Serve up cute little individual serving of this delectable Crock-Pot Lemon Cheesecake In A Jar to your family or party guests for dessert! Yes, cheesecake in a jar…cooked in your slow cooker!
Slow Cooker Lemon Cheesecake In A Jar
Cheesecake is my Kryptonite and weakness. There really has not been a cheesecake that I have not loved. And I love making cheesecake too. Luckily I had some cream cheese in the fridge and set about making a cheesecake to satisfy my sweet tooth.
But I didn’t want to do a full cheesecake (because we already did that) instead I wanted to try something just a wee bit different.
I had made cheesecake in a jar before, but the conventional way, in the oven but moving it over the slow cooker was a easy idea.
Individual cheesecakes in a jar are great for various reasons:
- Portion control – less likely to eat more than one serving when they are in individual jars
- Portability – you can tote these fancy desserts with you. We totally packed ours up for a little picnic at the park.
- Gifts – what neighbor, friend, new mommy, or someone recovering from illness or surgery wouldn’t like a sweet and tart lemon cheesecake?
- 6 Quart Oval Slow Cooker
- Mixing Bowls
- Measuring Cups And Spoons
- Hand Mixer Or Stand Mixer
- Silicone Spatula
- 8 Ounce Jelly Jars
- Citrus Juicer
- Citrus Zester/Microplane
Check out these slow cooker cheesecake recipes too!
- Crock-Pot Cheesecake + Video
- Slow Cooker Pumpkin Cheesecake
- Crock-Pot Pumpkin Cheesecake In A Jar
- Slow Cooker Express Crock Multi-Cooker Nutella Cheesecake + Video
- Crock-Pot Thin Mint Cheesecake
Crock-Pot Lemon Cheesecake In A Jar Recipe
Graham Cracker Crust:
Graham Cracker Crust:
- In a medium mixing bowl combine graham cracker crumbs, melted butter and 1 tablespoon sugar and mix well.
- Spoon graham cracker crumb mixture evenly into six (6) 8 oz. glass jelly canning jars.
- Press crust mixture lightly into the bottom of each jar so that you have an even crust layer.
- In the bowl of an electric mixer mix the cream cheese, eggs, remaining sugar and the zest and juice of one lemon and mix till everything is well combined and the mixture is light and fluffy.
- Pour or ladle the cheesecake mixture over the crust mixture in each jar.
- Wipe off any drips with a clean damp washcloth or paper towel.
- Evenly space the filled jars inside an oval 6 quart or larger slow cooker and fill between the jars with water until the water comes up halfway up the sides of the jars, being careful not to get water inside your jars.
- Cover and cook on HIGH for 3 to 4 hours or until cheesecake is set and only moves a little bit when you lightly touch the top of the cheesecake with your finger.
- Carefully (they are going to be hot!) remove jars from the slow cooker and set on a towel on counter-top to cool for 1 to 2 hours.
- Lightly screw lids on jars once cooled off a bit and transfer jars to the refrigerator to chill.
- Once cheesecakes are chilled you can serve and eat as is, or add a berry topping such as raspberries, strawberries or blueberries.