27+ Comforting Crockpot Cheesecake Dessert Recipes to Satisfy

Crockpot cheesecake desserts are the ultimate solution for anyone who loves indulgent, creamy treats without the hassle of traditional baking.

The slow cooker allows you to prepare rich, velvety cheesecakes with minimal effort.

From fruity varieties to decadent chocolate creations, there’s a cheesecake for every craving.

These desserts are not only perfect for gatherings, but they also make for a comforting treat after a long day.

In this article, we’ve curated 27+ crockpot cheesecake dessert recipes that will make you a slow-cooker dessert pro.

Each recipe is designed to bring out the best in flavors and textures, making them a must-try for anyone who loves cheesecake.

27+ Comforting Crockpot Cheesecake Dessert Recipes to Satisfy

Incorporating your slow cooker into your dessert routine opens up a world of possibilities.

These 27+ crockpot cheesecake dessert recipes showcase just how easy it is to prepare mouthwatering treats.

Whether you’re hosting a party, celebrating a holiday, or simply treating yourself, there’s a cheesecake recipe here for every occasion.

With the help of your trusty slow cooker, you’ll be able to whip up creamy, irresistible cheesecakes in no time.

So go ahead, indulge in these desserts, and impress your friends and family with your new cheesecake-making skills.

Slow Cooker Chocolate Raspberry Cheesecake

This decadent cheesecake combines the richness of chocolate with the tartness of fresh raspberries, creating a dessert that’s both indulgent and refreshing. Perfect for special occasions or as a showstopper at any gathering, the slow cooker allows the cheesecake to cook evenly while retaining its creamy texture. The raspberry sauce adds a vibrant color and tangy contrast to the smooth, velvety chocolate base.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup fresh raspberries
• 1/2 cup raspberry jam

Instructions

1. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the slow cooker to form the crust.
2. In a separate bowl, beat cream cheese until smooth. Add sour cream, sugar, cocoa powder, and vanilla extract, and mix well.
3. Add eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
4. Pour the cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 hours, or until the edges are set and the center is slightly jiggly.
6. In a small saucepan, heat raspberry jam and fresh raspberries over medium heat until the jam has melted and the raspberries have softened.
7. Allow the cheesecake to cool for at least 1 hour, then top with the raspberry sauce before serving.

This slow cooker chocolate raspberry cheesecake is a true treat for chocolate lovers and those who appreciate the balance of sweet and tart flavors. The use of a slow cooker helps to retain moisture, ensuring a creamy texture that is hard to achieve with conventional baking. By topping it off with a vibrant raspberry sauce, this dessert becomes an impressive centerpiece that will leave guests raving.

Lemon Blueberry Cheesecake in the Crockpot

A light and refreshing cheesecake with a burst of fresh blueberries and a tangy lemon twist, this dessert is ideal for warm weather and sunny days. The slow cooking method preserves the natural flavors of the fruit and keeps the texture light and fluffy, with the lemon zest enhancing the overall flavor profile. It’s the perfect way to indulge in a cheesecake without the need for an oven.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup ricotta cheese
• 1 cup sour cream
• 3/4 cup sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup fresh blueberries

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to create the crust.
2. In a mixing bowl, beat the cream cheese, ricotta cheese, and sour cream together until smooth. Add sugar, lemon zest, and vanilla extract, and mix until fully combined.
3. Beat in the eggs one at a time, ensuring the mixture remains smooth.
4. Pour the cheesecake mixture over the crust in the slow cooker, smoothing the top with a spatula.
5. Cover and cook on low for 2 to 3 hours, until the edges are set and the center is firm.
6. Gently fold the blueberries into the cheesecake, adding them on top or mixing them into the batter.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This lemon blueberry cheesecake in the crockpot is a delightful blend of fresh fruit and creamy richness, making it a standout choice for summer gatherings or casual dinners. The tangy lemon and sweet blueberries complement the smooth, velvety cheesecake, and the slow cooker method ensures a perfectly set, melt-in-your-mouth texture. This dessert is both simple to prepare and beautifully elegant.

Caramel Pecan Cheesecake in the Slow Cooker

For those who enjoy a rich, nutty flavor, this caramel pecan cheesecake is an irresistible treat. The combination of toasted pecans and creamy cheesecake, topped with homemade caramel sauce, creates a dessert that is both comforting and indulgent. The slow cooker ensures the cheesecake bakes to perfection, maintaining its creamy consistency without the risk of overcooking.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup chopped pecans, toasted
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. Mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press this mixture into the bottom of your slow cooker to form a crust.
2. Beat the cream cheese and sour cream together until smooth. Add sugar and vanilla extract, mixing until combined.
3. Beat in the eggs one at a time until the mixture is smooth and creamy.
4. Pour the cheesecake mixture over the crust in the slow cooker.
5. Cover and cook on low for 2 to 2 1/2 hours, or until the cheesecake is set around the edges but slightly jiggly in the center.
6. Let the cheesecake cool, then drizzle with caramel sauce and sprinkle toasted pecans on top.
7. Refrigerate the cheesecake for at least 4 hours before serving to allow the flavors to meld.

The caramel pecan cheesecake made in the slow cooker is an absolute crowd-pleaser, especially for those who enjoy a sweet, nutty contrast. The crunchy pecans and rich caramel sauce take this cheesecake to the next level, making it a perfect dessert for fall or winter gatherings. By using the slow cooker, you eliminate the risk of cracking the cheesecake and ensure a silky-smooth texture with every slice. The combination of flavors is both satisfying and luxurious, making it a memorable treat for any occasion.

Salted Caramel Mocha Cheesecake in the Crockpot

If you’re a fan of coffee, chocolate, and caramel, this salted caramel mocha cheesecake is your dream dessert. The creamy, chocolate-flavored base with a hint of espresso is topped off with decadent salted caramel sauce, creating a deliciously complex flavor profile. The slow cooking method ensures a silky texture, and the subtle saltiness of the caramel balances perfectly with the rich sweetness, making this dessert perfect for a cozy evening or a holiday gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 2 tablespoons cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce (store-bought or homemade)
• Sea salt for garnish

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of your slow cooker to form the crust.
2. In a bowl, beat cream cheese until smooth. Add sour cream, sugar, cocoa powder, espresso powder, and vanilla extract, and mix well until the batter is fully incorporated.
3. Add eggs one at a time, ensuring each egg is fully mixed before adding the next.
4. Pour the cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 to 2 1/2 hours, or until the edges are set but the center remains slightly jiggly.
6. Let the cheesecake cool for 1 hour, then drizzle with salted caramel sauce and garnish with a sprinkle of sea salt.
7. Refrigerate for at least 4 hours before serving to allow the flavors to fully develop.

This salted caramel mocha cheesecake is a flavor-packed treat that blends the rich notes of coffee and chocolate with the sweet, salty caramel. The slow cooker creates a consistently creamy texture, and the salted caramel adds an indulgent touch. The complexity of flavors makes this a standout dessert for anyone who enjoys a sweet and savory combination. It’s a crowd-pleaser that will leave your guests asking for seconds.

Pumpkin Spice Cheesecake in the Crockpot

A fall-inspired favorite, this pumpkin spice cheesecake brings all the warmth and richness of pumpkin pie, with the creamy texture of a traditional cheesecake. The subtle spices of cinnamon, nutmeg, and cloves perfectly complement the creamy base, making this a perfect treat for Thanksgiving or any autumn gathering. The slow cooker method helps to keep the cheesecake moist and prevents it from cracking, ensuring a smooth, silky texture.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup pumpkin puree
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 3 large eggs

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture into the bottom of the slow cooker to form the crust.
2. In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, sour cream, sugar, cinnamon, nutmeg, cloves, and vanilla extract, mixing until everything is well combined.
3. Beat in the eggs one at a time until the mixture is smooth.
4. Pour the pumpkin cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 1/2 to 3 hours, or until the edges are firm but the center is slightly jiggly.
6. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.

This pumpkin spice cheesecake is the ultimate dessert for fall lovers. It’s creamy, spiced, and perfectly balanced, with just the right amount of pumpkin flavor. The slow cooker method makes it easy to create a velvety-smooth texture, while the spices infuse the cheesecake with warmth and comfort. Whether for a holiday feast or a cozy fall gathering, this dessert will add a touch of seasonal charm.

White Chocolate Raspberry Cheesecake in the Crockpot

This cheesecake combines the elegance of white chocolate with the vibrant sweetness of fresh raspberries, creating a dessert that’s both visually stunning and deliciously smooth. The slow cooker method ensures that the cheesecake is perfectly creamy, while the white chocolate adds a luxurious sweetness that pairs beautifully with the tartness of the raspberries. This dessert is a perfect choice for a celebration or any special occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup white chocolate chips, melted
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup fresh raspberries

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to create the crust.
2. In a mixing bowl, beat the cream cheese until smooth. Add melted white chocolate, sour cream, sugar, and vanilla extract, and mix until fully combined.
3. Beat in the eggs one at a time until the mixture is smooth.
4. Pour the cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
7. Just before serving, top with fresh raspberries for a beautiful presentation.

The white chocolate raspberry cheesecake is an elegant and indulgent treat that’s perfect for those who love a creamy, fruity dessert with a hint of decadence. The slow cooker method guarantees a smooth texture, and the contrast between the sweet white chocolate and the tart raspberries makes each bite a delightful experience. It’s an ideal dessert for a dinner party or an anniversary celebration.

Chocolate Peanut Butter Cheesecake in the Slow Cooker

If you’re a fan of the classic chocolate and peanut butter combination, this cheesecake will be your new favorite. The rich, velvety chocolate cheesecake base is swirled with creamy peanut butter, creating a perfect balance of flavors. The slow cooker ensures that the cheesecake is baked gently, resulting in a silky-smooth texture. The addition of chopped peanuts adds a delightful crunch, making each bite a decadent treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 3 large eggs
• 1/4 cup chopped peanuts for garnish

Instructions

1. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the slow cooker to create the crust.
2. Beat the cream cheese and sour cream until smooth. Add sugar, cocoa powder, and vanilla extract, mixing until fully combined.
3. Add peanut butter and beat until fully incorporated.
4. Beat in the eggs one at a time until the mixture is smooth.
5. Pour the cheesecake batter into the slow cooker over the crust.
6. Cover and cook on low for 2 to 2 1/2 hours, until the cheesecake is set but still slightly jiggly in the center.
7. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
8. Garnish with chopped peanuts just before serving.

The chocolate peanut butter cheesecake is a dream come true for dessert lovers who can’t resist the combination of rich chocolate and creamy peanut butter. The slow cooker method ensures a smooth, even texture, while the topping of chopped peanuts provides a delightful crunch. This dessert is perfect for anyone who craves a rich, decadent treat that’s easy to prepare and full of flavor.

Banana Cream Cheesecake in the Crockpot

This banana cream cheesecake combines the rich, creamy texture of a traditional cheesecake with the sweet, fruity flavor of ripe bananas. The slow cooker method keeps the cheesecake moist and smooth, while the banana slices provide natural sweetness and a tropical vibe. This dessert is perfect for spring and summer gatherings, offering a refreshing and indulgent twist on a classic cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup whipped cream for topping

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to create the crust.
2. Beat the cream cheese and sour cream until smooth. Add sugar, vanilla extract, and mashed bananas, and mix well until fully incorporated.
3. Beat in the eggs one at a time, mixing until smooth.
4. Pour the banana cream cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 to 2 1/2 hours, until the cheesecake is set and slightly firm.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
7. Top with whipped cream just before serving.

The banana cream cheesecake in the crockpot is a light, tropical-inspired dessert that blends the creamy texture of cheesecake with the sweetness of bananas. The slow cooking process ensures a perfectly moist and smooth texture, and the whipped cream topping adds a finishing touch of lightness. This dessert is a great choice for anyone looking to enjoy a refreshing twist on a traditional cheesecake.

Tiramisu Cheesecake in the Slow Cooker

A twist on the classic Italian dessert, this tiramisu cheesecake combines the rich flavors of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder into a creamy, indulgent dessert. The slow cooker method allows the cheesecake to cook slowly and evenly, ensuring a smooth, velvety texture. The coffee and cocoa bring a deep, robust flavor, while the mascarpone cheese keeps the cheesecake light and airy. This dessert is perfect for those who love tiramisu and cheesecake alike.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup mascarpone cheese
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons espresso powder
• 3 large eggs
• 1 cup brewed coffee, cooled
• 1/2 cup cocoa powder, for dusting

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese and mascarpone cheese together until smooth. Add sugar, vanilla extract, and espresso powder, mixing until well combined.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Pour the cheesecake mixture over the crust in the slow cooker.
5. Cover and cook on low for 2 to 2 1/2 hours, until the edges are set and the center is slightly jiggly.
6. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
7. Before serving, drizzle with cooled coffee and dust with cocoa powder for a classic tiramisu finish.

This tiramisu cheesecake is an irresistible fusion of two beloved desserts. The slow cooker method ensures a smooth and creamy texture, while the coffee and cocoa provide a luxurious, rich flavor that will appeal to tiramisu fans. With its sophisticated flavor profile, it’s a great dessert for dinner parties or holiday gatherings, leaving guests impressed and satisfied.

Chocolate Hazelnut Cheesecake in the Crockpot

For chocolate lovers, this chocolate hazelnut cheesecake is an absolute treat. The rich, creamy cheesecake base is swirled with decadent chocolate and topped with the nutty richness of hazelnuts. A touch of hazelnut liqueur enhances the flavor and brings out the depth of the nuts and chocolate. Cooking it in the slow cooker ensures a smooth, velvety texture that is irresistible. This dessert is perfect for any occasion, whether it’s a special celebration or an indulgent weeknight treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/2 cup sour cream
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/4 cup hazelnut liqueur (optional)
• 1/2 cup chopped hazelnuts for topping

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese until smooth. Add chocolate hazelnut spread, sour cream, sugar, and vanilla extract, mixing until fully combined.
3. Beat in eggs one at a time, ensuring the mixture remains smooth and creamy.
4. Add the hazelnut liqueur (if using) and mix well.
5. Pour the cheesecake batter over the crust in the slow cooker.
6. Cover and cook on low for 2 to 2 1/2 hours, until the edges are set and the center is firm but slightly jiggly.
7. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
8. Top with chopped hazelnuts just before serving for added crunch.

This chocolate hazelnut cheesecake is the perfect dessert for anyone who loves rich chocolate and the earthy, nutty flavor of hazelnuts. The slow cooker method ensures a consistently smooth texture, and the added hazelnut liqueur brings an extra layer of depth to the flavors. This dessert is sure to impress your guests and leave everyone craving more.

Coconut Cream Cheesecake in the Crockpot

For coconut lovers, this coconut cream cheesecake is a must-try. The cheesecake features a creamy, rich base with a hint of coconut, topped with toasted coconut flakes for a delicious crunch. The slow cooking method results in a smooth, custard-like texture that melts in your mouth. The tropical flavors make this a perfect choice for a summer gathering or any occasion where you want to impress with a light yet decadent dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup coconut milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 3 large eggs
• 1/2 cup toasted coconut flakes for topping

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter together. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese until smooth. Add coconut milk, sugar, vanilla extract, and coconut extract, mixing well.
3. Add eggs one at a time, ensuring the mixture remains smooth and creamy.
4. Pour the coconut cream cheesecake batter over the crust in the slow cooker.
5. Cover and cook on low for 2 1/2 to 3 hours, until the cheesecake is set but still slightly jiggly in the center.
6. Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 4 hours before serving.
7. Top with toasted coconut flakes just before serving for a delicious crunch.

This coconut cream cheesecake is a tropical escape in every bite. The combination of creamy coconut milk and toasted coconut flakes creates a luscious flavor profile that’s both rich and refreshing. The slow cooker ensures that the cheesecake stays creamy without becoming dense or dry, making it a perfect dessert for warm-weather occasions or whenever you want to indulge in something sweet and satisfying.

Cherry Almond Cheesecake in the Crockpot

For a fruity and nutty dessert, this cherry almond cheesecake is a delightful combination of sweet, tart cherries and toasted almonds. The cheesecake base is smooth and creamy, while the cherry topping adds a burst of flavor. The almond essence and slivers of toasted almonds create a lovely contrast in texture and flavor. The slow cooking method guarantees a perfectly creamy cheesecake that is sure to be a hit at your next gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large eggs
• 1 cup fresh or canned cherries, pitted
• 1/4 cup sliced almonds, toasted

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter together in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese and sour cream together until smooth. Add sugar, vanilla extract, and almond extract, mixing until fully combined.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pour the cheesecake mixture over the crust in the slow cooker.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are firm and the center is slightly jiggly.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
7. Before serving, top with fresh cherries and toasted almonds for added flavor and texture.

The cherry almond cheesecake is a flavorful and elegant dessert that combines the sweet-tart taste of cherries with the nutty depth of almonds. The smooth cheesecake base complements the fruit topping beautifully, making it a perfect treat for any special occasion. The slow cooker ensures a flawless texture, while the toasted almonds provide a crunchy contrast that enhances the overall experience.

S’mores Cheesecake in the Slow Cooker

Bringing the classic campfire treat indoors, this s’mores cheesecake combines the flavors of graham crackers, chocolate, and marshmallows into a creamy, irresistible dessert. The slow cooker helps create a perfectly set cheesecake without the need for an oven, and the s’mores topping adds an extra touch of nostalgia. Whether you’re serving it at a summer barbecue or a cozy winter evening, this dessert will evoke the warmth and comfort of a campfire.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup mini marshmallows
• 1/2 cup chocolate chips

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese and sour cream until smooth. Add sugar, cocoa powder, and vanilla extract, mixing until fully combined.
3. Beat in the eggs one at a time, ensuring the mixture remains smooth and creamy.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are set and the center is firm but slightly jiggly.
6. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
7. Top the cheesecake with mini marshmallows and chocolate chips just before serving for that classic s’mores touch.

This s’mores cheesecake is the ultimate dessert for anyone who loves the nostalgic flavors of a campfire treat. The slow cooker method ensures a perfectly smooth and creamy cheesecake, while the marshmallows and chocolate create that familiar s’mores topping. It’s a fun and delicious way to enjoy a beloved treat, no matter the season.

Lemon Blueberry Cheesecake in the Crockpot

For those who love the refreshing combination of citrus and berries, this lemon blueberry cheesecake is a must-try. The creamy cheesecake base is infused with fresh lemon zest, while the blueberry topping adds a burst of natural sweetness and a beautiful pop of color. The slow cooking method results in a smooth, velvety texture, making each bite a perfect balance of tart lemon and sweet blueberries. This dessert is perfect for a spring or summer celebration or whenever you’re craving something light yet indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup fresh blueberries (or frozen, thawed)
• 1/4 cup sugar (for blueberry topping)

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to form the crust.
2. Beat cream cheese and sour cream until smooth. Add sugar, lemon zest, and vanilla extract, mixing until well combined.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are firm but the center remains slightly jiggly.
6. While the cheesecake is cooling, prepare the blueberry topping: In a saucepan, combine blueberries and sugar. Cook over medium heat for about 5-7 minutes until the blueberries begin to release their juices and thicken.
7. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours.
8. Before serving, spoon the blueberry topping over the cheesecake.

This lemon blueberry cheesecake is light, bright, and perfectly balanced with the tangy citrus and sweet berries. The slow cooker method helps create a rich and creamy texture, while the fresh blueberry topping adds an extra layer of natural sweetness. It’s a refreshing and visually stunning dessert perfect for warm-weather gatherings or any time you want a dessert that’s both indulgent and fresh.

Key Lime Cheesecake in the Slow Cooker

A tropical treat, this key lime cheesecake brings the perfect blend of tart lime flavor and creamy cheesecake in every bite. The slow cooker ensures the cheesecake maintains its delicate texture while being infused with the fresh, zesty taste of key limes. With a graham cracker crust that adds the ideal amount of crunch, this dessert is perfect for anyone who loves a tart, citrusy dessert with a creamy finish. It’s ideal for summer picnics, barbecues, or any occasion where you want to bring a little tropical flair.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1/2 cup fresh key lime juice (about 6-8 key limes)
• 1 teaspoon vanilla extract
• 3 large eggs
• Lime zest for garnish

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to form the crust.
2. Beat the cream cheese and sour cream until smooth. Add sugar, key lime juice, and vanilla extract, mixing until everything is well combined.
3. Beat in eggs one at a time, ensuring the mixture remains smooth and creamy.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 to 2 1/2 hours, until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 4 hours.
7. Garnish with lime zest before serving for an extra burst of citrus flavor.

This key lime cheesecake is the perfect balance of tangy and creamy, with the bright flavor of fresh key limes taking center stage. The smooth, custard-like texture is achieved through the slow cooker, and the graham cracker crust adds a delightful crunch. It’s a refreshing dessert that’s sure to be a hit at any summer gathering or whenever you crave a tangy treat with a tropical twist.

Maple Pecan Cheesecake in the Slow Cooker

If you’re a fan of fall flavors, this maple pecan cheesecake is an indulgent and comforting treat. The rich, creamy cheesecake base is infused with maple syrup, and the topping of toasted pecans adds a crunchy, nutty sweetness that elevates the whole dessert. The slow cooker helps ensure a smooth, velvety texture while allowing the maple flavor to develop fully. This dessert is perfect for Thanksgiving or any occasion where you want to serve something that feels cozy and indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup maple syrup
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup toasted pecans, chopped for topping

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to form the crust.
2. Beat cream cheese and maple syrup until smooth. Add sour cream, sugar, and vanilla extract, mixing until everything is well combined.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.
7. Before serving, top with toasted pecans for added texture and flavor.

This maple pecan cheesecake offers the warm, comforting flavors of maple and pecans, making it the perfect dessert for the fall and winter months. The slow cooker ensures the cheesecake remains creamy and smooth, while the toasted pecans add a lovely crunch. It’s an excellent choice for holiday feasts or any time you want to enjoy a sweet, nutty dessert.

Mocha Almond Cheesecake in the Crockpot

For coffee and chocolate lovers, this mocha almond cheesecake is a decadent treat that combines the bold flavors of espresso, chocolate, and roasted almonds. The rich, creamy cheesecake base is swirled with mocha and almond flavors, while the toasted almonds on top add a delightful crunch. The slow cooker ensures the cheesecake cooks evenly, creating a velvety texture that pairs perfectly with the bold coffee and chocolate. This dessert is perfect for coffee lovers or anyone who enjoys rich, indulgent desserts.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 2 tablespoons espresso powder
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup toasted almonds, chopped for topping

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat the cream cheese and sour cream until smooth. Add sugar, espresso powder, cocoa powder, and vanilla extract, mixing until well combined.
3. Beat in eggs one at a time, ensuring the mixture is smooth.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 to 2 1/2 hours, until the edges are set and the center is firm but slightly jiggly.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours.
7. Before serving, top with chopped toasted almonds for added crunch and flavor.

This mocha almond cheesecake is a rich, flavorful dessert that’s perfect for coffee lovers. The slow cooker creates a smooth, custard-like texture that contrasts beautifully with the crunchy toasted almonds. The mocha flavor gives it a sophisticated depth, while the sweetness of the cheesecake balances the bold flavors. It’s an ideal dessert for a dinner party or an indulgent treat any time of year.

Raspberry Swirl Cheesecake in the Crockpot

This raspberry swirl cheesecake is a stunning dessert that combines the sweetness of cheesecake with the tartness of fresh raspberries. The vibrant raspberry swirl creates a beautiful marbled effect that’s as pleasing to the eyes as it is to the taste buds. The slow cooker method ensures a smooth, creamy texture, while the raspberry topping adds a burst of fresh flavor. This dessert is perfect for any occasion, whether it’s a special gathering or just a treat to enjoy at home.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup fresh raspberries
• 2 tablespoons sugar (for raspberry swirl)

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the slow cooker to form the crust.
2. Beat cream cheese and sour cream until smooth. Add sugar and vanilla extract, mixing well.
3. Beat in eggs one at a time, ensuring the mixture remains smooth and creamy.
4. Pour the cheesecake batter over the crust in the slow cooker.
5. In a small saucepan, cook raspberries and sugar over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes.
6. Drizzle the raspberry mixture over the cheesecake batter and use a toothpick to swirl it into the cheesecake.
7. Cover and cook on low for 2 1/2 to 3 hours, until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours before serving.

This raspberry swirl cheesecake is an elegant and visually striking dessert. The vibrant swirl of raspberries not only adds beauty to the cheesecake but also infuses it with a tangy fruitiness that balances the rich creaminess of the cheesecake. The slow cooking process ensures the cheesecake has a perfectly smooth texture, and the fresh raspberry topping is the perfect finishing touch. It’s a beautiful and flavorful dessert that will impress any guest.

Caramel Apple Cheesecake in the Slow Cooker

This caramel apple cheesecake brings the cozy, sweet flavors of fall into a decadent dessert. The smooth, creamy cheesecake base pairs perfectly with the tartness of fresh apples, and the rich caramel sauce adds a luxurious sweetness. The slow cooker method ensures the cheesecake cooks evenly while keeping it silky and smooth. It’s the perfect dessert for any autumn gathering, Thanksgiving dinner, or when you’re craving something comforting and indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups peeled, cored, and chopped apples
• 1/4 cup brown sugar
• 1/4 cup caramel sauce, for topping

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat the cream cheese and sour cream until smooth. Add sugar and vanilla extract, mixing until fully combined.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. In a separate bowl, toss the chopped apples with brown sugar, then spoon the apple mixture over the cheesecake batter.
6. Cover and cook on low for 2 1/2 to 3 hours, until the edges are firm and the center is slightly jiggly.
7. Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 4 hours.
8. Before serving, drizzle with caramel sauce for a sweet finishing touch.

This caramel apple cheesecake is a perfect dessert for those who enjoy the sweet, spiced flavors of fall. The smooth, creamy cheesecake is complemented by the soft, cinnamon-sugar apples, and the caramel sauce takes it to the next level of indulgence. The slow cooker method ensures a creamy, custard-like texture, while the caramel and apple topping adds a comforting sweetness. It’s ideal for holiday feasts or cozy gatherings.

Pumpkin Spice Cheesecake in the Crockpot

Nothing says fall like pumpkin spice, and this pumpkin spice cheesecake brings that cozy flavor into a rich and creamy dessert. The pumpkin filling is spiced with cinnamon, nutmeg, and cloves, making it the perfect seasonal treat. The slow cooker helps achieve a silky texture, and the spiced flavor profile of the cheesecake pairs beautifully with the graham cracker crust. This dessert is perfect for Thanksgiving or any fall gathering, offering a comforting and indulgent way to celebrate the season.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 large eggs
• Whipped cream, for topping (optional)

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat the cream cheese until smooth. Add canned pumpkin, sugar, vanilla extract, cinnamon, nutmeg, and cloves, mixing until well combined.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pour the pumpkin cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 1/2 to 3 hours, until the edges are set and the center is firm but slightly jiggly.
6. Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours.
7. Before serving, top with whipped cream for a creamy, decadent finish.

This pumpkin spice cheesecake is the ultimate fall dessert, offering a rich, spiced flavor that is both comforting and indulgent. The creamy, silky texture is enhanced by the slow cooking method, and the graham cracker crust adds the perfect amount of crunch. Whether you’re hosting a Thanksgiving dinner or simply craving a seasonal treat, this dessert is sure to impress.

Chocolate Mint Cheesecake in the Crockpot

For mint and chocolate lovers, this chocolate mint cheesecake is an indulgent, refreshing treat. The smooth, rich chocolate cheesecake base is infused with mint, creating a harmonious balance of flavors. The slow cooker ensures that the cheesecake comes out perfectly smooth, and the chocolate-mint topping adds an extra layer of decadence. This dessert is ideal for the holidays or any occasion where you want to enjoy the delightful combination of chocolate and mint.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1 teaspoon peppermint extract
• 3 large eggs
• 1/2 cup mini chocolate chips (optional)

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of your slow cooker to form the crust.
2. Beat cream cheese and sour cream until smooth. Add sugar, cocoa powder, and peppermint extract, mixing until well combined.
3. Beat in eggs one at a time until the mixture is smooth and creamy.
4. Pour the cheesecake batter into the slow cooker over the crust.
5. Cover and cook on low for 2 to 2 1/2 hours, until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 4 hours.
7. Before serving, sprinkle with mini chocolate chips for added flavor and texture.

This chocolate mint cheesecake is a rich and indulgent treat that combines the creamy texture of cheesecake with the refreshing flavor of mint. The slow cooking method helps maintain a smooth, custard-like texture, while the chocolate crust and topping add extra layers of flavor. Whether for a holiday dessert or a special occasion, this cheesecake is sure to delight chocolate and mint fans alike.

Note: More recipes are coming soon!