Boozy Slow Cooker Coffee Cheesecakes

Boozy Slow Cooker Coffee Cheesecakes

One of my favourite desserts when entertaining - individual cheesecakes! These can be made up to three days in advance, served straight from the fridge (meaning no time spent in the kitchen when guests are there!) and look just so cute. Oh, and of course everyone LOVES them! Rave reviews every time. And guess what? Cooking them to perfection is a piece of cake (excuse the pun!) because we cook them in a water bath in the slow cooker them rather than baking them, so no chance of overcooking. The other thing that makes this recipe fool proof is that we cook the cheesecakes in our Silicone Dariole Moulds - these moulds are naturally non-stick (no coatings that can flake off) and are flexible, making it super easy to remove our cheesecakes. We were the first people ever to make dariole moulds in silicone; originally they were only available in metal (impossible to remove delicate desserts) or plastic (not great to cook with, and certainly can’t be baked in like our silicone moulds). Game changer! We sell them in a pack of eight, because that’s the exact number that fits perfectly in your 6.5L slow cooker, however the uses don’t end there! Use to set panna cottas, ice creams and semifreddos, cook Christmas puddings, sticky date puddings, muffins and cakes and even shape terrines, rice dishes and flans. Our dariole moulds have been one of our most popular products since 2014, and you can see why!

“Love these moulds. They are perfect size for desserts and treats. So easy to use and clean. Great product, love them. Have used them so many times and still retain their shape.” ~ verified customer Christine B.

Now, back to the boozy coffee cheesecakes! These are rich and decadent with just a hint of alcohol and coffee… what a perfect combo. To keep this recipe super quick and easy (our signature!) we simply serve with a dollop of Biscoff spread or a Biscoff biscuit, giving that classic cheesecake biscuit-base flavour, but without the effort. Leave off the biscuit and you’ve got a delicious gluten-free dessert! Of course you can serve it with any topping you like; another one of our favourites is our Cheat’s Gooey Caramel Sauce (page 173 Modern Slow Cooker) 😊.

I’m such a fan of individual cheesecakes - if you haven’t already, check out my slow cooker Cheat’s ‘Baked’ Cheesecakes (page 136 Modern Slow Cooker).

Got a Thermomix or thermo cooker? Check out our thermie recipe here!


2 tablespoons cornflour
80g coffee liquor
100g caster sugar
250g cream cheese, roughly chopped
250g fresh ricotta
2 free-range eggs
Butter, softened, for greasing
Biscoff spread or biscuit, to serve (optional)
8 x silicone dariole moulds


  1. Mix cornflour and coffee liquor together in a small bowl until cornflour is dissolved.
  2. In a high-powered blender or food processor place sugar, cream cheese, ricotta, eggs and cornflour mixture. Process until combined. Using a spatula, scrape down sides. Process again until smooth and silky.
  3. Generously grease 8 silicone dariole moulds with butter. Spoon cheesecake mixture evenly among the moulds, filling to 1cm from the top. A jam funnel makes this process easier.
  4. Assemble dariole moulds in 6.5L slow cooker, then pour water into slow cooker until moulds are half submerged, being careful not to get any water into your dariole moulds - you want them sitting in a shallow bath. Cover dariole moulds with a double layer of paper towel or (better yet) an upside down steaming mat - you want to create a cover over your dariole moulds so condensation doesn’t drop down into them while cooking.
  5. Cook for 2 hours on high or 4 hours on low.
  6. Allow cheesecakes to stand for 20 minutes, then remove from moulds by inverting moulds onto a board or plate (any flat surface!). Leave to cool completely before transferring to an airtight storage container – the cooler they are, the less fragile they will be. Refrigerate for a minimum of 4 hours before serving.

We like to serve our coffee cheesecakes with either a quenelle of Biscoff spread or a Biscoff biscuit… but the options are endless - fruit, chocolate, cream, you name it! Our other favourite is our Cheat’s Gooey Caramel Sauce (page 173 Modern Slow Cooker) 😊. Enjoy!