Slow Cooker Cheesecake
by Sommer Collier — last updated on Jan 24, 2025 
Slow Cooker Cheesecake Recipe – This easy cheesecake recipe is a game changer! By using a slow cooker, you can create a perfectly smooth, luscious dessert without the worry of cracks or uneven baking. This foolproof method guarantees cheesecake perfection every time.
Why We Love This Slow Cooker Cheesecake
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?
Guess what! Today, I’m going to show you how to make one of my favorite fuss-free recipes: an absolutely exquisite cheesecake in your crockpot. No water bath. No springform pan. No fuss. Just perfect Slow Cooker Cheesecake every single time. I think you’ll be a big fan of slow cooker dessert recipes after you try this one!
The beauty of making a cheesecake in a crockpot is that it holds 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.
Ingredients You Need
- Graham crackers – finely crushed
- Butter – melted
- Cream cheese – room temperature
- Sour cream – room temperature
- Granulated sugar – for sweetness
- Eggs – room temperature
- All-purpose flour – acts as a stabilizer
- Vanilla extract – pure vanilla has the best flavor
- Salt – to bring out the flavor
How To Make Cheesecake In The Crock-pot
- To make 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.
- Chill the Slow Cooker Cheesecake until cold. Then cut and serve.
Get The Full (Printable) Cheesecake Crockpot Dessert Recipe Below!
Serving Suggestions
This slow-cooker dessert may not be the fanciest cheesecake you’ve ever made, but it sure will be the recipe you keep and use again. We like to serve this crockpot dessert with:
- Chocolate sauce
- Peanut butter sauce
- Spiced apples
- Cherries
- Blueberries
- Strawberries
- Cranberries
- Fruit compote
- Caramel sauce
- Crushed cookies
- Candied nuts
- Toasted coconut
Frequently Asked Questions
For the best texture and flavor, full-fat cream cheese and sour cream are recommended. Low-fat versions may result in a less creamy cheesecake.
Yes, you can substitute graham crackers with crushed Oreos, gingersnaps, or even digestive biscuits for a unique flavor.
Cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days. Or freeze it for longer-term storage by wrapping it tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. Thaw in the refrigerator before serving.
Looking for More Easy Crockpot Dessert Recipes? Be Sure to Try:
Get The Full (Printable) Cheesecake Crockpot Dessert Recipe Below!
Cheesecake Crockpot Dessert Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs, about 12 whole crackers
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 24 ounces cream cheese
- 1 1/2 cups sour cream
- 1 1/4 cups granulated sugar
- 5 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- 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!
I have non stick aluminium foil . can i use this instead of parchment?
Hi Angela,
Sure! Happy Baking!! :)
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?
Hi Jacob,
You can do either. If your shelves are plastic, you might want to wait a few minutes.
I tried thisand iit came out really good going to do it again with strawberry
I made this recipe. It is wonderfully easy and delicious! However I had to trim the edges because they overcooked. Any suggestion why?
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. :)
Can I make this in my spring form pan that I bought for my instapot?
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.
Cheesecake
I made this Cheesecake yesterday and I Love it. Cheesecake is moist and creamy and tastes wonderful. Thank you for sharing.
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. :)
It look so delicious! I HAVE to try this…
I would’ve never thought of making it in a slow cooker, this sounds amazing and looks so good.