliance without damaging it.

• Before laying out the filling, do not forget to press the base with your hands for a long time and carefully, otherwise it may crumble.

• Do not overdo the cheesecake for longer than the prescribed time, the cake may crack, and the filling will lose its tenderness.

• Cheesecake is served cold: after cooking, it is kept for about half an hour in a multi-cooker bowl, then put on the table, cooled to room temperature, and only then removed for 2-4 hours in the refrigerator. Proper and long-lasting cooling of the dessert will reduce the risk of cracking.

Comments (0)
Related articles
Popular articles