Description
These Strawberry Cheesecake Nachos combine crispy cinnamon-sugar tortilla chips with a smooth and creamy cheesecake filling, topped with fresh strawberries and strawberry sauce. A delightful and easy-to-make dessert that brings together the flavors of cheesecake in a fun nacho-style presentation.
Ingredients
Scale
Cinnamon-Sugar Tortilla Chips
- 4 large flour tortillas
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
Toppings
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry sauce or puree (store-bought or homemade)
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the tortilla chips.
- Brush Tortillas: Brush both sides of each flour tortilla evenly with the melted butter to ensure the cinnamon-sugar sticks well and the chips crisp up during baking.
- Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and ground cinnamon thoroughly; then sprinkle this mixture evenly over the buttered tortillas on both sides.
- Cut Tortillas: Stack the coated tortillas and cut them into triangle-shaped pieces, replicating the shape of nacho chips for easy snacking.
- Arrange for Baking: Spread the tortilla triangles in a single layer on the prepared baking sheet, ensuring they are not overlapping for even baking.
- Bake Chips: Bake the chips in the preheated oven for 8-10 minutes, until they turn golden brown and become crispy, then set aside to cool.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy for a luscious base of the cheesecake filling.
- Add Sugar & Vanilla: Incorporate the powdered sugar and vanilla extract into the cream cheese, continuing to beat until the mixture is well combined and smooth.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture for the filling.
- Fold Cream: Gently fold the whipped cream into the cream cheese mixture to achieve a smooth, light, and fluffy cheesecake filling.
- Assemble Chips: Arrange the cooled cinnamon-sugar tortilla chips in a single layer inside a serving box or shallow dish, ready for topping.
- Add Filling: Spoon the cheesecake filling evenly over the tortilla chips, spreading it out to cover most chips.
- Add Strawberries & Sauce: Top the filled chips with sliced fresh strawberries and drizzle the strawberry sauce or puree evenly on top for natural sweetness and color.
- Optional Whipped Cream: For extra indulgence, add a dollop of whipped cream on top of the assembled nachos.
- Serve Immediately: Serve your strawberry cheesecake nachos right away to enjoy the combination of creamy filling and crispy chips at their best.
Notes
- For best texture, serve immediately after assembling to keep the tortilla chips crispy.
- You can substitute fresh strawberries with other berries like blueberries or raspberries for variety.
- If preferred, make your own strawberry sauce by pureeing fresh or frozen strawberries with a little sugar.
- Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
- Use parchment paper to prevent the chips from sticking during baking and easy cleanup.
