Slow Cooker Peanut Butter Cup Mini Cheesecake: This recipe is full of all the good things you love–cream cheese, peanut butter, chocolate and Reese’s mini peanut butter cups. But it’s only enough servings for two or three people so you won’t have endless leftovers to tempt you for days and days. Plus this cheesecake is made in the slow cooker which cooks the dessert very slow and evenly and produces a perfect result with no cracking on the top of the cheesecake!
Happy National Cheesecake Day!
If you didn’t know, yes July 30th is National Cheesecake Day. And you’re probably wondering how in the world do you make a cheesecake in a slow cooker?! I’ve seen slow cooker cheesecake recipes floating around the internet for a while and have always wanted to try my hand at it. So I decided that if I’m ever going to try it then today is the day! And boy am I happy that I did. I decided to go with a Slow Cooker Peanut Butter Cup Mini Cheesecake since if you’re going to have cheesecake you may as well go all out. Am I right?
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Why Use the Slow Cooker for Cheesecake?
Have you watched The Great British Baking Show? One of the seasons is on Netflix and it’s also on PBS right now. It is seriously the greatest show ever. I love how calm and proper these British contestants are. The food is quite interesting–typically not what I would make–but it’s fun to watch anyhow. One of the challenges was to make a cheesecake and the judges were adamant that there not be a crack on the top of the cheesecake. When you cook cheesecake in the slow cooker it cooks so slowly and the temperature even that a crack won’t happen.
Slow Cooker Peanut Butter Cup Mini Cheesecake
So you’re probably wondering how it the world I made this cheesecake in my slow cooker. Well, I started out by buying a mini cheesecake pan on Amazon because I wanted to make a perfect and beautiful mini cheesecake. But if you don’t want to buy a small spring form pan you can always just use another round oven-safe dish that fits in your slow cooker like a Pyrex or Corningware. The reason you want a separate dish to put inside your slow cooker is because we’ll be using a water bath to make the Slow Cooker Peanut Butter Cup Mini Cheesecake. A water bath (AKA bain marie) is used to regulate the baking temperature of the cheesecake. Since the temperature of water never boils (it just turns to steam), it keeps the cheesecake baking at an even, slow temperature.
Other Mouth-Watering Cheesecake Recipes
Each month I join with other talented food bloggers to create recipes that surprise and delight. If you want to follow along on social media you can find us at #celebratingfood2016. This month, of course the theme is cheesecake. Here are some delectable delights I think you’ll like:
Pretzel Crusted Cheesecake with Raspberry Sauce from Like Mother Like Daughter
No Bake Nutella Swirl Cheesecake Bars from The Stay At Home Chef
Pistachio Cheesecake with Coconut Macaroon Crust from Ashlee Marie
Cinnamon Roll Cheesecake Dip from Jamie Cooks It Up!
No Bake Fresh Strawberry Mini Cheesecakes from Real Mom Kitchen
Berry Cheesecake Brownie Bites from Food, Crafts and Family
Strawberry Cheesecake Bites from Butter with a Side of Bread
Mini Chocolate Mousse Oreo Cheesecakes from Creations by Kara
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Yields 2-3 servings
Slow Cooker Peanut Butter Cup Mini Cheesecake: This recipe is full of all the good things you love--cream cheese, peanut butter, chocolate and Reese's mini peanut butter cups. But it's only enough servings for two or three people so you won't have endless leftovers to tempt you for days and days. Plus this cheesecake is made in the slow cooker which cooks the dessert very slow and evenly and produces a perfect result with no cracking on the top of the cheesecake!
1 hr, 30 Prep Time
2 hrCook Time
3 hr, 30 Total Time
- 2 full graham crackers
- 1 1/2 tsp butter, melted
- 1 1/2 tsp sugar
- 1 (8 oz) package of cream cheese
- 1 Tbsp cocoa powder
- 6 Tbsp sugar
- Pinch of salt
- 1/2 tsp vanilla
- 1 egg
- 2 Tbsp peanut butter
- 1 1/2 oz dark chocolate chips
- 1 Tbsp butter
- 1 tsp milk
- 1 tsp corn syrup
- Reese's mini peanut butter cups, for decoration (I used dark chocolate)
- 1. Find a pan or dish that is oven safe and will fit in the bottom of your slow cooker. I used a 6 inch springform pan .
- 2. Break up the graham crackers into crumbs (I used a baggie and a rolling pin to smash the crackers). Stir together the crumbs, butter and sugar. Press graham cracker crumb mixture into the bottom of your pan.
- 3. In a mixing bowl, beat the cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low and slowly pour in the cocoa powder and sugar. Beat in the sugar, salt, vanilla, egg and peanut butter until just combined. Pour the cheesecake filling on top of the graham cracker crust. Place the pan/dish into the bottom of your slow cooker.
- 4. Bring about 2 cups of water to a boil. Pour the water into the slow cooker to reach halfway up the sides of the cheesecake dish.
- 5. Cover the slow cooker and cook on HIGH for about 1 1/2 hours to 2 hours. Check for doneness. The cake should be set but still wobbly in the center.
- 6. Carefully remove the pan from the slow cooker and place on a wire rack. Cool completely for about 30 minutes. Then place in the fridge for about an hour or until completely cold.
- 7. Make your chocolate glaze. Combine chocolate chips and butter in a glass bowl. Microwave for about 1 minute. Stir and add in milk and corn syrup until smooth. Unmold the cheesecake and pour glaze over the top of the cheesecake and smooth with a butter knife or a offset spatula and let the chocolate drip down the sides and smooth the chocolate with the knife.
- 8. Decorate the top of the cake with chopped up peanut butter cups. Serve and enjoy!
More cheesecake delights!