Directions
1Line slow cooker with 2 largesheets of foil, spray with nonstick spray
2Lay biscuits on the bottom
3In a large bowl mix cream cheese, eggs, sugar & vanilla, blend together until smooth
4Pour over biscuits, cover with teatowel under lid, cook on high for 2hrs
5Turn off sslow cooker andlet sit for 1hr, pull out of sc with foil and set in fridge about 2hrs
6Garnish with whatever you like
Submitted by sharon
7 Reviews
Donna
December 28, 2017
Beautiful recipe, nearly the same as the Bistro Cheesecake. I added an extra teaspoon of vanilla to give a real vanilla taste, then put whipped cream on top sprinkled with nutmeg, it is now my Grandkids favourite cheesecake..
lauren m
January 8, 2017
So easy and so delicious! Texture and flavour are spot on, raspberries on top cut through richness. Definitely make this again.
Karen Stuckings
October 4, 2016
This is a simple but lovely cheesecake. I made 1/3 of the recipe and used silicone cupcake holders with mini choc chip cookies on the bottom. It made 8 cupcake cheesecakes. In Breville 7L it took 45 minutes. Topped with frozen berries that I defrosted.
gracy
August 7, 2016
Really nice easy cheesecake. I mixed frozen raspberries through it and will serve it with frozen berries on top.
gracy
August 6, 2016
Lovely easy cheesecake to make
gracy
August 6, 2016
This is a lovely cheesecake. Especially with the strawberries on top. It turns out well
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Kaye
January 9, 2021
Thanks for the tips ladies. I also made mini ones using a 1/3 of the recipe. I used butternut snap biscuits and served them with raspberries on top. I made a coulis with some of the raspberries. Very easy and compliments all round.