This mini slow cooker cheesecake is proof that good things really do come in small packages. Made right in the slow cooker, it features a buttery graham cracker crust topped with a smooth, rich filling of cream cheese, sugar, egg, and vanilla. It’s the kind of dessert that feels like a little luxury but is simple enough for any day of the week. With no springform pan required, this easy recipe is perfect for small kitchens or anyone craving a sweet treat without turning on the oven.
Why I Love This recipe
- Gentle, Even Heating – Slow cookers create a moist, low-temperature environment that mimics a water bath, reducing the risk of cracks and overbaking. This results in an ultra-creamy, smooth texture without the fuss of managing oven steam or foil-wrapped pans.
- Hands-Off and Energy Efficient – Once it’s set up, there’s no need to monitor temperatures or rotate the pan. It’s a set-it-and-forget-it method that frees up oven space—especially helpful during holidays or when preparing multiple dishes.
Did you know, you can make other tasty treats in a slow cooker! Try this slow cooker fudge or Moms old-fashioned rice pudding.
Ingredient Notes
Crust Ingredients: I used the classic graham cracker crust, however you can use a chocolate wafer, vanilla wafer, or a biscoff cookie. There are many options only limited to you taste preference.
Filling Ingredients: These are basic staples and the most improtant thing to remember is the cream cheese and the egg should be room temperature before you blend everything together. Why?You want a smooth, lump-free batter and soft ingredients will mix easily and provide a nice smooth texture for your cheesecake.
Recipe Tips
- Spray the inside of the crock with vegetable oil, this makes the cheesecake easier to remove.
- One more time, room temperature ingredients.
- No opening the lid of the slow cooker while its cooking, you want to keep a consistent heat.
- When the cheesecake is cooker, before it cools, run a knife along the edges to help it to release after its chilled.
- Chill in the refrigerator for several hours to let the cheesecake properly set.
- Gently place a fork under the cheesecake it the slow cooker and it should pop out in one piece. As long as you sprayed the inside before packing the crust and you let the cheesecake properly chill in the refrigerator it should be just fine.
Tools used
I love my 3.5 cup KitchenAid Food chopper, it great for making small batch recipes and this little 2-quart slow cooker is a convenient size for small batch desserts and sides. Both items are the ones I used for this recipe.
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Serving Suggestions
- Berry Compote Topping: Serve your cheesecake with a warm or chilled berry compote made from fresh or frozen strawberries, raspberries, or blueberries. The sweet-tart contrast enhances the richness of the cheesecake.
- Graham Cracker Crumble: Add a bit of extra crunch by sprinkling graham cracker crumbs (or crushed cookies like gingersnaps or vanilla wafers) over the top just before serving.
- Drizzle of Caramel or Chocolate Sauce: A light drizzle of salted caramel or rich chocolate ganache adds decadence and visual appeal. For an extra touch, sprinkle with sea salt or chopped nuts.
Step-by-Step Photos: Mini Slow Cooker Cheesecake
Below you’ll find step-by-step photos that match the instructions in the Cheesecake recipe card. Each photo is numbered to guide you through the process or just want to see how things should look, this section is for you!
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Slow Cooker Cheesecake
Ingredients
Method
- In a small food chopper, add the broken up pieces of graham cracker into a small food chopper and pulse until you have fine crumbs.
- In a medium bowl, combine the crushed graham crackers, butter and sugar. Stir to mix and moistened all crumbs.
- Spray the slow cooker with nonstick spray. Add the graham cracker mixtture and press down on the bottom of the slow cooker.Tap the crumbs to shape with some ot the crumbs going slightly up the side of the slow cooker.
- In a small food chopper/processor bowl add the softened cream cheese, eggs, sugar and vanilla extract. Pulse until the batter is smooth.
- Pour the cheesecake batther into the crust.
- Cook on HIGH For 2 hours without opening the lid during the cooking time.
- After cooked, remove the insert from slow cooker and let cook on a wire rack. To prevent the crust from sticking, run a butter knife around the edge of the cheesecake. Finish the cooling in the refrigerator.
Nutrition
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Let us know how it was!How to Store Leftover Cheesecake
Serving:
Once fully cooked, let the cheesecake cool in the slow cooker insert for about 1 hour, then transfer the insert to the refrigerator. Chill at least 4 hours or overnight for the best texture. To serve, slice directly from the insert using a thin, sharp knife wiped clean between cuts.
Storing:
Cover the cooled cheesecake tightly with plastic wrap or a lid and refrigerate for up to 5 days. Keep it stored in the original slow cooker insert or gently transfer to a shallow airtight container.
Freezing:
Let the cheesecake cool completely and chill in the fridge for at least 4 hours before freezing.
- Slice into individual portions.
- Wrap each piece tightly in plastic wrap, then foil.
- Place wrapped slices in a freezer-safe zip-top bag or container.
Freeze for up to 2 months. Thaw overnight in the fridge before serving. Avoid microwaving to defrost, as it can affect the texture.
Made this and ate it all myself! very good😍