Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven. A perfect dessert for Springtime, or Easter, this cheesecake has the perfect balance of sweet and sharp with a luxurious creamy texture.

So many of you will know I finally, after so many years, acquired a Crockpot! and of course, it's opened up a huge range of possibilities and experiments in my kitchen.
For my first recipe I decided I would make a nice dessert, and wondered if a cheesecake could be made in such a device...and sure enough.... the results are right here! Take a look at the photos and recipe!
I added a nice gentle flavor of lemon to the cheesecake. Just enough so it isn't sharp or overpowering. The texture, when made in a crockpot, is a little different, slightly firmer, but the flavors are all there!
The one thing I would say if making this using a crockpot is the size limitation. You need to find a heatproof dish that will fit inside your pot, but other than that, it came out perfect!
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Please note, the dish I used measured 5 ½ x 8 ½ and 2 inches deep. This is what fitted inside my 6 quart Crockpot. You can also choose to use ramekins or a springform (leakproof) or anything that fits!
Ingredients
The Base
1 ⅓ cups or 160 g graham crackers crumbs (or Digestive biscuits for non US)
⅓ cups or 75 g melted butter
*** You may have some of the base left over depending on the size of your dish. Freeze any left and save for another time.
The Filling
8 oz or 250 g cream cheese room temperature
½ Cup or 100 ml Thick cream (whipping or heavy)
½ cup or 100 g white sugar
2 eggs
½ tsp vanilla extract
Juice and zest of ½ lemon
Instructions
Firstly, place your empty dish inside your crockpot and using a jug, fill the crockpot (not the dish) with water until it reaches ¾ the way up the side of the dish. When you've done that, remove the dish and spray / grease the inside with oil.
Make the base
1. Use a rolling pin and bash the cookies until fine breadcrumbs. (easy to place in a zip lock bag first!) Stir in the melted butter until all combined.
Press evenly and as firmly as possible into your chosen dish. Try and aim for about ¼ inch thick unless you prefer a thick base.

Make the filling
2. Beat the cheese & cream with the sugar until well mixed. Add eggs one at the time and keep beating. Add the vanilla and lemon juice & zest. Beat until smooth.
Then transfer the mix to your dish. Fill the dish until ¾ full, no more than that as the mixture will rise during cooking. (I filled mine too full in the photo).

3. Carefully place in the crockpot, in the water bath and cook on high for 2 hours.
When the time is up, switch off and leave in the pot with the lid off until cool enough for you to handle.
Be careful as it will be very hot from the water bath inside.
The cake will be wobbly but that is expected. It will firm up as it cools. (I have to say it tastes really yummy when it's hot though!!!)
When cool, cover with plastic wrap and place in the fridge for 4 hours, or overnight.

Tips
- When you want to cut it, depending on what dish you have used, the first slice is always the hardest to get out nicely. So be warned! All the other slices will come out clean, if you dip the blade of your sharp knife in a cup of hot water, you will get clean cuts, and use a pie slicer to transfer your pieces onto plates.
- If you have a springform pan that fits in your crockpot, I would suggest using that, simply for ease. Before placing in the water bath, wrap the outer with some foil so no water can get inside your lovely cheesecake mixture during cooking!
- You can also make this in your oven, follow the instructions, and use a roasting tray for your water bath, and cook at 350 F/ 180C for about 35 minutes, and again, allow to cool before serving.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Crockpot Lemon Cheesecake
Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven. A perfect dessert for Springtime, or Easter, this cheesecake has the perfect balance of sweet and sharp with a luxurious creamy texture.
Ingredients
For the base:
- 1 ⅓ cups or 160 g graham crackers crumbs, or Digestive biscuits for non US
- ⅓ cups or 75 g melted butter
- *** You may have some of the base left over depending on the size of your dish. Freeze any left and save for another time.
Filling
- 8 oz or 250 g cream cheese room temperature
- ½ Cup or 100 ml Thick cream, whipping or heavy
- ½ cup or 100 g white sugar
- 2 eggs
- ½ tsp vanilla extract
- Juice and zest of ½ lemon
Instructions
- Firstly, place your empty dish inside your crockpot and using a jug, fill the crockpot (not the dish) with water until it reaches ¾ the way up the side of the dish. When you've done that, remove the dish and spray / grease the inside with oil.
- Make the base. Use a rolling pin and bash the cookies until fine breadcrumbs. (easy to place in a zip lock bag first!) Stir in the melted butter until all combined. Press evenly and as firmly as possible into your chosen dish. Try and aim for about ¼ inch thick unless you prefer a thick base.
- Make the filling
- Beat the cheese & cream with the sugar until well mixed. Add eggs one at the time and keep beating. Add the vanilla and lemon juice & zest. Beat until smooth. Then transfer the mix to your dish. Fill the dish until ¾ full, no more than that as the mixture will rise during cooking. (I filled mine too full in the photo).
- Carefully place in the crockpot, in the water bath and cook on high for 2 hours.
- When the time is up, switch off and leave in the pot with the lid off until cool enough for you to handle. Be careful as it will be very hot from the water bath inside. The cake will be wobbly but that is expected. It will firm up as it cools. (I have to say it tastes really yummy when it's hot though!!!)
- When cool, cover with plastic wrap and place in the fridge for 4 hours, or overnight.
Notes
My Tips
- When you want to cut it, depending on what dish you have used, the first slice is always the hardest to get out nicely. So be warned! All the other slices will come out clean, if you dip the blade of your sharp knife in a cup of hot water, you will get clean cuts, and use a pie slicer to transfer your pieces onto plates.
- If you have a springform pan that fits in your crockpot, I would suggest using that, simply for ease. Before placing in the water bath, wrap the outer with some foil so no water can get inside your lovely cheesecake mixture during cooking!
- You can also make this in your oven, follow the instructions, and use a roasting tray for your water bath, and cook at 350 F/ 180C for about 35 minutes, and again, allow to cool before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 534Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 150mgSodium: 394mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 7g
Nutrition information isn’t always accurate
Baked Cheesecakes
Here's a selection of delicious Baked Cheesecakes for you to enjoy
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year!
Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked coconut cheesecake, out of this world! Tips on how to avoid cheesecake cracking included in the recipe
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Caramel and Vanilla Cheesecake. A rich, smooth, and creamy baked classic vanilla cheesecake with drizzles of caramel. Easy made from scratch recipe
Fluffy Honey Cheesecake. A delicious soft and dreamy cheesecake topped with Honey roasted pecans too!
Strawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!
Creamy Tiramisu Cheesecake. This is a lovely dessert with the flavors of the classic Italian Tiramisu.
Carrot Cake Cheesecake. Simply a Show Stopping Wow!
Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!
Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!
RED VELVET CAKE CHEESECAKE. Lovely vanilla cheesecake sandwiched between soft red velvet cakes and then topped with a light, fluffy puffy whipped cream frosting. It really is a WOW!
Peanut Butter Brownie Cheesecake, a popular baked cheesecake with a brownie base and peanut butter filling. Perfect for chocolate lovers and great for parties and celebrations.
Chocolate Baked Cheesecake, is a lovely, rich, and decadent dessert, with a chocolate Oreo crust. This a deliciously easy cheesecake recipe perfect for any occasion.
German Chocolate Cheesecake, a popular baked rich chocolate cheesecake, baked on a buttery crust and topped with pecans, coconut and chocolate. Perfect for celebrations
White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
Turtle Cheesecake is a delicious creamy baked cheesecake topped with pecans, caramel, and chocolate. A perfect combination of deliciousness in every bite. Great for parties and celebrations.
Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties
Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.
jaime
says:I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Anonymous
says:Crock pot food is awesome because it takes minimal management to cook! :) Thanks for sharing all these recipes. Looks delicious!