SLOW COOKER CHERRY BERRY CHEESECAKES
PREP TIME: 30 MINUTES PLUS COOLING
COOK TIME: 1 1/2 HOURS
REFRIGERATION TIME: 4 HOURS Skip turning on your oven and make these prep-ahead, silky little red and white cheesecakes in your slow cooker for your Canada Day bash – or any summer celebration! Cherries are available across Canada from late June onward and pair perfectly with any type of berry.
18 vanilla wafer cookies, finely crushed (about ¾ cup/150 mL crumbs)
1 tsp (5 mL) granulated sugar
4 tsp (20 mL) butter, melted FILLING 1 pkg (250 g) light cream cheese, softened
⅓ cup (75 mL) granulated sugar ¼ cup (50 mL) Greek yogurt ½ tsp (2 mL) grated lemon zest ½ tsp (2 mL) vanilla
CHERRY BERRY TOPPING
¾ cup (150 mL) sweet cherries, pitted ¾ cup (150 mL) raspberries
¾ cup (150 mL) strawberries, hulled and quartered
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) lemon juice
CRUST: Stir together cookie crumbs, sugar and butter; press into bottoms of 6 ½-cup (125 mL) canning jars or heatproof ramekins. Refrigerate until firm, about 10 minutes.
FILLING: In a large bowl, beat cream cheese until fluffy. Gradually beat in sugar, scraping down side. Beat in yogurt, lemon zest and vanilla until smooth. Beat in egg just until combined. Spoon over crust.
Fill a rectangular 6- to 7-quart (6 to
7 L) slow cooker with enough hot water to come ½ inch (1 cm) up side. Arrange jars, uncovered, in a slow cooker. Cover top of slow cooker with a triple layer of paper towels; cover with lid. Cook on low until set but still slightly jiggly in centre, about 1½ hours. Carefully remove jars to rack with pot holders or tongs.
CHERRY BERRY TOPPING: Meanwhile, in a saucepan, heat cherries, raspberries, strawberries and sugar over medium heat, stirring occasionally and gently, until fruit is softened and liquid starts to release, about 5 minutes. Mix cornstarch with lemon juice and 1 tbsp (15 mL) cold water. Stir into fruit mixture. Cook, stirring gently, until bubbling and thickened, about 2 minutes.
Spoon sauce over top of warm cheesecakes. Let cool. Cover and refrigerate until chilled, 4 to 6 hours. (Make-ahead: Refrigerate for up to 2 days.)
PER SERVING: 247 calories,
9 g protein, 5 g fat (2 g saturated fat), 44 g carbohydrates, 2 g fibre, 18 mg cholesterol, 338 mg sodium