Step 1: Prepare the Cheesecake Base

1. 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.

2. Add 1 large egg and ¼ cup sour cream, mixing on low speed until fully combined and creamy, about 1 minute.

3. Lightly grease the slow cooker insert with cooking spray. Pour the cheesecake mixture into the slow cooker, spreading it evenly.

   • 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.

Step 2: Slow Cook the Cheesecake Base

1. 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).

2. 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.

   • 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.

Step 3: Prepare the Strawberry Compote

1. 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.

2. 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.

3. Remove from the slow cooker and let cool slightly. Refrigerate if not using immediately.

   • Tip: Dice strawberries finely for faster cooking. Stir frequently to prevent sticking. Store extra compote in the fridge for up to 5 days.

Step 4: Prepare the Cookie Crumble Topping

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 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.

3. 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.

   • 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.

Step 5: Assemble the Dessert Bowls

1. Divide the cheesecake base among 6 bowls or dessert cups, creating a creamy layer (about ⅓ cup per serving).

2. Spoon the strawberry compote over the cheesecake base, ensuring each bowl gets a generous amount of fruit and syrup (about 2 tbsp per serving).

3. Sprinkle the cookie crumble topping over each bowl, adding a crunchy layer (about 2 tbsp per serving).

   • 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.

Step 6: Serve

1. 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.

2. 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.

   • 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.