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Crock Pot Cheesecake Recipe | Wellness Mama

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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!

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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

Crock Pot Cheesecake Recipe

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Katie Wells

Keep the oven free on busy holidays with this fix-it-and-forget-it Crock Pot cheesecake recipe.

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Prep Time 30 mins

Cook Time 2 hrs

Cooling Time 2 hrs

Total Time 4 hrs 30 mins

Servings 6

Calories 513 kcal


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.

  • Enjoy!


Serving Suggestions:

  • 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.


Calories: 513kcalCarbohydrates: 8.3gProtein: 14.1gFat: 48.6gSaturated Fat: 23.3gCholesterol: 189mgSodium: 291mgFiber: 3.5gSugar: 1.7g

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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