Crockpot Lemon Cheesecake recipe

This creamy slow cooker lemon cheesecake delivers a perfectly smooth, tangy dessert with a buttery graham cracker crust and bright citrus flavor. Gently cooked low and slow, it stays moist without cracking—ideal for hassle-free baking when your oven is busy or during hot weather.

Why You’ll Love This recipe

You’ll fall head over heels for this Crockpot Lemon Cheesecake because it brings all the luxurious richness of classic cheesecake without the stress of water baths, oven temperature fuss, or dreaded cracks on top.

The slow cooker creates an ultra-creamy, velvety texture that feels almost custard-like, while the fresh lemon zest and juice deliver a refreshing zing that cuts through the sweetness beautifully. It’s incredibly forgiving for beginners—no need to worry about overbaking—and it frees up your oven for other dishes.

Perfect for spring and summer gatherings, potlucks, or whenever you crave a cool, citrusy treat that looks and tastes like it came from a fancy bakery, but with minimal effort and easy cleanup.

Yield: 10 slices

Crockpot Lemon Cheesecake recipe

Print

Creamy, tangy slow cooker lemon cheesecake with buttery crust—easy, crack-free, and perfectly smooth every time.

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 6 hours

Total Time 10 hours 20 minutes

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs + 1 egg yolk, room temperature
• ⅓ cup fresh lemon juice (from 2–3 lemons)
• Zest of 2 lemons
• ½ cup sour cream or heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour (helps prevent cracking)

Instructions

1. Get your slow cooker ready — Grab your 6-quart (or larger) crockpot and place a trivet or crumpled foil balls at the bottom so your pan sits elevated above direct heat. Lightly grease a 7-inch springform pan with butter or nonstick spray.
2. Create that dreamy crust — In a medium bowl, mix the graham cracker crumbs and sugar, then pour in the melted butter. Stir until it looks like wet sand and holds together when squeezed.
3. Press it in beautifully — Dump the crumb mixture into your prepared springform pan. Use the bottom of a glass or measuring cup to firmly press it evenly across the bottom (and slightly up the sides if you like). Pop it in the freezer for 10–15 minutes to firm up.
4. Whip up the luscious filling — In a large bowl with an electric mixer (or stand mixer), beat the softened cream cheese on medium until super smooth and fluffy—no lumps allowed!
5. Sweeten and flavor it — Gradually add the sugar, beating until fully incorporated. Scrape down the sides, then mix in the lemon zest, fresh lemon juice, vanilla, and sour cream until everything looks creamy and dreamy.
6. Add the eggs gently — Beat in the eggs and yolk one at a time on low speed—just until combined. Overmixing can add air bubbles that cause cracks, so go easy here.
7. Thicken slightly — Sprinkle in the flour and give it a final gentle mix until smooth. Your batter should be velvety and pourable.
8. Assemble with love — Pour the filling over your chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Cover the pan tightly with aluminum foil.
9. Slow cook to perfection — Carefully place the pan on the trivet in your slow cooker. Cover the crockpot and cook on low for 3–4 hours. The edges should be set but the center still slightly jiggly (like Jell-O).
10. Cool slowly, then chill — Turn off the slow cooker and let the cheesecake sit inside (lid on) for 1 hour. Remove, uncover, cool to room temperature, then refrigerate for at least 4–6 hours (overnight is best) before slicing and enjoying your masterpiece!

Notes

• Use a 7-inch springform pan that fits comfortably in your slow cooker (most 6-quart models work great).
• Always use fresh lemons for the best bright flavor—bottled juice won’t compare.
• Cheesecake must chill fully to set properly—plan ahead!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 477Total Fat 36gSaturated Fat 21gUnsaturated Fat 15gCholesterol 138mgSodium 245mgCarbohydrates 34gFiber 0gSugar 29gProtein 6g

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 room-temperature cream cheese and eggs for the smoothest filling—cold ingredients create lumps.
• Wrap the outside of your springform pan tightly in heavy-duty foil to prevent any moisture from seeping in.
• Place a trivet, crumpled aluminum foil balls, or small heat-safe ramekins at the bottom of the crockpot to elevate the pan (keeps it out of direct contact with the heat).
• Cook only on low—high heat can cause curdling or uneven texture.
• Resist opening the lid during cooking; each peek adds 15–20 minutes to the time.
• The cheesecake will look slightly jiggly in the center when done—it firms up beautifully during cooling and chilling.
• Cool gradually in the turned-off slow cooker with the lid on for 1 hour to prevent sudden temperature drops that cause cracks.
• For clean slices, dip your knife in hot water and wipe it dry between cuts.

Ingredients Notes

Full-fat cream cheese is essential here—it provides the dense, rich mouthfeel that low-fat versions simply can’t match, and it holds up better during the long gentle cook. Fresh lemons (both zest and juice) give the brightest, most authentic citrus punch—bottled juice lacks the same vibrant oils and can taste flat.

Graham cracker crumbs form the classic buttery base, but digestives or shortbread work wonderfully too. Granulated sugar sweetens without overpowering the lemon; avoid brown sugar as it changes the color and flavor profile.

Eggs bind everything together and add that signature custardy smoothness—room temperature prevents a lumpy batter. A touch of sour cream or heavy cream adds extra tang and silkiness. Vanilla extract rounds out the flavors with subtle warmth.

Variations and Substitutions

For a lighter twist, substitute half the cream cheese with Greek yogurt (though the texture will be slightly less dense). Add a blueberry swirl by dropping spoonfuls of blueberry preserves into the batter and gently swirling with a knife before cooking.

Make it gluten-free by using gluten-free graham crackers or cookies for the crust. Try a shortbread crust for a richer, more buttery base that pairs beautifully with lemon. For extra citrus intensity, add ½ teaspoon lemon extract along with the fresh juice and zest.

If you prefer individual portions, divide the batter into 4–6 mason jars (half-pint size) and cook them directly in the slow cooker—no crust needed. For a lime version, swap lemon for fresh lime zest and juice. Top with whipped cream, lemon curd drizzle, fresh berries, or dehydrated lemon slices for stunning presentation.

Storage Options

Store the cooled cheesecake covered in the refrigerator for up to 5 days—the flavor actually deepens after 24 hours. Freeze whole (foil-wrapped tightly) or in individual slices (separated with parchment) for up to 2 months; thaw overnight in the fridge before serving. Avoid freezing with fresh fruit toppings as they become soggy.

Dish gallery

Please share this Crockpot Lemon Cheesecake recipe with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Crockpot Gingerbread Cheesecake recipe