Strawberry Cheesecake Cookies Pressure Cooker Recipe
These strawberry cheesecake cookies come together quickly in the pressure cooker or oven, offering the perfect soft and chewy treat with rich cream cheese and sweet strawberry flavors.
Equipment
- 1 Mixing bowl large
- 1 Hand mixer or stand mixer
- 1 Baking sheet lined with parchment paper
- 1 Wire rack for cooling
Ingredients
Main Ingredients
- 6 oz Cream cheese room temperature
- 1 Egg large, room temperature
- 15.25 oz Strawberry cake mix
- 1 teaspoon Baking powder
- ½ cup Vegetable oil
- ¾ cup White chocolate chips optional
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl or stand mixer, beat cream cheese until smooth.
- Add egg and mix until fully combined.
- Stir in strawberry cake mix and baking powder until a thick dough forms.
- Add vegetable oil and mix until fully combined. Fold in white chocolate chips if using.
- Chill the dough in the refrigerator for 30 minutes.
- Use a small cookie scoop to place tablespoon-sized scoops onto the baking sheet 2 inches apart.
- Bake for 12-13 minutes until edges are set but centers are still soft.
- Let cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Video
https://youtube.com/watch?v=9dFH-fNx9nw%3Ffeature%3Doembed
Notes
Store cookies in an airtight container at room temperature for 3 days, or freeze for up to 2 months. Reheat gently before serving for best texture.