Slow Cooker Cheesecake
12 Comments Aug 13, 2024
Updated Aug 16, 2025
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Another dessert to add to your recipe box is slow cooker cheesecake! The slow cooker produces a ultra creamy cheese cake!
So many unique desserts can be made in a crockpot; I also make Slow Cooker Flan, Slow Cooker Christmas Candy, and Slow Cooker Rice Pudding.
Featured Comment
This was soooo good, I make cheese cake often for special occasions and thought this was so creamy. Thanks again for a great recipe
– Kathryn
You wouldn’t think of making a cheesecake in the slow cooker, but it works amazingly. I make a homemade graham cracker crust, and use my favorite cheesecake filling (from my cheesecake pie recipe).
Key Ingredients
- Graham Cracker Crust – Graham crackers make the best crust for a cheesecake, and they, along with salted butter, are a match made in heaven.
- Cream Cheese – Three blocks of softened (leave out on the counter for a few hours) cream cheese.
- Sugar – White table sugar.
- Eggs – Three eggs, these can be left out at room temperature too.
- Vanilla – To give the cheesecake more flavor, vanilla extract is a must!
How to Make Slow Cooker Cheesecake
- Make a quick graham cracker crust and press it into the bottom of your slow cooker.
- Whip up a creamy cheesecake filling and pour it over the crust.
- Slow cook, cool, and chill until firm—then slice and enjoy.
Variations
- Different cookies can be used for the crust, such as Biscoff, speculaas, or Nilla wafers. This will be about 1 1/4 cup crushed cookies.
- Extra vanilla extract can be for extra flavor.
Serving Suggestions
- Fruit toppings we love to top our crockpot cheesecake are canned cherry pie filling, berry sauce, or caramel apples.
- Other toppings that we love are salted caramel, fudge, lemon curd, candied pecans, and whipped cream.
Recipe FAQs
Yes, you can line the slow cooker with parchment, foil, or a slow cooker liner. Be careful when removing the cheesecake from the slow cooker; it may not come out without folding it into itself if you pull the liner out. It is still best to slice and serve straight from the slow cooker.
Cheesecake freezes very well for up to three months. You can also refrigerate for up to a week.
Yes, this recipe works well. This crockpot cheesecake recipe is based off a cheesecake pie recipe that requires no water bath, and both cook up well.
Slow Cooker Cheesecake Recipe
Equipment
Ingredients
For the Crust:
- 10 full graham cracker sheets, (crushed) this is about 1 1/4 cups crushed
- 3 Tbsp. white sugar
- 4 Tbsp. salted butter, melted
For the Cheesecake:
- 24 oz. cream cheese, at room temperature (very important)
- ¾ cup white sugar
- 3 large eggs, room temperature
- 1 tsp. vanilla extract
Instructions
- Be sure to set out the cream cheese and eggs about an hour before starting the recipe.
- In a small bowl, add the crushed graham crackers, butter and sugar.
- Spray the slow cooker with nonstick spray.
- Add the graham cracker mixtture and press down on the bottom of the slow cooker. I do this with the bottom of a drinking glass.
- In a large bowl add the softened cream cheese, eggs, sugar and vanilla extract. Using a hand mixer with beaters, beat until smooth.
- Pour the cheesecake mixture into the crust.
- Cook on HIGH For 2 hours without opening the lid during the cooking time.
- Take the slow cooker insert out and put it on a cooling rack. Before you let the cheesecake cool, run a butter knife around the edge of the cheesecake. This will help prevent the cheesecake from cracking. I like to put the cheesecake in the fridge to cool. When the cheesecake is completely cooled and set, slice and serve!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other slow cooker desserts:
Slow Cooker Better Than Sex Cake and Slow Cooker Caramel Cake are rich, indulgent desserts.
Slow Cooker Pumpkin Pie and Slow Cooker Birthday Cake make perfect holiday and celebration treats.
Slow Cooker Carrot Cake and Slow Cooker Lava Cake bring classic flavors to the crockpot with ease.
Haven’t made this- wondering how it would work if 1/2 cup of Bisciff cookie butter was added?
It’s hard to say without testing. I apologize!
How do you get the slices out evenly from pot without breaking?
A small pie shaped spatula works well, the first one is the only hard one.
This was soooo good, I make cheese cake often for special occasions and thought this was so creamy. I was wondering if you ever double the recipe so it is thicker? Would you increase the time? Thanks again for a great recipe.
I have not doubled, it would need to be tested to see if it would set in the middle! I’m so glad you enjoyed this.
When mixing the cheesecake filling can I add some raspberry jam to it by just swirling it in before cooking time??
That sounds like a great idea!
Can this be made sugar free? Instead of sugar use Splenda?
I don’t see why not, I’m unsure how much splenda though. You’ll have to look up a conversion.
Can this be made in a 4 quart cooker?
I think it would work if it’s a oval slow cooker, the round one may not set in the middle before the edges burn.