Raspberry Cheesecake

Raspberry Cheesecake


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This crockpot cheesecake is super easy to make and it is extremely satisfying. The classic cheesecake with breadcrumb crust is topped with fresh fruit and a raspberry glaze.

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Time needed

20 min preparation + 3 hour cooking

Serving Size / Yield

16 servings


  • 1 cup crushed bread crumbs
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 16 ounces cream cheese
  • 1 ½ cups sugar
  • 2 cups sour cream
  • 1 pound raspberries
  • 13 ounces raspberry glaze
  • 3 tablespoons corn starch
  • 3 tablespoons flour
  • 4 eggs
  • 1 teaspoon vanilla
  • 15 ounces ricotta cheese

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Remove the round insert from the slow cooker and turn it upside. Cover the outside of the insert with tin foil and carefully put it back in the pot. In a large bowl, mix the breadcrumbs, brown sugar, and butter together. Press the crust into the foil lined crock. Then cream together the cream cheese and sugar with an electric mixer set to medium. Add the ricotta cheese, vanilla, and sour cream and beat until smooth. Gradually add the eggs and blend in between the addition of each egg. Beat in the cornstarch and flour. Pour this mixture over the crust and cover the pot. Cook for 3 hours on low. Let the cheesecake cool and refrigerate it. Mix together the raspberries and the fruit glaze and serve over the cheesecake.

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