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.
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 during 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.
Are you ready to create the ultimate 12-month blueprint for reaching your health & weight loss goals this coming year?
Our free on-demand video training will walk you through how to make 2024 THE year you set health goals…and keep them.
So if you have a sweet tooth or 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.
Why are slow-cooker cheesecakes so good?
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 prepare the perfect cheesecake crust
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 loose bottom cheesecake pan.
You can press the crust up the sides some if you like, but I usually just press the crust to the 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.
How to make cheesecake filling
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 while filling to create two layers of the cheesecake. Tap the pan on the counter again several times to level out the filling.
Top tips to baking a slow-cooker cheesecake
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.
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.
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!
Slow Cooker Vanilla Berry Cheesecake
- Slow cooker
- Food processor
- Springform tin
- 100 g almond meal/flour
- 2 tbsp butter melted
- 1 tbsp granulated sweetener, of choice or more, to taste
- 450 g cream cheese softened at room temperature
- 50 g granulated sweetener, of choice more or less, to taste
- 1 tbsp vanilla extract
- 125 ml heavy whipping cream
- 2 eggs – medium
- 50 g berries (raspberries) fresh or frozen
- 250 ml heavy whipping cream
- 2 tbsp granulated sweetener, of choice or more, to taste
- 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.
- 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.
- 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.
More sugar-free cheesecake recipes
Get our FREE guide to finally fix your metabolism!
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!