12 Crockpot Dessert Recipes for Hands-Off Baking - Easy, Cozy Sweets With Minimal Effort

Slow cookers aren’t just for chili and pot roast. They can turn out warm, gooey, crowd-pleasing desserts with barely any effort. Set it, walk away, and come back to a house that smells like a bakery.

Whether you’re craving chocolate, fruit, or something spiced and cozy, these crockpot desserts deliver. They’re great for gatherings, weeknights, or when you want a homemade treat without babysitting the oven.

What Makes This Special

Hands-off baking: Add ingredients, set the timer, and the slow cooker does the work.
Consistently moist results: The sealed environment keeps desserts tender and prevents drying out.
Big-batch friendly: Perfect for potlucks and holidays. Most recipes serve 6–10.
Year-round baking: No need to heat up the kitchen with the oven, especially in summer.
Beginner-friendly: Simple steps, forgiving cook times, and pantry-friendly ingredients.

What You’ll Need

Below is a master shopping list that covers ingredients used across these 12 crockpot desserts.

You won’t need every item for every recipe, but this list keeps you prepared.

Baking basics: All-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cornstarch
Dairy: Butter, cream cheese, heavy cream, milk, sweetened condensed milk, eggs, yogurt
Flavorings: Vanilla extract, almond extract, lemon zest, cocoa powder, espresso powder, cinnamon, nutmeg, pumpkin pie spice
Fruits: Apples, pears, bananas, peaches (fresh or frozen), mixed berries, pineapple tidbits, cherries
Chocolate and add-ins: Semi-sweet chocolate chips, white chocolate chips, peanut butter, Nutella, chopped nuts, shredded coconut
Mix-ins and helpers: Old-fashioned oats, instant pudding mix, boxed cake mix, brownie mix, graham crackers, vanilla wafers
Liquids: Water, brewed coffee, maple syrup, honey, caramel sauce
For serving: Ice cream, whipped cream, powdered sugar
Equipment: 4- to 6-quart slow cooker, parchment or foil sling, nonstick spray, clean kitchen towel to catch condensation

How to Make It

Here are 12 crockpot dessert recipes with quick steps.
Line or grease the crock each time, and place a towel under the lid to prevent condensation from dripping onto the dessert.

Classic Slow Cooker Apple Crisp

Toss sliced apples with sugar, cinnamon, and a squeeze of lemon.

Combine oats, flour, brown sugar, salt, and melted butter for the topping.

Layer apples, then crumble. Cook on Low 3–4 hours until bubbly and tender.

Molten Chocolate Cake

Whisk flour, sugar, cocoa, baking powder, and salt.

Stir in milk, melted butter, and vanilla

Pour into the crock. Sprinkle with more sugar and cocoa, then pour hot coffee or water over the top—do not stir.

Cook on High 2–2.5 hours until a cake forms with a pudding-like sauce underneath.

Banana Bread Pudding

Cubed day-old bread, sliced bananas, and chocolate chips go into the crock.

Whisk eggs, milk, sugar, vanilla, and cinnamon. Pour over bread.

Cook on Low 3–4 hours until set in the center.

Serve warm with ice cream.

Peach Cobbler

Add sliced peaches (or frozen), sugar, and cornstarch to the crock.

Drop spoonfuls of biscuit dough or cake mix batter over peaches.

Cook on High 2–3 hours until the top is fluffy and the fruit is syrupy.

Sticky Toffee Pudding

Soak chopped dates in hot water with a pinch of baking soda.

Cream butter and brown sugar; mix in eggs, flour, and the date mixture.

Cook on Low 3–4 hours. Finish with warm toffee sauce and whipped cream.

Brownie Sundae Bake

Prepare boxed brownie batter as directed, fold in chocolate chips.

Pour into a lined crock. Drape a towel under the lid.

Cook on Low 2.5–3.5 hours until set at the edges but fudgy in the center.

Scoop and serve with ice cream.

Spiced Pear Gingerbread

Whisk flour, brown sugar, cocoa, ginger, cinnamon, and baking soda.

Stir in molasses, milk, melted butter, and diced pears.

Cook on Low 3–4 hours. Great with lemon glaze or whipped cream.

Cherry Chocolate Dump Cake

Add cherry pie filling to the crock and scatter chocolate chips.

Sprinkle dry chocolate cake mix evenly over the top.

Drizzle with melted butter. Cook on High 2–2.5 hours until set.

Rice Pudding

Combine rice, milk, sugar, vanilla, and a pinch of salt in the crock.

Cook on Low 3–4 hours, stirring once or twice if possible.

Finish with raisins and a dusting of cinnamon.

Add cream if you like it richer.

Pineapple Upside-Down Spoon Cake

Place pineapple tidbits and brown sugar in the crock with a little butter.

Pour yellow cake batter on top.

Cook on High 2–3 hours until the cake is springy. Spoon out servings so the fruit tops each bowl.

Pumpkin Cheesecake Bars

Line the crock with a foil sling. Press in a crust of crushed graham crackers, sugar, and melted butter.

Beat cream cheese, sugar, eggs, vanilla, pumpkin puree, and pumpkin spice.

Pour over crust.

Cook on Low 3–4 hours until set with a slight jiggle. Chill before slicing.

Hot Fudge Peanut Butter Pudding Cake

Stir flour, sugar, cocoa, baking powder, and salt with milk, peanut butter, and vanilla.

Spread in the crock. Top with brown sugar and cocoa; pour hot water over the top—do not stir.

Cook on High 2–2.5 hours.

A fudgy sauce forms underneath.

Storage Instructions

Cooling: Let desserts cool to room temperature before covering to avoid condensation and sogginess.
Refrigeration: Most will keep 3–4 days in an airtight container. Custard-based desserts (rice pudding, cheesecake bars) should be chilled within 2 hours.
Freezing: Fruit cobblers, crisps, and brownies freeze well for up to 2 months. Wrap tightly and thaw overnight in the fridge.
Reheating: Warm single portions in the microwave 20–40 seconds.
For larger amounts, reheat in the slow cooker on Warm or Low until heated through.

Why This is Good for You

Less stress, more control: Slow cookers free up oven space and timing, especially during holidays.
Built-in portioning: Spoonable desserts make it easy to serve smaller portions.
Fruit-forward options: Cobblers and crisps help you work in seasonal produce.
Budget-friendly: Uses pantry staples and imperfect fruit without sacrificing taste.

Pitfalls to Watch Out For

Too much moisture: Skip the towel and you’ll get drips that make batters gummy. Always use a towel under the lid.
Overcooking: Slow cookers vary. Start checking 30 minutes early the first time you try a recipe.
Not greasing or lining: Sticking is real.
Use nonstick spray and consider parchment or a foil sling for easy removal.
Lifting the lid too often: Heat escapes and extends cook time. Peek sparingly.
Overfilling: Keep the crock between one-half and two-thirds full for even cooking.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats. Check cake and brownie mixes for GF labeling.
Dairy-free: Swap butter for vegan butter or coconut oil, and use almond or oat milk.
Choose dairy-free chocolate chips.
Lower sugar: Reduce sugar by 25% in most recipes or use maple syrup/honey for part of the sweetener. Add extra vanilla and spices to boost flavor.
Protein boost: Stir a scoop of unflavored collagen into batters or serve with Greek yogurt instead of ice cream.
Add crunch: Top finished desserts with toasted nuts or granola right before serving.
Flavor swaps: Try almond extract in cherry desserts, espresso powder in chocolate bakes, or cardamom with pears and peaches.

FAQ

Can I bake in a small 2-quart slow cooker?

Yes, but halve the recipes and reduce cook times slightly. Aim to keep the crock no more than two-thirds full, and start checking 20–30 minutes early.

Do I need to preheat the slow cooker?

It’s optional, but preheating for 10–15 minutes can help cakes set more evenly, especially for molten or pudding-style desserts.

How do I keep the edges from overcooking?

Use the Low setting when possible, line the crock, and avoid hot spots by rotating the insert halfway through if your model allows it.

Checking early is key.

What if my dessert is too runny?

Cook 20–30 minutes longer with the towel under the lid. For fruit desserts, a spoonful of cornstarch mixed with a bit of water can be stirred into the fruit layer next time.

Can I use frozen fruit?

Absolutely. Don’t thaw; just add a little extra cornstarch or reduce other liquids slightly to balance the moisture.

Is the towel under the lid safe?

Yes, as long as the towel doesn’t touch the heating element and is secured by the lid.

It absorbs condensation and prevents water from dripping onto the dessert.

How do I remove a cheesecake or bar dessert cleanly?

Use a foil sling with overhang to lift it out after cooling. Chill until firm, then slice with a hot, dry knife for neat edges.

Can I double a recipe?

It’s better to use a larger crock rather than doubling in the same one. Too much depth can lead to undercooked centers and overdone edges.

What’s the best way to serve these for a crowd?

Keep the crock on Warm with a ladle, set out bowls, and offer toppings like ice cream, whipped cream, nuts, and caramel sauce so guests can build their own.

Do I need special liners?

No, but nonstick spray, parchment rounds, or a foil sling make cleanup faster and improve texture by preventing sticking.

Wrapping Up

With these 12 crockpot desserts, dessert is as simple as mix, set, and forget.

You get cozy textures, big flavors, and a kitchen that stays cool. Keep a few staples on hand, lay out a towel under the lid, and you’re set for sweet success. When you want homemade dessert without the hassle, the slow cooker is your secret weapon.

12 Crockpot Dessert Recipes for Hands-Off Baking – Easy, Cozy Sweets With Minimal Effort