Slow Cooker Lemon Honey Berry Cheesecake Cups

Slow Cooker Lemon Honey Berry Cheesecake Cups

Slow Cooker Lemon Honey Berry Cheesecake Cups
A slow cooker cheesecake recipe from the internet was the inspiration behind this delicious, refined sugar-free healthy dessert. Ureka! Letting a slow cooker mimic the water bath method of baking cheesecake AND individual servings is my kind of cheesecake.
    Servings
    6people
    Meal Plan
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    Servings
    6people
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 12ounce cream cheese, softened
    • Juice of 1 lemon, divided
    • 1/3cup honey
    • 1tablespoon almond flour or all-purpose flour
    • 1teaspoon vanilla extract
    • 1/2cup sour cream
    • 3 eggs
    • Zest of 2 lemons
    • 1/2cup berry fruit spread *
    • Fresh berries (I like raspberries, blueberries and blackberries)
    Instructions
    1. Spray 6 individual ramekins with non-stick cooking spray (I use a coconut oil spray). Set aside.
    2. In a large mixing bowl, beat the cream cheese, 2 tablespoons lemon juice and the following 3 ingredients (through vanilla extract) on medium speed until combined.
    3. Beat in sour cream until smooth.
    4. Slowly add 1 egg at a time and beat on low speed until combined.
    5. Stir in lemon zest. Set aside while you make the berry spread.
    6. Prepare the berry swirl: In a small bowl mix the berry fruit spread with 1 teaspoon lemon juice.
    7. Portion the cheesecake mixture evenly amongst the ramekins (I use a 1/3 measuring cup). Drop 1 tablespoon of the berry spread on top of the cheesecake mixture in each ramekin. Take a toothpick and swirl in the berry spread.
    8. Cover each ramekin with tin foil. Place 4 ramekins in a large OVAL slow cooker (see in suggestions how to bake the remaining two ramekins). Carefully add 2 cups of water to the slow cooker avoiding getting any water in or on the ramekins. Cover and cook on HIGH for 1.5-2 hours until the cheesecake cups are set.
    9. Remove from slow cooker and cool completely on a baking rack. Chill in refrigerator for a minimum of 2 hours to overnight.
    10. To serve: Remove foil and cover each cheesecake cup with a mixture of berries like raspberries, blueberries and blackberries. Serve immediately.
    Recipe Notes

    * I use Smuckers Fruit Honey Triple Berry fruit spread.

    A large oval slow cooker will only hold 4 individual ramekins. You will need another large round slow cooker to cook the remaining two servings or do as I did and bake in the oven. Place oven rack in the center of the oven. Preheat the oven to 300 degrees F. I covered the bottom and part of the sides of each ramekin in aluminum foil and then placed the two ramekins in a 11x7 baking dish. I carefully poured 1 cup of water around the ramekins. Place the baking dish on the center rack and bake for 25-30 minutes until the cheesecake mixture has set. Remove from baking dish to a baking rack and cool completely before covering and chilling in refrigerator for a minimum of 2 hours prior to serving.

    If you decide to use just one berry; i.e.; raspberry, try making the fruit swirl with a fruit spread with the same berry.

    A dollop of fresh whipped cream would also be a beautiful and delicious addition to the fresh berries.

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