Crock Pot Cheesecake

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


Crock Pot Cheesecake




Yield 6

An easy cheesecake in the crock pot!


  • 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 1/2 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 1 1/2 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!

Courses Dessert

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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!

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

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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?

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

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

    • It should as long as it is really well drained.

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

  5. 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).  

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

  6. 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

  7. 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!

    • 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.

      • Thanks!!

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

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

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

  8. 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!!!

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

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

  10. 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!

    • 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.

  11. 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!

  12. 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

  13. 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!!! : )

  14. 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!

  15. 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?

  16. 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.

  17. 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 ; )

  18. Do you know why different parts of your posts are starting to be blanked out? I ran into this with the making your own dryer sheets and detergent recipes. Is it brand names? On the crock pot chia drink it happened. You say ….I used blank blank. Then you say …..all of the blank blank prices are less than store prices…not quoted exactly. Is this a new control of some sort?

    • I’m not sure why it’s not displaying correctly for you, as everything is normal for me. What type of computer (or mobile device) are you using and what browser? If you’re software isn’t up to date then it’s possible that could be causing an issue…

  19. Sounds wonderful. Can I use graham cracker crumbs though? Happen to HAVE those 🙂

  20. Thank you for answering. I have an iPad. I’ll see if some of my computer friends will know something……even about updates I might need. It seems to be when a brand name is mentioned. I look to your site so much. Just found it about the last two months. I want to try everything’s! The last post is keeping me busy. Loved looking at what you have in your kitchen. I ordered a vitamix, my dream. Then next morning read on YouTube all the bad things about plastic…..but after six days, I’m keeping it …….and choosing more wisely on everything else. Thanks again. Please post only when you can, rest, keep family first so we don’t lose you to retirement!

  21. Can u use almond flour for the crust??