Slow Cooker Vanilla Berry Cheesecake
Vanilla berry cheesecake is an easy slow cooker dessert that is low-carb, keto friendly, sugar-free, and gluten-free.
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Servings: 8
Calories: 473.5kcal
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Equipment
- slow cooker
- Food Processor
- Springform tin
Ingredients
Cheesecake Crust
- 100 g almond meal/flour
- 2 tbsp butter melted
- 1 tbsp granulated sweetener, of choice or more, to taste
Cheesecake Filling
- 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
Whipped Topping
- 250 ml heavy whipping cream
- 2 tbsp granulated sweetener, of choice or more, to taste
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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.
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Nutrition
Serving: 1slice (serves 8)Calories: 473.5kcalCarbohydrates: 7.4gProtein: 8.4gFat: 46.7gSodium: 239.2mgPotassium: 137.4mgFiber: 1.7gSugar: 2.8gVitamin A: 1591.4IUVitamin C: 1.8mgCalcium: 119.6mgIron: 0.9mg