Name: Crockpot Raspberry Ripple Cheesecake recipe
Prep time: 20 min
Cook time: 2 h
Total time: 9 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1¼ cups graham cracker crumbs (about 9 full sheets); 5 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 1½ cups fresh or frozen raspberries; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch + 1 tablespoon water (slurry); 16 oz (2 blocks) full-fat cream cheese, softened; ¾ cup granulated sugar; 2 large eggs, room temperature; ½ cup sour cream or Greek yogurt, room temperature; 2 teaspoons vanilla extract; Pinch of salt

Indulge in this velvety slow cooker cheesecake with a buttery graham cracker crust and luxurious cream cheese filling, beautifully marbled with vibrant homemade raspberry ripple swirls. The gentle, even heat of the crockpot creates an ultra-creamy, crack-free result that’s perfect for any occasion.

Why You’ll Love This Recipe:

This Crockpot Raspberry Ripple Cheesecake is a total game-changer for cheesecake lovers who want restaurant-quality results without the hassle of an oven water bath or constant monitoring.

The slow cooker’s low, steady heat gently cooks the cheesecake to silky perfection, preventing cracks and delivering that dreamy, almost custard-like texture everyone craves. The bright, tangy raspberry ripple cuts through the rich creaminess beautifully, adding stunning visual appeal and bursts of fresh berry flavor in every bite.

It’s surprisingly easy to prepare — just mix, swirl, and let the crockpot do the work — freeing up your oven and making it ideal for holidays, potlucks, or when you want an impressive dessert with minimal effort. Plus, it’s make-ahead friendly, tastes even better after chilling, and looks far fancier than the simple ingredients suggest!

Yield: 10 slices

Crockpot Raspberry Ripple Cheesecake recipe

Creamy slow cooker cheesecake with buttery crust and gorgeous raspberry ripple swirls — easy, crack-free, and delicious!

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 7 hours

Total Time 9 hours 20 minutes

Ingredients

For the crust:

1¼ cups graham cracker crumbs (about 9 full sheets)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the raspberry ripple sauce:

1½ cups fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the cheesecake filling:

16 oz (2 blocks) full-fat cream cheese, softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream or Greek yogurt, room temperature
2 teaspoons vanilla extract
Pinch of salt

Instructions

Get everything ready with love — Bring your cream cheese, eggs, and sour cream to room temperature (this makes the filling super smooth and dreamy). Line your 7-inch springform pan with parchment on the bottom and lightly grease the sides.
Create that golden crust — Mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom (and slightly up the sides) of your prepared pan. Pop it in the freezer for 10–15 minutes to firm up while you make the rest.
Make the gorgeous raspberry ripple — In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, mashing berries gently, until they break down and the mixture bubbles (about 5 minutes). Stir in the cornstarch slurry and cook 1 more minute until thickened. Strain through a fine sieve to remove seeds (optional but prettier). Let cool completely — it’ll thicken more as it cools!
Whip up the luscious filling — In a large bowl, beat softened cream cheese until silky smooth (no lumps!). Add sugar and beat until fluffy. One at a time, add eggs, mixing gently after each. Stir in sour cream, vanilla, and salt — don’t overmix, just until everything is creamy and happy.
Set up your slow cooker magic — Pour ½–1 inch of hot water into the bottom of your 6-quart or larger oval/round slow cooker. Crumple foil into 3–4 balls and place them in the water (this elevates your pan).
Layer and swirl like an artist — Pour half the cheesecake batter over the chilled crust. Dollop half the raspberry sauce on top and gently swirl with a knife or skewer for that beautiful ripple effect. Pour remaining batter over, then add remaining sauce and swirl again — keep it light for those stunning marbled patterns!
Wrap and place gently — Cover the top of the pan with foil (to catch condensation). Wrap the outside tightly with 2–3 layers of foil to keep water out. Carefully place the pan on the foil balls in the slow cooker.
Let the crockpot work its wonders — Cover and cook on LOW for 2 hours. Check — edges should be set and the center should have a slight jiggle (like Jell-O). If needed, cook 15–30 minutes more.
Cool slowly for perfection — Turn off the slow cooker and leave the cheesecake inside (lid on) for 1 hour. This gentle cooling prevents cracks and keeps it ultra-creamy.
Chill, slice, and wow everyone — Remove pan, uncover, and refrigerate at least 6 hours (overnight is best). Run a knife around the edge, release the springform, slice with a hot knife for clean cuts, and serve with extra raspberries or whipped cream if you’re feeling fancy!

Notes

Use a 7-inch springform pan that fits comfortably in your slow cooker (most 6-quart models work great). The cheesecake may look slightly underdone when finished cooking, but it sets beautifully during cooling and chilling. Avoid high heat — low and slow is the secret to creaminess!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 496Total Fat 26gSaturated Fat 14gUnsaturated Fat 12gCholesterol 99mgSodium 301mgCarbohydrates 60gFiber 3gSugar 40gProtein 8g

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 can create lumps.
Wrap the springform pan tightly in 2–3 layers of foil to prevent any moisture from seeping in during the slow cooking water bath setup.
Create a water bath by adding ½–1 inch of hot water to the crockpot base and placing crumpled foil balls or a trivet underneath the pan for elevation.
Don’t over-swirl the raspberry sauce — gentle figure-8 motions preserve the pretty ripple effect.
Resist opening the lid too often; slow cookers lose heat quickly.
Let the cheesecake cool slowly in the turned-off crockpot for 1 hour to avoid sudden temperature changes that cause cracks.
Chill for at least 6 hours (overnight is best) for clean slices and maximum flavor.

Ingredients Notes:

Full-fat cream cheese is essential here — it provides the rich, velvety texture and structure that low-fat versions simply can’t match. Graham cracker crumbs form the classic buttery base; crush them finely for a compact crust. Granulated sugar sweetens without overpowering the tangy cream cheese and tart raspberries.

Eggs bind and add creaminess — use large, room-temperature ones. Vanilla extract enhances all the flavors subtly. For the ripple, fresh or frozen raspberries work wonderfully; fresh give brighter color and flavor, but frozen are convenient year-round.

A touch of lemon juice brightens the sauce and balances sweetness. Cornstarch thickens the raspberry mixture so it holds its swirl without bleeding too much into the batter.

Variations and Substitutions:

For a chocolate twist, use crushed Oreo cookies instead of graham crackers for the crust and swirl in melted dark chocolate instead of raspberry sauce. Swap raspberries for strawberries, blueberries, or blackberries — each creates a different but equally gorgeous ripple effect. For a lemon-raspberry version, add 2–3 tablespoons of fresh lemon zest and juice to the filling.

Make it gluten-free by using certified gluten-free graham-style crackers or cookies. For a lighter option (though less rich), try ⅓ less-fat cream cheese, but expect a slightly softer set.

Instead of making raspberry sauce, swirl in ¼–⅓ cup of good-quality seedless raspberry jam thinned with a splash of water. Add white chocolate chips to the batter for extra indulgence, or top with fresh whipped cream and berries for serving.

Storage Options:

Store leftover cheesecake covered in the refrigerator for up to 5 days — it actually tastes 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 2–3 months. Thaw overnight in the fridge before serving. Avoid freezing the whole cheesecake in the pan, as condensation can make the crust soggy when thawing.