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Perfect Slow Cooker Cheesecake

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The Perfect Slow Cooker Cheesecake RecipeYou won’t believe it! Perfect Slow Cooker Cheesecake cooked right in the bottom of your crockpot.

Perfect Slow Cooker Cheesecake Recipe
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When was the last time you made a cheesecake from scratch?

What’s stopping you… The heavy pan of water you have to put in the oven? The potential for cracks? The possibility of leakage?

Unbelievably Perfect Slow Cooker Cheesecake Recipe

Guess what! Today I’m going to show you how to make an absolutely exquisite cheesecake in your crockpot. No water bath. No springform pan. No fuss.

Just Perfect Slow Cooker Cheesecake every single time!

Making Perfect Slow Cooker Cheesecake Recipe

The beauty of making a cheesecake in a crockpot is it holds in moisture like no other cooking method. That means you don’t need a water bath to bake an ultra moist and silky cheesecake…. That will not crack.

The crockpot lid collects moisture and creates a natural steam bath over the cheesecake, so there’s no need for additional water, racks, or special pans.

How to Make - Perfect Slow Cooker Cheesecake Recipe

To make a Perfect Slow Cooker Cheesecake, simply mix graham cracker crumbs and melted butter together and press it in the bottom of your crockpot.

Then puree cream cheese, sour cream, sugar, eggs, and remaining ingredients together and pour over the crust. Cover the crock and let in slow cook for 5 to 7 hours.

Gotta Make - Perfect Slow Cooker Cheesecake Recipe

Chill the Perfect Slow Cooker Cheesecake until cold. Then cut and serve.

It’s that easy!

Our Perfect Slow Cooker Cheesecake Recipe

Our Perfect Slow Cooker Cheesecake Recipe is ultra smooth and creamy with a light tangy flavor.

It may not be the fanciest cheesecake you’ve ever made, but it sure will be the recipe you keep and use again.

TDF! Perfect Slow Cooker Cheesecake Recipe

Perfect Slow Cooker Cheesecake Recipe
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5 from 11 votes
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Perfect Slow Cooker Cheesecake

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!
Servings: 20 pieces


For the Crust:

  • 1 1/2 cups graham cracker crumbs, about 12 whole crackers
  • 6 tablespoons melted butter

For the Cheesecake Filling:


  • Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
  • Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
  • Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.
  • Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!


Serving: 1slice, Calories: 278kcal, Carbohydrates: 20g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 96mg, Sodium: 271mg, Potassium: 98mg, Fiber: 0g, Sugar: 15g, Vitamin A: 730IU, Vitamin C: 0.2mg, Calcium: 65mg, Iron: 0.7mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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52 comments on “Perfect Slow Cooker Cheesecake”

  1. Can you make a no-crust cheesecake with this method?  Thank you.

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  3. Hi do you need to mix everything beside the crust in a food process? Can i use my kitchenaide mixer instead

  4. I made this cheesecake for the first time and it’s still in the process of cooking but what I tasted from the bowl is ABSOLUTELY delicious! Super easy to make! Thank you so much for this recipe!

  5. How can I make this chocolate?

  6. Please confirm: 1 tablespoon of vanilla extract?? Just checking as I’ve never seen a recipe call for more than one teaspoon. I’m dying to try this recipe, but don’t want to blow it right off the bat.

  7. This is the best cheesecake I have ever ate. One tip, if you want to assure that you do not have a ton of excess moisture dripping down onto the cheesecake, wrap the lid with a dish towel while cooking. It will catch the condensation.

  8. Can I make in steam bath because no slow cooker

  9. I made this, used chocolate grahams, didn’t use flour…. and honestly this is the big st one I’ve ever made. I’m a spring from water bath kinda gal. But this was perfect, velvety rich delicious.

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  11. Has anybody tried making it with less butter in the crust? I’m going to make it this week (my husband and I love cheesecake!) and I just wanted to see if anybody already attempted that change? Would less butter help the crust be crustier? Or does it make it too dry and crumbly?

  12. I have non stick aluminium foil . can i use this instead of parchment?

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  16. Can’t wait to try it! Do you literally set the burning-hot crock directly in the fridge after cooking or let it cool some first?

  17. I tried thisand iit came out really good going to do it again  with strawberry

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  19. I made this recipe. It is wonderfully easy and delicious! However I had to trim the edges because they overcooked. Any suggestion why?

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  22. Hi Inge,

    I have never tried that, but I don’t see why not. If you give it a go, please come back and let us know how it turns out. :)

  23. Can I make this in my spring form pan that I bought for my instapot?

  24. I really like Cheesecake but I never dared to do it because I tried some recipes and it was not as expected as I traumatized it, but it made me want to try it again because I love this deliciousness and it seems tasty too.

  25. I made this Cheesecake yesterday and I Love it. Cheesecake is moist and creamy and tastes wonderful. Thank you for sharing.

  26. Do you think it would hold together without a crust?

    • Hi Jane,

      Absolutely! One of my friends just made a crustless version of this recipe using zero calorie sweetener, and reported back that it turned out really well. :)

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  28. It look so delicious! I HAVE to try this…

  29. I would’ve never thought of making it in a slow cooker, this sounds amazing and looks so good.

  30. This looks incredible and so easy! Can’t wait to try. 

  31. Love the sound of cheesecake in a slow cooker!

  32. I have never thought to make a cheesecake in the slow cooker, but heck if I’m not gonna try now!

  33. I never thought to make cheese cake in a slow cooker, will try this!

  34. This is a brilliant and beautiful recipe.  Thanks Sommer – hope you’re doing great :)

  35. Like the idea, but is that crust a little mushy looking?

    • Hi Susan,

      Admittedly, it is a little softer than regular graham cracker crust. I don’t think there is a way to get around the bottom being a little soft, but the rich silky cheesecake layer makes up for it! The outer edges, however, are crisp and dry.

  36. Flour in cheesecake? I do not agree – but it obviously works. Instead, consider adding another 8 ozs of cream cheese and an additional egg YOLK or two. Now you’re talking custard! The old schoolers insist on the water-bath and a blazing 350° hot oven. Please! That’s a hassle – it’s little wonder that no one want’s to tackle that kind of a mess. And if you have a leak – you’ve ruined an expensive pan of ingredients and considerable time.

    What I do is use a low oven set at 190-200 degrees for 4 hours. Like little ones? I place up to eight 4-inch springform pans on a rimmed baking sheet and do them all at once. Once the center of the custard gets to 165°F, it’s “jiggly” but set and ready to cool. Like your method – it’s a no brainer. Good idea. Dave

  37. Crazy! I can’t believe you can make that gorgeous cheese cake in a slow cooker!

  38. I have to try this! it looks so good!!!

  39. Would love to make this one but can not get recipe

  40. Count me in for this one!  Love!