Slow Cooker Chocolate Cheesecake recipe

This rich and velvety slow cooker chocolate cheesecake delivers all the creamy decadence of classic cheesecake with deep chocolate flavor, baked gently in your crockpot. Featuring an easy cookie crust and silky chocolate filling, it’s a fuss-free dessert perfect for holidays, potlucks, or anytime chocolate cravings strike — no oven required!

Why You’ll Love This recipe

You’ll fall head over heels for this Slow Cooker Chocolate Cheesecake because it brings all the luxurious texture and intense chocolate taste of traditional baked cheesecake without ever turning on your oven — a game-changer during hot summers or busy holidays when oven space is precious. The slow, gentle heat of the crockpot creates an ultra-creamy, crack-free result every time, while the chocolate flavor permeates every bite for pure indulgence.

It’s surprisingly simple to prepare with minimal hands-on time, making it ideal for beginner bakers and experienced cooks alike who want impressive results with less effort. The recipe is forgiving, versatile for different slow cooker sizes, and delivers a restaurant-quality dessert that looks and tastes far more complicated than it actually is. Friends and family will be amazed that such a stunning, fudgy cheesecake came from your slow cooker!

Yield: 10 slices

Slow Cooker Chocolate Cheesecake recipe

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Creamy, rich slow cooker chocolate cheesecake with cookie crust — easy, oven-free, and decadently delicious!

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 8 hours

Total Time 11 hours 20 minutes

Ingredients

For the crust:

• 1½ cups chocolate cookie crumbs (about 20-24 chocolate sandwich cookies, finely crushed)
• 5 tablespoons unsalted butter, melted

For the chocolate cheesecake filling:

• 24 oz (three 8-oz packages) full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 8 oz semi-sweet or bittersweet chocolate, melted and slightly cooled (or 1½ cups chocolate chips)
• ½ cup sour cream or heavy cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• Optional: 1 tablespoon all-purpose flour (for extra stability)

Instructions

1. Get your pan ready, friend! Grab a 6-7 inch springform pan that fits nicely in your slow cooker. Wrap the outside tightly with 2-3 layers of heavy-duty foil — this keeps any sneaky water out. Lightly grease the inside or line the bottom with parchment for easy removal later.
2. Make that dreamy crust. Crush your chocolate cookies into fine crumbs (food processor or zip-top bag + rolling pin works great!). Mix them with melted butter until it looks like wet sand. Press firmly into the bottom (and slightly up the sides if you like) of your prepared pan. Pop it in the freezer for 10 minutes while you make the filling — keeps it nice and crisp!
3. Melt that chocolate magic. Gently melt your chocolate in the microwave (30-second bursts, stirring well) or over a double boiler until smooth and glossy. Set it aside to cool slightly so it doesn’t cook your eggs when added.
4. Whip up the creamy base. In a large bowl with a hand mixer (or stand mixer), beat the softened cream cheese and sugar together on medium speed until super smooth and fluffy — about 2-3 minutes. Scrape down the sides often so everything mixes evenly.
5. Add the richness. Pour in the sour cream (or heavy cream), vanilla, and salt. Mix gently until combined. Now slowly drizzle in the cooled melted chocolate while mixing on low — watch that gorgeous chocolate swirl in!
6. Bring in the eggs carefully. Add eggs one at a time, beating on low just until each one disappears into the batter. Overmixing here can cause cracks later, so keep it gentle and stop as soon as it’s smooth.
7. Pour with love. Take your crust out of the freezer and pour the luscious chocolate filling over it. Smooth the top with a spatula — give the pan a few gentle taps on the counter to release any air bubbles.
8. Set up your slow cooker spa. Place a trivet, crumpled foil balls, or small heat-safe dish in the bottom of your slow cooker to lift the pan (keeps it out of direct heat). Add about ½ inch of hot water around the base for a gentle water bath. Carefully lower in your wrapped pan.
9. Cook low and slow. Lay a double layer of paper towels over the top of the slow cooker (to catch condensation), then place the lid on securely. Cook on LOW for 2½ to 3 hours until the edges are set and the center has just a gentle jiggle. Resist peeking too much!
10. Cool and chill like a pro. Turn off the slow cooker and let the cheesecake sit inside (lid on) for 1-2 hours to cool gradually. Then remove, uncover, and refrigerate for at least 6 hours (overnight is magic!). When ready to serve, run a knife around the edge, release the springform, and slice into decadent pieces. Enjoy every fudgy bite!

Notes

• Cooking time varies slightly depending on your slow cooker model — start checking at 2½ hours.
• The cheesecake will firm up significantly during chilling.
• For clean slices, wipe your knife between cuts with a warm, damp cloth.
• Perfect make-ahead dessert — tastes even better the next day!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 774Total Fat 59gSaturated Fat 34gUnsaturated Fat 25gCholesterol 191mgSodium 433mgCarbohydrates 53gFiber 5gSugar 44gProtein 11g

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 inch springform pan that fits comfortably inside your slow cooker (most 6-quart models work perfectly).
• Always wrap the outside of the springform pan in 2-3 layers of heavy-duty aluminum foil to prevent any water from seeping in during the water bath method.
• Place a folded kitchen towel or paper towels under the lid to absorb excess moisture and prevent water droplets from falling onto the cheesecake surface.
• Let the cheesecake cool gradually inside the turned-off slow cooker for 1-2 hours to minimize cracking.
• For the smoothest texture, bring all dairy ingredients (cream cheese, eggs, sour cream) to room temperature before mixing.
• Don’t overmix the batter after adding eggs — mix just until combined to avoid incorporating too much air.
• Test doneness by gently jiggling the pan; the center should have a slight wobble like set Jell-O.
• Chill the cheesecake for at least 6 hours (overnight is best) for clean slices and maximum flavor development.

Ingredients Notes

The star of this recipe is high-quality semi-sweet or bittersweet chocolate (around 55-70% cocoa), which provides deep, rich flavor without being overly sweet — chocolate chips work beautifully for convenience, but chopped baking chocolate gives an even silkier texture. Full-fat cream cheese is essential for that classic dense, creamy cheesecake mouthfeel; reduced-fat versions can make the texture grainy or cause separation.

Eggs add structure and richness, so use large, room-temperature ones for smooth incorporation. A touch of sour cream or heavy cream lightens the density slightly while adding tangy balance to the chocolate.

For the crust, chocolate sandwich cookies (like Oreos) or chocolate graham crackers create a flavorful, sturdy base that complements the filling perfectly — crush them finely for even texture. Vanilla extract enhances all the flavors, and a pinch of salt cuts through the sweetness for a more complex taste.

Variations and Substitutions

For a fun twist, swirl in peanut butter, caramel, or raspberry sauce before cooking for a marbled effect that adds visual appeal and flavor contrast. Swap the chocolate crust for a pretzel crust to introduce a salty crunch that pairs amazingly with rich chocolate. Make it mocha-style by adding 1-2 teaspoons of instant espresso powder to the batter.

For a lighter version, substitute half the cream cheese with Greek yogurt, though the texture will be slightly less dense. Use dark chocolate for a more intense, bittersweet flavor or milk chocolate for sweeter results.

Gluten-free? Choose gluten-free chocolate cookies or graham crackers for the crust. Dairy-free adaptations are possible with vegan cream cheese, plant-based butter, and dairy-free chocolate/sour cream alternatives — results will be slightly softer but still delicious. Add mini chocolate chips or chopped nuts on top after cooking for extra texture.

Storage Options

Store the cooled cheesecake covered in the refrigerator for up to 5 days — it actually tastes even better on day 2 or 3 as flavors meld. 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 storing at room temperature for more than 1-2 hours due to the dairy content.

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Until you can read, Slow Cooker Chocolate Caramel Bars recipe