28+ Quick And Easy Crockpot Cheesecake Recipes for Every Palate

If you’re a cheesecake lover, you’ve probably tried baking it in the oven.

But have you ever thought about making it in a crockpot?

Crockpot cheesecakes are an absolute game-changer.

The slow, steady heat of the crockpot creates a rich, creamy texture that’s hard to achieve in a traditional oven.

Plus, it’s an incredibly easy way to prepare this decadent dessert with minimal effort.

In this article, we’re sharing over 28 irresistible crockpot cheesecake recipes that will take your dessert game to the next level.

Whether you love classic flavors or want to try something more adventurous, we’ve got you covered.

These recipes are perfect for any occasion—be it a family dinner, a special celebration, or just when you’re craving a sweet treat.

Get ready to discover how the magic of a crockpot can turn cheesecake into an effortlessly delightful dessert.

Let’s dive into these must-try crockpot cheesecake recipes!

28+ Quick And Easy Crockpot Cheesecake Recipes for Every Palate

Crockpot cheesecakes are a fantastic way to enjoy this rich and creamy dessert without the stress of traditional baking.

The slow cooking method ensures a smooth, even texture that’s sure to impress.

With over 28 different recipes to choose from, there’s a flavor for every taste and occasion.

From fruity options to decadent chocolate treats, these cheesecakes are perfect for all your dessert needs.

Plus, they’re super simple to make and allow you to focus on other things while they cook.

Whether you’re a seasoned baker or just starting, these crockpot cheesecake recipes are sure to become a staple in your dessert repertoire.

So, grab your crockpot, pick your favorite recipe, and get ready to indulge in the creamy goodness of homemade cheesecake.

Creamy Classic New York-Style Crockpot Cheesecake

This rich and velvety cheesecake captures the essence of the traditional New York-style dessert. The use of a slow cooker ensures a perfectly smooth and even texture, with a luscious tang from the cream cheese and a slight hint of vanilla. This recipe is ideal for anyone craving a classic cheesecake with minimal effort.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the crust by mixing the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a lined or greased crockpot insert.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, continuing to beat until fully incorporated.
3. Add the eggs one at a time, mixing after each addition. Stir in the sour cream, flour, and heavy cream until smooth.
4. Pour the cheesecake batter over the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness by gently shaking the crockpot. The edges should be set, and the center should slightly wobble.
6. Turn off the crockpot and let the cheesecake cool with the lid slightly ajar for 1 hour. Afterward, transfer the cheesecake to the refrigerator to chill for at least 4 hours before serving.

This cheesecake is the perfect balance of creamy and tangy, with a crust that offers a delicious contrast in texture. The slow cooker method ensures an even cook throughout, while allowing you to free up time for other activities. It’s an easy way to make an impressive dessert for any occasion, whether it’s a dinner party or a special family gathering.

The creamy filling, combined with the sweetness of the graham cracker crust, creates a dessert that feels indulgent but is surprisingly simple to prepare. The slow cooking method also means that the cheesecake retains a moist and soft texture, unlike baked versions that can sometimes dry out. Serve it with a topping of fresh berries or a drizzle of caramel for extra flavor, and enjoy the smooth, delightful experience with every bite.

Chocolate Lovers’ Crockpot Cheesecake

Indulge in a decadent chocolate cheesecake made effortlessly in the crockpot. The rich, fudgy texture combined with the creamy filling makes it a perfect choice for chocolate enthusiasts. This cheesecake requires no baking skills, only a love for chocolate and ease.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/4 cup cocoa powder
• 1/2 cup chocolate ganache (for topping)

Instructions:

1. Melt the chocolate chips in a microwave-safe bowl or using a double boiler. Allow it to cool slightly.
2. In a separate large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract.
3. Stir in the melted chocolate, then add the eggs one by one, mixing thoroughly after each addition.
4. Add the sour cream, flour, cocoa powder, and heavy cream. Mix until fully incorporated and smooth.
5. Grease or line the crockpot insert and pour the cheesecake batter into the crockpot.
6. Cover and cook on low for 2 to 3 hours, checking for doneness with a gentle shake.
7. Turn off the crockpot, leave the lid slightly ajar, and let it cool for 1 hour. Refrigerate for at least 4 hours before serving.
8. Once chilled, drizzle with chocolate ganache before serving.

This decadent chocolate cheesecake is perfect for any chocolate lover’s cravings. The richness of the semi-sweet chocolate combined with the creamy texture creates an irresistible dessert that will be the star of your next dinner party or family gathering.

The slow cooking method brings out the depth of chocolate flavor while keeping the cheesecake moist and creamy. It’s incredibly simple to prepare, and the addition of the ganache on top adds a touch of elegance and extra sweetness. This dessert will undoubtedly impress anyone with a sweet tooth, making it a memorable treat for special occasions or a luxurious after-dinner indulgence.

Citrus-Infused Crockpot Cheesecake with Berry Compote

This zesty, citrus-flavored cheesecake is a refreshing twist on a classic dessert. The combination of tangy lemon and orange with a smooth, creamy filling creates a light yet indulgent dessert. The addition of a berry compote balances the citrus with sweetness, making every bite a harmonious blend of flavors.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• Zest of 1 lemon and 1 orange
• 2 tbsp fresh lemon juice
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp sugar (for compote)

Instructions:

1. Zest the lemon and orange and set the zest aside. In a large bowl, beat the softened cream cheese until smooth.
2. Gradually add the sugar, vanilla extract, lemon juice, and citrus zest, mixing until fully incorporated.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream until the batter is smooth and creamy.
4. Grease or line the crockpot insert, and pour the cheesecake batter into the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness by gently shaking the crockpot.
6. Let the cheesecake cool with the lid slightly ajar for 1 hour, then transfer to the refrigerator to chill for at least 4 hours.
7. For the berry compote, combine the mixed berries and sugar in a saucepan. Simmer over low heat for 10-15 minutes until the berries have softened and the sauce has thickened.
8. Once the cheesecake has chilled, top with the berry compote before serving.

This citrus-infused cheesecake offers a delightful combination of tangy and sweet flavors. The citrus zest enhances the richness of the cream cheese, making it a light yet satisfying dessert. The berry compote adds a fresh, fruity touch that complements the creamy texture of the cheesecake perfectly.

The slow cooker method provides a hassle-free way to prepare this cheesecake, leaving you with plenty of time to focus on the berry compote or other dishes. The result is a beautifully balanced dessert that is both indulgent and refreshing. It’s an ideal choice for warm weather gatherings or any occasion where you want to add a bright, flavorful twist to a classic favorite.

Salted Caramel Crockpot Cheesecake

For those who love a sweet and salty combination, this salted caramel crockpot cheesecake is the ultimate treat. The creamy cheesecake is elevated with the rich, buttery flavor of salted caramel, creating a dessert that’s indulgent and decadent. Perfect for anyone with a love for both creamy textures and complex flavors, this cheesecake is sure to impress.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup salted caramel sauce
• 1/4 tsp sea salt
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar to make the crust. Press the mixture into the bottom of a lined or greased crockpot insert.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract and continue to beat until combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream, then fold in the salted caramel sauce.
4. Pour the cheesecake batter over the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges but still slightly wobbly in the center.
6. Turn off the crockpot and let the cheesecake cool with the lid slightly ajar for 1 hour. Then, refrigerate for at least 4 hours.
7. Drizzle additional salted caramel sauce over the cheesecake before serving, and sprinkle with a pinch of sea salt.

This cheesecake brings together the sweet creaminess of traditional cheesecake with the rich flavor of salted caramel. The contrast between the smooth filling and the crunchy graham cracker crust makes each bite an unforgettable experience.

The salted caramel sauce offers a sophisticated flavor twist, and the pinch of sea salt brings out the richness of the caramel. The slow cooker method ensures the cheesecake maintains a silky-smooth texture, while the flavors meld beautifully together. This dessert is perfect for those special gatherings when you want to add an elegant touch to the occasion while still keeping things simple.

Tiramisu-Inspired Crockpot Cheesecake

For fans of the Italian classic, tiramisu, this cheesecake offers a delicious fusion of creamy, coffee-soaked layers with the richness of a classic cheesecake. This recipe brings the coffee and mascarpone elements of tiramisu into a cheesecake form, making it a great dessert for coffee lovers and cheesecake enthusiasts alike.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup mascarpone cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• Ladyfinger cookies (for layering)
• Unsweetened cocoa powder (for topping)

Instructions:

1. In a large bowl, beat the cream cheese and mascarpone cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
2. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, flour, and heavy cream until smooth.
3. Pour a small amount of batter into the bottom of the crockpot insert to form a base layer. Dip ladyfinger cookies into the brewed coffee (and coffee liqueur if using), and layer them on top of the batter.
4. Pour another layer of cheesecake batter over the ladyfingers. Repeat the layering process until all ingredients are used, finishing with a layer of cheesecake batter on top.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges and slightly jiggly in the center.
6. Allow the cheesecake to cool with the lid slightly ajar for 1 hour before transferring it to the refrigerator to chill for at least 4 hours.
7. Before serving, dust the top of the cheesecake with unsweetened cocoa powder for a classic tiramisu touch.

This tiramisu-inspired cheesecake combines all the delicious components of tiramisu, like coffee-soaked ladyfingers and creamy mascarpone, into the rich, indulgent base of a cheesecake. The coffee flavor pairs beautifully with the cream cheese and mascarpone filling, creating a harmonious dessert that will satisfy any tiramisu fan.

The crockpot method makes this cheesecake easier to prepare than a traditional tiramisu, as it eliminates the need to layer and assemble each individual dessert. Instead, you get the same layered flavors with the convenience of slow cooking. This recipe is perfect for dinner parties or casual get-togethers when you want to wow guests with a unique yet familiar dessert.

Peanut Butter Cup Crockpot Cheesecake

This peanut butter cup crockpot cheesecake is a dream come true for peanut butter lovers. With a rich and creamy cheesecake filling, swirled with gooey peanut butter and topped with chopped peanut butter cups, it’s the ultimate indulgence. It’s a perfect choice for anyone with a sweet tooth and a love for chocolate and peanut butter.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup peanut butter
• 1 cup chopped peanut butter cups (such as Reese’s)
• 1/4 cup chocolate chips (for drizzle)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the graham cracker crust by mixing the crumbs, melted butter, and sugar. Press the mixture into the bottom of the crockpot insert.
2. Beat the softened cream cheese in a large bowl until smooth. Gradually add sugar and vanilla extract, mixing well.
3. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, flour, and heavy cream.
4. Gently melt the peanut butter and swirl it into the cheesecake batter. Pour the batter over the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges but still slightly wobbly in the center.
6. Allow the cheesecake to cool with the lid slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours.
7. Top the cheesecake with chopped peanut butter cups and drizzle with melted chocolate before serving.

This cheesecake offers a perfect blend of rich, creamy peanut butter and indulgent chocolate. The peanut butter cups add a delightful crunch and sweetness that complements the smooth texture of the cheesecake.

The slow cooker allows all the ingredients to melt together and form a perfectly cohesive dessert. The combination of the graham cracker crust, smooth filling, and rich toppings makes this a standout dessert for any occasion. Whether you’re hosting a party or simply treating yourself, this peanut butter cup cheesecake will always be a crowd-pleaser.

Apple Cinnamon Crockpot Cheesecake

This apple cinnamon crockpot cheesecake is the perfect dessert for fall or whenever you’re craving something warm and cozy. With spiced apples and a cinnamon-infused cheesecake filling, this dessert is comfort food at its finest. It’s an ideal choice for a Thanksgiving gathering or any time you want to add a seasonal twist to a classic cheesecake.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 2 cups diced apples (peeled)
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the crust by combining the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased or lined crockpot insert.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing well.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream.
4. In a separate bowl, toss the diced apples with cinnamon, nutmeg, and brown sugar until evenly coated.
5. Pour half of the cheesecake batter into the crockpot, then layer with the spiced apples. Top with the remaining cheesecake batter.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set, and the center should slightly wobble.
7. Let the cheesecake cool for 1 hour with the lid slightly ajar, then refrigerate for at least 4 hours.
8. Serve with extra cinnamon or caramel sauce for added sweetness.

This apple cinnamon cheesecake is perfect for the cooler months when you’re craving something comforting. The warm spices in the apples perfectly complement the creamy, smooth cheesecake, creating a dessert that’s both rich and lightly spiced.

The slow cooker method allows the flavors to meld together beautifully, and the apple topping adds a touch of seasonal sweetness. Whether it’s for a cozy family dinner or a special holiday celebration, this cheesecake will bring warmth and comfort to your dessert table.

Lemon Raspberry Crockpot Cheesecake

This lemon raspberry cheesecake combines the tanginess of fresh lemon with the sweetness of ripe raspberries. The refreshing flavors of the citrus and berries make it a delightful dessert that feels light and indulgent at the same time. Perfect for spring and summer, or any time you want a refreshing twist on a classic cheesecake.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 cup fresh raspberries (for topping)
• 2 tbsp sugar (for topping)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar to form the crust. Press the mixture into the bottom of a lined or greased crockpot insert.
2. Beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, flour, and heavy cream. Fold in the lemon zest and lemon juice.
4. Pour the cheesecake batter into the crockpot over the prepared crust.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges, with a slight wobble in the center.
6. Allow the cheesecake to cool with the lid slightly ajar for 1 hour, then refrigerate for at least 4 hours.
7. In a small bowl, toss the raspberries with sugar and spoon over the cheesecake before serving.

This lemon raspberry cheesecake is an ideal dessert for anyone who loves bright, fruity flavors. The lemon adds a zesty punch, while the fresh raspberries bring a natural sweetness to the dish. The smooth cheesecake filling ties everything together perfectly.

The slow cooker makes this recipe hassle-free, allowing the flavors to meld together without the need for constant monitoring. Whether you’re hosting a summer party or simply craving something sweet and tart, this cheesecake is sure to be a hit.

Coconut Cream Crockpot Cheesecake

This tropical coconut cream cheesecake brings a burst of sunshine to your dessert table. The combination of a smooth, creamy cheesecake filling with the nutty flavor of coconut creates a dessert that’s both indulgent and refreshing. It’s perfect for anyone who loves coconut and is looking for a unique twist on a classic cheesecake.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup sweetened shredded coconut
• 1/4 cup coconut milk
• 1/2 cup coconut cream
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Start by preparing the graham cracker crust. Mix the graham cracker crumbs, melted butter, and sugar in a bowl, then press it into the bottom of the greased or lined crockpot insert.
2. Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and vanilla extract, continuing to beat until fully combined.
3. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, flour, and heavy cream, then add the shredded coconut, coconut milk, and coconut cream, blending until smooth.
4. Pour the cheesecake batter into the prepared crust in the crockpot.
5. Cover the crockpot and cook on low for 2 to 3 hours, checking for doneness. The edges should be firm, but the center should still have a slight wobble.
6. Allow the cheesecake to cool with the lid slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours before serving.
7. Before serving, top with extra shredded coconut and toasted coconut flakes for added texture and flavor.

This coconut cream cheesecake has a smooth, creamy texture with a tropical flavor profile that’s perfect for summer or any time you’re in the mood for something refreshing. The addition of coconut cream and shredded coconut provides an irresistible richness, making every bite a delight.

The slow cooker ensures that the cheesecake bakes evenly without drying out, and the coconut flavor infuses throughout the entire dessert, creating a harmonious balance of richness and sweetness. Whether you’re serving it at a beach-themed party or just enjoying a quiet afternoon, this cheesecake is bound to transport your taste buds to a tropical paradise.

Maple Pecan Crockpot Cheesecake

If you’re a fan of the warm, cozy flavors of maple and pecans, this maple pecan cheesecake will be your new favorite. The rich, buttery flavor of roasted pecans paired with the sweetness of maple syrup creates a dessert that feels like a comforting hug in every bite. It’s perfect for fall, Thanksgiving, or any occasion where you want a warm, nutty dessert.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup pure maple syrup
• 1 cup chopped toasted pecans
• 1/2 tsp ground cinnamon
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Start by preparing the crust. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese until smooth, then gradually add the sugar and vanilla extract, mixing until combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, heavy cream, and maple syrup, then fold in the chopped toasted pecans and ground cinnamon.
4. Pour the cheesecake batter into the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges and slightly wobbly in the center.
6. Let the cheesecake cool with the lid slightly ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours before serving.
7. Before serving, sprinkle with extra toasted pecans and drizzle with more maple syrup for an extra indulgent touch.

This maple pecan cheesecake combines the sweetness of maple syrup with the crunch of toasted pecans, creating a delightful flavor balance. The creamy filling is perfectly complemented by the nutty topping, making this cheesecake both rich and satisfying.

The slow cooker method ensures that the cheesecake cooks evenly, with a creamy consistency throughout. The flavors meld beautifully together, offering a dessert that feels cozy and luxurious. Serve it at your next fall gathering or holiday meal, and watch it quickly become a crowd favorite.

Banoffee Crockpot Cheesecake

If you’re a fan of the famous Banoffee pie, this cheesecake is a delightful twist on the classic dessert. Combining the sweet flavors of banana, toffee, and a creamy cheesecake filling, this banoffee cheesecake will satisfy your craving for something sweet, rich, and a little indulgent.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 2 ripe bananas, mashed
• 1/2 cup dulce de leche (or caramel sauce)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the crust by combining the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar and vanilla extract, mixing well.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream, then fold in the mashed bananas and dulce de leche.
4. Pour the cheesecake batter into the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The cheesecake should be set around the edges but still slightly wobbly in the center.
6. Let the cheesecake cool with the lid slightly ajar for 1 hour, then refrigerate for at least 4 hours before serving.
7. Before serving, top with sliced bananas, whipped cream, and extra dulce de leche for a truly indulgent treat.

This Banoffee cheesecake brings together the best parts of the traditional Banoffee pie – bananas, toffee, and cream – in the form of a smooth and creamy cheesecake. The bananas add a natural sweetness, while the caramel brings richness and depth to the dessert.

The crockpot method ensures that the cheesecake bakes evenly and stays creamy, with the bananas melding perfectly into the filling. It’s the perfect dessert to serve at a party or when you want a treat that feels both familiar and a little fancy.

Black Forest Crockpot Cheesecake

For fans of the classic Black Forest cake, this cheesecake combines the rich flavor of chocolate with the tartness of cherries, creating a dessert that’s both indulgent and refreshing. It’s the perfect combination of smooth, creamy cheesecake and the sweet-tart balance of cherries.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup cocoa powder
• 1 cup cherry pie filling
• 1/2 cup chocolate chips (for drizzle)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the graham cracker crust by combining the crumbs, melted butter, and sugar. Press this mixture into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese until smooth, then gradually add the sugar and vanilla extract, mixing well.
3. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, flour, heavy cream, and cocoa powder.
4. Pour the cheesecake batter into the prepared crust in the crockpot.
5. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set, and the center should still wobble slightly.
6. Let the cheesecake cool with the lid slightly ajar for 1 hour. Refrigerate for at least 4 hours.
7. Before serving, top with cherry pie filling and drizzle with melted chocolate chips.

This Black Forest cheesecake combines the rich chocolate flavor of a traditional Black Forest cake with the creamy, tangy texture of a cheesecake. The cherries on top add a fresh burst of flavor, making this dessert a showstopper at any event.

The crockpot method allows the cheesecake to cook evenly, and the chocolate and cherry toppings make it an impressive dessert. Whether you’re serving it at a holiday meal or a special dinner party, this cheesecake is sure to be the highlight of the evening.

Lemon Blueberry Swirl Crockpot Cheesecake

This lemon blueberry swirl cheesecake offers a refreshing and vibrant flavor combination, perfect for any occasion. The bright lemon pairs beautifully with the sweet, tart blueberries, creating a cheesecake that’s both indulgent and light at the same time. The swirl effect gives it an elegant look while enhancing the fruity flavors.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 cup fresh blueberries
• 1/4 cup sugar (for blueberries)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the crust by combining the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese in a large bowl until smooth, then add the sugar and vanilla extract, mixing until combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, heavy cream, lemon zest, and lemon juice.
4. In a separate bowl, combine the blueberries and sugar. Mash slightly to release some of the juice.
5. Pour half of the cheesecake batter into the crockpot. Swirl in some of the blueberry mixture, then repeat the layers with the remaining batter and blueberries.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set, and the center should be slightly wobbly.
7. Allow the cheesecake to cool for 1 hour with the lid slightly ajar, then refrigerate for at least 4 hours.
8. Before serving, top with fresh blueberries and a drizzle of blueberry sauce.

This lemon blueberry swirl cheesecake offers a tangy, fruity flavor with a creamy, decadent base. The slow cooker method ensures that the cheesecake remains soft and creamy, while the swirl adds an artistic touch that’s sure to impress. Perfect for spring or summer gatherings, this dessert is both refreshing and luxurious.

The combination of lemon and blueberries provides a wonderful balance of tartness and sweetness, while the graham cracker crust adds a satisfying crunch. It’s the perfect dessert to serve when you want something light but still indulgent.

Chocolate Hazelnut Crockpot Cheesecake

For those who adore the flavor combination of chocolate and hazelnut, this cheesecake is a true treat. Rich, creamy, and decadent, this chocolate hazelnut cheesecake has a smooth chocolate base with a hint of hazelnut flavor that adds a lovely nutty twist. The slow cooker method ensures an even bake, resulting in a cheesecake that is both rich and velvety, perfect for any special occasion.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup cocoa powder
• 1/4 cup Nutella (or hazelnut spread)
• 1/2 cup crushed hazelnuts
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a greased or lined crockpot insert.
2. Beat the cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing until fully incorporated.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream.
4. Add the cocoa powder and Nutella to the cream cheese mixture, mixing until well combined. Fold in crushed hazelnuts.
5. Pour the cheesecake mixture over the crust in the crockpot, smoothing the top with a spatula.
6. Cover and cook on low for 2 to 3 hours, checking to ensure the edges are firm but the center remains slightly wobbly.
7. Let the cheesecake cool for 1 hour with the lid slightly ajar, then refrigerate for at least 4 hours before serving.
8. Before serving, top with additional crushed hazelnuts and a drizzle of Nutella for an extra indulgent touch.

This chocolate hazelnut cheesecake is a deliciously creamy dessert that combines two classic flavors—chocolate and hazelnuts—in a luxurious way. The Nutella adds a smooth, sweet hazelnut flavor that complements the richness of the chocolate, making this a dessert that will impress chocolate lovers and hazelnut enthusiasts alike.

The slow cooker method allows the cheesecake to bake evenly and retain its velvety texture, ensuring each bite is smooth and satisfying. Whether you’re serving it for a holiday gathering, a birthday, or just to indulge yourself, this cheesecake is guaranteed to be a hit.

Caramel Apple Crockpot Cheesecake

This caramel apple cheesecake is perfect for fall and beyond. The combination of sweet caramel, tart apples, and creamy cheesecake creates a dessert that feels like a cozy autumn day. The slow cooker helps the cheesecake cook evenly, while the caramel apple topping adds a delightful layer of flavor and texture.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 2 medium apples, peeled and chopped
• 1/2 cup caramel sauce
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Start by preparing the graham cracker crust. Combine graham cracker crumbs, melted butter, and sugar, pressing the mixture into the bottom of a greased or lined crockpot insert.
2. Beat the cream cheese until smooth, then add sugar and vanilla extract. Mix until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream.
4. In a separate bowl, toss the chopped apples with brown sugar and cinnamon. Gently fold the apple mixture into the cheesecake batter.
5. Pour the batter over the prepared crust in the crockpot and smooth the top.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set, while the center should remain slightly wobbly.
7. Once done, let the cheesecake cool for 1 hour with the lid slightly ajar. Refrigerate for at least 4 hours.
8. Just before serving, warm the caramel sauce and drizzle it over the cheesecake, topping with additional chopped apples for extra texture and flavor.

This caramel apple cheesecake brings together the best flavors of autumn, with tart apples and sweet caramel complementing the rich and creamy cheesecake. The cinnamon adds a cozy warmth, making it perfect for fall or any time you want to enjoy a comforting dessert.

The crockpot method allows the cheesecake to cook evenly and stay moist, while the caramel topping adds a luscious sweetness that ties the whole dessert together. This cheesecake is a great way to celebrate the flavors of the season or to create a memorable dessert for any gathering.

Peanut Butter Cup Crockpot Cheesecake

For peanut butter and chocolate lovers, this cheesecake is a dream come true. With a rich peanut butter cheesecake base and chunks of peanut butter cups mixed throughout, this dessert combines two beloved flavors in a creamy, indulgent way. It’s the perfect dessert to satisfy your sweet tooth.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup peanut butter
• 1/2 cup chopped peanut butter cups
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)
• 1/4 cup chocolate chips (for topping)

Instructions:

1. Prepare the graham cracker crust by combining crumbs, melted butter, and sugar. Press this mixture into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese until smooth, then gradually add sugar and vanilla extract, mixing until incorporated.
3. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, flour, and heavy cream.
4. Mix in the peanut butter until fully incorporated. Gently fold in the chopped peanut butter cups.
5. Pour the mixture into the prepared crust, smoothing the top with a spatula.
6. Cover and cook on low for 2 to 3 hours, checking to make sure the edges are firm and the center has a slight wobble.
7. After the cheesecake is done, let it cool for an hour with the lid slightly ajar, then refrigerate for at least 4 hours.
8. Before serving, sprinkle the top with melted chocolate chips for an extra touch of decadence.

This peanut butter cup cheesecake delivers the perfect combination of chocolate and peanut butter, making it an irresistible treat for anyone with a sweet tooth. The peanut butter cheesecake base is rich and creamy, while the peanut butter cups add a satisfying crunch and an extra layer of peanut butter flavor.

The slow cooking method ensures that the cheesecake bakes evenly, and the addition of chocolate chips as a topping elevates the dessert to an even more indulgent level. It’s an excellent choice for a special occasion or just when you need a delicious, comforting treat.

Pumpkin Spice Crockpot Cheesecake

Pumpkin spice is the hallmark of fall, and this cheesecake brings those cozy, seasonal flavors together in a rich, creamy dessert. The combination of cinnamon, nutmeg, and pumpkin creates a dessert that feels like the essence of autumn, making it perfect for fall gatherings, Thanksgiving, or anytime you want a comforting dessert with a hint of spice.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Start by preparing the graham cracker crust. Combine the graham cracker crumbs, melted butter, and sugar in a bowl, then press it firmly into the bottom of a greased or lined crockpot insert.
2. Beat the cream cheese in a large bowl until smooth, then add sugar and vanilla extract. Mix until smooth and well combined.
3. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, flour, and heavy cream.
4. Mix in the pumpkin puree, cinnamon, and nutmeg until the mixture is well incorporated.
5. Pour the cheesecake mixture over the prepared crust in the crockpot and smooth the top.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be firm while the center remains slightly wobbly.
7. Let the cheesecake cool for 1 hour with the lid slightly ajar, then refrigerate for at least 4 hours.
8. Before serving, top with whipped cream and a dusting of cinnamon or pumpkin pie spice for an extra autumnal touch.

This pumpkin spice cheesecake is a celebration of fall flavors, with the pumpkin providing richness and the spices adding a warm, aromatic touch. The creamy filling and crunchy graham cracker crust make this dessert indulgent, yet it still feels light and festive.

The crockpot method ensures the cheesecake bakes evenly, resulting in a smooth, creamy texture that pairs perfectly with the warm spices. It’s the ideal dessert for Thanksgiving, a fall gathering, or when you simply want to enjoy a seasonal treat that’s both delicious and comforting.

Mango Lime Crockpot Cheesecake

For a bright and refreshing dessert, this mango lime cheesecake combines tropical fruit flavors with a creamy base, creating a treat that’s both indulgent and refreshing. The mango adds natural sweetness, while the lime offers a zesty contrast, making this a perfect choice for warmer months or any time you want a fruity twist on a classic cheesecake.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup pureed mango
• Zest of 1 lime
• 1/4 cup lime juice
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased or lined crockpot insert.
2. Beat the softened cream cheese until smooth, then gradually add sugar and vanilla extract. Mix until well combined.
3. Add eggs one at a time, mixing well after each addition. Stir in sour cream, flour, and heavy cream.
4. Mix in the mango puree, lime zest, and lime juice until the mixture is smooth.
5. Pour the cheesecake batter over the prepared crust in the crockpot and smooth the top.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set while the center remains slightly wobbly.
7. Allow the cheesecake to cool with the lid slightly ajar for 1 hour, then refrigerate for at least 4 hours before serving.
8. Before serving, garnish with lime zest and fresh mango slices for a refreshing finish.

This mango lime cheesecake offers a burst of tropical flavors, with the mango providing sweetness and the lime adding a tangy zest. The creamy texture of the cheesecake balances beautifully with the bright fruit flavors, making this a refreshing yet indulgent dessert.

The crockpot ensures even cooking, resulting in a smooth, velvety texture that melts in your mouth. It’s a fantastic choice for spring and summer, or any time you want a fruity, tropical dessert that stands out from the crowd.

Tiramisu Crockpot Cheesecake

This tiramisu cheesecake is a delicious twist on the classic Italian dessert. Combining the rich flavors of coffee and mascarpone with a creamy cheesecake base, it offers the best of both worlds. The coffee-soaked ladyfingers and mascarpone flavor are perfectly complemented by the smooth texture of the cheesecake.

Ingredients:

• 2 lbs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/4 cup brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 1/2 tsp cocoa powder (for dusting)
• Ladyfinger biscuits (for layering)
• Graham cracker crumbs (for crust)
• 1/4 cup melted butter (for crust)
• 2 tbsp sugar (for crust)

Instructions:

1. Start by preparing the crust by combining graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased or lined crockpot insert.
2. Beat the cream cheese in a large bowl until smooth, then add sugar and vanilla extract. Mix until combined.
3. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, flour, and heavy cream.
4. Mix in the cooled espresso and coffee liqueur until the batter is smooth.
5. Layer ladyfingers soaked in espresso on top of the prepared crust, then pour the cheesecake mixture over them.
6. Cover and cook on low for 2 to 3 hours, checking for doneness. The edges should be set while the center remains slightly wobbly.
7. Let the cheesecake cool with the lid slightly ajar for 1 hour, then refrigerate for at least 4 hours.
8. Before serving, dust with cocoa powder for a final touch.

This tiramisu cheesecake combines the rich, coffee-soaked layers of traditional tiramisu with the creamy indulgence of cheesecake. The coffee and cocoa flavors complement each other beautifully, creating a dessert that’s both sophisticated and indulgent.

The crockpot method ensures that the cheesecake bakes evenly and maintains a creamy texture throughout. It’s a perfect dessert for coffee lovers or those who enjoy the classic flavors of tiramisu in a new form.

Note: More recipes are coming soon!