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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!
Crock-Pot Cheesecake Recipe
Ingredients
Crust:
- 1 cup almonds or pecans toasted
- 2 TBSP coconut oil or butter
- 1 egg
- stevia to taste optional
Filling:
- 2 8 ounce packages of cream cheese, softened
- 2 eggs
- 1 tsp stevia or powdered stevia leaf or up to ½ cup honey or pure cane sugar
- 1 tsp vanilla extract
- 4 TBSP heavy cream
- 1 TBSP coconut flour
Instructions
- 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.
- Enjoy!
Notes
- Melt dark chocolate and drizzle on top of cheesecake before chilling
- Slice strawberries and serve on top
- Make a pumpkin version for the fall!
Nutrition
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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.
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
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!!!
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 🙂
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
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”
Oh yeah, this sounds great. And the pumpkin variation sounds delicious, will save it when it is posted as well.
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.
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)
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!