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Crock Pot Cheesecake

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pumpkincheesecake Crock Pot Cheesecake

This is probably my favorite crock pot experiment so far. I decided to try it when someone posted a recipe on Pinterest, but the link was broken so I had to try to figure it out myself.

This recipe is actually easier than cooking in the oven (unless you are making a really big cheesecake). If you are a cheesecake person, give this one a try!

Crock Pot Cheesecake
 
pumpkincheesecake Crock Pot Cheesecake
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An easy cheesecake in the crock pot!
Author:
Recipe type: Dessert
Serves: 6

Ingredients
  • Crust:
  • 1 cup of toasted almonds (unsalted) or pecans ground to a meal in a blender or food processor
  • 2 TBSP coconut oil (or butter)
  • 1 egg
  • stevia to taste (optional)
  • Filling:
  • 2 packages of cream cheese (16 ounces total)
  • 2 eggs
  • 1 tsp stevia or powdered stevia leaf (can also use up to ½ cup honey or pure cane sugar)
  • 1 tsp vanilla
  • 4 Tablespoons heavy cream
  • 1 Tablespoon coconut flour

Instructions
  1. Mix toasted almonds/pecans with coconut oil, egg and stevia (if using) and press into bottom of a pan that will fit in the bottom of your crock pot with a little room on each side. I used a 1½ quart oval corningware in my 6 quart oval crock pot and it worked great, though even a bowl or round cake pan (or loaf pan) could work depending on your crock pot.
  2. Mix filling ingredients and blend well with blender or immersion blender. Taste to make sure it is sweetened to taste.
  3. Pour over crust in your dish.
  4. Put about 1 cup of water in the bottom of your crock pot.
  5. Slowly and carefully place the dish with the cheesecake into the crock pot, making sure not to get water in it. Put lid on.
  6. Turn crock pot on high and cook about 2 hours (check every hour or so to make sure there is still water in it).
  7. Done when middle is set and top barely starts to crack.
  8. Turn off heat and leave in crock pot until cooled.
  9. Chill in fridge for a few hours before serving.
  10. Enjoy!

 

Serving Suggestions:

  • Melt dark chocolate and drizzle on top before chilling
  • Slice strawberries and serve on top
  • Pumpkin recipe variation coming soon!

Like cheesecake? Ever made it in the crock pot? What’s your flavor? Tell me below!

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  • http://profiles.google.com/getfitkate Kate M.

    Holy cow, that looks good.  I will have to try!  Do you think that any LC cheesecake filling recipe would work here?

  • Stari B.

    I have a recipe question.  You recipe calls for two packages or 24 ounces.  I think I’ve only seen cream cheese in 8 oz packages, so two packages would be 16 ounces.  Just looking for clarification because I’d really like to try this and get it right.  Thank you.

  • http://wellnessmama.com Wellness Mama

    Probably. You are essentially cooking the same way (in a water bath). Let me know if you try others and they work though!

  • http://wellnessmama.com Wellness Mama

    Oops… thanks! Correcting that now. Adapted this from another recipe I am working on and forgot to change that. It is 2 packages! (Though you could use three, just add an extra egg)

  • Carol Procter

    will it work using the cream cheese that i have left after making the whey for the lemonade.

  • http://wellnessmama.com Wellness Mama

    It should as long as it is really well drained.

  • Anonymous

    Oh yeah, this sounds great. And the pumpkin variation sounds delicious, will save it when it is posted as well.

  • http://www.facebook.com/profile.php?id=612542244 Julie Pawloski Robbins

    I have a question on the sweetener – it says 1 tsp stevia or 1 cup honey.  Seems like 1 cup of honey would really change the consistency (and be VERY sweet).  

  • http://wellnessmama.com Wellness Mama

    Thanks for catching that! It auto corrected in my editor… it should say “up to 1/2 cup”

  • Zbean26

    On my way to making it.  If this comes out, my son is going to be SSOOOOOOOO happy (not to mention my hubby).  Love that it has stevia in it.  
    Thanks for posting

  • http://www.unrefinedkitchen.com Jennifer

    Wow! This is so cool!!! Now…if I can just find a way to make it dairy-free b/c I’m allergic…but this is so inspiring!! Love it!

  • http://wellnessmama.com Wellness Mama

    You can get a similar consistency with a sweeter taste by using the cream that accumulates on the top of cans of coconut milk and eggs, though I’d add cocoa powder or strawberries for flavor. I’ve done it before for a daily free friend, and I think I used about 5 eggs and 1 cup of coconut cream plus some vanilla, stevia and cocoa powder and blended it all in the blender before pouring in.

  • http://www.unrefinedkitchen.com Jennifer

    Thanks!!

  • http://www.unrefinedkitchen.com Jennifer

    Did you make the coconut cream version in a crockpot? Or in the oven?

  • http://wellnessmama.com Wellness Mama

    I think I made it in the oven, but the crock pot should work too.

  • http://www.unrefinedkitchen.com Jennifer

    Ok! Thanks again! I was wanting to try it in the oven but wasn’t sure it would work :)

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  • Nicole

    Oh.My.Goodness. This is absolutely amazing!!! I used honey as the sweetner and my thanksgiving guests were raving about it!! I had everything at thanksgiving grain-free and no one knew the difference. In fact, they thought it was even better than the “real” thing. Thanks Katie!!!

  • Jan

     Could you substitute splenda for the stevia? And if so, any difference in the amount? Thanks!

  • http://wellnessmama.com Wellness Mama

    This is assuming concentrated stevia so you’d use a lot more Splenda … I don’t recommend Splenda though because of the chemicals

  • http://twitter.com/Franzonie13 Laura Fran Labovitz

    Is it possible to use a grain free flour mixture to create the crust?  Or do you have a nut free crust recipe I could use instead?  I want to make this for a dinner party, but I have a friend who is allergic to nuts!

  • http://wellnessmama.com Wellness Mama

    absolutely. In that case, I’d just use the grain free flour mix and some butter or coconut oil, or see if you can find a recipe online.

  • http://www.facebook.com/profile.php?id=1602830399 Andréa Renée Pipkin

    FYI I have made this twice now and its very very good. I didn’t want to make in in the crockpot because I needed it to cook quicker. So I baked it in the over at 350 for an hour then chilled in the fridge over night. perfection. Thought I’d throw that out there for anyone else that would rather bake it!

  • http://www.facebook.com/profile.php?id=1602830399 Andréa Renée Pipkin

    FYI for anyone else who would like to bake this recipe, I have made it twice now and baked it at 350F for 1 hour then chilled overnight, perfection

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  • Gerry E.

    In my quest to find sugar free and flour free recipes, I have to COMMEND you for coming up with recipe!!! I CAN’T WAIT TO MAKE IT!!!!! For those of you who are sugar and flour free, be sure to check your “artificial sweeteners”! It doesn’t matter the “kind”, but the “brand”….ex: Truvia uses a sugar alcohol while Stevia in the Raw uses maltodextrin-a “corn sugar”….but both use the stevia plant! As for Coconut flour, it is VERY low in carbs, and HIGH in protein! LOVE that it’s the “flour” to make this! I think my dr might make an exception for this recipe (although he wouldn’t like that it was cheesecake! Hahahahaha!!! : )

  • Kismet Unleashed

    Hello! i am very excited to have discovered this. I am wondering if you by chance posted the pumpkin version that you mentioned was coming soon? Thank you so much!

  • http://wellnessmama.com Wellness Mama

    HEre you go: http://wellnessmama.com/3351/pumpkin-cheesecake/ and it can be cooked in the same way, though you might need two batches in a crock pot…