Deviled Strawberries: Pressure Cooker Fun That'll Blow Your Mind
Deviled strawberries are a delicious no-bake treat featuring juicy strawberries filled with a fluffy cheesecake mixture and topped with crunchy graham cracker crumbs. Perfect for parties or a fun dessert snack!
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Pressure cooker with sealing ring and float valve
- 1 Piping bag with star tip
- 1 Small spoon or melon baller
Ingredients
Main ingredients
- 3 lbs strawberries washed and dried
- 1 (8 oz) block cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream whipped to stiff peaks
- ¼ cup graham cracker crumbs
- 2 sheets graham crackers optional, crushed fresh
Instructions
Instructions
- Wash and dry your strawberries thoroughly.
- Slice each one in half lengthwise and use a small spoon or melon baller to hollow out a cavity in each half.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Whip the heavy whipping cream separately until stiff peaks form, then gently fold into cream cheese mixture.
- Transfer the filling into a piping bag and pipe generous dollops into each hollowed strawberry half.
- Sprinkle graham cracker crumbs over the top of each filled berry.
- Place the strawberries in a pressure cooker basket with low broth depth underneath. Close and seal the lid.
- Cook on low pressure for 2 minutes, then allow pressure to release naturally. Wait for the float valve to drop before opening.
Notes
For best results, serve the strawberries immediately after cooking. If needed, refrigerate in an airtight container for up to 2 days. Consider freezing the filling separately and stuffing fresh berries on demand.