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A buttery crust, velvety smooth filling and tart berry topping make this Crockpot Express Cheesecake worthy of any celebration!
Never in my life have I had a slice of cheesecake this creamy and delicious. I’ve never actually made a cheesecake because they seem like such a pain. You have to do the whole water bath thing to keep them from cracking, and they still can get dry and gross if you do anything wrong. I think that’s why it’s such a splurge to go to Cheesecake Factory! I had read that pressure cooker cheesecake was amazing, so I was excited to try making my own Crockpot Express Cheesecake.
Let me tell you-this does NOT disappoint. The texture is velvety smooth, the flavor is simple and clean and with the Triple Berry Sauce on top, it’s heaven on a plate. Seriously. It’s going on my list of favorite Crockpot Express Recipes.
I started with a basic cheesecake recipe that I got from The Electric Pressure Cooker Cookbook. I’ll be sharing a full review of the cookbook next month. So far, it’s been an excellent resource for Crockpot Express cooking! After the cheesecake was done (which, be warned, requires some patience) I made a delicious Triple Berry Sauce for topping.
At first glance, the cheesecake looks small, but it’s so rich and satisfying, I found the slices to be just the right size. Go ahead and pat yourself on the back when you unlatch the spring form pan and out slides the most beautiful, crack-free Crockpot Express Cheesecake. Go ahead. You’ve earned it.
Tips for smooth and creamy Crockpot Express Cheesecake
- PATIENCE. The cream cheese and eggs must be at room temperature. And no, pulling them out of the fridge for 15 minutes will not cut it. The cream cheese needs to be out of the refrigerator for several hours!
- Don’t press the crumb crust too high up the sides-you don’t want extra moisture in the crust.
- The longer the cook time, the more dense the cheesecake (think New York style.) This recipe is written for a creamier cheesecake and made in a 7″ springform pan.
Crockpot Express Cheesecake with Triple Berry Sauce
Ingredients
For crust:
- 3/4 cup graham cracker crumbs (about 6 crackers)
- 2 tbsp sugar
- 2 tbsp butter, melted
For cheesecake filling:
- 2 pkg (8 oz each) cream cheese room temperature
- 3/4 cup sugar
- 2 tbsp sour cream
- 1 tbsp flour
- 1 tsp vanilla extract
- 1 pinch salt
- 2 large eggs room teperature
For triple berry sauce
- 1 tbsp corn starch
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup blueberries
- 1/2 cup blackberries
- 2 cups strawberries chopped
Instructions
For crust
- Spray a 7" springform pan with nonstick spray. In a small bowl, combine the graham cracker crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1" up the sides (at the most.) Freeze for 10 minutes.
For cheesecake filling
- In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust.
- Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula. Cover with foil. (This is not required, but I prefer to keep as much water off the top of the batter as possible, and for this size batter/pan it did not affect cooking time.)
- Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Select Beans/Chili and press Start/Stop. (High pressure, 20 minutes)
- When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)
For Triple Berry Sauce
- In a medium sauce pan, mix cornstarch and cold water. DO NOT HEAT until the corn starch has dissolved. Add the sugar and turn on the heat to medium/high.
- After one minute, add the fruit and stir to combine. Bring to a boil, then lower the heat to low and simmer for about 10 minutes. Remove from heat and cool to thicken.
Notes
- Take your time getting the air bubbles to come to the surface
- Dab away any condensation with a paper towel
- Use a hand mixer, rather than a stand mixer to avoid over beating
Nutrition
At first glance, this may seem long and complicated, but I assure it’s not too bad, and it’s completely worth it. One bite of that creamy deliciousness and you’ll be a fan of Crockpot Express Cheesecake! You can use any leftover Triple Berry Sauce for pancakes, ice cream topping or crepe filling!
Don’t forget to check out all my other great Crockpot Express Recipes!
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
Karen Freiert says
After I let the cheese cake chill overnight the center was very runny. What did I do wrong?
Nicole Burkholder says
It sounds like it just didn’t have enough cook time then. While I have never needed to add time, some people have mentioned that in the past. You can add another 5 minutes to the cook time if the center is much too jiggly after the initial cook time. The type of pan and even brand can make a difference in how quickly it cooks. It would be fine to stick it back in even after chilling and just cook it a bit longer to get the center to set 🙂
Brittany Elliott says
This recipe looks amazing! Just curious, why don’t you use the “dessert” button on the pressure cooker?
Nicole Burkholder says
Since all the pressure buttons work the same way (they just default to different times and pressure) I write recipes and choose the buttons that are the closest to what I need. (High pressure, closest to my cook time so I don’t have to adjust much, etc.) 🙂
Kristi Bridges says
I’ve been cooking over 30 years, but I’ve never made a cheesecake. This Christmas, I got a Crockpot Express. Everyone raves about how easy it is to make cheesecake in it, so I decided to try it. For the crust, I used frozen crumbs from the chocolate crinkle cookies I’d made at Christmas. I didn’t make the berry topping, because I like to enjoy cheesecake plain.
I cannot get over how creamy and delicious (and super-easy) this cheesecake is!!! It’s also very filling, and I was unable to finish the slice I had for breakfast. That’s good, because it’s so tasty I was worried I’d eat half the cheesecake before my hubby woke up. Thank you for emphasizing ROOM TEMP for impatient cooks like myself. .
Sue Pearce says
I have made this in my CPE several times with different toppings and we love it so much that everyone asked for it for Thanksgiving!. So Iam making three today (1.reg, 1 Pumpkin, and 1 chocolate) and am having 4 toppings (Berry, Whipped cream, Caramel, and Choc with Chips and nuts) for everyone to choose from. Now it keep them all away from them until tomorrow! CPE will be in full use tomorrow too! Happy Thanksgiving everyone!! ENJOY!
Nicole Burkholder says
Sounds delicious. Happy Thanksgiving!
Linda says
My first attempt at cheesecake…. Just pulled it out of the CPE and it seems too jiggly in the middle. Is this normal? Will it set up? Should/could I cook it a little longer?
Nicole Burkholder says
It should have a jiggle in the middle. If it’s really wet/sloshing then it needs more time. But most often it’s just a bit of a jiggle and you need to resist the urge to cook it longer 🙂 Adding time won’t hurt anything, though. It will just result in a more dense cheesecake, rather than a smooth/creamy cheesecake.
Codruta says
Hi! Well, have i done something wrong, cause I had Water in cheesecake .. 🙄
Nicole Burkholder says
Did you cover it with foil?
Connie says
Made this last night. Everyone was wanting to eat it right away, told them it had to wait till today. Flavor is excellent. Very creamy in the middle, which my son-in-law loved. He’s eating his second piece now. I liked the creaminess. The edges are more NY style, which I like. I will definitely be making this again. First dessert in my new toy and it’s a winner. Thank you.
Nicole Burkholder says
Awesome! Yes, it’s so hard to wait, but cheesecake MUST have that chill time. 🙂 You can go with a longer cook time to get the whole thing NY style!
Karla says
Can I make this into a chocolate cheesecake? Do you have any suggestions?
Thanks
Nicole Burkholder says
Ooo, that sounds delicious! I think stirring melted dark chocolate into the batter would probably work. Here’s a recipe from a blogger friend I found that sounds good and seems very similar: https://letsdishrecipes.com/2018/01/pressure-cooker-chocolate-cheesecake.html
Andrea George says
I have been nominated as the family’s cheesecake baker for years and have always prepared the conventional way. I’m new to Express Crock and decided to give this recipe a shot as one of my first attempts. It turned out delicious!!! I’m a sucker for guava so skipped the berry topping and melted down some guava paste with 1/4 cup water to cover the top of the cheesecake. Perfecto! Now I just wish I knew how to make this in a larger size for these family gatherings… it’s so much easier!
Nicole Burkholder says
Since it doesn’t take too long to make, perhaps you can just get another springform pan and make two smaller ones? You can also get a deeper pan (like the Fat Daddio brand push pans) and double the recipe. But cook time would need to increase a bit since the cheesecake would be so thick.
Guava sounds so refreshing as a topping! Great idea 🙂 I’m so happy you enjoyed the cheesecake and it worked well for you. Now you’ll never get away from making it for the family 😉
Kristin says
Making this today!!! Fingers crossed it works out! I’ve never made a cheesecake let along a desert in the crockpot express. Can’t wait to come back and let you all know how it worked out!
Nicole Burkholder says
Good luck! Be patient-make sure things are room temperature and don’t over-mix 🙂 It’s so yummy!
Susan Worden says
My cheesecake came out looking like a soufle!! I followed the instructions😢😢😢 i don’t know what i did wrong !
Nicole Burkholder says
Sounds like you over-mixed the batter. That will leave you with a weird, puffy middle that looks a bit like souffle. It tastes OK but doesn’t look as pretty 🙂 Be sure to use a hand mixer and not an electric stand mixer, and just get the ingredients mixed, rather than beating them like you would a cake. Then you also need to spend the time tapping out the air bubbles. Better luck next time!
Claudia says
This looks wonderful. I have made a cheesecake in my Instant Pot but it does not come out smooth like yours. So I am asking if your recipe would apply exactly as is to the Instant Pot? Same settings, the bean setting? Love your site….Thanks.
Nicole Burkholder says
I personally haven’t tested this recipe in the Instant Pot, but there are plenty of people who have, so I feel safe in saying that it would be the same. For the IP, you could just use the manual button. As long as it’s the same pressure/time, you should be fine. Be sure to follow the tips for a creamy cheesecake, as well- ESPECIALLY letting the cream cheese get all the way to room temperature. Pull it out for several hours. It makes a huge difference.