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Crunchy cinnamon sugar chips smothered in billowy cheesecake cream and juicy strawberries were my answer to a lighthearted dessert for family movie nights. These strawberry cheesecake nachos bring all the fun of sharing loaded nachos but in a sweet and creamy form that disappears fast from the table.
The first time I made these my kids started calling it strawberry nacho night. They now ask for it on birthdays and I even caught a neighbor requesting the recipe before her own dinner party.
Ingredients
- Flour tortillas: Choose fresh and pliable ones for the crispiest chips Tortillas that bend easily are best
- Unsalted butter: This brings richness and helps the cinnamon sugar stick Use top-quality butter for a rich flavor payoff
- Granulated sugar: Goes into both chips and strawberry topping Choose pure white sugar for the cleanest look
- Ground cinnamon: Lends the chips a churro-like note Make sure your spice is fresh and aromatic
- Cream cheese: Opt for full fat and let it come to room temp for smooth blending Blocks work best here
- Powdered sugar: Helps the cheesecake cream stay silky and not gritty Aim for one without additives
- Vanilla extract: Infuses the whole dessert with warmth Use pure extract if possible
- Heavy cream: Whipped in for airy structure Heavy cream with a higher fat content whips faster and holds best
- Fresh strawberries: Go for the ripest reddest berries you can find For winter use macerated frozen berries if needed
- Lemon juice: Just a splash sharpens the strawberry flavor Fresh squeezed brightens everything
- Powdered sugar: Dust lightly before serving for a bakery finish Optional but pretty
- Mint leaves or chopped pistachios: These add a pop of color and freshness See which looks lovelier at your market
Instructions
- Make the Cinnamon Sugar Chips:
- Preheat your oven to 375 degrees Fahrenheit. Lay out your tortillas and brush each one edge to edge with melted butter using a pastry brush for even coverage. Combine your ground cinnamon with granulated sugar in a small bowl then sprinkle generously over the buttered tortillas. Cut each tortilla into bite-sized triangles using a pizza cutter or sharp knife to get clean edges that bake up crisp. Spread the triangles out in a single layer on a parchment-lined baking sheet making sure none are overlapping. Bake them for 8 to 10 minutes until golden and crispy watching the last couple of minutes carefully to avoid burning. Remove the trays and let the chips cool completely on the sheet so they get crunchier as they sit.
- Prepare the Cheesecake Cream:
- In a large mixing bowl beat your softened cream cheese with an electric mixer until absolutely smooth with no lumps left. Sift in the powdered sugar and pour in the vanilla mixing again until everything feels light and creamy. Slowly drizzle in the heavy cream a little at a time beating until the mixture transforms into a thick fluffy whipped texture that holds soft peaks. Cover the bowl and chill the cream in the refrigerator until you are ready to assemble.
- Macerate the Strawberries:
- Dice your washed strawberries into small even pieces for easy scooping. Place them in a medium bowl with the granulated sugar and a splash of lemon juice. Gently toss the berries and let them sit undisturbed for about 10 to 15 minutes. This rest pulls out their natural juices creating a glossy syrup and intensifying their sweetness.
- Assemble the Nachos:
- Arrange your cooled cinnamon sugar chips over a large platter overlapping them to form plenty of nooks for toppings. Dollop or pipe your cold cheesecake cream generously across the top so every scoop gets some. Spoon the juicy strawberries evenly over everything letting the syrup drip enticingly down. Sprinkle with powdered sugar for a dramatic finish and scatter mint or pistachio if using. Serve immediately and watch them disappear.
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I love how the cinnamon sugar chips come out so crisp and almost churro-like so even just the chips themselves have their own fan club at my house. My daughter loves adding mint while my son insists on extra strawberries piled high.
Storage Tips
Cheesecake cream and strawberries can be made up to a day in advance and refrigerated separately. Crisp chips can stay fresh for about two days in an airtight container at room temperature. Assemble the nachos right before serving to keep the chips crunchiest. If leftovers happen store toppings and chips apart so things do not get soggy.
Ingredient Substitutions
Swap flour tortillas for gluten free wraps if needed or use pita bread for a heartier bite. Try mascarpone instead of cream cheese for even more richness. For the topping frozen strawberries work if you allow them time to thaw and drain off extra liquid in advance.
Serving Suggestions
Serve these nachos as a centerpiece at a brunch or a make your own bar for parties. For an extra special dessert drizzle with melted chocolate or a spoonful of strawberry sauce on top. Smaller boards with individual portions make an interactive treat for sleepovers or birthdays.
Cultural Context
Strawberry cheesecake nachos mash up classic American cheesecake with the fun of nachos bringing comfort food and playful presentation to one joyful dish. It is a modern potluck favorite and a great way to show off fresh summer fruit or celebrate with minimal fuss.
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These strawberry cheesecake nachos bring family and friends together for a treat that feels special and fun every time. Share them while the chips are crisp for the very best experience.
Frequently Asked Questions
- → How do you keep nacho chips crunchy?
Let chips cool fully before topping. Serve just before eating to maintain crispiness.
- → Can I use other fruits besides strawberries?
Yes, try raspberries, blueberries, or a mixed berry combo for different flavors and colors.
- → Is there a substitute for cream cheese?
Mascarpone or Greek yogurt can be used for a similar creamy texture with a different flavor.
- → What garnishes work well for this dish?
Fresh mint, chopped pistachios, or a dusting of powdered sugar add appeal and flavor.
- → How far ahead can I prepare the components?
Chips and cheesecake cream can be made in advance. Assemble just before serving for the best texture.