Make the creamiest Crockpot Cheesecake with this easy slow cooker recipe! No water bath needed. Just rich, smooth, perfectly baked cheesecake right in your crockpot.
If you’ve never made cheesecake in your slow cooker before, you are in for a treat. This Crockpot Cheesecake turns out incredibly creamy, rich, and perfectly smooth without the stress of a water bath or worrying about cracks.
The gentle, even heat of the slow cooker creates that bakery-style texture every single time, making this an easy, foolproof dessert that’s perfect for holidays, family gatherings, or anytime you’re craving classic cheesecake with less effort.
You might also want to try Cheesecake Fluff and Mini Cheesecake Bites for more easy recipes. If you enjoy slow cooker desserts, try Crock Pot Rice Pudding.
Table of contents
Why We Love This
- No Water Bath Needed – Skip the complicated oven setup. The slow cooker does all the work for you.
- Ultra Creamy Texture – The gentle heat creates a rich, smooth, bakery-style cheesecake every time.
- Practically Foolproof – No worrying about cracks, overbaking, or temperature changes.
- Hands-Off Cooking – Just set it and let the crockpot handle the rest.
- Perfect for Holidays & Gatherings – Frees up your oven for other dishes while dessert cooks quietly on the counter.
- Simple Ingredients – Made with classic pantry staples you probably already have on hand.
Ingredients
Crust
- Graham cracker crumbs – Creates a classic sweet, slightly crunchy base that pairs perfectly with the creamy cheesecake filling.
- Unsalted butter, melted – Binds the crumbs together and adds rich, buttery flavor while helping the crust set firmly.
Cheesecake Filling
- Cream cheese, softened – The rich and creamy base of the cheesecake. Softened cream cheese blends smoothly for a lump-free, silky texture.
- Sour cream – Adds a subtle tang and extra creaminess, giving the cheesecake a smooth, velvety finish.
- Granulated sugar – Sweetens the filling perfectly while helping create that classic dense texture.
- Large eggs, room temperature – Provide structure and stability, helping the cheesecake set properly without cracking.
- All-purpose flour – Helps thicken the filling slightly and adds extra insurance against cracks.
- Vanilla extract – Enhances the flavor with warm, sweet depth.
- Salt – Balances the sweetness and brings out the rich cream cheese flavor.
Step By Step Instructions
Step 1. Get out a 6-quart oval slow cooker and turn to the low setting. Use a large sheet of parchment paper and line the insert. Make sure it extends up the sides. Then spray with cooking spray.
Step 2. Next, place the graham crackers in a food processor and pulse until you have fine crumbs. Pour the melted butter into the crumbs and pulse again until combined.
Step 3. Pour the mixture into the slow cooker. Press firmly and make sure it is even on the bottom for the crust.
Step 4. Use a stand mixer and beat the cream cheese and sugar until smooth.
Step 5. Once the mixture is fluffy, add the sour cream, eggs, flour, vanilla extract, and salt. Combine until fully combined and smooth and be careful not to over mix.
Step 6. Next, pour the cheesecake filling over the crust and smooth the top.
Step 7. Add the lid and cook on low. It will take 5–7 hours but cooking times vary. You can use a skewer inserted into the center to make sure it comes out clean. Also, occasionally wipe condensation from the lid to prevent moisture from dripping onto the cheesecake.
Step 8. Finally, remove the slow cooker insert. Place in the refrigerator for at least 3 hours or until fully set. Then lift the cheesecake out using the parchment paper, peel it away, slice, and serve.
Topping Ideas for Crockpot Cheesecake
Take your cheesecake to the next level with one (or more!) of these delicious toppings:
- Fresh Berries – Strawberries, blueberries, raspberries, or a mixed berry blend add bright flavor and beautiful color.
- Cherry Pie Filling – A classic cheesecake topping that adds sweet-tart flavor with zero extra work.
- Caramel Sauce – Drizzle warm caramel over the top for a rich, buttery finish. Add a sprinkle of sea salt for salted caramel vibes.
- Chocolate Ganache – Smooth, glossy chocolate makes this feel extra decadent and bakery-worthy.
- Whipped Cream – Light, fluffy, and perfect for balancing the richness of the cheesecake.
- Lemon Curd – Adds a fresh, tangy twist that pairs beautifully with the creamy filling.
- Crushed Cookies or Candy Bars – Oreos, Butterfingers, or toffee bits add crunch and fun texture.
- Toasted Nuts – Pecans or walnuts add a little crunch and nutty flavor contrast.
Storage
Refrigerator: Store leftover Crockpot Cheesecake tightly covered in the refrigerator for up to 5 days. For best texture, keep it in an airtight container or wrap the pan well with plastic wrap to prevent it from absorbing fridge odors.
Freezer: Cheesecake freezes beautifully! Wrap individual slices (or the whole cheesecake) tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead Tip: This dessert actually tastes better after chilling for several hours, so it’s perfect to make the day before serving.
Pro Tips
- Skip the water bath. The slow cooker naturally creates a moist, gentle cooking environment, which helps prevent cracks without the extra step.
- Start with room-temperature ingredients. Softened cream cheese and room-temperature eggs blend together smoothly for a creamy, lump-free filling.
- Don’t overmix. Mix just until the ingredients are incorporated to maintain a silky texture and reduce the chance of cracking.
- Cook on low only. Using low heat ensures even cooking and prevents the cheesecake from becoming grainy or overcooked.
- Check for doneness properly. The cheesecake is ready when the center is set with a slight jiggle and a skewer inserted near the middle comes out clean.
- Chill thoroughly. Refrigerate for at least 3 hours but overnight is ideal for the best texture and cleaner slices.
- Slice like a pro. Use a sharp knife and wipe it clean between each cut for smooth, neat slices.
- Add toppings last. Fresh fruit, caramel sauce, or whipped cream should be added just before serving to keep everything looking fresh and beautiful.
Try More Delicious Cheesecake Recipes
- Banana Cream Cheesecake
- Cherry Cheesecake Dip
- Key Lime Cheesecake
- Cheesecake Stuffed Strawberries Recipe
- Cheesecake Brulee
Treat yourself (and your friends!) to the creamiest, easiest cheesecake you’ll ever make. Grab your slow cooker, gather your ingredients, and whip up this dessert that’s perfect for holidays, parties, or any day you want a little sweet indulgence. Once you try it, you’ll never go back to the oven!
If you loved this recipe, leave a star review and drop a comment to let us know how it turned out. Your feedback helps us improve and inspires other cheesecake lovers to give it a try!
Crockpot Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
Cheesecake Filling:
- 24 ounces cream cheese softened
- 1½ cups sour cream
- 1¼ cups granulated sugar
- 5 large eggs room temperature
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
See how we calculate recipe costs.
Instructions
- Set a 6-quart oval slow cooker to low. Line the insert with a large sheet of parchment paper, making sure it extends up the sides. Lightly coat the parchment with nonstick cooking spray.
- Add the graham crackers to a food processor and pulse until fine crumbs form.
- Add the melted butter and pulse again until evenly combined.
- Transfer the mixture to the slow cooker and press firmly and evenly into the bottom to form the crust.
- In a stand mixer, beat the cream cheese and granulated sugar until smooth and creamy, scraping down the sides as needed.
- Add the sour cream, eggs, flour, vanilla extract, and salt. Beat just until fully combined and smooth—do not over mix.
- Pour the cheesecake filling over the crust and smooth the top.
- Cover with the lid and cook on low for 5–7 hours, or until a skewer inserted into the center comes out clean. Periodically wipe condensation from the lid to prevent moisture from dripping onto the cheesecake.
- Remove the slow cooker insert and refrigerate for at least 3 hours, or until fully set.
- Lift the cheesecake out using the parchment paper, peel it away, slice, and serve.
Can a towel be placed under the lid of the crockpot while cooking to reduce condensation drips?
Julie – Yes, a towel can be placed under the lid of a crockpot when making crockpot cheesecake, and it’s actually a common trick to reduce condensation.
Here are a few tips if you use this method:
Use a thin, clean kitchen towel, not a thick one.
Place the towel over the crockpot and then put the lid on top, letting the towel edges hang slightly outside the pot.
Make sure the towel is pulled tight so it doesn’t touch the cheesecake batter.
Keep the towel away from the heating element and sides so it stays safe while cooking.
Let me know if you try it!