This delightful dessert combines crispy cinnamon-sugar tortilla chips with a creamy cheesecake filling and fresh strawberries. It’s fun, beautiful, and perfect for parties, brunches, or anytime you want an easy yet impressive sweet treat.
Why You’ll Love This Recipe
This recipe is the perfect blend of crunch, creaminess, and fresh fruity brightness. It comes together quickly, requires simple ingredients, and is endlessly customizable. Whether you’re hosting guests or treating yourself, these dessert nachos offer a playful twist on classic strawberry cheesecake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 small flour tortillas or sugar cookies
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
For the cheesecake layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream or whipped topping
Toppings:
1 cup sliced fresh strawberries
Chocolate sauce or melted chocolate
Caramel sauce
Crushed graham crackers or cookie crumbs
Fresh mint (optional)
Directions
Preheat the oven to 350°F (175°C).
Cut the flour tortillas into triangles. If using sugar cookies, skip this step.
Brush the tortilla pieces with melted butter, then sprinkle with sugar and cinnamon.
Bake for 8–10 minutes or until crisp and lightly golden. Allow them to cool completely.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Fold in the heavy whipping cream or whipped topping to create a fluffy cheesecake mixture.
Arrange the baked chips or cookies on a serving platter.
Spoon or pipe the cheesecake filling over the chips.
Add sliced strawberries on top.
Drizzle with chocolate sauce and caramel sauce.
Sprinkle graham cracker crumbs or cookie bits over everything.
Garnish with fresh mint if desired and serve immediately for best texture.
Servings and timing
Servings: Approximately 4–6
Prep time: About 15 minutes
Cook time: About 10 minutes
Total time: About 25 minutes
Variations
Replace strawberries with raspberries, blueberries, or a mix of fresh berries.
Use baked pita chips or cinnamon-sugar crackers instead of tortilla chips for added crunch.
Make a softer version by using cubes of angel food cake instead of chips.
Add toasted coconut flakes for a tropical twist.
Prepare individual mini portions in cups for parties or dessert bars.
Storage/Reheating
The chips should be served fresh to maintain crispness.
Store leftover cheesecake filling in an airtight container in the refrigerator for up to 3 days.
Strawberries can be sliced ahead but are best added right before serving.
Do not assemble in advance; the chips will soften quickly once topped.
FAQs
How far in advance can I prepare the components?
You can bake the chips and prepare the cheesecake filling up to 24 hours ahead, storing each separately.
Can I use store-bought whipped topping?
Yes, it works well and makes the filling lighter and easier to pipe.
What can I use instead of tortillas?
Sugar cookies, graham crackers, or cinnamon-sugar pita chips all work.
Can I make it completely no-bake?
Yes—skip baking by using cookies or ready-made sweet crackers.
Can I use frozen strawberries?
Frozen strawberries are not ideal because they release water, but you may use them if thawed and drained.
How do I keep the chips crispy?
Assemble the dessert right before serving and allow the chips to cool fully after baking.
Can I add other fruit?
Absolutely—mango, blueberries, cherries, or mixed fruit all pair wonderfully.
Is there a way to make it lighter?
Use light cream cheese and a smaller drizzle of sauces.
Can children help with this recipe?
Yes, it’s very kid-friendly—kids can decorate and add toppings.
Can I double this recipe?
Yes, simply scale each ingredient proportionally, and use a larger platter for serving.
Conclusion
Strawberry Cheesecake Nachos bring together all the flavors of a classic cheesecake in a fun, shareable, and incredibly easy dessert. With crisp cinnamon-sugar chips, fluffy cheesecake filling, and fresh strawberries, it’s guaranteed to impress at any gathering or satisfy a sweet craving with minimal effort. Enjoy crafting this playful treat and customizing it to your taste.
A playful and easy-to-make dessert featuring crispy cinnamon-sugar tortilla chips topped with creamy cheesecake filling, fresh strawberries, and sweet drizzles. Perfect for sharing at parties, brunches, or as a fun family treat.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4–6 servings
Category:Dessert
Method:No-Bake + Baking
Cuisine:American
Diet:Vegetarian
Ingredients
8 small flour tortillas or sugar cookies
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
Cheesecake Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream or whipped topping
Toppings:
1 cup sliced fresh strawberries
Chocolate sauce or melted chocolate
Caramel sauce
Crushed graham crackers or cookie crumbs
Fresh mint (optional)
Instructions
Preheat oven to 350°F (175°C).
Cut tortillas into triangles if using. Brush with melted butter and sprinkle with cinnamon sugar mixture.
Bake for 8–10 minutes until crisp and golden. Cool completely.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in heavy cream or whipped topping until fluffy and combined.
Arrange chips or cookies on a serving platter.
Spoon or pipe cheesecake mixture over the chips.
Top with sliced strawberries.
Drizzle with chocolate and caramel sauces.
Sprinkle crushed graham crackers or cookie crumbs on top.
Garnish with fresh mint if desired and serve immediately.
Notes
Use cookies or graham crackers for a no-bake version.
Do not assemble ahead to prevent soggy chips.
Use different fruits like blueberries, mango, or cherries for variation.
Store leftover filling in the fridge up to 3 days.
Use light cream cheese and less sauce for a lighter version.
