Slow Cooker Raspberry Cream Cheese Cobbler

Slow Cooker Raspberry Cream Cheese Cobbler – The Ultimate Easy Crockpot Dessert

Prep Time: 10 minutes
Cook Time: 2–4 hours
Total Time: 2 hours 10 minutes – 4 hours 10 minutes
Servings: 10–12 generous portions
Difficulty: Beginner
Cuisine: American
Course: Dessert

There’s something magical about desserts that practically make themselves. This Slow Cooker Raspberry Cream Cheese Cobbler is one of those recipes. You literally dump the ingredients in layers, give it a quick swirl for that gorgeous marbled effect, and let the slow cooker work its gentle magic. The result? A luscious, creamy, raspberry-swirled dessert that’s part cheesecake, part cobbler, and 100% irresistible.

The cream cheese melts into velvety pools while the raspberry filling bubbles up, creating pockets of tart-sweet fruit flavor. Topped with a buttery golden cake crumble, every spoonful delivers contrast: silky creaminess, jammy fruit, and crisp edges. Serve it warm with vanilla ice cream or whipped cream and watch it disappear.

Why You’ll Love This Recipe

Minimal effort — Only 5–6 minutes of hands-on time
Dump-style simplicity — No mixing bowls required for the main layers
Perfect texture — Creamy cheesecake-like filling without cracks or fuss
Make-ahead friendly — Tastes great warm or chilled
Customizable — Easy to swap fruits or add mix-ins
Crowd-pleaser — Always gets rave reviews at parties
Budget-friendly — Uses pantry staples and canned filling

Whether you’re new to slow cooker desserts or a seasoned pro, this recipe will quickly become a go-to.

Ingredients

For the Raspberry Layer:

2 (21 oz) cans raspberry pie filling (quality brands like Comstock or Lucky Leaf work best)
1–2 cups fresh or frozen raspberries (optional, for extra burst of fresh fruit flavor)

For the Cheesecake/Cream Cheese Layer:

2 (8 oz) blocks full-fat cream cheese, cubed into 1-inch pieces (room temperature is ideal but cold works too)
½ cup granulated sugar (optional — adds extra sweetness if your pie filling is tart)

For the Cake Crumble Topping:

1 (15.25 oz) box vanilla or yellow cake mix (Betty Crocker, Duncan Hines, or store brand)
¾ cup (1½ sticks) unsalted butter, melted
½ teaspoon ground cinnamon (optional, for warm flavor notes)

Optional Garnishes & Serving Suggestions:

Vanilla ice cream
Fresh whipped cream
Fresh raspberries
Powdered sugar dusting
Chopped white chocolate or white chocolate chips

Equipment Needed

6-quart or larger oval slow cooker
Non-stick cooking spray
Wooden spoon or spatula
Measuring cups/spoons
Microwave-safe bowl (for melting butter)

Step-by-Step Instructions

Prepare your slow cooker
Generously spray the inside of your slow cooker with non-stick cooking spray. This prevents sticking and makes cleanup a breeze. For even easier removal, you can line it with a slow cooker liner.
Create the raspberry base
Pour both cans of raspberry pie filling into the bottom of the prepared slow cooker. Spread it out into an even layer using a spatula. If using extra fresh or frozen raspberries, scatter them over the pie filling now. This adds beautiful texture and bright fruit flavor.
Add the cream cheese cubes
Arrange the cubed cream cheese evenly over the raspberry layer. Place the cubes in a circular or grid pattern so they’re nicely distributed. If using the optional sugar, sprinkle it over the cream cheese cubes now. Don’t worry about mixing yet — the magic happens during cooking.
Make the buttery cake topping
In a medium bowl, combine the dry cake mix with the melted butter (and cinnamon if using). Stir with a fork until the mixture resembles wet sand or coarse crumbs. It should look clumpy and buttery — this is exactly what you want.
Top and swirl
Sprinkle the cake crumble mixture evenly over the cream cheese and raspberry layers. Try to cover everything — some raspberry peeking through is fine and actually looks beautiful. Now comes the fun part: using a wooden spoon, gently swirl the layers together in a few large figure-8 motions. Don’t overmix — you want visible ribbons of raspberry and white cream cheese for that stunning marbled effect.
Cook low and slow
Place the lid on the slow cooker. Cook on HIGH for 2–2½ hours or on LOW for 3½–4 hours. Every slow cooker runs slightly differently, so start checking around the 2-hour mark on high. The dessert is done when:

The edges are golden and bubbly
The center is set but still slightly jiggly (like cheesecake)
The top has developed a buttery, cobbler-like crust Resist the urge to lift the lid too often — it releases heat and extends cooking time.

Rest and serve
Once done, turn off the slow cooker and let the dessert rest with the lid on for 15–30 minutes. This helps it set up slightly and makes scooping easier. Serve warm straight from the crockpot with a big spoon.

Pro Tip: If your slow cooker tends to run hot, place a double layer of paper towels under the lid to absorb condensation and prevent a soggy top.

Serving Suggestions

This dessert shines when served warm — the contrast of hot, gooey filling and cool toppings is pure bliss.

Classic: Big scoop of vanilla bean ice cream melting over the top
Fancy: Homemade whipped cream + fresh raspberries + white chocolate shavings
Breakfast twist: Serve slightly warm with a dollop of Greek yogurt
Holiday special: Dust with powdered sugar and add mint sprigs

Leftovers (if there are any!) keep well in the fridge for 4–5 days. Reheat individual portions in the microwave for 30–45 seconds.

Recipe Variations & Substitutions

This recipe is super forgiving — here are some popular twists:

Strawberry Version — Swap raspberry pie filling for strawberry
Blueberry Dream — Use blueberry pie filling + fresh blueberries
Cherry Classic — Cherry pie filling is a traditional favorite
Mixed Berry — Combine raspberry + blackberry pie filling
Sugar-Free — Use sugar-free pie filling and sugar substitute in the cream cheese layer
Chocolate Twist — Add ½ cup chocolate chips to the cake topping
Spiced Up — Add ½ tsp almond extract to the raspberry layer
Mini Portions — Cook in small ramekins inside a larger slow cooker

Expert Tips for the Best Results

Use full-fat cream cheese — low-fat versions can separate or become watery.
Don’t skip the swirl — it creates those gorgeous ribbons seen in the photo.
If your pie filling is very sweet, skip the extra sugar on the cream cheese.
For extra crunch, sprinkle chopped pecans or almonds over the cake mix topping in the last 30 minutes.
Want more cheesecake flavor? Add 1 tsp vanilla extract to the melted butter.
Always use a 6-quart+ slow cooker — smaller ones may overflow.

Storage & Freezing

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Make-Ahead: Assemble everything except the swirl up to 8 hours ahead; refrigerate, then swirl and cook when ready.

Nutrition Information (Approximate per serving, 12 servings)

Calories: 420
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 65mg
Sodium: 380mg
Total Carbohydrates: 52g
Dietary Fiber: 2g
Sugars: 38g
Protein: 4g

(Note: Values vary based on brands and optional add-ins.)

Final Thoughts

This Slow Cooker Raspberry Cream Cheese Cobbler is the kind of recipe that makes you look like a dessert genius with almost zero effort. The combination of creamy, tangy cheesecake vibes with jammy raspberries and buttery topping is simply addictive. Whether you’re feeding a crowd or just treating yourself, this crockpot wonder delivers maximum flavor with minimal work.

Give it a try this weekend — I promise your kitchen will smell incredible, and your family will be begging for seconds (and the recipe!).

Enjoy every spoonful! 🍓🧀