Learn How To Make 7 Meals In 7 Minutes
Did you ever know that you could cook a cheesecake in the slow cooker? I’m not the hugest fan of cheesecake but this was delicious and not to mention simple! Normally cheesecake is kind of dry but using the slow cooker as a water bath helped it cook evenly and kept the texture smooth and creamy. We enjoyed this special treat with fresh strawberries and it did not disappoint. I highly recommend trying this recipe!
``Quick tip: Be sure to use foil around the bottom of the pan so water doesn’t leak in!``
####Slow Cooker Cheesecake
Prep time: 15 minutes | Cook time: 2-3 hours | Serves: 8-12
½ cup Medjool dates<br>
2 tablespoons coconut oil, melted<br>
½ cup almonds<br>
½ cup pecans<br>
½ cup unsweetened coconut flakes<br>
16 ounces cream cheese<br>
¼ cup heavy cream<br>
1 cup coconut sugar<br>
1 teaspoon vanilla extract<br>
1.) Blend the dates in a food processor until they become a smooth paste. Remove and add the nuts. Pulse until they are a coarse meal, then add to the dates and coconut oil. Mix until well incorporated, then press evenly into the bottom of an 8” springform pan. Tightly wrap a large piece of foil around the bottom of the pan so water doesn’t leak in through the sides.
2.) Cream the filling ingredients together until smooth and no lumps remain. Pour over the crust and place the dish inside the slow cooker insert. Pour about 1½ inches of water in the slow cooker to surround the baking dish. This will help the cheesecake cook evenly.
3.) Cook on High for 2-3 hours. Check after 1 hour. You’ll know the cheesecake is done when the edges are set and the center is no longer jiggly. Chill in the refrigerator before serving.
Feel great and remember to enjoy your health!
The Warrior Wife
* Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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