Slow Cooker Cheesecake

Desserts

Simply Crockpot • Desserts

This Slow Cooker Cheesecake is rich, creamy, and perfectly smooth. Made without an oven, this slow cooker cheesecake is an easy, foolproof dessert that turns out beautifully every time—perfect for holidays, celebrations, or anytime you’re craving a classic treat.

Ingredients Instructions Tips Storage FAQ

Crockpot Cheesecake

Prep Time: 15 minutes

Cook Time: 2½ hours

Total Time: 2 hours 45 minutes

Servings: 8

Why You’ll Love This Recipe

  • Ultra-creamy texture with no cracks.
  • No oven required—great for warm kitchens.
  • Simple ingredients and easy prep.
  • Perfect base for fruit, chocolate, or caramel toppings.

Ingredients

  • 1½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • Pinch of salt

Ingredient notes:
• Use full-fat cream cheese for best texture.
• Room-temperature eggs prevent lumps.
• Sour cream adds richness and smoothness.

Instructions

  1. Line the bottom of a springform pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter; press into the pan.
  3. In a bowl, beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, mixing gently.
  5. Stir in vanilla, sour cream, and salt.
  6. Pour filling over the crust.
  7. Wrap the pan tightly in foil to prevent moisture.
  8. Place a trivet in the crockpot and add 1 cup water.
  9. Set cheesecake on the trivet, cover, and cook on LOW for 2½ hours.
  10. Turn off heat and let rest in the crockpot for 30 minutes.
  11. Chill for at least 4 hours before serving.

Tip: Avoid overmixing—this helps keep the cheesecake creamy and crack-free.

Tips & Variations

  • Fruit topping: Add cherry, strawberry, or blueberry pie filling.
  • Chocolate swirl: Swirl melted chocolate into the batter.
  • Crust swap: Use vanilla wafers or Oreo crumbs.
  • Lighter version: Use light cream cheese and sour cream.

Storage & Reheating

  • Refrigerator: Store covered up to 5 days.
  • Freezer: Freeze slices up to 2 months.
  • Thawing: Thaw overnight in the refrigerator.

FAQ

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal and clean slices.

Why wrap the pan in foil?

This prevents condensation from dripping into the cheesecake during cooking.

Do I need to chill it?

Yes—chilling allows the cheesecake to fully set and develop flavor.

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