Strawberries and Cream Cheesecake is perfectly sweet, creamy and made completely in the slow cooker.
It’s National Strawberries and Cream Day today and I’m celebrating with my fellow #FoodHolidayBloggers with this Slow Cooker Strawberries and Cream Cheesecake.
I am always excited once strawberry season arrives and although my kiddos and I are perfectly happy eating them by the bowlful, strawberry desserts totally rule around here.
I have become such a fan of making desserts in the slow cooker lately and must have made this Strawberries and Cream Cheesecake about six times to get the ratios just right. I love that there’s no water bath to worry about and that there’s less chance of the cheesecake drying out from over-baking.
The cheesecake takes about 2 hours on HIGH in the slow cooker and once it’s done, you let it sit for one hour, covered and undisturbed.Then it sits for another hour on a wire rack and gets parked in the fridge to chill and firm up overnight.
The strawberry slices on the sides get added on afterwards – I did try putting them on before cooking the cheesecake in the slow cooker and although it worked, the color was all washed out and not pretty for pictures so feel free to add the slices on to cook with the cheesecake if you prefer.
Just top it off with some fresh berries and brush on the sweet glaze and you’re all set.
Light, creamy and a delightful summer dessert!