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!

slice of chocolate cheesecake with marshmallow topping and chocolate chips on white plate with clear glass mug of cocoa in background

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.

chocolate cheesecake on platter with slices taken out and marshmallow fluff dripping down sides

Try these other awesome cheesecake recipes:

top down view of slice of chocolate cheesecake topping with marshmallow fluff, mini chocolate chips and marshmallows

Table of Contents hide

1) What you need to make this recipe

2) How to make a cheesecake in the slow cooker

3) Recipe Tips

4) Slow Cooker Hot Chocolate Cheesecake Recipe

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

ingredients for cheesecake on marble counter

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.

three images showing mixing together cheesecake filling

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.

slice of chocolate cheesecake on plate next to platter and mug of cocoa

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! Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo