If you’ve ever thought cheesecake was off-limits without an oven, you’re in for a delightful surprise. This Slow-Cooker Cheesecake Recipe is a game-changer—creamy, perfectly set, and incredibly easy to pull off. Trust me, once you try making cheesecake this way, you’ll be hooked on how foolproof and delicious it is. I love it because it frees up your oven and gives you a velvety dessert that’s hard to beat. Let’s dive into this slow-cooker magic together!
Why You’ll Love This Recipe
- No Oven Needed: Perfect for hot days or when your oven’s already busy.
- Creamy Texture: The slow cooker gently cooks the cheesecake, so it’s silky smooth.
- Hands-Off Cooking: Set it and forget it, then impress everyone with minimal effort.
- Simple Ingredients: You likely have most of what you need in your kitchen already.
Ingredients You’ll Need
These ingredients combine to create a rich, classic cheesecake flavor with a buttery graham cracker crust. I always recommend using full-fat cream cheese for a perfectly creamy texture, and fresh eggs to keep that silky smoothness.
- Cooking spray: Makes sure your pan’s easy to release the cheesecake without any sticking.
- Graham cracker crumbs: Opt for finely crushed crumbs to get that buttery crust that holds together well.
- Melted butter: Use unsalted to control the saltiness in your crust.
- Sugar: Divided to sweeten both the crust and the creamy filling just right.
- Kosher salt: A pinch brightens up all the flavors.
- Cream cheese: Make sure it’s softened to room temperature for smooth mixing.
- Eggs: Bring to room temp to avoid lumps, helping the filling stay creamy.
- Sour cream: Adds tang and creaminess, keeping the filling luscious.
- All-purpose flour: Just a touch to give the filling structure and prevent cracks.
- Pure vanilla extract: A must for that warm, classic cheesecake flavor.
Variations
This slow-cooker cheesecake recipe is incredibly versatile, and I encourage you to get creative with it. I’ve tried a few spins that turned out fantastic—sometimes adding berries directly into the batter or swapping the crust.
- Fruit Swirl: I gently folded in raspberry or blueberry preserves for a fruity twist that my family goes nuts over.
- Nut Crust: Replacing graham crackers with crushed pecans or almonds adds a lovely crunch and deeper flavor.
- Chocolate Cheesecake: Mixing in a bit of cocoa powder to the filling made a rich, chocolatey variation that’s perfect for chocoholics.
- Dietary Modifications: Use lactose-free cream cheese or a sugar substitute to make it a bit friendlier without sacrificing taste.
How to Make Slow-Cooker Cheesecake Recipe
Step 1: Prep Your Pan and Slow Cooker
Start by greasing a 6-inch springform pan thoroughly with cooking spray, then wrap it tightly in two layers of heavy-duty foil. This step is key to preventing leaks or water from seeping in during the slow cooking. Pour about an inch of water into your 6-quart slow cooker, then make a little rack out of foil to keep your pan elevated above the water. This water bath method helps the cheesecake cook gently and evenly—a trick I picked up after learning that direct heat can cause cracked or dry cheesecake. You’ll thank yourself later!
Step 2: Make the Crust
In a large bowl, mix your graham cracker crumbs, melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt until everything holds together when you press it between your fingers. Press this mixture firmly and evenly into the bottom of your prepared pan. I find using the back of a spoon or a small glass works wonders to get it nice and compact. Set it aside while you make the filling.
Step 3: Whip Up the Filling
Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese and remaining 1/2 cup sugar on medium speed until it’s fluffy and smooth—this can take about 2-3 minutes. Add the eggs one at a time, blending just until combined each time to avoid overmixing. Next, add the sour cream, flour, vanilla extract, and the remaining 1/4 teaspoon salt, mixing until everything is nicely incorporated. This filling is the heart of your cheesecake—smooth, creamy, and luscious.
Step 4: Assemble and Start Cooking
Pour the filling over your prepared crust, smoothing the top gently with a spatula. To prevent condensation from dripping onto your cheesecake, carefully place three layers of paper towels on top of the slow cooker, then secure the lid over them. This little trick keeps your cake surface perfectly smooth and crack-free. Cook on high for 2 hours. Once the timer goes off, turn off the slow cooker but don’t open the lid just yet—let it stand inside for another hour to finish setting up gently.
Step 5: Chill and Serve
Carefully remove your cheesecake from the slow cooker and unwrap the foil from the pan. Pop it into the fridge for at least 4 hours or overnight. This chilling step is crucial for the cheesecake to firm up and develop that perfect creamy sliceability. When first I tried this, I was impatient to dig in—but waiting really does pay off!
Pro Tips for Making Slow-Cooker Cheesecake Recipe
- Room Temperature Ingredients: I always take extra time to soften cream cheese and bring eggs to room temp to avoid lumps and get that ultra-smooth filling.
- Foil Wrap with Care: Wrapping your pan tightly in foil prevents water from leaking in and ruining the crust or filling—don’t skip this step!
- Use Paper Towels: Layering paper towels inside the lid prevents condensation from dripping onto your cheesecake, which keeps the top glossy and crack-free.
- Patience is Key: Resist the urge to open too early or skip chilling time, as the cheesecake needs time to set properly for clean slices.
How to Serve Slow-Cooker Cheesecake Recipe
Garnishes
I’m a huge fan of topping this cheesecake with fresh berries like raspberries or sliced strawberries—their tartness contrasts beautifully with the rich cake. Drizzling a little homemade berry sauce or a light caramel syrup also adds a lovely touch. Sometimes I just dust it with powdered sugar for an elegant, simple finish.
Side Dishes
This cheesecake stands out all on its own, but I like serving it alongside a simple scoop of vanilla ice cream or some lightly whipped cream for extra indulgence. For casual gatherings, pairing it with a fresh, bright fruit salad helps balance the richness perfectly.
Creative Ways to Present
For parties, I like to cut the cheesecake into mini slices or even use the crust and filling to make little cheesecake parfaits layered with fruit and granola in small glasses—it’s always a hit and looks fancy without any fuss. Adding edible flowers or mint leaves gives it that special occasion vibe too.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake? I wrap slices tightly in plastic wrap or store the whole cake in an airtight container in the fridge. It keeps beautifully for up to 4 days without drying out. I find that slicing only what you need helps the rest stay fresh longer.
Freezing
Freezing cheesecake works great if you want to make it ahead. Wrap the chilled cheesecake well in plastic wrap and then foil to prevent freezer burn. It can stay frozen for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture.
Reheating
Cheesecake is best served cold or at room temperature, so reheating isn’t usually needed. If you prefer, you can let it sit out for 20 minutes before serving to soften slightly. Avoid microwaving as it can change the texture and make it grainy.
FAQs
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Can I use a different pan instead of a springform for this slow-cooker cheesecake recipe?
While a 6-inch springform pan is ideal because it makes removing the cheesecake so much easier, you can try other oven-safe pans. Just be sure to wrap the pan well with foil to prevent leaks, and keep in mind that a different shape may affect cooking time slightly.
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Why do you place paper towels under the slow cooker lid?
The paper towels absorb moisture and prevent condensation from dripping back down onto the cheesecake. This helps keep the surface smooth and prevents cracks or water spots, making your cheesecake look and taste better.
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Can I use low instead of high for cooking?
You can try cooking on low, but the timing will be much longer (around 4-5 hours). I prefer using high for 2 hours plus resting off heat because it gives the filling enough heat to set without overcooking.
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How do I know when the cheesecake is done?
The edges should be set and slightly puffed, but the center can still look a little jiggly, similar to a custard. Remember that it will continue to set as it cools and chills, so don’t overcook!
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Can I add toppings before cooking?
I recommend adding toppings like fruit or sauce after the cheesecake is fully cooked and chilled. Adding them before can cause the fruit to break down too much or make the surface watery.
Final Thoughts
This slow-cooker cheesecake recipe holds a special place in my heart because it turned cheesecake from a “fancy, intimidating dessert” into an everyday celebration. I love how accessible it makes this classic treat, and how effortless it is to have a show-stopping dessert without heating up the kitchen or worrying about cracking. Give it a try—you’ll be amazed at how something so simple can taste so wonderfully indulgent. I promise, once you master this, your slow cooker will be a dessert powerhouse!
Print
Slow-Cooker Cheesecake Recipe
- Prep Time: 25 mins
- Cook Time: 2 hrs
- Total Time: 7 hrs 25 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Slow-Cooker Cheesecake recipe offers a creamy, rich dessert that’s easy to make without using an oven. With a buttery graham cracker crust and smooth cream cheese filling, it’s cooked gently in a slow cooker to achieve a perfectly tender texture. Ideal for a fuss-free cheesecake that requires minimal attention.
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 3 Tbsp. melted butter
- 1 tbsp sugar
- 1/4 tsp kosher salt
Filling
- 2 8–oz. blocks cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp kosher salt (divided: 1/4 tsp for crust, 1/4 tsp for filling)
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp. all-purpose flour
- 1 tsp pure vanilla extract
Other
- Cooking spray, for pan
Instructions
- Prepare the slow cooker and pan: Grease a 6-inch springform pan with cooking spray and wrap it tightly with two layers of foil to prevent water leakage. Pour 1 inch of water into a 6-quart slow cooker. Make a foil circle to create a rack and place it inside the slow cooker to keep the pan above the water.
- Make the crust: In a large bowl, stir together graham cracker crumbs, melted butter, 1 tablespoon sugar, and 1/4 teaspoon kosher salt until well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
- Prepare the filling: In another large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and remaining 1/2 cup sugar until light and fluffy. Add the eggs, sour cream, all-purpose flour, vanilla extract, and remaining 1/4 teaspoon salt, then beat on low speed just until combined and smooth—avoid overmixing.
- Assemble cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly. Cover the slow cooker top with three layers of paper towels to absorb condensation and then place the lid on securely.
- Cook the cheesecake: Cook the cheesecake on the high setting for 2 hours. After cooking, turn off the heat but leave the cheesecake inside the slow cooker to stand for 1 hour to finish gently setting.
- Chill before serving: Carefully remove the springform pan from the slow cooker, unwrap the foil, and refrigerate the cheesecake until completely chilled, at least 4 hours or preferably overnight, before serving.
Notes
- Wrapping the pan with foil is essential to prevent water from the slow cooker from leaking into the cheesecake.
- Using paper towels under the lid helps prevent excess moisture from dripping onto the cheesecake surface, ensuring a smooth top.
- Chilling the cheesecake thoroughly improves its texture and makes slicing easier.
- This recipe yields 6 servings and works well with a 6-inch springform pan; larger pans will affect baking time and texture.
- You can add toppings such as fresh fruit, fruit compote, or chocolate sauce after chilling for extra flavor.
Nutrition
- Serving Size: 1 slice (1/6th of cheesecake)
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
