Cherry Crockpot Cheesecake
Cherry Crockpot Cheesecake
This Cherry Crockpot Cheesecake is one of the easiest ways to make a rich, creamy cheesecake without turning on the oven. A buttery graham cracker crust is topped with a smooth homemade cheesecake filling, slowly cooked in the Crockpot, and finished with a generous layer of sweet cherry pie filling.
If you’ve never tried making cheesecake in a slow cooker before, you may be surprised by just how well it works. The gentle heat of the Crockpot helps the cheesecake cook slowly and evenly, creating a soft, creamy texture without the fuss of a traditional water bath.
This recipe is made in a 2.5-quart Crockpot, which is perfect for a small cheesecake. If you have a larger slow cooker or need dessert for a crowd, the recipe can easily be doubled or tripled.
Why You’ll Love This Cherry Crockpot Cheesecake
This is a great dessert when you want homemade cheesecake without making a large, complicated recipe. The filling only needs a handful of basic ingredients, and the Crockpot does most of the work.
The cherry topping makes it beautiful enough for holidays and parties, but the recipe is simple enough for an everyday dessert. It’s also a great make-ahead cheesecake because it needs time to cool and chill before serving.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
Cheesecake Filling
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Topping
- Cherry pie filling or cherry topping, as desired
How to Make Cherry Crockpot Cheesecake
Prepare the Crockpot
Line the bottom of a 2.5-quart Crockpot with parchment paper. Leave enough parchment extending up the sides to make it easier to lift the chilled cheesecake from the slow cooker.
Lightly spray the parchment with nonstick cooking spray.
Make the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all of the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly and evenly into the bottom of the prepared Crockpot.
Make the Cheesecake Filling
Place the softened cream cheese and sugar in a mixing bowl. Beat until smooth and creamy.
Add the vanilla and sour cream and mix until combined.
Add the egg last and mix on low just until incorporated. Avoid overbeating once the egg has been added, since too much incorporated air can affect the texture of the cheesecake.
Pour the cheesecake mixture over the graham cracker crust and gently smooth the top.
Slow Cook the Cheesecake
Place a clean kitchen towel or a few layers of paper towels across the top of the Crockpot before adding the lid. This helps catch condensation so water doesn’t drip onto the cheesecake. Make sure the towel remains safely outside the cooker and away from the heating element.
Cook on HIGH for approximately 1 1/2 to 2 hours, checking toward the earlier end of the range. Slow cookers vary considerably, so use the appearance of the cheesecake rather than the clock alone.
The outside should look set while the center should still have a slight jiggle.
Turn off the slow cooker, remove the lid, and allow the cheesecake to begin cooling.
Chill the Cheesecake
Once the cheesecake has cooled enough to handle, refrigerate it until completely cold and firm, preferably for at least 4 hours or overnight.
Cheesecake develops its best texture after chilling, so don’t skip this step.
Once chilled, carefully lift the cheesecake out using the parchment paper.
Add the Cherry Topping
Spoon cherry pie filling over the top of the cold cheesecake just before serving. You can cover the entire cheesecake or spoon the cherries into the center and allow some of the cheesecake to show around the edges.
Slice and serve cold.
Tips for the Best Crockpot Cheesecake
Use room-temperature cream cheese. Softened cream cheese blends much more easily and helps prevent little lumps in your filling.
Don’t overmix the egg. Mix it only until incorporated for a dense, creamy cheesecake texture.
Watch for condensation. The Crockpot naturally produces steam, so catching condensation before it reaches the cheesecake helps keep the surface looking nice.
Don’t wait for the center to become completely firm. Like an oven-baked cheesecake, it should retain a slight jiggle in the middle when cooking is finished. It will continue to set as it cools.
Chill it thoroughly. The cheesecake may seem quite soft while warm. Refrigeration is what gives it that classic cheesecake consistency.
Can I Make This in a Larger Crockpot?
Yes. This recipe was developed for a 2.5-quart Crockpot, so it makes a smaller cheesecake.
For a larger slow cooker, you can double or triple the recipe. Keep in mind that changing the quantity and thickness of the cheesecake can change the cooking time. Check the center for doneness rather than relying exclusively on a specific cooking time.
Can I Use a Different Cheesecake Topping?
Absolutely. Cherry is a classic, but the basic Crockpot cheesecake can be paired with all kinds of toppings.
Try strawberry pie filling, blueberry topping, fresh berries, caramel sauce, chocolate sauce, lemon curd, or even crushed cookies. This makes the base recipe especially useful because you can change the topping for different seasons and holidays.
How to Store Crockpot Cheesecake
Keep leftover cheesecake covered in the refrigerator for up to 4 days.
For the prettiest slices, you can store the cheesecake without the cherry topping and add the cherries when serving.
Can You Freeze Cheesecake?
Yes. For best results, freeze the cheesecake without the cherry topping.
Once completely chilled, wrap the cheesecake or individual slices tightly and place them in a freezer-safe container. Freeze for up to about 2 months.
Thaw overnight in the refrigerator and add the cherry topping before serving.
When to Serve Cherry Crockpot Cheesecake
This little cheesecake works for so many occasions. Serve it for Sunday dinner, Valentine’s Day, Mother’s Day, Easter, summer parties, Christmas, or whenever you’re craving cheesecake but don’t need a full-size dessert.
It would also be a fun addition to a dessert table alongside brownies, cookies, dessert bars, or other mini cheesecakes.
Frequently Asked Questions
Can you really make cheesecake in a Crockpot?
Yes. A slow cooker provides gentle heat that works especially well for creamy desserts such as cheesecake.
How do I know when Crockpot cheesecake is done?
Look at the edges and center. The edges should be set, while the very center can still jiggle slightly when the Crockpot is gently moved.
Why is my cheesecake still soft when it’s warm?
That’s normal. Cheesecake firms considerably as it cools and refrigerates.
Can I make Crockpot cheesecake ahead of time?
Yes, and it’s actually an excellent make-ahead dessert. Make it the day before, refrigerate it overnight, and add the cherry topping before serving.
Can I leave off the cherry pie filling?
Yes. The cheesecake itself is a versatile base that can be served plain or topped however you like.
