Slow Cooker Blueberry Lemon Cheesecake recipe

Indulge in this creamy, no-fuss cheesecake cooked low and slow in your crockpot. Tangy lemon zest and juice infuse the rich cream cheese filling, dotted with juicy blueberries and swirled with blueberry jam for bursts of fruitiness. A buttery graham cracker crust completes this effortless, crowd-pleasing dessert.

Why You’ll Love This Recipe:

This slow cooker blueberry lemon cheesecake is a game-changer for anyone who loves cheesecake but dreads the hassle of baking. The gentle, even heat of the slow cooker creates an ultra-creamy texture without cracks or a water bath mess.

The bright lemon flavor cuts through the richness perfectly, while fresh blueberries add natural sweetness and juicy pops in every bite. It’s make-ahead friendly, requires minimal hands-on time, and fills your home with an irresistible aroma.

Perfect for summer gatherings when you don’t want to heat up the oven, or anytime you crave a refreshing, fruity twist on classic cheesecake—it’s impressive yet surprisingly simple!

Yield: 10 servings

Slow Cooker Blueberry Lemon Cheesecake recipe

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Creamy slow cooker cheesecake with tangy lemon, juicy blueberries, and a buttery graham crust—easy and delicious!

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 6 hours

Total Time 8 hours 20 minutes

Ingredients

Crust:

• ¾ cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 teaspoon sugar

Filling:

• 24 oz (3 packages) full-fat cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons fresh lemon zest
• 3 large eggs + 1 egg yolk, room temperature
• ⅜ cup (6 tablespoons) heavy cream
• ¼ cup blueberry jam or preserves
• ½ cup fresh blueberries (plus extra for garnish)

Garnish:

• Fresh blueberries
• Lemon zest or slices

Instructions

1. Get your pan ready: Grease a 6-inch springform pan generously. Line the bottom with parchment paper for easy release. Wrap the outside bottom tightly with foil to keep moisture out.
2. Make the crust magic: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom of your pan. Pop it in the fridge while you prep the filling.
3. Cream it up: In a large bowl, beat the softened cream cheese until super smooth and fluffy—no lumps allowed! This is your ticket to that velvety texture.
4. Sweeten the deal: Gradually add the sugar, vanilla, and fresh lemon zest. Beat until everything is happily combined and smelling amazing.
5. Eggs, one by one: Add the eggs and extra yolk one at a time, mixing gently on low speed after each. Overmixing is the enemy of smooth cheesecake, so go easy!
6. Add the richness: Pour in the heavy cream and mix just until silky. Your batter should be creamy and pourable now.
7. Swirl in the berry love: Warm the blueberry jam slightly for easier swirling. Pour half the batter into the crust, dollop some jam and fresh blueberries on top, then add the remaining batter. Swirl gently with a knife for pretty ribbons of fruit.
8. Slow cooker setup: Place a small rack or crumpled foil balls in the bottom of your slow cooker for elevation. Add the pan, cover with 3 layers of paper towels, then the lid (to catch condensation).
9. Cook low and slow: Set your slow cooker to low and cook for about 2 hours. The edges should be set, but the center should still have a gentle jiggle. Turn off the heat and let it sit in the cooker for 1 more hour.
10. Cool and chill: Carefully remove the pan, run a knife around the edges, and let it cool to room temperature. Refrigerate for at least 4 hours (overnight is best). Garnish with fresh blueberries and lemon zest before serving—slice and enjoy the compliments!

Notes

1. Use a 6-quart or larger slow cooker for best fit.
2. If your slow cooker runs hot, check at 1.5 hours.
3. For extra lemon punch, add 1 tablespoon fresh lemon juice to the batter.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 489Total Fat 32gSaturated Fat 18gUnsaturated Fat 14gCholesterol 141mgSodium 339mgCarbohydrates 44gFiber 1gSugar 31gProtein 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 a 6-inch springform pan that fits your slow cooker; wrap the bottom in foil to prevent moisture.
• Room-temperature ingredients blend smoother and prevent lumps.
• Place paper towels under the lid to absorb condensation and avoid a soggy top.
• Cook on low for even results—high heat can cause cracking.
• Let the cheesecake cool gradually in the turned-off slow cooker for the best texture.
• Chill overnight for easier slicing and fuller flavor development.
• Run a knife around the edges before releasing the pan to prevent sticking.

Ingredients Notes:

Full-fat cream cheese is essential for that signature creamy, luxurious texture—low-fat versions can make the cheesecake watery or grainy. Fresh lemons provide the brightest zest and juice; bottled juice lacks the same vibrant oils. Graham cracker crumbs form a buttery, slightly sweet base that pairs beautifully with the tangy filling.

Eggs should be at room temperature for smooth incorporation without overmixing. Heavy cream adds richness and helps achieve a velvety consistency. Fresh blueberries offer the best burst of flavor, but frozen work too (thaw and pat dry first). Blueberry jam or preserves intensify the fruit notes and create a pretty swirl without overpowering the lemon.

Variations and Substitutions:

For a lighter version, substitute half the cream cheese with Greek yogurt, though it may be slightly less rich. Swap blueberries for raspberries, strawberries, or blackberries for a different berry twist. Use lemon curd instead of jam for extra tang.

For a gluten-free crust, opt for gluten-free graham crackers or crushed cookies. If you prefer no jam swirl, fold fresh blueberries directly into the batter. Chocolate lovers can omit lemon and add cocoa powder or chocolate chips. For a no-crust option, bake the filling directly in a greased pan for a crustless cheesecake. Use orange zest and juice for a citrus variation, or add a touch of cinnamon to the crust for warmth.

Storage Options:

Store leftovers in the refrigerator, covered tightly, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months—thaw overnight in the fridge. Avoid leaving at room temperature for more than 2 hours.

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