Slow Cooker Cherry Cheesecake is the perfect dessert when you want something rich and impressive without turning on the oven. It’s creamy, smooth, and gently cooked for a tender cheesecake texture that doesn’t crack easily. Topped with glossy cherries, it looks like a bakery dessert, but it’s surprisingly simple to make at home with basic ingredients and a slow cooker.
This recipe is great for holidays, family dinners, birthdays, or anytime you want a no-stress dessert. The slow cooker creates a moist cooking environment, which helps the cheesecake bake evenly and stay soft. You also don’t need complicated water baths or fancy tools—just a springform pan that fits inside your slow cooker (or a deep cake pan) and a little patience while it chills.
Why Make Cheesecake in a Slow Cooker?
Cheesecake can be intimidating because it’s sensitive to temperature changes. Too much heat can cause cracking or a dry texture. A slow cooker cooks gently and steadily, which helps the cheesecake set without overbaking. The results are smooth and creamy, with a soft center that firms up perfectly after chilling.
Another bonus: the slow cooker frees up your oven, making it ideal for holidays when the oven is already busy with dinner.
Ingredients You’ll Need
For the crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
For the cheesecake filling
- 24 oz (680 g) cream cheese, softened (3 blocks)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
- 1 tablespoon cornstarch or flour (optional, helps stability)
- Pinch of salt
For the cherry topping
- 1 can (21 oz) cherry pie filling
or 2 cups cherries (fresh or frozen) + 1/3 cup sugar + 1 tablespoon cornstarch + 2 tablespoons water
Equipment
- 6-quart slow cooker (or larger)
- 7-inch springform pan (best size for most slow cookers)
- Aluminum foil
- Paper towels (helps with condensation)
How to Make Slow Cooker Cherry Cheesecake
1) Prepare the pan and slow cooker
Lightly grease a 7-inch springform pan. Line the bottom with parchment paper if you want extra easy removal.
Wrap the outside of the pan with 2 layers of heavy-duty foil. This helps protect the crust from moisture inside the slow cooker.
Place a small trivet or folded dish towel in the bottom of the slow cooker so the pan doesn’t sit directly on the heating element.
2) Make the crust
Mix graham cracker crumbs, sugar, and melted butter until the texture looks like wet sand. Press firmly into the bottom of the springform pan.
Chill the crust in the fridge while you make the filling. This helps it hold together.
3) Mix the cheesecake filling
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each egg. Overmixing can add too much air, which may cause cracks later.
Mix in sour cream, vanilla, lemon juice (if using), salt, and cornstarch/flour (if using). Stir just until smooth.
Pour the filling over the crust and smooth the top.
4) Set up the slow cooker
Pour hot water into the slow cooker (about 1 to 1 1/2 inches deep). This creates a gentle steam environment.
Place the foil-wrapped pan on the trivet inside the slow cooker.
To reduce water droplets falling onto the cheesecake, lay a paper towel under the slow cooker lid (not touching the cheesecake). Then cover with the lid.
5) Cook low and slow
Cook on LOW for 2 to 3 hours, or until the edges are set and the center still jiggles slightly. The middle should wobble like gelatin, not slosh like liquid.
Cooking time varies by slow cooker, so start checking around 2 hours. If it says “keep warm,” avoid leaving it too long on that setting, because it can overcook the edges.
6) Cool gradually
Turn off the slow cooker and crack the lid slightly. Let the cheesecake rest inside for 30 minutes. This slow cooling helps prevent cracking.
Remove the pan, let it cool to room temperature, then refrigerate for at least 6 hours (overnight is best). Cheesecake needs time to firm up fully.
7) Add cherry topping and serve
Once chilled, spread cherry pie filling on top. Slice with a sharp knife wiped clean between cuts for neat slices.
Homemade Cherry Topping Option
If you prefer a fresh topping, simmer 2 cups cherries with sugar in a saucepan. Stir in a cornstarch slurry (cornstarch + water) and cook until thick and glossy. Cool completely before adding to the cheesecake.
Tips for the Creamiest Cheesecake
- Use room temperature cream cheese for a smooth batter with no lumps.
- Mix on low speed after adding eggs to avoid adding too much air.
- Don’t overcook: Cheesecake should still jiggle slightly in the center when done.
- Chill overnight: It slices cleaner and tastes richer the next day.
- Control condensation: Paper towel under the lid is a simple trick that helps a lot.
Flavor Variations
- Chocolate cherry: Add 1/2 cup mini chocolate chips to the filling.
- Almond cherry: Add 1/2 teaspoon almond extract (go easy—it’s strong).
- Lemon cherry: Add extra lemon zest for a bright citrus flavor.
- Berry mix: Replace cherry topping with blueberry or mixed berry filling.
Storage
- Refrigerator: Keep covered for up to 5 days.
- Freezer: Freeze slices (wrapped well) for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
What if I don’t have a springform pan?
You can use a deep 7-inch cake pan lined with parchment, but removing slices is easier with springform.
Can I make this in an Instant Pot instead?
Yes, but the method is different (pressure cooking). Slow cooker cheesecake is gentler and doesn’t require pressure settings.
Why is my cheesecake watery on top?
That’s usually condensation from the lid. Use the paper towel trick and make sure the pan is wrapped well in foil.
Slow Cooker Cherry Cheesecake is a dessert that feels fancy but is truly simple. The creamy filling, buttery crust, and sweet cherry topping make it a guaranteed favorite—especially when you want an easy, make-ahead treat that looks beautiful on the table.