You catch the smell through the steam vent and suddenly you are starving. That sweet strawberry mixed with creamy cheesecake scent just hits you right in the food-loving spot. It kinda sneaks into your kitchen and before you know it, you want that first bite real bad.
You spot the steam escaping with a little funny hiss from the float valve as the pressure cooker does its thing. You can't help but think this cookie baking adventure is way cooler than usual. It’s quick and makes your whole place smell like a bakery.
You feel the excitement rise, remembering when cookies need forever in the oven but this method's got you covered in no time. The tender pull of these cookies out of the cooker will be your new favorite. Dang, this is gonna be good!
Why Your Cooker Beats Every Other Pot
- Locks in the moisture real good so your cookies stay soft and chewy.
- Pressure speeds up baking, so you don't wait forever.
- That float valve shows you exactly when it's ready to unleash the goods.
- Quick release helps cool down fast without overcooking your treats.
- Broth depth adjustment means you control the steam just right for perfect texture.
- No need for preheating like a regular oven, saves you time and fuss.
For more about pressure cooking benefits and quick recipes, check out our Chocolate Chip Cookie Brownies Recipe and Simple Churro Cheesecake for Parties for easy and delicious ideas.
Your Simple Ingredient Checklist
- 6 oz cream cheese, room temperature. This gives your cookies that tangy rich flavor you love.
- 1 large egg, also at room temperature for better mixing and fluff.
- 1 box strawberry cake mix (15.25 oz). It’s your sweet base packed with strawberry goodness.
- 1 teaspoon baking powder to help the cookies rise a little nice.
- ½ cup vegetable oil, the sneaky fat that keeps everything moist.
- ¾ cup white chocolate chips, totally optional but adds a melty sweet surprise.
- Parchment paper to line your baking sheet so cookies don’t stick.
- Some magic steam water secretly placed in the cooker beneath the baking rack.
Walking Through Every Single Move
Preheat your oven to 350°F and line a baking sheet with parchment paper. This is your cookie landing zone.
In a big bowl, beat that cream cheese until it’s super smooth with no lumps. You want it silky cause that’s how the dough gets creamy.
Crack in the egg and mix it until the whole thing looks like one happy batter family. Then pour in the vegetable oil and stir till it’s all together and slick.
Dump the strawberry cake mix and baking powder into the bowl. Mix it all up until you don’t see dry spots. That strawberry smell will start to tease your nose right here.
Fold in those white chocolate chips if you’re using them. Don’t over mix—you want the chips in there but not breaking apart.
Scoop the dough onto your parchment lined sheet, about 2 inches apart so they don’t cling while baking. Bake for 10 to 12 minutes till edges set and tops look cracked. Let ’em cool on the sheet five minutes before moving to a wire rack. Watch that valve hiss as you open the cooker—it’s showtime!
Smart Shortcuts for Busy Days
You can skip waiting on room temp ingredients by tossing cream cheese and egg in a bowl of warm water for a few minutes. Works real good.
If you’re short on time, use pre-chopped white chocolate chunks instead of chips. No need to measure just toss a handful in.
When you mix everything, use a stand mixer or hand mixer to cut your prep time in half. You still gotta keep an eye on it so you don’t overbeat.
That First Bite Moment
The cookie is warm and soft in your hands, just the way you want it. That little bit of cheesecake creaminess hits you first.
Then the strawberry sweetness rolls in, kinda fresh and juicy even though it’s baked. The white chocolate chip melts into a smooth silky wave on your tongue.
You feel the tender pull as you bite in, crumbly but not dry. It’s dang perfect cozy cookie comfort in every little piece.
Your Leftover Strategy Guide
Wrap your cookies in plastic wrap or put them in an airtight container. They stay fresh for a few days easy.
If you wanna keep ’em longer, pop them in the fridge. They taste great chilled and hold their shape better.
For big batches, freezing is your friend. Just thaw out a couple at room temp before you’re ready to snack. They warm back up soft and chewy each time.
What People Always Ask Me
- Can I skip the white chocolate chips? Absolutely. The cookies still taste dang good without them.
- How do I know when the float valve is ready? When it pops up and stays up, that means your cooker is at pressure and ready for the cook time.
- Can I use other cake mix flavors? You can but strawberry gives that fresh tangy feel I love.
- What’s a quick release? It’s when you open the cooker valve fast to let out steam right away. Be careful to avoid burns!
- Should I add more broth water for longer cooking? For this recipe it’s simple, just enough water under the rack so the cooker doesn’t run dry.
- What’s the tender pull you talk about? That’s how the cookie kind of stretches and pulls softly before breaking apart. It means they’re moist and not dried out.
Strawberry Cheesecake Cookies in Your Pressure Cooker
Equipment
- 1 Stand mixer
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 6 oz Cream cheese room temperature
- 1 Egg large, room temperature
- 1 box Strawberry cake mix 15.25 oz
- 1 teaspoon Baking powder
- 0.5 cup Vegetable oil
- 0.75 cup White chocolate chips optional
Instructions
Instructions
- In a large bowl or stand mixer, mix cream cheese, egg, cake mix, baking powder, and oil until combined.
- Fold in white chocolate chips, if using.
- Chill dough in the fridge for 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a small cookie scoop to place dough balls 2 inches apart.
- Bake for 12-13 minutes or until edges are set and tops are cracked.
- Let cookies cool on the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy the strawberry and cheesecake flavors in every bite.
