I know, I know, the idea of making cheesecake in a slow cooker is a little odd. I was skeptical too, but was amazed at how well this recipe turned out. I figured if you can make meatloaf in a slow cooker, and chai tea lattes in a slow cooker, why not give cheesecake a try?
This recipe has especially been helpful on Thanksgiving and busy holidays when my oven is already running at capacity with other dishes and I don’t have the time or space to make any desserts in the oven! As a bonus, this recipe is 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 Recipe
- For crust, grind nuts in a high-powered blender until they become floury.
- Mix ground nuts with coconut oil or butter, 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 1 1/2 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.
- Combine all filling ingredients and blend well with blender or immersion blender. Taste to make sure it is sweetened to taste.
- Pour over crust in your dish.
- Put about 1 cup of water in the bottom of your Crock-Pot.
- Slowly and carefully place the dish with the cheesecake into the crock pot, making sure not to get water in it. Put lid on.
- Turn Crock-Pot on high and cook about 2 hours. Check every hour or so to make sure there is still water in the bottom.
- Cheesecake is done when middle is set and top barely starts to crack.
- Turn off heat and leave in crock pot until cooled.
- Chill in refrigerator for a few hours before serving.
- Melt dark chocolate and drizzle on top of cheesecake before chilling
- Slice strawberries and serve on top
- Make a pumpkin version for the fall!