Magical 3-Ingredient Crockpot Blueberry Cheesecake You Need
A creamy and delicious blueberry cheesecake made easily in a crockpot.
- Prep Time: 15 mins
- Cook Time: 2.5 hours
- Total Time: 2 hours 45 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup blueberry preserves
Instructions
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a greased crockpot.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla, mix well.
- Pour the cream cheese mixture over the crust.
- Scatter blueberries on top, then drizzle with blueberry preserves.
- Cover and cook on low for 2-3 hours until set. Let cool before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- If using frozen blueberries, do not thaw first.
- Check for doneness by inserting a toothpick—it should come out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg