This 4-ingredient Slow cooker cheesecake dip is warm, creamy, and ridiculously easy — just stir everything together and let the Slow Cooker do the work. It tastes like strawberry cheesecake without any of the fuss, and it’s always the first thing to disappear.
Why You’ll Love It
Only 4 ingredients — cream cheese, jam, sour cream, and sugar. That’s it.
The Slow Cooker does all the work — stir it together and walk away for two hours.
Feeds a crowd — stays warm on the WARM setting for hours, perfect for gatherings.
Endlessly adaptable — swap the jam flavor and it’s basically a different dip every time.
Tastes like cheesecake — without the crust, the springform pan, or the cracked top.
A Word About the Ingredients
The cream cheese needs to be softened. I know people say that and then you’re standing there poking a cold block with a fork wondering why nobody just says let it sit on the counter for an hour. So. Let it sit on the counter for an hour. Or a little less. Or a little more. It’s fine. You’re looking for it to squish easily, not for it to be melted.
Jam — I use strawberry, obviously, but I have made this with raspberry and with cherry preserves and with this mixed berry situation I found at the farmers’ market one time that I’ve never been able to replicate. They all work. The strawberry is the most crowd-pleasing because people recognize it immediately, and with a dip like this, familiar is your friend.
Sour cream is what gives it that slight tang that stops it from being cloying. Some people try to skip it and the dip ends up too rich, too sweet, like eating frosting. Don’t skip it. If you absolutely must swap it, plain Greek yogurt will do, though the texture gets a little looser.
Sugar — I use granulated. Half a cup feels right to me, but I’ve also made this with closer to a third and it works fine if you prefer things less sweet. Start with less and taste it at the end.
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