Table of Contents[Hide][Show]
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
- 1 cup almonds (or pecans, toasted)
- 2 TBSP coconut oil (or butter)
- 1 egg
- stevia (to taste, optional)
- 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
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.
- 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.
- 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.
Discussion (44 Comments)
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!
Sounds wonderful. Can I use graham cracker crumbs though? Happen to HAVE those 🙂
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…
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 ; )
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.
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?
Katie - Wellness Mama
All of my recommendations are in this post 🙂
Thank you so much. 🙂
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!
HEre you go: https://wellnessmama.com/3351/pumpkin-cheesecake/ and it can be cooked in the same way, though you might need two batches in a crock pot…
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!!! : )
Andréa Renée Pipkin
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
Andréa Renée Pipkin
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!