Crustless Lemon Cheesecake

Cheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!

Serves: 8Hands-on: 10 minutesTotal: 7 hours 10 minutesDifficulty: Easy

Serves: 8


  • 16 oz. cream cheese, softened
  • 2⁄3 cup sugar
  • 2 large eggs
  • 1 Tbsp. cornstarch
  • 1 tsp. lemon zest
  • 2 Tbsp. lemon juice


  • In a large bowl, beat cream cheese and sugar together until smooth.
  • Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.
  • Beat in remaining ingredients and continue beating for about 1 minute.
  • Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.
  • Cover and cook on high for 2 1⁄2 to 3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature, then refrigerate for 4 hours. Slice to serve.