Slow Cooker Cherry Almond Cheesecake recipe

This creamy, dreamy slow cooker cherry almond cheesecake features a buttery graham cracker crust infused with almond flavor, a velvety cream cheese filling subtly scented with almond extract, and a generous topping of sweet cherry pie filling. It cooks gently in your crockpot for a perfectly smooth, crack-free result every time—no oven needed!

Why You’ll Love This recipe

You’ll fall head over heels for this Slow Cooker Cherry Almond Cheesecake because it delivers all the rich, indulgent taste of classic cheesecake without turning on your oven—perfect for hot days or when your oven is already in use. The gentle, even heat of the slow cooker creates an ultra-creamy, velvety texture that’s nearly impossible to achieve with traditional baking, eliminating those annoying cracks and over-browned edges.

The almond extract adds a warm, nutty sophistication that pairs beautifully with the bright, juicy cherry topping, giving a sophisticated Cherry Bakewell-inspired twist. It’s incredibly forgiving for beginners (no water bath required!), uses simple pantry staples, and looks stunning on any dessert table. Whether you’re hosting a dinner party, bringing a dish to share, or just craving something special, this hands-off dessert feels elegant yet effortless, impressing everyone with minimal stress.

Yield: 10 servings

Slow Cooker Cherry Almond Cheesecake recipe

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Creamy almond cheesecake cooked in the slow cooker, topped with luscious cherries—easy, crack-free, and deliciously indulgent.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 4 hours

Total Time 6 hours 20 minutes

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• ½ teaspoon almond extract

For the filling:

• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream, room temperature
• 2 teaspoons pure almond extract
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 (21 oz) can cherry pie filling
• Optional: ¼ cup sliced almonds, toasted, for garnish

Instructions

1. Get your slow cooker ready with love — Lightly grease a 6-7 quart slow cooker insert. For easiest removal, line it with a large sheet of parchment paper or heavy-duty foil (leave overhang like handles). This little trick will make serving a breeze!
2. Create that dreamy almond crust — In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and almond extract until it looks like wet sand and holds together when squeezed. Press this mixture firmly and evenly across the bottom of your lined slow cooker.
3. Whip up the luscious filling — In a large bowl, beat the softened cream cheese with sugar using an electric mixer until super smooth and fluffy (about 2-3 minutes). Scrape the sides often so everything blends perfectly.
4. Add the magic touches — Beat in the eggs one at a time on low speed—just until each disappears. Overmixing here can cause cracks later, so go gently and lovingly!
5. Bring in the creamy companions — Add sour cream, almond extract, vanilla extract, and a pinch of salt. Mix on low until velvety and uniform. Taste it (yes, it’s safe!) and smile at how amazing it already smells.
6. Pour with care — Gently pour the cheesecake filling over your pressed crust. Smooth the top with a spatula to make it pretty and even. Tap the slow cooker gently to release any air bubbles.
7. Cook low and slow — Place a double layer of paper towels over the top, then cover with the lid (the towels catch condensation). Cook on HIGH for about 2 hours or LOW for 3-4 hours. The edges should be set, but the center should still have a gentle jiggle like Jell-O.
8. Cool it down beautifully — Turn off the slow cooker and let the cheesecake sit inside (lid on) for 1 hour. Then carefully lift it out using your parchment/foil handles and cool to room temperature on a wire rack (another 1-2 hours).
9. Chill for perfection — Once at room temp, cover loosely and refrigerate for at least 4 hours (overnight is even better). This sets the texture and makes slicing effortless.
10. Top and serve with joy — Just before serving, spoon cherry pie filling generously over the top. Sprinkle with toasted sliced almonds if you like extra crunch and elegance. Slice, serve, and watch everyone swoon!

Notes

1. Cooking times vary slightly depending on your slow cooker model—start checking at the lower end.
2. The cheesecake may look slightly underdone in the center when done, but it will firm up beautifully during cooling and chilling.
3. For the best flavor, use high-quality pure almond extract and full-fat dairy.
4. This recipe is designed for a standard slow cooker; mini or very large models may need adjustments.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 495Total Fat 37gSaturated Fat 22gUnsaturated Fat 16gCholesterol 158mgSodium 252mgCarbohydrates 34gFiber 0gSugar 29gProtein 7g

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

Line your slow cooker insert with parchment paper or foil for easy removal and clean slices. Use a 6-7 quart oval slow cooker for best results—round ones work but may need slightly adjusted cook times.

Place a double layer of paper towels under the lid to absorb condensation and prevent a soggy top. Avoid opening the lid during cooking to maintain steady temperature. Let the cheesecake cool completely in the slow cooker (turned off) before refrigerating—this gradual cooling helps prevent cracking.

For clean cuts, dip your knife in hot water and wipe it between slices. If your cream cheese is too cold, it won’t blend smoothly—soften it fully at room temperature first.

Ingredients Notes

Full-fat cream cheese gives the richest, silkiest texture—low-fat or neufchâtel versions can make the filling watery or less luxurious. Use pure almond extract (not imitation) for authentic, warm nutty flavor without artificial aftertaste—it’s potent, so measure carefully. Graham cracker crumbs form the classic crust base; crush them finely for a compact texture that holds together well.

Cherry pie filling adds convenient sweetness and beautiful color—choose a high-quality brand with whole cherries for the best presentation and flavor. Eggs provide structure and creaminess; bring them to room temperature so they incorporate evenly without overmixing. Sour cream adds tangy balance and extra smoothness to the filling. Granulated sugar sweetens without altering texture—avoid powdered sugar here as it can make the batter grainy.

Variations and Substitutions

For a blueberry almond version, swap cherry pie filling for blueberry and add a touch of lemon zest to brighten the flavor. Use crushed vanilla wafers or shortbread cookies instead of graham crackers for a different crust profile. Make it gluten-free by choosing certified gluten-free graham-style crumbs or using almond flour shortbread crumbs.

Replace half the almond extract with vanilla for a milder nutty note, or add ¼ cup finely chopped toasted almonds to the filling for extra crunch and flavor. For a chocolate twist, mix in ½ cup mini chocolate chips or swirl in chocolate sauce before cooking.

Use fresh pitted cherries simmered with sugar and cornstarch instead of canned pie filling for a homemade topping with less sweetness. Dairy-free adaptations work with plant-based cream cheese and sour cream (check for good melting properties), though texture may be slightly softer.

Storage Options

Store the cooled cheesecake covered in the refrigerator for up to 5 days—the flavors actually deepen after 1-2 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 with fresh cherry topping if using homemade (canned pie filling freezes better). Keep leftovers in an airtight container to prevent absorbing fridge odors.

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