Slow Cooker hot chocolate cheesecake is an easy, creamy, and delicious dessert recipe that gets its inspiration from a favorite winter beverage. This homemade cheesecake is made in the slow cooker and produces a perfectly beautiful and delicious chocolate cheesecake time after time!

Say what? A slow cooker cheesecake? YES! Slow Cooker desserts are a thing, and they are here to make life easy and delicious.
Once upon a time if you had told me you were going to cook a cheesecake in the slow cooker I would have raised my eyebrows at you in disbelief. But I am here to tell you, you need to give this method a try!
This chocolate cheesecake recipe is divine! It is creamy, silky, and sooo easy to make, you will never want to bake a cheesecake in the oven again.

Try these other awesome cheesecake recipes:

What you need to make this recipe
You only need a few simple tools and ingredients to make this homemade chocolate cheesecake recipe.
Equipment needed:
Here are the tools you need to have on hand:
- A 6 inch springform pan
- Aluminum foil
- A slow cooker
- 2 Medium sized mixing bowls
- A microwave safe bowl
- Hand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients needed:
Here are the ingredients you need to make this recipe:
Chocolate Crust:
- Oreo cookies
- salted butter (or unsalted and a pinch of salt)
Hot chocolate filling:
- 2 blocks of cream cheese, softened. Get the full fat kind!
- Granulated sugar
- Vanilla extract – use the pure, not imitation
- 2 large eggs
- Semi sweet chocolate chips – Use a good quality that melts well. Cheaper kinds have added ingredients that prevent them from melting well. Get the best you can find!
Cheesecake toppings:
- Marshmallow fluff
- Mini chocolate chips
- Mini marshmallows
- Baking cocoa or powdered hot chocolate mix

How to make a cheesecake in the slow cooker
For the full set of directions, please make sure you scroll down to the recipe card below:
Prepare the Slow Cooker
- Form some aluminum foil into 3-4 balls of the same size and place them in the bottom of the slow cooker. This is what your cheesecake will sit on.
- Ensure that the springform pan will sit flat and evenly on the tin foil balls.
Mix the crust
- In a medium bowl mix together the oreo crumbs and the melted butter.
- Spray a 6-inch springform pan with cooking spray.
- Press the crust mixture into the bottom of the prepared springform pan and just a bit up the sides.

Mix the filling
- Melt the chocolate chips in a microwave safe bowl in 30 second increments until fully melted, set aside.
- In a medium sized mixing bowl, use a hand mixer to whip the cream cheese and sugar together until it is fluffy.
- Next add in the eggs and vanilla and combine.
- Next mix in the melted chocolate until all combined.
- Pour the cheesecake into the springform pan.

Baking (or slow cooking) the cheesecake
- Pour about ½ an inch of hot water into the bottom of the slow cooker, careful to not get any in the cheesecake.
- Place the pan on the foil balls, ensuring that it sits evenly and flat.
- Cook on high for 1 ½ to 2 hours or until the middle slightly jiggles when tapped.
- Turn off the slow cooker and leave the cheesecake in for 1 hour, covered with the lid.
- Remove the cheesecake from the slow cooker and cool on a wire rack on the counter.
- Place the cheesecake in the refrigerator for 4 hours.

Serving
- Top the cheesecake with the marshmallow fluff, chocolate chips and mini marshmallows.
- Sprinkle just a pinch or two of hot chocolate mix over the top.
- Serve!

Recipe Tips
For the best results, make sure you follow the recipe directions and don’t substitute ingredients!
Flavor variations:
- Sprinkle some chopped peppermint candies on top of the cheesecake for fun and festive holiday flavor!
- You could also toast your marshmallow topping with a kitchen blowtorch for a fun smores twist.
- Swap out the marshmallow topping for slightly sweetened whipped cream instead.
- Use different flavors of hot cocoa (like mint or caramel!) to alter the taste of the cheesecake a bit.
Cheesecake Storage
Store this cheesecake in the fridge, wrapped in plastic wrap, for up to one week.

In a chocolate mood? Try these other chocolate desserts to satisfy your sweet tooth:
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
Slow Cooker Hot Chocolate Cheesecake Recipe

Slow Cooker hot chocolate cheesecake is an easy, creamy, and delicious dessert recipe that gets its inspiration from a favorite winter beverage. This homemade cheesecake is made in the slow cooker and produces a perfectly beautiful and delicious chocolate cheesecake time after time!
Ingredients
Crust:
- 3/4 cup crushed oreo
- 2 tablespoons butter, melted
Filling:
- 16 ounces (2 blocks) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semi sweet chocolate chips
Topping:
- 7 ounce jar marshmallow fluff
- 1/4 cup Mini Chocolate Chips
- 1/2 cup Mini Marshmallows
- Powdered Hot Chocolate Mix
Instructions
Prepare the Slow Cooker
- Form some aluminum foil into 3-4 balls of the same size and place them in the bottom of the slow cooker. This is what your cheesecake will sit on.
- Ensure that the springform pan will sit flat and evenly on the tin foil balls.
Mix the crust
- In a medium bowl mix together the oreo crumbs and the melted butter.
- Spray a 6-inch springform pan with cooking spray.
- Press the crust mixture into the bottom of the prepared springform pan and just a bit up the sides.
Mix the filling
- Melt the chocolate chips in a microwave safe bowl in 30 second increments until fully melted, set aside.
- In a medium sized mixing bowl, use a hand mixer to whip the cream cheese and sugar together until it is fluffy.
- Next add in the eggs and vanilla and combine.
- Next mix in the melted chocolate until all combined.
- Pour the cheesecake into the springform pan.
Baking the cheesecake
- Pour about ½ an inch of hot water into the bottom of the slow cooker, careful to not get any in the cheesecake.
- Place the pan on the foil balls, ensuring that it sits evenly and flat.
- Cook on high for 1 ½ to 2 hours or until the middle slightly jiggles when tapped.
- Turn off the slow cooker and leave the cheesecake in for 1 hour, covered with the lid.
- Remove the cheesecake from the slow cooker and cool on a wire rack on the counter.
- Place the cheesecake in the refrigerator for 4 hours.
Serving
- Top the cheesecake with the marshmallow fluff, chocolate chips and mini marshmallows.
- Sprinkle just a pinch or two of hot chocolate mix over the top.
- Serve!
Notes
Store the cheesecake in teh fridge, tightly wrapped, for up to 5 days.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 579Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 473mgCarbohydrates: 64gFiber: 2gSugar: 49gProtein: 15g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
Looking for a more visual version? Try the how to make slow cooker hot chocolate story.
Katherine
Wednesday 16th of February 2022
I love this! The marshmallow topping is perfect on it!
Gina
Wednesday 16th of February 2022
This is the most delicious and decadent cheesecake I've ever had! Love the Oreo crust!