Strawberry Cheesecake


  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 8 ounces cream cheese
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 eggs
  • For the glazed strawberries topping:
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon
  • 1 pound fresh strawberries


  1. Make the crust
  2. In a bowl, combine graham cracker crumbs and melted butter. Next, press into bottoms of ramekins.
  3. Make the filling
  4. In a mixing bowl with an electric mixer, beat cream cheese then add sugar, vanilla, lemon juice, and eggs.
  5. Pour the filling into ramekins. Lower ramekins into the slow cooker. Pour water around the edges to half the side of the ramekins. Cook on high for 2 hours.
  6. Turn off slow cooker and allow cheesecakes to rest for 1 hour.
  7. Next, refrigerate cheesecakes until chilled. Rest 4 hours, but preferably overnight.
  8. Make the glazed strawberries topping
  9. In a medium saucepan over low heat, combine butter, sugar, cinnamon, and lemon juice. Stir together well until a syrup forms.
  10. Remove from heat and add strawberries. Toss well to coat each strawberry.
  11. For each cheesecake, serve with topping and enjoy.