Crock Pot Cheesecake Recipe

Crock Pot Cheesecake Recipe

Wellness Mama®
Simple Answers for Healthier Families
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This is probably my favorite Crock Pot experiment so far. I decided to try it when someone posted a recipe on Pinterest, but the link was broken so I had to try to figure it out myself. Once the idea was in my head it was too intriguing to let go of and I knew I had to see if I could do it. The end result was a delicious, creamy cheesecake that didn’t require the use of my oven.
I know, I know, the idea of making cheesecake in a slow cooker is a little odd. I was skeptical too. But I figured if you can make meatloaf in a slow cooker, and chai tea lattes in a slow cooker, why not give cheesecake making a try? I’m glad I did because it turned out delicious!
This recipe has been especially helpful on busy holidays like Thanksgiving when my oven is already running at capacity with other dishes. On days like that, I don’t have the time or space to make any desserts in the oven.
It’s also really nice in the summer when I don’t want the oven heating up the house. As a bonus, this recipe is also easier than cooking cheesecake in the oven.
The process is really no different than making it in the oven.
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What’s your favorite Crock Pot recipe? Will you try Crock Pot cheesecake? 
Easy crock pot cheesecake recipe saves oven space on busy days like Thanksgiving. Also just a great dessert anytime. Grain free!
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Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.
Laura Fran Labovitz

Is it possible to use a grain free flour mixture to create the crust?  Or do you have a nut free crust recipe I could use instead?  I want to make this for a dinner party, but I have a friend who is allergic to nuts!
Wellness Mama

absolutely. In that case, I’d just use the grain free flour mix and some butter or coconut oil, or see if you can find a recipe online.

 Could you substitute splenda for the stevia? And if so, any difference in the amount? Thanks!
Wellness Mama

This is assuming concentrated stevia so you’d use a lot more Splenda … I don’t recommend Splenda though because of the chemicals

Oh.My.Goodness. This is absolutely amazing!!! I used honey as the sweetner and my thanksgiving guests were raving about it!! I had everything at thanksgiving grain-free and no one knew the difference. In fact, they thought it was even better than the “real” thing. Thanks Katie!!!

Wow! This is so cool!!! Now…if I can just find a way to make it dairy-free b/c I’m allergic…but this is so inspiring!! Love it!
Wellness Mama

You can get a similar consistency with a sweeter taste by using the cream that accumulates on the top of cans of coconut milk and eggs, though I’d add cocoa powder or strawberries for flavor. I’ve done it before for a daily free friend, and I think I used about 5 eggs and 1 cup of coconut cream plus some vanilla, stevia and cocoa powder and blended it all in the blender before pouring in.


Did you make the coconut cream version in a crockpot? Or in the oven?
Wellness Mama

I think I made it in the oven, but the crock pot should work too.

Ok! Thanks again! I was wanting to try it in the oven but wasn’t sure it would work 🙂

On my way to making it.  If this comes out, my son is going to be SSOOOOOOOO happy (not to mention my hubby).  Love that it has stevia in it.  
Thanks for posting
Julie Pawloski Robbins

I have a question on the sweetener – it says 1 tsp stevia or 1 cup honey.  Seems like 1 cup of honey would really change the consistency (and be VERY sweet).  
Wellness Mama

Thanks for catching that! It auto corrected in my editor… it should say “up to 1/2 cup”

Oh yeah, this sounds great. And the pumpkin variation sounds delicious, will save it when it is posted as well.
Carol Procter

will it work using the cream cheese that i have left after making the whey for the lemonade.
Wellness Mama

It should as long as it is really well drained.
Stari B.

I have a recipe question.  You recipe calls for two packages or 24 ounces.  I think I’ve only seen cream cheese in 8 oz packages, so two packages would be 16 ounces.  Just looking for clarification because I’d really like to try this and get it right.  Thank you.
Wellness Mama

Oops… thanks! Correcting that now. Adapted this from another recipe I am working on and forgot to change that. It is 2 packages! (Though you could use three, just add an extra egg)
Kate M.

Holy cow, that looks good.  I will have to try!  Do you think that any LC cheesecake filling recipe would work here?
Wellness Mama

Probably. You are essentially cooking the same way (in a water bath). Let me know if you try others and they work though!
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