Name: Crockpot White Chocolate Cheesecake recipe
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (about 10–12 full sheets); ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 oz (2 blocks) full-fat cream cheese, softened; ½ cup granulated sugar; 2 large eggs, room temperature; 8 oz high-quality white chocolate, chopped or chips; ½ cup heavy cream; 2 teaspoons pure vanilla extract; Pinch of salt

This luscious slow cooker white chocolate cheesecake delivers ultra-creamy texture and rich, velvety white chocolate flavor without ever turning on your oven. A buttery graham cracker crust cradles the smooth filling, gently cooked in a water bath for crack-free perfection. Ideal for holidays, potlucks, or whenever you crave an elegant yet effortless dessert.

Why You’ll Love This recipe

You’ll fall head over heels for this Crockpot White Chocolate Cheesecake because it transforms a traditionally fussy, oven-intensive dessert into something wonderfully approachable and foolproof.

The slow cooker creates the gentlest, most even heat possible — resulting in an exceptionally creamy, dense-yet-silky texture that rivals (or even surpasses) classic baked versions. No worrying about water baths leaking, cracked tops, or uneven baking! The luxurious white chocolate flavor shines through beautifully, offering sweet richness without being overly heavy.

It’s make-ahead friendly, frees up your oven for other dishes, and looks stunning when sliced — perfect for impressing guests or treating yourself. Plus, the hands-off cooking method means less stress and more time to enjoy the compliments.

Yield: 10 slices

Crockpot White Chocolate Cheesecake recipe

Creamy slow cooker white chocolate cheesecake with buttery graham crust — rich, smooth, and oven-free perfection.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 8 hours

Total Time 10 hours 20 minutes

Ingredients

Crust

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

Filling

16 oz (2 blocks) full-fat cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
8 oz high-quality white chocolate, chopped or chips
½ cup heavy cream
2 teaspoons pure vanilla extract
Pinch of salt

Instructions

Get everything ready and cozy — Grab your 6–7 quart slow cooker and a 6–7 inch springform pan. Wrap the outside of the pan tightly with 3–4 layers of heavy-duty foil so no water sneaks in later. Lightly grease the inside and place a parchment round on the bottom for easy release.
Create that dreamy crust — Mix the graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press the mixture firmly and evenly into the bottom (and slightly up the sides if you like) of your prepared pan. Pop it in the freezer for 10 minutes to firm up.
Melt the star of the show — Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring well after each, until completely smooth and glossy. Set aside to cool slightly so it doesn’t scramble your eggs.
Whip up the creamy filling — In a large bowl, beat the softened cream cheese with sugar using a hand mixer until super smooth and fluffy (about 2 minutes). Scrape down the sides often so no lumps hide!
Add the eggs lovingly — Beat in the eggs one at a time on low speed, mixing just until each disappears. Overbeating can introduce air bubbles that cause cracks, so go gentle here.
Bring in the vanilla and white chocolate magic — Stir in the vanilla and salt, then pour in the cooled white chocolate mixture. Mix slowly until everything is beautifully blended and silky.
Pour and smooth — Take your crust out of the freezer, pour the luscious filling over it, and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Set up the slow cooker spa — Pour about 2–3 cups of hot water into the bottom of your slow cooker (enough for 1–2 inches of water bath). Carefully place the foil-wrapped pan in the center.
Cook low and slow — Cover and cook on LOW for 2 hours. The center should still have a slight jiggle (like Jell-O) when done — it will firm up during chilling. Turn off the heat and let it sit in the closed cooker for another 30–60 minutes.
Chill, slice, and wow everyone — Remove the pan, cool to room temperature, then refrigerate for at least 6 hours (overnight is dreamy). Run a knife around the edge, release the springform, slice, and serve with berries, whipped cream, or extra white chocolate shavings!

Notes

Always use LOW heat — high can cause curdling or rubbery texture.
The cheesecake may look slightly underdone when finished cooking; it sets beautifully in the fridge.
If your white chocolate seizes, add a teaspoon of neutral oil and stir vigorously to rescue it.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 489Total Fat 35gSaturated Fat 21gUnsaturated Fat 14gCholesterol 120mgSodium 193mgCarbohydrates 37gFiber 0gSugar 35gProtein 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 a 6-7 quart oval slow cooker and a 6-7 inch springform pan that fits comfortably inside with space for water.
Wrap the outside of the springform pan in 3–4 layers of heavy-duty aluminum foil to prevent any water seepage.
Bring cream cheese and eggs to room temperature for the smoothest, lump-free batter.
Melt white chocolate gently (double boiler or microwave in 20-second bursts) and stir until completely smooth — avoid overheating to prevent seizing.
Cook on low only; high heat can cause curdling or cracking.
Resist opening the lid during cooking — the steady low heat is key to success.
Chill the cheesecake for at least 6 hours (overnight is best) to fully set and develop flavor.
Run a thin knife around the edge before releasing the springform for clean sides.
For easy removal, place a round of parchment on the bottom of the pan.

Ingredients Notes

High-quality white chocolate (such as Lindt, Ghirardelli, or Callebaut baking bars) makes a huge difference — it melts smoother and delivers richer, more authentic flavor compared to cheap white chocolate chips or candy melts that contain more oil and less cocoa butter.

Full-fat brick cream cheese (not tub or whipped) provides the dense, creamy structure essential for classic cheesecake texture. Graham crackers form a classic, slightly sweet, crunchy crust that balances the richness; opt for honey graham crackers for the best flavor.

Large eggs bind everything together — room-temperature ones incorporate more evenly. Granulated sugar sweetens without adding extra moisture that could affect setting. Pure vanilla extract enhances the white chocolate notes beautifully. Heavy cream adds silkiness and helps the white chocolate melt seamlessly into the batter.

Variations and Substitutions

Add ½–¾ cup fresh raspberries or chopped strawberries to the batter for a classic white chocolate berry version — fold them in gently or swirl them on top before cooking.
Swap the graham cracker crust for crushed Oreos, vanilla wafers, shortbread cookies, or even gingersnaps for a flavor twist.
Use semi-sweet or dark chocolate instead of white chocolate for a richer, less sweet profile.
For a lighter version, substitute ⅓ less-fat cream cheese (Neufchâtel) — the texture will be slightly softer but still delicious.
Make it gluten-free by using certified gluten-free graham crackers or cookies for the crust.
Stir in ½ teaspoon almond extract or orange zest for subtle aromatic enhancement.
Top with white chocolate ganache (white chocolate + heavy cream), fresh berries, whipped cream, lemon curd, or caramel drizzle for extra indulgence.
For mini versions, use small ramekins or silicone molds (adjust cook time down to 1.5–2 hours).

Storage Options

Store the cooled cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid freezing the entire cheesecake in the pan, as condensation can make the crust soggy.