Easy Crockpot Chocolate Chip Cheesecake
Easy Crockpot Chocolate Chip Cheesecake
This Easy Crockpot Chocolate Chip Cheesecake is so creamy, chocolatey, and delicious, and you don’t even have to turn on the oven to make it! It starts with a buttery graham cracker crust and has a rich chocolate cheesecake filling loaded with mini chocolate chips.
If you’ve never made cheesecake in your crockpot before, you have to try it. Cheesecake loves that gentle, slow heat, and the texture turns out wonderfully smooth and creamy.
I love making smaller cheesecakes like this when I want something special for dessert without making a huge cheesecake. Once it’s completely chilled, add whipped cream, chocolate sauce, or even more mini chocolate chips on top.
Why Make Cheesecake in the Crockpot?
I know. Cheesecake in a crockpot sounds a little strange at first.
But it works!
The slow cooker creates a warm, moist environment that cooks the cheesecake gently. Instead of blasting the cheesecake with the dry heat of the oven, it slowly sets the filling until it’s rich and creamy.
And there’s another reason I love crockpot desserts: they leave the oven completely free.
That’s especially helpful around the holidays or anytime you’re already using the oven to make dinner.
Chocolate Chip Crockpot Cheesecake
This cheesecake has three of my favorite things going for it: chocolate, cheesecake, and chocolate chips.
The crust is a classic combination of graham cracker crumbs, melted butter, and sugar.
For the filling, we’re using 16 ounces of cream cheese along with cocoa powder to make it chocolatey and plenty of mini chocolate chips folded throughout.
Once everything is cooked and chilled, you get a creamy chocolate cheesecake with tiny bites of chocolate chips throughout every slice.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
Chocolate Chip Cheesecake
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
For Topping
- Whipped cream
- Mini chocolate chips
- Chocolate sauce, optional
How to Make Crockpot Chocolate Chip Cheesecake
First, you’ll need a small round pan or springform pan that fits inside your crockpot.
Lightly grease the pan and add a circle of parchment paper to the bottom if you’d like to make removing the cheesecake even easier.
Make the Graham Cracker Crust
Combine the graham cracker crumbs, sugar, and melted butter in a bowl.
Stir everything together until the crumbs are evenly coated and look a little like wet sand.
Press the mixture firmly into the bottom of your prepared pan.
I like to use the bottom of a measuring cup to really press the crumbs down. This helps the crust stay together when you slice the cheesecake later.
Set the crust aside while you make the filling.
Make the Chocolate Cheesecake Filling
Make sure your cream cheese is nice and soft before you begin.
Add the cream cheese and sugar to a mixing bowl and beat until smooth and creamy.
Add the cocoa powder and mix again.
Next, add the egg, milk, and vanilla.
Mix on low just until everything comes together. Once the egg goes into cheesecake batter, you don’t want to beat it excessively.
Now for the best part.
Fold in the mini chocolate chips.
Pour the chocolate cheesecake filling over the graham cracker crust and smooth out the top.
I like to sprinkle a few extra mini chocolate chips over the top, too.
You can never have too much chocolate.
How to Cook Cheesecake in a Crockpot
Place a small trivet in the bottom of your crockpot. If you don’t have one that fits, you can make several balls of aluminum foil and use those to elevate the cheesecake pan.
Pour about 1/2 inch of hot water into the bottom of the crockpot.
Carefully place your cheesecake pan on the trivet so it sits above the water.
Place a clean kitchen towel or a few layers of paper towels underneath the crockpot lid before putting it on. This catches the condensation that collects on the lid and keeps it from dripping all over the cheesecake.
Keep the towel safely away from the heating element and outside of the slow cooker.
Cook the cheesecake on HIGH for about 2–3 hours.
Every slow cooker cooks a little differently, so I would start checking it at about 2 hours.
You’re looking for set edges with a center that still has a little jiggle.
Don’t wait for the center to become completely firm. Cheesecake continues setting as it cools and then firms up even more in the refrigerator.
Let It Chill!
This might be the hardest part of the entire recipe.
You have to wait.
Carefully remove the cheesecake from the crockpot and let it cool at room temperature for about 30–45 minutes.
Then place it in the refrigerator for at least 4 hours.
But if you can make it the night before and refrigerate it overnight, even better.
Once it’s completely cold, the cheesecake will be firm enough to slice while still having that wonderful creamy texture.
How I Like to Decorate It
I think this cheesecake looks especially pretty with whipped cream around the top and mini chocolate chips sprinkled over everything.
You could also drizzle chocolate sauce over the top or drizzle each individual slice right before serving.
And if you really want to make it over-the-top, add a little chocolate shaving or chocolate curl on top of each whipped cream dollop.
It’s such an easy way to make a simple crockpot cheesecake look like a bakery dessert.
Tips for the Best Crockpot Cheesecake
Use room-temperature cream cheese. This is probably my biggest cheesecake tip. Cold cream cheese doesn’t blend nearly as smoothly and can leave little lumps in your batter.
Don’t overmix the egg. Once the egg goes in, keep the mixing to a minimum.
Use mini chocolate chips. I prefer mini chips here because you get chocolate throughout the cheesecake instead of a few big chunks.
Don’t overcook it. A slight jiggle in the center is exactly what you’re looking for.
Give it plenty of time to chill. Cheesecake texture changes completely once it’s refrigerated. Don’t try to slice it while it’s still warm.
Can I Make This Cheesecake Ahead of Time?
Absolutely, and that’s actually how I prefer to make it.
Make the entire cheesecake the day before you plan to serve it and refrigerate it overnight.
Then all you have to do the next day is remove it from the pan and decorate it.
It’s perfect for holidays and entertaining because dessert is already finished before everyone arrives.
How to Store Chocolate Chip Cheesecake
Keep the cheesecake covered in the refrigerator.
It will stay fresh for about 4 days.
You can also freeze individual slices. Wrap them well and place them in an airtight freezer container.
When you’re ready for a piece, thaw it overnight in the refrigerator.
Jennie’s Thoughts
I love recipes that take something you normally make in the oven and turn it into an easy crockpot recipe, and cheesecake is one of my favorites.
The texture is what surprised me the first time I made cheesecake this way. It comes out so creamy!
And this chocolate chip version is especially good. You have the buttery graham cracker crust, that creamy chocolate center, and little chocolate chips tucked throughout.
If you’re a chocolate cheesecake person, definitely add the whipped cream and extra chocolate chips on top.
Put on a pot of coffee, cut yourself a slice, and enjoy it cold straight from the refrigerator.
So good.
