When I first started experimenting with cheesecake, I’ll admit I wasn’t sure about making one in a slow cooker.
Cheesecake always felt a little intimidating—like you needed a degree in fancy desserts just to pull it off.
But slow cookers?
They’re my comfort zone, and let me tell you, this method changed my dessert game forever.
The first time I made this, I was hosting my sister, who’s celiac, and she swore it was the best cheesecake she’d had since going gluten-free.
Now, it’s my go-to recipe when I want something indulgent but fuss-free.
Plus, it’s easy to make with fresh ingredients you probably already have or can grab at the farmers’ market.
Tips & Variations
- Flavor Variations: Add a teaspoon of lemon zest for a citrus twist or swirl in some gluten-free chocolate hazelnut spread before cooking.
- Substitutions: Use dairy-free cream cheese and sour cream if you need this to be dairy-free.
- Make it Seasonal: Top with apple compote in the fall or fresh peach slices in the summer.
Serving Suggestions
Carefully remove the springform ring before serving, and garnish with your favorite toppings. For a polished look, dust a little powdered sugar over the top. Serve slices with a steaming cup of coffee or tea for a truly indulgent experience.
Gluten-Free Slow Cooker Cheesecake
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
A creamy, dreamy cheesecake made in your slow cooker—gluten-free, stress-free, and downright delicious.
Ingredients
Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Filling:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup sour cream (full-fat for the creamiest result)
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
Optional Toppings:
- Fresh berries (blueberries, raspberries, or strawberries)
- A drizzle of honey or melted dark chocolate
- Whipped cream
Instructions
Prepare the Crust:
Mix the gluten-free graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan. Stick it in the freezer while you prep the filling.
Make the Filling:
In a large bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, mixing well. Beat in the eggs one at a time, just until combined—don’t overmix, or the cheesecake can crack!
Assemble the Cheesecake:
Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
Set Up the Slow Cooker:
Place a trivet or small folded kitchen towel at the bottom of your slow cooker to elevate the pan. Pour about 1 inch of hot water into the slow cooker to create a water bath. Place the cheesecake pan on the trivet.
Cook the Cheesecake:
Cover the slow cooker with its lid and cook on high for 2 hours or until the center is just slightly jiggly. Turn off the slow cooker and let the cheesecake sit for another hour with the lid on.
Chill and Serve:
Remove the cheesecake from the slow cooker and let it cool completely. Cover and chill in the fridge for at least 4 hours, but overnight is even better.
Notes
For best results, use full-fat cream cheese and sour cream. Always chill the cheesecake fully before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
