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Easy Rice Cooker Cheesecake Is Your New Favorite Kitchen Hack

I am an English Literature major at Long Island University. I am the Head Copyeditor for the school newspaper the Pioneer. In my spare time I impulsively watch the Twilight Saga in one sitting more times than I care to admit. I am also a...

Why haven't we been making cheesecake in a rice cooker our whole lives?

While most of us have been using our rice cookers for, y'know, rice, there's a tiny little population of people who have been living their best lives and using their good ol' rice cookers to make cheesecake. And no, that is not a typo. It's actually really fast — and so easy — to whip up cheesecake in your rice cooker. So why didn't anybody tell us sooner?!

More: No-bake Red Velvet Cheesecake Is Unbelievably Easy to Whip up

Rice cooker cheesecake recipe


For the crust

  • 3/4 cup graham cracker crumbs
  • 4 tablespoons butter, melted

For the filling

  • 8 ounces cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 5 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup whipping cream
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence
  • 1 pinch salt


  1. In a bowl, combine the melted butter and graham cracker crumbs.
  2. Press the mixture into a rice cooker pan.
  3. In another bowl, mix together the cream cheese and sugar until light and fluffy.
  4. Add the eggs to bowl, and mix.
  5. Add the cornstarch, whipping cream, lemon juice, vanilla and salt. Mix well. Add to the rice cooker.
  6. Cook on the "normal" setting.
  7. Test the consistency with a toothpick. If necessary, put it on another cycle of your rice cooker.
  8. Let cool. Once cool, put a piece of parchment paper on top of the cheesecake, and flip the pan so the cake goes into your hand. Then place on a plate, and serve.

Originally published April 2016. Updated June 2017.

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