Description
Craving the indulgent, sweet-tangy flavors of strawberry cheesecake cookies but looking for a cozy, hands-off twist? Say hello to Slow Cooker Strawberry Cheesecake Dessert Bowl! This delightful recipe deconstructs the classic cookie, featuring a creamy, slow-cooked cheesecake-inspired base, a vibrant strawberry compote, and a buttery, cookie-like crumble topping.
Ingredients
For the Cheesecake Base
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Cream Cheese (8 oz, softened): Creates a rich, creamy foundation.
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Substitution: Neufchâtel cheese or vegan cream cheese.
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Granulated White Sugar (¼ cup): Sweetens the cheesecake layer.
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Substitution: Coconut sugar or honey (reduce to 3 tbsp for honey).
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Vanilla Extract (1 tsp): Adds warm, aromatic depth.
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Substitution: Almond extract or vanilla bean paste.
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Egg (1, large): Binds and stabilizes the cheesecake base.
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Substitution: ¼ cup Greek yogurt or flax egg for vegetarian (1 tbsp flaxseed + 3 tbsp water).
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Sour Cream (¼ cup): Enhances tanginess and creaminess.
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Substitution: Greek yogurt or heavy cream.
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For the Strawberry Compote
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Fresh Strawberries (12 oz, hulled and finely diced): Provides vibrant, fruity flavor.
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Substitution: Frozen strawberries (thawed) or raspberries.
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Granulated White Sugar (¼ cup): Sweetens and thickens the compote.
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Substitution: Honey or maple syrup.
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Lemon Juice (1 tsp): Brightens the strawberry flavor.
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Substitution: Lime juice or omit.
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For the Cookie Crumble Topping
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All-Purpose Flour (¾ cup): Forms the base of the crumble.
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Substitution: Gluten-free flour blend or almond flour (adjust texture).
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Granulated White Sugar (¼ cup): Adds sweetness to the crumble.
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Substitution: Brown sugar for a caramelized note.
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Unsalted Butter (¼ cup, softened): Creates a buttery, crumbly texture.
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Substitution: Coconut oil or vegan butter.
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Baking Powder (¼ tsp): Ensures a light crumble.
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Substitution: Omit if unavailable.
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Salt (⅛ tsp): Balances sweetness.
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Substitution: Sea salt or omit.
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Why They’re Important: The cheesecake base delivers a rich, creamy core, while the strawberry compote adds tangy, fruity brightness. The cookie crumble provides a buttery, crunchy contrast, making each spoonful a decadent, bakery-inspired delight.
Instructions
Step 1: Prepare the Cheesecake Base
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In a large bowl, beat 8 oz softened cream cheese, ¼ cup granulated white sugar, and 1 tsp vanilla extract with an electric hand mixer on medium-high speed until smooth and fluffy, about 2 minutes.
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Add 1 large egg and ¼ cup sour cream, mixing on low speed until fully combined and creamy, about 1 minute.
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Lightly grease the slow cooker insert with cooking spray. Pour the cheesecake mixture into the slow cooker, spreading it evenly.
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Tip: Soften cream cheese at room temperature for easier mixing. Scrape down the bowl to ensure no lumps. Use a 4-6 quart slow cooker for best results.
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Step 2: Slow Cook the Cheesecake Base
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Cover and cook on high for 2-3 hours, until the cheesecake base is set but slightly jiggly in the center (internal temperature ~160°F/71°C).
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Turn off the slow cooker and let the cheesecake base cool for 30 minutes in the insert to firm up. Transfer to a bowl and refrigerate if not serving immediately.
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Tip: Place a paper towel under the lid to catch condensation and prevent a watery surface. Check doneness early to avoid overcooking. The base will firm up as it cools.
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Step 3: Prepare the Strawberry Compote
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In a medium bowl, toss 12 oz finely diced fresh strawberries with ¼ cup granulated white sugar and 1 tsp lemon juice. Add to the slow cooker (after removing the cheesecake base) or a small slow cooker if available.
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Cook on high for 1-1.5 hours, stirring halfway, until the strawberries are soft and the mixture is thick and syrupy (reduced to about ¾ cup). Alternatively, cook on the stovetop over medium heat for 15-20 minutes if preferred for speed.
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Remove from the slow cooker and let cool slightly. Refrigerate if not using immediately.
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Tip: Dice strawberries finely for faster cooking. Stir frequently to prevent sticking. Store extra compote in the fridge for up to 5 days.
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Step 4: Prepare the Cookie Crumble Topping
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, combine ¾ cup all-purpose flour, ¼ cup granulated white sugar, ¼ tsp baking powder, and ⅛ tsp salt. Add ¼ cup softened unsalted butter and mix with a fork or fingers until crumbly, with pea-sized pieces.
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Spread the crumble mixture evenly on the prepared baking sheet. Bake for 10-12 minutes, until golden and crisp. Let cool completely, then break into small pieces.
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Tip: Don’t overmix the crumble to maintain texture. Cool fully to ensure crunch. Store in an airtight container for up to 3 days if prepped ahead.
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Step 5: Assemble the Dessert Bowls
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Divide the cheesecake base among 6 bowls or dessert cups, creating a creamy layer (about ⅓ cup per serving).
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Spoon the strawberry compote over the cheesecake base, ensuring each bowl gets a generous amount of fruit and syrup (about 2 tbsp per serving).
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Sprinkle the cookie crumble topping over each bowl, adding a crunchy layer (about 2 tbsp per serving).
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Tip: Warm the cheesecake base slightly if refrigerated for a cozy texture. Layer ingredients for visual appeal—creamy base, red compote, golden crumble. Use clear glass cups for a stunning presentation.
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Step 6: Serve
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Serve the strawberry cheesecake dessert bowls warm or at room temperature, garnished with a fresh strawberry slice or a sprinkle of powdered sugar for extra flair.
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Pair with a scoop of vanilla ice cream, whipped cream, or a side of shortbread cookies for a complete dessert experience. Serve with coffee, tea, or a dessert wine (like Moscato) for a sophisticated touch.
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Tip: Present bowls with vibrant red compote and golden crumble visible for an Instagram-worthy look. Serve immediately for the best texture contrast. Offer extra compote or crumble on the side for customization.
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