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Slow Cooker Jar Cheesecakes
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Recipe

11 INGREDIENTS • 6 STEPS • 1HR 50MINS

Slow Cooker Jar Cheesecakes

5.0
1 rating
These slow cooked cheesecakes are perfect for stress-free dinner parties.
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Slow Cooker Jar Cheesecakes
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
These slow cooked cheesecakes are perfect for stress-free dinner parties.
1HR 50MINS
Total Time
$2.22
Cost Per Serving
Ingredients
Servings
8
US / Metric
Crust
Ginger Cookies
1 cup
Ginger Cookies
Butter
1 Tbsp
Butter, melted
Filling
Cream Cheese
1 2/3 cups
Cream Cheese
Sour Cream
3/4 cup
Caster Sugar
1/2 cup
Lemon
1/8
Lemon, zested
1 tsp zest per 8 servings
Vanilla Bean Paste
1/2 tsp
Vanilla Bean Paste
Egg
1
Egg
separated
Rhubarb Topping
Rhubarb
1/2 bunch
Rhubarb
cut diagonally into 5cm lengths
Caster Sugar
1/4 cup
Orange
1
Orange, juiced
keep the peel for garnish
Nutrition Per Serving
VIEW ALL
Calories
372
Fat
24.2 g
Protein
5.4 g
Carbs
34.0 g
Add to plan
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Slow Cooker Jar Cheesecakes
Save
author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
step 1
Into a food processor add in your Ginger Cookies (1 cup) and process until they resemble fine breadcrumbs. Add in Butter (1 Tbsp) and process again which will bring the mixture like a wet sand consistency. Place in the bottom of glass pots and press down firmly and leave aside.
step 2
Into the mixing bowl, add in Cream Cheese (1 2/3 cups) along with Sour Cream (3/4 cup). Add in Caster Sugar (1/2 cup) along with Vanilla Bean Paste (1/2 tsp). Add in the yolk of the Egg (1) and zest of the Lemon (1/8) into the mix as well. Mix on high for several minutes until smooth and combined.
step 3
Place the filling into the glass pots onto the cookie base, then wrap tightly in foil. Place the wrapped pots into the slow cooker, pour a small amount of water in the base, cover and then place on high for 1 1/2 hours.
step 4
Preheat your oven to 350 degrees F (175 degrees C).
step 5
While the cheesecakes are cooking, make the topping. Drizzle the Rhubarb (1/2 bunch) with juice from the Orange (1). Scatter over some Caster Sugar (1/4 cup) and then place it into a preheated oven for 20 minutes. Leave to cool and get thick and jammy.
step 6
By the time the cheesecakes are ready, just take off the foil and spoon over the sticky rhubarb on the top and place over some orange rind along with the rhubarb cooking juices.
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Tags
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Slow Cooker
Shellfish-Free
Vegetarian
Dessert
Summer
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