Crock Pot Lemon Blueberry Cheesecake.
Yes that’s right, a creamy, rich cheesecake that you make in your slow cooker.
I had no idea!
And once you make this awesome lemon blueberry cheesecake recipe, there will be no turning back!
Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category! And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂
This post was originally published on July 30, 2017 and updated June 20, 2018 and June 18, 2019.
You will need: plain cream cheese, fresh blueberries, fresh lemon, graham cracker crumbs, sugar, eggs, heavy cream (35% MF) and blueberry jam.
LEMON BLUEBERRY CHEESECAKE BACKSTORY
The blog also has some great tips on cooking with Crock Pots and Instant Pots. I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!
This blueberry lemon cheesecake is the perfect summer recipe. You can plug in the crockpot or slow cooker indoors or out. We’re at the trailer so it’s the perfect way to add a delicious dessert to our weekend plans!
TIPS TO MAKE A PERFECT LEMON BLUEBERRY CHEESECAKE
- In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper.
- It’s really important to fully grease your pan and that also includes the parchment paper. That way your beautiful Lemon Blueberry Cheesecake will easily slide out.
- Follow the instructions exactly.
- Make sure you put the paper towel underneath the lid while baking. This keeps condensation from forming on your cheesecake.
- This cheesecake really is better after being in the refrigerator overnight, so make sure you bake it the day before you want to serve!
CROCK POT LEMON BLUEBERRY CHEESECAKE FAQs
What is the best crockpot or slow cooker size to use?
The best size of slow cooker to use is a 6 quarter with a clear glass lid. I use the Crock Pot brand, and have included a link below as well.
Why do I need to use a trivet in the bottom of the crockpot?
There is an inch of water on the bottom of the slow cooker, so it keeps your cheesecake from getting wet!
Won’t my cheesecake get wet from condensation?
No, putting the thick layer of paper towels across the top of the slow cooker, just under the lid will prevent this.
Isn’t it easier just to bake the cheesecake in a regular oven?
Not really. Both take a little care when baking, but I prefer the Crock Pot since I can set the timer and go away and leave it. Sit outside on the deck with a cold drink and read a book, or just relax.
I think slow cooker cheesecakes are very Hygge.
What other flavours of cheesecake can I bake in my crockpot?
Let your imagination run wild! You could substitute other berries for the blueberries. Or perhaps omit the blueberries and lemon and add some chocolate. Or just a classic New York Cheesecake.
I’ve included the short video posted to our Facebook page Easy as Pie Recipes & More
The results? Well, you be the judge! I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.
The texture of the cheesecake is just so rich and creamy, but not wet, if you know what I mean. The combination of the lemon and blueberry flavours is amazing.
You should print out some extra copies of this recipe to hand out to your guests, because they will definitely ask for it.
If you like this recipe, please be sure to give a 5 star rating!
Thanks so much for stopping by and I hope you really do try this amazing Lemon Blueberry Cheesecake recipe.
Slow Cooker Cheesecakes are here to stay! I would love to hear how your cheesecake turned out, so be sure to leave me a message in the comments. For a No Bake Cheesecake recipe be sure to check out our no bake blueberry cheesecake!