Slow cooker mini chocolate cheesecake

This Valentine’s Day, whip up this easy slow cooker miniature chocolate cheesecake. It’s the perfect size for two!

Indulge in this rich and creamy chocolate dessert drizzled with raspberry-wine sauce for a romantic end to your Valentine’s Day dinner. Slow cooker cheesecake may take a while to cook, but it’s well worth the wait.

Slow cooker mini chocolate cheesecake with raspberry-wine sauce recipe

Adapted from

Serves 4-6

Ingredients:

For the cheesecake:

• 3/4 cup graham cracker crumbs
• 2-1/2 tablespoons unsalted butter, melted
• 2/3 cup plus 1-1/2 tablespoons sugar
• 8 ounces cream cheese
• 4 ounces goat cheese
• 1 tablespoon flour
• 2 large eggs
• 3/4 cup sour cream
• 1/2 cup semisweet chocolate chips

For the sauce:

• 6 ounces raspberries
• 3/4 cup red wine
• 2 tablespoons sugar

Directions:

For the cheesecake:

1. In a small bowl, mix together graham cracker crumbs, butter and 1-1/2 tablespoons sugar. Press into the bottom of a 6-inch springform pan, pressing crust up the sides slightly.
2. In an electric mixer with the paddle attachment, beat cream cheese, goat cheese, flour and remaining sugar on medium-high speed, until completely mixed. Add eggs and beat on medium until fully incorporated, scraping the sides of the bowl as needed. Add sour cream and beat on medium until fully incorporated.
3. In a small bowl, melt chocolate chips in the microwave. Pour melted chocolate into cream cheese mixture and mix in completely.
4. Pour cream cheese mixture into prepared springform pan.
5. Fill a slow cooker with about 1/2 inch of water and place a rack in the bottom of the slow cooker. (Springform pan should not touch the water.) Place cheesecake into the slow cooker. Place three layers of paper towels over the crock, then put the lid on top. Turn slow cooker on high for 2 hours. Turn off heat and let sit for 1 hour. (Do not lift lid during this process.) Remove cheesecake from slow cooker and let sit at room temperature for about 1 hour, then transfer to refrigerator to chill, about 4 hours.
6. Remove ring from the springform, then cut cheesecake with a hot knife for best results. Serve with raspberry-wine sauce drizzled on top.

For the sauce:

1. Mix all ingredients together in a small saucepan over medium heat. Bring to a simmer. Let mixture simmer for about 10 minutes, stirring and mashing raspberries occasionally.
2. Press mixture through a sieve. Return to saucepan and let simmer until thickened.
3. Check sauce for sweetness. Add additional sugar, as needed, making sure it is completely dissolved before removing from heat.

More chocolate desserts

Chocolate-stuffed raspberries
Brown butter brownies with walnuts
Homemade chocolate pudding