Crock Pot White Chocolate - Strawberry Cheesecake

A simple White Chocolate - Strawberry Cheesecake baked in your slow cooker. Now you can enjoy homemade cheesecake without turning the oven on! 
I'm so crazy about this new cooking method for cheesecakes, that I've already made another version. I love this recipe because it calls for basic ingredients which leaves plenty of room for experimenting.
On Easter Sunday my dessert plans were changed from my my moms strawberry cake to baking a cheesecake instead. Well folks I didn't make just any cheesecake, but a "White Chocolate Strawberry Cheesecake". When dessert rolled around I asked everyone which cheesecake they preferred?
The Chocolate Swirl Cheesecake or this new strawberry one. I for one loved them both, but everyone said they liked the white chocolate cheesecake the best. I say make them both and you decided. Since making the white chocolate strawberry cheesecake, I have also added a Creamy Crock Pot Biscoff Cheese. Try them all and find out your favorite cheesecake.

Click here for a full step by step photo tutorial on how to prepare this recipe in the crock pot. 

White Chocolate Strawberry Cheesecake

8 - graham crackers, crushed
1/4 - cup butter, melted
2 - 8 oz packages of cream cheese, softened
3/4 - cup sugar
3 - eggs
1 - teaspoon clear vanilla extract
1 - cup white chocolate chips, melted, and slightly cooled
1 - can strawberry pie filling (or cherry)

Crush 8 graham crackers to make the crust. In a small bowl add 1/4 cup melted butter with the graham crackers. Mix with a fork until just combined, and press into a 7 – 8 inch spring form pan, or something similar.(a 7 – 8 inch cake pan works or whatever will fit in your crock pot).

In a separate bowl blend the softened cream cheese with 3/4 cup of granulated sugar. You can use a hand mixer or kitchen aid. Slowly add 3 eggs, one a time, then vanilla, mixing until thoroughly blended. Continue to beat for three more minutes, creating a smooth, lump free mixture.

Melt the white chocolate chips in a small bowl on the defrost setting of your microwave. Using the defrost setting will melt the white chocolate, but not get them hot. Make sure the chocolate mixture is cooled slightly before adding to prevent from cooking the eggs.

Pour the melted white chocolate into the cream cheese batter and mix to combine. Pour the cream cheese mixture into a spring form or cake pan. Set pan aside.

Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it gets into your pan.  Add the Cheesecake pan to the crock pot above the water. The pan will fit snug above the water level.

Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle. Do not remove the lid during the cooking process, it needs all that heat!

When finished, run a knife along the edge of the cheesecake. Remove the cheesecake from the crock pot let it cool on a baking rack for 30 minutes.

Transport the cheesecake to the refrigerator and store for at least 6 hours or overnight. Remove the spring form pan and add the strawberry pie filling on top just before serving.

Servings: 12

Note: Walmart has the small 7 inch round cake pans that fit perfectly in the crock pot. You can find them in the cake decorating isle. I don't care for these as it is hard to remove the cheesecake from the pan.

I used my 8 - 9 inch spring form pan, but since one side had the latch it made it a bit uneven in the crock pot. I added a piece of rolled up foil on one side to prevent the cheesecake from sitting off balance in the crock pot.

Inspired by: Chocolate Swirl Cheesecake

Pin or Save this Recipe to your Favorite Pinterest Board!

 Looking for more recipe ideas? Check out the Recipe Index by Mommy's Kitchen.

Don't miss a single recipe Click
here to to sign up for my Free Recipe Newsletter.


Anonymous said…
Does the crockpot need to be on high or low?
Tina Butler said…
It states it in the recipe.

Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle. Do not remove the lid during the cooking process, it needs all that heat!
Anonymous said…
How many does this serve?
Thanks Amy
Tina Butler said…
I would say about 12 servings.
0ct said…
This is so good and easy!
Melody said…
Could this be prepared in a regular pan and baked in the oven?
Esther J said…
Tina-this sounds wonderful. I have a couple questions. My crockpot is oval shaped, but I have several small (4 1/2") spring form pans-could I put something in the bottom of my crockpot to raise these out of the water and use them. It is just my husband and me. I could serve one and freeze one for latter. :) BTW-LOVE your page and recipes! Thanks!
Anonymous said…
I have been using the cake and bake pan that was sold with the 3 quart Rival crockpots. I use this method for custards also, but only cook both
for about 75 minutes or so on high.
Unknown said…
Would a 6 inch spring form pan be too small for these ingredients?
Tina Butler said…
It might be too much cheesecake batter for a 6 inch. I have never used anything smaller than a 7 inch pan. All I can say is you can give it a try with a 6 inch and see.