21 Flavorful Crockpot Cheesecake Dessert Recipes You Need to Try

Cheesecake lovers, rejoice! There’s nothing quite like the creamy, velvety texture of a perfectly made cheesecake—but baking one in the oven can be intimidating.

That’s where the magic of the crockpot comes in. With slow, even cooking, your cheesecake can turn out silky smooth, crack-free, and utterly indulgent without the stress of temperature management or water baths.

In this blog, we’re sharing 21 crockpot cheesecake dessert recipes that cover everything from classic creamy flavors to tropical, chocolatey, and nutty creations.

Whether you’re looking for a quick weeknight treat, an elegant dessert for guests, or a sweet twist on your favorite candy bar, this collection has something for everyone.

The best part? You can set it, forget it, and come back to a perfectly cooked cheesecake every time.

From fruity delights like lemon blueberry or tropical mango to indulgent combinations like chocolate hazelnut or peanut butter chocolate, these recipes showcase the versatility of the crockpot in dessert-making.

Each recipe is designed to be easy to follow, require minimal prep, and deliver maximum flavor.

21 Flavorful Crockpot Cheesecake Dessert Recipes You Need to Try

Crockpot cheesecakes are a game-changer for dessert lovers.

They combine convenience, creamy perfection, and endless flavor possibilities—all without heating up your oven.

With these 21 crockpot cheesecake dessert recipes, you’ll never run out of ideas for delicious, stress-free treats that impress family and friends.

Whether you stick to classics, experiment with chocolate, or explore tropical flavors, there’s a cheesecake here for every craving.

Grab your crockpot, pick a flavor, and get ready to indulge in some of the most effortless, luxurious cheesecakes you’ll ever make!

Classic Crockpot Cheesecake

This classic crockpot cheesecake is rich, creamy, and effortlessly decadent.

The slow cooking ensures a smooth, velvety texture, making it an impressive dessert without the hassle of baking.

Perfect for gatherings or a cozy treat.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• Fresh berries or fruit topping (optional)

Instructions:

1. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated. Press the mixture into the bottom of a greased 6-quart crockpot to form a firm crust.
2. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing well.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Add vanilla extract, sour cream, and salt. Mix until smooth and creamy.
5. Pour the cream cheese mixture over the prepared crust in the crockpot. Smooth the top with a spatula.
6. Cover crockpot with lid. Cook on low for 2–3 hours, or until the center is set but still slightly jiggly. Avoid opening the lid too often to prevent cracks.
7. Once done, turn off the crockpot and let the cheesecake cool for 30 minutes. Then refrigerate for at least 4 hours, ideally overnight.
8. Serve chilled, topped with fresh berries or your favorite fruit sauce.

This classic crockpot cheesecake is perfectly creamy and indulgent without turning on your oven.

It’s a simple yet elegant dessert that’s sure to impress.

Chocolate Swirl Crockpot Cheesecake

A luscious chocolate swirl adds a decadent twist to traditional cheesecake.

This recipe combines creamy cheesecake with rich chocolate for a visually stunning dessert cooked perfectly in the crockpot.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• Chocolate shavings or syrup for garnish

Instructions:

1. Mix chocolate cookie crumbs with melted butter. Press into the bottom of a greased crockpot to create the crust.
2. In a mixing bowl, beat cream cheese until smooth. Add sugar gradually.
3. Beat in eggs one by one, then add vanilla extract, sour cream, and salt. Mix until fully incorporated.
4. Reserve 1/4 of the cheesecake mixture and mix it with cocoa powder to create the chocolate layer.
5. Pour half of the plain cheesecake over the crust, then dollop chocolate mixture on top. Use a knife to gently swirl the chocolate into the plain cheesecake. Pour remaining plain mixture on top and swirl slightly.
6. Cover and cook on low for 2–3 hours until set. Let cool, then refrigerate for at least 4 hours before serving.
7. Garnish with chocolate shavings or drizzle with chocolate syrup.

This chocolate swirl crockpot cheesecake is a decadent, eye-catching dessert that’s both creamy and chocolaty.

It’s perfect for chocolate lovers looking for a simple yet indulgent treat.

Caramel Pecan Crockpot Cheesecake

This cheesecake features a buttery pecan crust and a rich caramel topping, making it the ultimate indulgence for special occasions or cozy evenings.

The crockpot ensures a creamy texture without the risk of cracking.

Ingredients:

• 2 cups crushed pecans
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/2 cup caramel sauce, plus extra for drizzling
• Chopped pecans for garnish

Instructions:

1. Combine crushed pecans and melted butter. Press into the bottom of a greased crockpot for the crust.
2. Beat cream cheese in a large bowl until smooth. Gradually add brown sugar, mixing well.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, and salt.
4. Pour cheesecake mixture over the pecan crust in the crockpot. Smooth the surface.
5. Cover and cook on low for 2–3 hours until set. Let cool for 30 minutes before refrigerating for at least 4 hours.
6. Before serving, drizzle caramel sauce over the cheesecake and sprinkle with chopped pecans.

This caramel pecan crockpot cheesecake combines nutty, sweet, and creamy flavors in a decadent dessert that’s easy to make.

It’s a luxurious treat for any celebration or cozy night in.

Lemon Blueberry Crockpot Cheesecake

This cheesecake is bright, tangy, and bursting with fresh blueberry flavor.

The lemon adds a refreshing twist while the slow-cooked method creates a smooth, creamy texture that melts in your mouth.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries
• Optional: extra blueberries for garnish

Instructions:

1. Combine graham cracker crumbs and melted butter, pressing firmly into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, lemon zest, lemon juice, and salt. Mix until smooth.
4. Gently fold in blueberries. Pour mixture over the crust.
5. Cover and cook on low for 2–3 hours until the cheesecake is set. Allow it to cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve chilled, garnished with extra blueberries if desired.

This lemon blueberry crockpot cheesecake is light, refreshing, and perfect for spring or summer gatherings.

The sweet-tart balance makes it irresistible.

Pumpkin Spice Crockpot Cheesecake

A fall favorite, this pumpkin spice cheesecake is creamy, warmly spiced, and comforting.

Perfect for cozy nights or holiday dinners, and cooked effortlessly in the crockpot.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• Whipped cream for topping (optional)

Instructions:

1. Mix gingersnap crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one by one, followed by vanilla extract, sour cream, and pumpkin puree. Add cinnamon, nutmeg, cloves, and salt, mixing until smooth.
4. Pour the mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Allow to cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.

This pumpkin spice crockpot cheesecake is rich, creamy, and perfectly spiced—a must-have dessert for autumn or holiday festivities.

Salted Caramel Pretzel Crockpot Cheesecake

This cheesecake combines sweet, salty, and crunchy textures for a show-stopping dessert.

Pretzel crust, creamy filling, and salted caramel topping make it indulgent and irresistible.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/2 cup salted caramel sauce, plus extra for topping
• Optional: crushed pretzels for garnish

Instructions:

1. Mix crushed pretzels with melted butter and press into the bottom of a greased crockpot to create the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, and salt. Mix until creamy.
4. Pour the mixture over the pretzel crust. Smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Drizzle with salted caramel sauce and sprinkle crushed pretzels on top before serving.

The salted caramel pretzel crockpot cheesecake is a delicious balance of sweet, salty, and creamy textures—an indulgent dessert that’s sure to impress anyone at your table.

Raspberry White Chocolate Crockpot Cheesecake

This cheesecake pairs the sweet, creamy flavor of white chocolate with the tartness of fresh raspberries.

It’s a visually stunning dessert with a velvety texture that’s effortlessly made in the crockpot.

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 4 oz white chocolate, melted
• 1/4 tsp salt
• 1 cup fresh raspberries
• Optional: extra raspberries and white chocolate shavings for garnish

Instructions:

1. Combine vanilla wafer crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, melted white chocolate, and salt. Mix until creamy.
4. Gently fold in raspberries and pour mixture over the crust.
5. Cover and cook on low for 2–3 hours until the cheesecake is set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve garnished with extra raspberries and white chocolate shavings.

This raspberry white chocolate crockpot cheesecake is sweet, tangy, and creamy—a perfect dessert for special occasions or elegant gatherings.

Mocha Espresso Crockpot Cheesecake

Coffee lovers will adore this mocha espresso cheesecake, with rich chocolate and espresso flavors blended into a creamy, slow-cooked dessert.

Perfect for a decadent pick-me-up or after-dinner treat.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup brewed espresso or strong coffee, cooled
• 1/4 cup cocoa powder
• 1/4 tsp salt
• Optional: chocolate shavings or cocoa powder for garnish

Instructions:

1. Mix chocolate cookie crumbs with melted butter and press into the bottom of a greased crockpot for the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, espresso, cocoa powder, and salt. Mix until creamy and fully incorporated.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve with chocolate shavings or a light dusting of cocoa powder.

This mocha espresso crockpot cheesecake delivers a perfect balance of coffee and chocolate flavors in a creamy, melt-in-your-mouth dessert.

Tropical Coconut Mango Crockpot Cheesecake

Bring a taste of the tropics to your table with this coconut mango cheesecake.

Sweet mango puree and shredded coconut combine with creamy cheesecake for a bright, refreshing dessert.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup mango puree
• 1/2 cup shredded coconut
• 1/4 tsp salt
• Optional: fresh mango slices and toasted coconut for garnish

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, mango puree, shredded coconut, and salt. Mix until smooth.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve garnished with fresh mango slices and toasted coconut.

This tropical coconut mango crockpot cheesecake is creamy, fruity, and perfect for a summer dessert. It’s a refreshing twist on a classic favorite.

Peanut Butter Chocolate Crockpot Cheesecake

This cheesecake is a dream for peanut butter lovers.

Creamy peanut butter blends with chocolate in a rich, indulgent dessert cooked perfectly in the crockpot.

It’s decadent, smooth, and irresistible.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup creamy peanut butter
• 1/4 tsp salt
• 1/4 cup chocolate chips for garnish

Instructions:

1. Mix chocolate cookie crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, peanut butter, and salt. Mix until creamy.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with chocolate chips or a drizzle of melted chocolate before serving.

This peanut butter chocolate crockpot cheesecake is creamy, indulgent, and perfect for anyone who loves the classic peanut butter-chocolate combination.

Key Lime Crockpot Cheesecake

A zesty and refreshing dessert, this key lime cheesecake combines creamy filling with a tangy citrus flavor.

The crockpot makes it easy to achieve a smooth texture without baking.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/3 cup key lime juice
• Zest of 2 key limes
• 1/4 tsp salt
• Whipped cream and lime slices for garnish (optional)

Instructions:

1. Combine graham cracker crumbs with melted butter and press into the bottom of a greased crockpot for the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, key lime juice, lime zest, and salt. Mix until smooth.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve with whipped cream and lime slices.

This key lime crockpot cheesecake is tangy, creamy, and refreshing—a perfect light dessert for spring or summer.

Cherry Almond Crockpot Cheesecake

This cheesecake features a nutty almond flavor paired with sweet cherries.

Creamy, fruity, and aromatic, it’s a sophisticated dessert made simple with the crockpot.

Ingredients:

• 2 cups almond cookie crumbs or graham crackers
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1 cup cherry pie filling or fresh cherries
• Sliced almonds for garnish (optional)

Instructions:

1. Mix almond cookie crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, followed by almond extract, sour cream, and salt. Mix until creamy.
4. Pour mixture over the crust and smooth the top. Gently spoon cherry pie filling on top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with sliced almonds before serving.

The cherry almond crockpot cheesecake is creamy, fruity, and slightly nutty—an elegant dessert that’s surprisingly easy to make in a slow cooker.

Salted Caramel Pretzel Crunch Crockpot Cheesecake

Sweet, salty, and crunchy, this cheesecake combines a buttery pretzel crust with creamy cheesecake and a decadent salted caramel topping.

It’s a crowd-pleasing dessert that’s effortlessly made in the crockpot.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/2 cup salted caramel sauce, plus extra for topping
• Crushed pretzels for garnish

Instructions:

1. Combine crushed pretzels and melted butter, then press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth. Gradually add sugar and mix well.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, and salt. Mix until creamy.
4. Pour mixture over the pretzel crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Allow to cool for 30 minutes, then refrigerate for at least 4 hours.
6. Drizzle with salted caramel sauce and sprinkle crushed pretzels on top before serving.

This salted caramel pretzel crunch cheesecake is the perfect balance of sweet, salty, and creamy textures, making it a standout dessert for any occasion.

Strawberry Shortcake Crockpot Cheesecake

Inspired by classic strawberry shortcake, this cheesecake features a graham cracker crust, creamy cheesecake filling, and fresh strawberry topping.

The crockpot makes it easy to create a luscious dessert without the oven.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1 cup strawberry puree or chopped fresh strawberries
• Whipped cream and extra strawberries for garnish

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, and salt. Mix until creamy.
4. Pour mixture over the crust and smooth the top. Gently spoon strawberry puree over the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Serve topped with whipped cream and fresh strawberries.

This strawberry shortcake crockpot cheesecake is fruity, creamy, and indulgent—a perfect dessert to celebrate any special occasion or a simple family treat.

Chocolate Hazelnut Crockpot Cheesecake

A rich, nutty, and chocolatey delight, this cheesecake combines creamy chocolate filling with the flavor of toasted hazelnuts.

It’s a decadent dessert made simple in the crockpot.

Ingredients:

• 2 cups chocolate wafer crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/4 tsp salt
• Chopped toasted hazelnuts for garnish

Instructions:

1. Mix chocolate wafer crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth. Gradually add sugar and mix well.
3. Beat in eggs one at a time, followed by vanilla extract, sour cream, chocolate hazelnut spread, and salt. Mix until smooth and creamy.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with chopped toasted hazelnuts before serving.

This chocolate hazelnut crockpot cheesecake is rich, creamy, and nutty—a luxurious dessert that’s perfect for chocolate and nut lovers alike.

Mango Passionfruit Crockpot Cheesecake

Tropical flavors shine in this mango passionfruit cheesecake.

Sweet mango puree and tangy passionfruit juice blend with creamy cheesecake for a refreshing and exotic dessert.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup mango puree
• 1/4 cup passionfruit juice
• 1/4 tsp salt
• Optional: fresh mango slices and passionfruit seeds for garnish

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth. Gradually add sugar, then beat in eggs one at a time.
3. Add vanilla extract, sour cream, mango puree, passionfruit juice, and salt. Mix until smooth and creamy.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with fresh mango slices and passionfruit seeds before serving.

This mango passionfruit crockpot cheesecake is creamy, tropical, and perfectly refreshing—a dessert that transports you to an island getaway.

Cookies and Cream Crockpot Cheesecake

A classic favorite transformed into a crockpot dessert. Crushed chocolate sandwich cookies folded into a creamy cheesecake create a luscious cookies and cream treat that’s easy to make.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup crushed chocolate sandwich cookies
• 1/4 tsp salt
• Optional: extra crushed cookies for topping

Instructions:

1. Combine chocolate cookie crumbs and melted butter, pressing firmly into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, then gradually add sugar.
3. Beat in eggs one at a time, then add vanilla extract, sour cream, and salt. Mix until creamy.
4. Gently fold in crushed chocolate sandwich cookies. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with extra crushed cookies before serving.

This cookies and cream crockpot cheesecake is creamy, crunchy, and indulgent—perfect for chocolate lovers of all ages.

Maple Pecan Crockpot Cheesecake

Sweet maple syrup and toasted pecans create a warm, nutty flavor in this slow-cooked cheesecake.

A cozy dessert perfect for fall or holiday gatherings.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup maple syrup
• 1/2 cup chopped toasted pecans
• 1/4 tsp salt
• Optional: extra pecans and maple drizzle for garnish

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth. Gradually add sugar, then beat in eggs one at a time.
3. Add vanilla extract, sour cream, maple syrup, chopped pecans, and salt. Mix until creamy.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with extra pecans and a drizzle of maple syrup before serving.

This maple pecan crockpot cheesecake is warm, nutty, and indulgent—a comforting dessert perfect for cozy evenings or festive occasions.

Chocolate Raspberry Crockpot Cheesecake

This decadent cheesecake combines rich chocolate with tangy raspberries for a luxurious dessert.

Smooth, creamy, and full of flavor, it’s perfect for special occasions or romantic dinners.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup melted dark chocolate
• 1/4 tsp salt
• 1 cup fresh or frozen raspberries
• Optional: chocolate shavings and extra raspberries for garnish

Instructions:

1. Combine chocolate cookie crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, then add vanilla extract, sour cream, melted chocolate, and salt. Mix until creamy.
4. Gently fold in raspberries and pour mixture over the crust. Smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with chocolate shavings and extra raspberries before serving.

This chocolate raspberry crockpot cheesecake is indulgent, creamy, and fruity—a perfect dessert for any chocolate and berry lover.

Almond Joy Crockpot Cheesecake

Inspired by the classic candy bar, this cheesecake features coconut, chocolate, and almonds.

Creamy and nutty, it’s a fun and decadent dessert made simple in the crockpot.

Ingredients:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/4 cup melted chocolate for swirl
• 1/4 tsp salt
• Optional: extra coconut and almonds for garnish

Instructions:

1. Combine chocolate cookie crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, then add vanilla extract, sour cream, coconut, chopped almonds, and salt. Mix until creamy.
4. Pour mixture over the crust. Drizzle melted chocolate on top and use a knife to swirl slightly.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with extra coconut and chopped almonds.

This almond joy crockpot cheesecake is rich, nutty, and chocolatey—a dessert that’s fun, indulgent, and irresistible.

Tropical Pineapple Coconut Crockpot Cheesecake

A tropical twist on classic cheesecake, this dessert combines sweet pineapple and creamy coconut for a refreshing, velvety treat perfect for summer or tropical-themed gatherings.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/4 tsp salt
• Optional: toasted coconut and pineapple slices for garnish

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a greased crockpot to form the crust.
2. Beat cream cheese until smooth, gradually adding sugar.
3. Beat in eggs one at a time, then add vanilla extract, sour cream, crushed pineapple, shredded coconut, and salt. Mix until smooth.
4. Pour mixture over the crust and smooth the top.
5. Cover and cook on low for 2–3 hours until set. Cool for 30 minutes, then refrigerate for at least 4 hours.
6. Garnish with toasted coconut and pineapple slices before serving.

This tropical pineapple coconut crockpot cheesecake is creamy, fruity, and refreshing—a perfect dessert for warm-weather gatherings or a tropical-inspired treat.