Prepare the slow cooker: Lightly grease the inside of a small slow cooker (2–4 quart size works best) with a bit of butter or nonstick spray to keep the dip from sticking.
Soften the cream cheese: Cut the softened cream cheese into chunks and place them in the slow cooker so they melt more evenly.
Add remaining ingredients: Spoon in the strawberry jam, then add the sour cream and granulated sugar on top of the cream cheese.
Combine ingredients: Using a wooden spoon or rubber spatula, gently stir everything together just enough to start combining. It doesn’t need to be perfectly smooth at this point.
Cook on low: Cover the slow cooker and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes or so, until the mixture is hot, smooth, and creamy and the sugar is fully dissolved.
Stir and taste: Once everything is melted together, stir well to smooth out any remaining lumps. Taste and adjust sweetness by adding a spoonful more jam or sugar if desired, stirring until dissolved.
Serve warm: Transfer the dip to a warm serving dish, or turn the slow cooker to the WARM setting. Serve with graham crackers, cookies, and fresh fruit for dipping.
Keep warm for serving: If serving over a longer stretch of time, keep the slow cooker on WARM, stirring occasionally so the edges don’t scorch and the texture stays creamy.
Variations & Tips
For a lighter flavor, replace half of the sour cream with plain Greek yogurt; it adds a gentle tang that reminds me of old-fashioned farmhouse cheesecakes. If you like a stronger strawberry presence, swirl an extra 1/4 cup of strawberry jam on top right before serving and drag a knife through it for a marbled look. You can also change the character of the dip by swapping the jam—raspberry, cherry, or mixed berry all work beautifully and feel like different seasons in a jar. For a touch of vanilla, stir in 1 teaspoon of vanilla extract before cooking. If you prefer things less sweet, start with 1/3 cup sugar, then taste and adjust at the end. To make it feel more like a traditional cheesecake, sprinkle crushed graham crackers over the top just before serving for a bit of crunch. Leftovers can be cooled, refrigerated, and gently rewarmed in the slow cooker or microwave, stirring in a spoonful of milk or cream if it thickens too much. For a make-ahead option, mix all ingredients in the slow cooker insert, refrigerate overnight, then set the insert back into the base and cook as directed when you’re ready.
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