There is something mighty comforting about a dessert you can stir together with hardly any fuss, set in the slow cooker, and forget about until the house smells sweet and settled. This marbled obsidian and tan bake has that old-fashioned potluck spirit to it, though the dramatic dark-and-light top gives it a look fit for a special summer treat. For National Cheesecake Day, this easy four-ingredient version is a fine choice when you want your dessert handled well ahead of supper and don’t care to heat up the whole kitchen.
Serve this rich little spoon dessert in small bowls, either warm or nicely chilled, with a dab of whipped cream if you have it. Fresh berries, sliced peaches, or a cup of hot coffee alongside make a lovely contrast to the deep chocolatey swirls and creamy tan pockets, and if you are setting out a supper spread, it fits in especially well after grilled meats, picnic sandwiches, or a simple salad plate.
4-Ingredient Slow Cooker National Cheesecake Day Marbled Obsidian and Tan Bake
Servings: 8
Ingredients
16 ounces cream cheese, softened
1 cup dark chocolate hazelnut spread
1 cup sweetened condensed milk
2 large eggs
Directions
1. Lightly grease the insert of a small slow cooker or line it with a sling of parchment for easier lifting later. Let the cream cheese come fully to room temperature so the filling stirs up smooth.
2. In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and eggs, then mix just until creamy and well combined.
3. Spoon about two-thirds of the batter into the slow cooker. Fold the chocolate hazelnut spread into the remaining batter, leaving a few lighter streaks if you like, then dollop that dark mixture over the plain batter. Use a butter knife to gently swirl the two together for a marbled look.
4. Cover the slow cooker with the lid set slightly ajar or with a paper towel under the lid to catch excess moisture. Cook on low for 2 to 3 hours, until the edges are set and the center still has a slight wobble.
5. Turn off the heat and let the bake rest in the cooker for 30 minutes. Then remove the insert or lift out with the parchment sling and cool completely. Chill for at least 2 hours before spooning or slicing, if you want the neatest portions.
6. Serve chilled or slightly cool, scooped into dessert dishes so everyone gets some of the glossy marbled top and creamy middle.
Variations & Tips
Peanut Butter Swirl: Replace the chocolate hazelnut spread with creamy peanut butter for a gentler tan-on-tan marbled dessert with a good old lunchbox flavor. If the peanut butter is thick, warm it just a little so it swirls more easily.
Chocolate Lover’s Version: Stir 2 tablespoons unsweetened cocoa powder into the chocolate portion if you want the dark swirls deeper and less sweet. This gives the top a richer color and a more brownie-like look.
For Cleaner Slices: If you plan to cut squares instead of spooning servings, line the cooker well with parchment and chill the dessert overnight. A warm knife wiped clean between cuts helps keep those marbled lines pretty.
Don’t Overcook: Slow cookers can vary plenty from one kitchen to the next, so begin checking early. The center should still quiver just a touch when done, because it will firm as it cools.