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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. Once the idea was in my head it was too intriguing to let go of and I knew I had to see if I could do it. The end result was a delicious, creamy cheesecake that didn’t require the use of my oven.
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 I figured if you can make meatloaf in a slow cooker, and chai tea lattes in a slow cooker, why not give cheesecake making a try? I’m glad I did because it turned out delicious!
This recipe has been especially helpful on busy holidays like Thanksgiving when my oven is already running at capacity with other dishes. On days like that, I don’t have the time or space to make any desserts in the oven.
It’s also really nice in the summer when I don’t want the oven heating up the house. As a bonus, this recipe is also easier than cooking cheesecake in the oven.
How to Make a Slow Cooker Cheesecake
The process is really no different than making it in the oven.
- Step 1: Make the crust. I make my crust out of ground nuts for a more nutrient-dense option than the traditional graham cracker crumbs. I like the fiber, healthy fats, and minerals in nuts. And I really enjoy the nutty flavor.
- Step 2: Make the filling. Make sure your cream cheese is soft – like room temperature soft – otherwise you’ll get a chunky filling. And it’s really best to use some sort of high-powered kitchen machinery to mix the filling. I usually opt for a blender or stand mixer, but immersion blenders and food processors also work.
- Step 3: Cook. Stick it in the slow cooker, put the lid on, and let it cook!
- Step 4: Cool.
- Step 5: Top. This step is totally optional, but sometimes it’s nice to dress up your cheesecake. You can make a simple chocolate ganache with chocolate chips and whipping cream or just arrange fresh berries over the top. A thin layer of lemon curd could also be tasty.
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:
- 16 oz cream cheese (softened)
- 2 eggs
- ½ cup honey (or up to ½ cup pure cane sugar or 1 tsp liquid stevia)
- 1 tsp vanilla extract
- ¼ cup heavy cream
- 1 TBSP coconut flour
Instructions
Make the Crust:
- Grind the nuts in a high-powered blender or food processor until they become floury.
- In a small bowl, mix the ground nuts with the coconut oil or butter, egg, and stevia if using.
- Press into the bottom of a pan that will fit in the bottom of your Crock Pot with a little room on each side.
Make the Filling:
- In a blender or stand mixer, combine all the filling ingredients and blend well.
- Taste to make sure it is sweetened to taste.
- Pour over the crust.
Cook:
- Put about 1 cup of water in the bottom of the Crock Pot.
- Carefully place the dish with the cheesecake into the Crock Pot, making sure not to get water in it.
- Put the lid on the Crock Pot.
- Turn Crock Pot on high and cook for about 2 hours, checking occasionally to make sure there is still water in the bottom.
- The cheesecake is done when the middle is set and the top barely starts to crack.
- Turn off the heat and leave the cheesecake in the Crock Pot until cooled.
- Chill in the refrigerator for a few hours before serving.
- Enjoy!
Notes
- Make a simple chocolate ganache to pour over the cheesecake with equal parts warmed heavy cream and chocolate chips.
- Top with assorted berries and sliced strawberries.
- Make a pumpkin version for the fall.
Nutrition
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What’s your favorite Crock Pot recipe? Will you try Crock Pot cheesecake?
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!