Crockpot Chocolate Peanut Butter Cheesecake recipe

Indulge in this ultra-creamy slow cooker cheesecake that marries rich chocolate and smooth peanut butter in every luscious bite. No oven needed—just layer a chocolate crust, swirl in peanut butter goodness, and let your crockpot work its magic for a decadent, foolproof dessert perfect for any occasion.

Why You’ll Love This recipe

You’ll fall head over heels for this Crockpot Chocolate Peanut Butter Cheesecake because it delivers all the luxurious texture and flavor of a classic baked cheesecake—without ever turning on your oven.

The slow, gentle heat of the crockpot creates an incredibly creamy, velvety filling that stays moist and crack-free every time. The irresistible combination of deep chocolate and nutty peanut butter satisfies that classic Reese’s-inspired craving in dessert form.

It’s surprisingly easy for such an impressive treat: minimal hands-on time, no water bath hassles, and it frees up your oven for other dishes. Whether you’re hosting a gathering, surprising your family, or just treating yourself, this make-ahead masterpiece always earns rave reviews and second helpings.

Yield: 10 slices

Crockpot Chocolate Peanut Butter Cheesecake recipe

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Creamy slow cooker chocolate peanut butter cheesecake with a luscious swirl—no oven required, pure indulgence!

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 6 hours

Total Time 9 hours 20 minutes

Ingredients

Crust

• 1¼ cups chocolate graham cracker crumbs
• 4 tablespoons salted butter, melted

Cheesecake Filling

• 16 oz (2 packages) full-fat cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons heavy cream (or sour cream/whole milk)
• ¾ teaspoon vanilla extract
• 2 large eggs, room temperature
• ¾ cup semisweet chocolate chips, melted and slightly cooled
• ¾ cup peanut butter chips, melted and slightly cooled

Topping

• ¼ cup peanut butter chips
• ¼ cup semisweet chocolate chips
• Optional: chopped peanuts or mini peanut butter cups for garnish

Instructions

1. Get that crust ready, friend! Grab a medium bowl and mix your chocolate graham cracker crumbs with the melted salted butter until it looks like wet sand and holds together when squeezed.
2. Line and prep your slow cooker like a pro—cut a large piece of parchment paper to fit the bottom and up the sides (for easy lifting later). Lightly spray the insert, then press the crumb mixture firmly and evenly across the bottom to form your delicious chocolate crust.
3. Time to whip up the dreamy filling! In a large mixing bowl (or stand mixer), beat the softened cream cheese and sugar on medium-high speed until super smooth and lump-free—scrape down the sides often for perfection.
4. Add the good stuff — Pour in the heavy cream (or sour cream), vanilla extract, and eggs one at a time, mixing gently on low speed after each addition just until combined. Overmixing here is the enemy of silky texture!
5. Divide and conquer — Split your beautiful batter evenly into two separate bowls. Stir the melted (and slightly cooled) semisweet chocolate chips into one bowl until fully incorporated for that rich chocolate layer.
6. Peanut butter magic — In the second bowl, mix in the melted peanut butter chips until smooth and creamy. This is where the irresistible flavor combo really starts to shine!
7. Layer it up with love — Pour the chocolate batter over your prepared crust first and smooth it out. Then drop generous spoonfuls of the peanut butter batter on top in dollops.
8. Swirl for beauty — Take a knife, skewer, or toothpick and gently swirl the two batters together to create gorgeous marbled patterns—don’t overdo it; those distinct ribbons are what make it stunning!
9. Slow cook low and slow — Place a double layer of paper towels over the top of the slow cooker (to catch condensation), then cover with the lid. Cook on LOW for 2½–3½ hours until the center is just set but still slightly jiggly (like Jell-O). Turn off the heat and let it sit in the closed crockpot for 1 hour.
10. Chill and wow your crowd — Carefully lift the cheesecake out using the parchment overhang and transfer to a plate. Refrigerate for at least 6 hours (overnight is magical). Before serving, melt the topping chips together and drizzle over the top. Slice, serve, and watch everyone swoon!

Notes

• All times are approximate—slow cookers vary, so check at the 2½-hour mark.
• The cheesecake will firm up beautifully during chilling.
• For clean slices, wipe your knife between cuts with a warm, damp cloth.
• This recipe is perfect for potlucks since it travels well when chilled.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 658Total Fat 40gSaturated Fat 21gUnsaturated Fat 19gCholesterol 98mgSodium 397mgCarbohydrates 68gFiber 4gSugar 45gProtein 12g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use a 6-quart oval slow cooker for best results; round ones work but may cook slightly unevenly.
• Line the slow cooker insert with parchment paper (with overhangs) for easy lifting and clean removal.
• Wrap a double layer of paper towels under the lid to absorb excess moisture and prevent a soggy top.
• Don’t overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
• Cook only on LOW—high heat can cause curdling or rubbery texture.
• Let the cheesecake cool slowly in the turned-off crockpot with the lid on to prevent sudden temperature drops that crack the surface.
• Chill at least 6 hours (overnight is best) for clean slices and maximum flavor.
• Run a knife around the edge before lifting to release any sticking.
• For perfect swirls, drop spoonfuls of peanut butter mixture and gently marble with a toothpick or skewer.

Ingredients Notes

Full-fat cream cheese (softened to room temperature) is non-negotiable for that signature silky, rich texture—low-fat versions can turn grainy or watery in the slow cooker. Creamy peanut butter (not natural, which separates) provides the smoothest swirl without oil pooling.

Semisweet chocolate chips melt beautifully into the batter for deep flavor without overpowering sweetness; milk chocolate works for a milder taste. Chocolate graham cracker crumbs give a delicious contrast and extra chocolate punch, but plain graham crackers are fine too.

Eggs should be at room temperature for even blending and a crack-free result. A touch of heavy cream or sour cream adds extra creaminess and slight tang that balances the sweetness perfectly.

Variations and Substitutions

For a Reese’s-inspired twist, fold in chopped mini peanut butter cups into the batter or scatter them on top before cooking. Swap peanut butter chips for butterscotch chips for a different nutty-sweet profile.

Make it gluten-free by using gluten-free chocolate graham crackers or cookies for the crust. For a lighter version, try Neufchâtel cheese (⅓ less fat) but expect a slightly softer set. Use crunchy peanut butter if you love texture contrast. For a mocha kick, add 1–2 tsp instant espresso powder to the batter.

Dairy-free? Experiment with vegan cream cheese and plant-based butter/peanut butter, though texture may vary. Top with whipped cream, chocolate ganache, chopped peanuts, or a drizzle of melted peanut butter and chocolate for extra decadence.

Storage Options

Store leftovers covered in the refrigerator for up to 5 days. The cheesecake actually tastes even better on day 2 or 3 as flavors meld. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. Avoid freezing the whole cheesecake in the pan, as moisture can collect and affect texture.

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