Strawberry Cheesecake Cookies in Your Pressure Cooker
Quick and easy strawberry cheesecake cookies made in a pressure cooker with cake mix and cream cheese for a soft, fudgy dessert treat.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Trivet For elevating cookie sheet in cooker
- 1 Parchment paper For lining
- 1 Measuring spoons
- 1 Spoon or small cookie scoop
Ingredients
Main ingredients
- 6 oz Cream cheese room temperature
- 1 Egg large, room temperature
- 15.25 oz Strawberry cake mix
- 1 teaspoon Baking powder
- 0.5 cup Vegetable oil
- 0.75 cup White chocolate chips optional
Instructions
Instructions
- Make sure the cream cheese is soft, then beat in a large bowl until creamy.
- Add the egg to the bowl and mix until well combined.
- Stir in the strawberry cake mix and baking powder until a thick dough forms.
- Pour in vegetable oil and mix until incorporated.
- Fold in white chocolate chips gently, if using.
- Scoop out dough onto parchment-lined sheet, spacing them out nicely.
- Place cookie sheet on a trivet in a pressure cooker pot with a bit of water below.
- Seal the cooker and cook on high pressure. Slow release after cooking.
- Open the lid and enjoy the sweet aroma. Let cookies cool slightly before serving.
Video
https://youtube.com/watch?v=9dFH-fNx9nw%3Ffeature%3Doembed
Notes
Store in an airtight container in the fridge up to 5 days, or freeze for up to 2 months. Cookies stay soft and fudgy when reheated.