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This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! You will be amazed at how good it is, and your family will absolutely love it!

Crock Pot Lemon Blueberry Cheesecake

This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! Your family will absolutely love it!
Course Dessert
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 slices
Author Judy

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tsp sugar

Filling

  • 3 pkgs 8oz cream cheese
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 1/2 tsp lemon zest
  • 3 eggs room temperature
  • 1 egg yolk (room temperature
  • 3/8 cup heavy cream 35% fat
  • 1/4 cup real blueberry jam or preserves

Garnish

  • Fresh Blueberries
  • Lemon Peel

Instructions

Spring Form Pan

  1. Grease the pan really well, putting a circle of parchment paper along the bottom, and covering the outside bottom with foil

Crust

  1. Mix the graham cracker crumbs, butter and sugar together
  2. Press the mixture into the base of the 7" spring form pan, pushing it up the sides a bit around the base
  3. Chill while you are making the filling

Filling

  1. Mix the cream cheese, sugar, lemon zest and vanilla with a hand mixer until creamy
  2. Add the eggs one at a time and beat lightly
  3. Add the cream, mixing it in by hand until it is blended
  4. Pour into the spring form pan
  5. Using a teaspoon drop the blueberry jam in spots across the top of the filling
  6. Pull a knife slowly through the top, creating a marble effect

Get the Crock Pot Ready

  1. Put 1" of water in the bottom of your crock pot
  2. place the trivet with handles (I use the one I got with my Instant Pot) inside and set the cheesecake on top
  3. Put two large sheets of paper towel over the top of the crock pot and set the lid on top
  4. Cook on High for 2 hours
  5. After 2 hours turn off heat and let the cheesecake sit inside the crock pot for 1 hour - do not remove the lid
  6. Remove the cheesecake from the crockpot, place it on a cooling rack and let it sit for 1 more hour
  7. Wrap the cheesecake in foil and refrigerate overnight

Garnish

  1. Place a generous spoonful of blueberry preserves in the centre
  2. Dress with fresh blueberries and lemon peel
  3. Enjoy!

Recipe Notes

The actual cook time is 2 hours, the additional time is standing and cooling.