Crock-Pot Cheesecake Recipe

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.

Crock-Pot Cheesecake?

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!

pumpkin cheesecake

1 vote

Print

Crock-Pot Cheesecake Recipe

Prep

Cook

Total

Yield 6

An easy cheesecake in the Crock-Pot!

Ingredients

Crust:

Filling:

Instructions

  1. For crust, grind nuts in a high-powered blender until they become floury.
  2. 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.
  3. Combine all filling ingredients and blend well with blender or immersion blender. Taste to make sure it is sweetened to taste.
  4. Pour over crust in your dish.
  5. Put about 1 cup of water in the bottom of your Crock-Pot.
  6. Slowly and carefully place the dish with the cheesecake into the crock pot, making sure not to get water in it. Put lid on.
  7. 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.
  8. Cheesecake is done when middle is set and top barely starts to crack.
  9. Turn off heat and leave in crock pot until cooled.
  10. Chill in refrigerator for a few hours before serving.
  11. Enjoy!

Notes

Serving Suggestions:

  • Melt dark chocolate and drizzle on top of cheesecake before chilling
  • Slice strawberries and serve on top
  • Make a pumpkin version for the fall!

 

Courses Dessert

Nutrition Facts

Amount Per Serving

Calories 513

% Daily Value

Total Fat 48.6 g

75%

Saturated Fat 23.3 g

117%

Cholesterol 189 mg

63%

Sodium 291 mg

12%

Total Carbohydrates 8.3 g

3%

Dietary Fiber 3.5 g

14%

Sugars 1.7 g

Protein 14.1 g

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Easy crock pot cheesecake recipe saves oven space on busy days like Thanksgiving. Also just a great dessert anytime. Grain free!

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Join the Wellness Mama email subscribers list to get the latest news, updates, special offers, and FREE access to my Quick Start Guide, 7 Simple Steps for Healthier Families, and 1 week real food meal plan!

Yes! Let me in!

Reader Comments

Join the Conversation...

Please read the comment policy before replying to this post.