Slow Cooker Key Lime Cheesecake recipe

This luscious Slow Cooker Key Lime Cheesecake blends the bright, zesty tang of fresh key limes with ultra-creamy cheesecake filling atop a buttery graham cracker crust. Gently cooked in a slow cooker for even heating, it delivers a silky texture, vibrant citrus flavor, and effortless preparation—perfect for summer gatherings or anytime indulgence.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Slow Cooker Key Lime Cheesecake because it marries the iconic tart-sweet profile of classic Key lime pie with the rich, velvety indulgence of traditional cheesecake—all without turning on your oven. The slow cooker method ensures gentle, even cooking that prevents cracks, over-baking, or dry edges, resulting in an exceptionally smooth and creamy texture every time.

The bright, refreshing burst of key lime juice and zest cuts through the richness beautifully, making it feel light yet decadent. It’s incredibly forgiving for beginners—no water bath fuss on the stovetop, minimal babysitting, and it frees up your oven for other dishes. Whether you’re hosting a tropical-themed party, celebrating a birthday, or just craving a citrusy treat on a hot day, this dessert impresses with its vibrant flavor, stunning presentation (garnish with whipped cream and lime slices), and that wow-factor “you made this in a slow cooker?!” reaction from guests.

Yield: 12 slices

Slow Cooker Key Lime Cheesecake recipe

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Creamy, tangy slow cooker Key lime cheesecake with graham crust—easy, crack-free, and bursting with fresh citrus flavor.

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 6 hours

Total Time 9 hours 20 minutes

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the filling:

• 24 ounces (3 packages) full-fat cream cheese, softened
• 1 cup granulated sugar
• ⅔ cup fresh Key lime juice (or bottled)
• Zest of 2-3 Key limes (about 1-2 tablespoons)
• ½ cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour or cornstarch (for stability)

For garnish (optional):

• Whipped cream, lime slices, extra zest

Instructions

1. Prep your pan like a pro: Grab a 7- or 8-inch springform pan that fits your slow cooker. Wrap the outside bottom and sides tightly with 2-3 layers of heavy-duty aluminum foil to keep water out—your cheesecake will thank you! Lightly grease the inside for easy release.
2. Make that dreamy crust: In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until it looks like wet sand. Press firmly into the bottom (and about 1 inch up the sides if you like) of the prepared pan. Use a glass bottom to really pack it down for a sturdy base. Pop it in the freezer for 10-15 minutes to set while you whip up the filling.
3. Get your filling silky smooth: In a large bowl with an electric mixer (or stand mixer), beat the softened cream cheese on medium until creamy and lump-free, about 2 minutes. Scrape the bowl often—smoothness is key!
4. Sweeten and flavor bomb: Gradually add the sugar, beating until fully incorporated and fluffy. Mix in the Key lime zest, vanilla, and flour/cornstarch—your kitchen will smell like a citrus paradise already!
5. Add the tangy magic: Pour in the Key lime juice and sour cream, beating on low until just combined. Scrape sides again.
6. Gentle egg time: Add eggs one at a time on low speed, mixing only until each disappears—overbeating here invites cracks, so keep it gentle and loving.
7. Pour and settle: Pull the crust from the freezer, pour the luscious filling over it, and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
8. Slow cooker setup magic: Place a trivet or crumpled foil balls in the bottom of your slow cooker for elevation. Add the pan (use a foil sling for easy lifting). Pour ½-1 cup hot water around the pan (not on top) for gentle steaming. Cover and cook on LOW for 2-3 hours—start checking at 2 hours. It's done when edges are set but center jiggles slightly like Jell-O.
9. Cool it slowly: Turn off the slow cooker, crack the lid, and let it cool inside for 1 hour—this prevents shocking the cheesecake and cracking. Then remove, cool to room temp on a rack, cover, and refrigerate at least 6 hours (overnight is best for flavor and slicing).
10. Serve with flair: Run a knife around the edge, release the springform, and transfer to a pretty plate. Top with whipped cream swirls, fresh lime slices, and zest for that wow presentation. Slice with a hot knife for clean cuts—enjoy every creamy, tangy bite!

Notes

Use fresh Key limes for best flavor if available—regular limes are fine but milder. This recipe adapts classic slow cooker cheesecake techniques with Key lime elements for crack-free results. Always cook on low; high can curdle or crack.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 395Total Fat 29gSaturated Fat 16gUnsaturated Fat 12gCholesterol 125mgSodium 209mgCarbohydrates 31gFiber 0gSugar 27gProtein 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 room-temperature cream cheese and eggs for the smoothest filling—cold ingredients lead to lumps.
• Wrap the springform pan tightly in foil (2-3 layers) to prevent water from seeping in during the slow cook.
• Create a foil sling (long strips under the pan) for easy removal from the slow cooker.
• Cook on low only—high heat can cause cracking or uneven texture.
• Don’t overmix the batter after adding eggs to avoid incorporating too much air, which causes cracks.
• Chill for at least 6 hours (overnight best) for clean slices and full flavor development.
• Test doneness by gentle jiggle—the center should have a slight wobble like set gelatin.
• If your slow cooker runs hot, check at the minimum time to avoid overcooking.

Ingredients Notes:

• Graham cracker crumbs: Form the classic buttery base; use store-bought or crush fresh crackers finely for best texture.
• Butter: Melted unsalted butter binds the crust—salted works too but reduces added salt slightly.
• Cream cheese: Full-fat blocks (softened) provide that signature rich, tangy creaminess; low-fat versions make it watery.
• Granulated sugar: Sweetens and balances the tart lime; don’t reduce too much or texture suffers.
• Key lime juice and zest: Fresh is essential for bright, authentic flavor—bottled Key lime juice is a good substitute if fresh aren’t available, but zest adds aromatic oils regular limes can’t match. Regular lime juice works in a pinch but is less tart and floral.
• Eggs: Large, room-temp for binding and silkiness.
• Sour cream: Adds extra tang and moisture for ultimate creaminess.
• Vanilla extract and flour/cornstarch: Enhance flavor and stabilize the filling.

Variations and Substitutions:

• For a regular lime version, swap Key limes for Persian limes—increase juice slightly if less tart.
• Make it no-bake style by chilling instead of cooking, but texture will be softer.
• Gluten-free: Use gluten-free graham crackers or cookie crumbs.
• Lower sugar: Reduce sugar by ¼ cup or use a sugar substitute, but test for texture.
• Mini versions: Divide into mason jars for individual portions (adjust cook time down 30-45 min).
• Toppings twist: Add coconut whipped cream for tropical flair, fresh berries for color contrast, or a swirl of raspberry sauce.
• Crust alternatives: Try gingersnap or vanilla wafer crumbs for spiced or sweeter base.
• Vegan/dairy-free: Use plant-based cream cheese, coconut cream instead of sour cream, and egg replacers—cook time may vary.

Storage Options:

Store covered in the refrigerator for up to 5 days. Freeze whole (foil-wrapped) or in slices for up to 2 months—thaw overnight in fridge. Avoid room temperature storage beyond 2 hours.

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