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!

5.0 from 1 reviews
Crock Pot Cheesecake
Prep time
Cook time
Total time
An easy cheesecake in the crock pot!
Recipe type: Dessert
Serves: 6
  • 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
  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 corning ware 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
  • Make a pumpkin version for the Fall!

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

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Reader Comments

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

  2. 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.

    • 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)

  3. 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

  4. 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!

  5. 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!!!

  6. 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!

  7. 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!

  8. 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!!! : )

  9. 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!

  10. Hi, I am new to your blog and have realized I need a lot of new kitchen equipment. Can you please please recommend a crock pot? Also, what’s the difference between crock pots and slow cookers? Finally, is there a brand for stainless steel cookware you would recommend?

  11. Hi there,

    I tried to leave a comment here before but I don’t see it now so it seems it didn’t work that time, so I’ll post it again:
    Hi, sorry I don’t know how else to reach you but I really, really need to ask you about Mountain Rose Herbs. I’ve been trying to make the transition to healthier, nontoxic household and skincare items but I just found out that there is an $18 shipping cost no matter how large your order! Isn’t that excessive? Doesn’t that cancel out any savings your are making by ordering from that particular website?? I am married to a medical student and myself attending school so I have to know I’m not wasting my meager savings. Please, please comment.

    Also, I can’t seem to be able to follow my comments properly, so I don’t know where I posted this question that I’m about to repost now (or of I did at all!):
    Would you pleeease recommend a slowcooker to me? I need to start making bone broth according to your recipe and I want a safe slowcooker that will allow me to get the most benefit from the bone broth: also one I can keep on for 48 hours straight if possible, though that is a secondary concern. Thank you so much for your wonderful blog! I’m feeling hopeful once again that maybe my health can improve. Wish you all the best.

  12. Easy and delicious, thanks for posting! The recipe is very flexible with a few minor subsitutions – sour cream, pure sucralose (about 1/8 tsp) and all purpose unbleached flour. I made it without a crust, possibly because the main ingredient got eaten ; )

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