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Slow cooker raspberry swirl cheesecake

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  • Vegetarian
  • Shellfish free
  • Seafood free

This slow cooker raspberry cheesecake is a decadent dessert. Super simple to make and perfect for entertaining, it’s sure to impress.

  • Serves12
  • Cook time3 hour 5 minutes
  • Prep time15 minutes, + cooling, 30 mins setting & 3 hours chilling time
Slow cooker raspberry swirl cheesecake


  • 200g pkt Coles Custard Cream Biscuits
  • 100g Arnott’s Nice biscuits
  • 125g butter, melted
  • 300g Coles Frozen Raspberries
  • 1/2 cup (110g) caster sugar
  • 500g cream cheese, softened
  • 1/2 cup (125ml) thickened cream
  • 2 Coles Australian Free Range Eggs
  • Pink liquid food colouring (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper. Process the combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to set.
  2. Step 2

    Meanwhile, place the raspberries and 2 tbs sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and sauce thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
  3. Step 3

    Place the cream cheese, cream and remaining sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add three-quarters of the raspberry mixture and process until smooth. Tint with a little pink food colouring, if using. Pour into the prepared pan. Drizzle with the remaining raspberry mixture and use a skewer to gently marble.
  4. Step 4

    Place a heatproof ramekin in the base of a slow cooker. Top with the cake pan. Pour enough boiling water into the slow cooker to reach halfway up the side of the ramekin. Cover and cook, occasionally wiping lid to remove any condensation, for 3 hours on low or until cheesecake is just set. Uncover. Turn the slow cooker off. Leave the cheesecake in the slow cooker for 30 mins to cool slightly before transferring to the fridge for 3 hours to chill.
  5. Step 5

    Place the cheesecake on a serving plate. Cut into wedges to serve.

    Serve with raspberries.

Nutrition Information

Per Serve

Energy: 1374kJ/329 Cals (16%)

Protein: 5g (10%)

Fat: 25g (36%)

Sat fat: 15g (63%)

Carb: 22g (7%)

Sugar: 14g (16%)

Fibre: 1g (3%)

Sodium: 211mg (11%)