Strawberry Cheesecake Nachos Dessert (Print Version)
Crunchy cinnamon chips layered with creamy cheesecake filling and juicy strawberries for a sweet treat.
# Ingredients:
→ Cinnamon Sugar Chips
01 -
8 small flour tortillas
02 -
45 grams unsalted butter, melted
03 -
38 grams granulated sugar
04 -
3 grams ground cinnamon
→ Cheesecake Cream
05 -
225 grams cream cheese, softened
06 -
30 grams powdered sugar
07 -
5 milliliters vanilla extract
08 -
120 milliliters heavy cream
→ Strawberry Topping
09 -
300 grams fresh strawberries, diced
10 -
25 grams granulated sugar
11 -
5 milliliters lemon juice
→ Finishing Touches
12 -
Powdered sugar, for dusting (optional)
13 -
Fresh mint leaves or chopped pistachios, for garnish (optional)
# Instructions:
01 -
Preheat oven to 190°C. Brush both sides of flour tortillas evenly with melted butter. In a small bowl, mix granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture over the buttered tortillas. Using a pizza cutter or sharp knife, slice each tortilla into triangles. Distribute triangles in a single layer on a parchment-lined baking sheet and bake for 8–10 minutes, until golden and crisp. Remove chips from the oven and allow to cool completely to enhance their crunch.
02 -
In a large mixing bowl, beat cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until thoroughly combined. Gradually pour in heavy cream, beating on medium-high speed until the mixture is light, airy, and produces soft peaks. Keep the cheesecake cream chilled until ready to assemble.
03 -
In a medium bowl, combine diced strawberries with granulated sugar and lemon juice. Gently mix to coat the fruit evenly. Let stand for 10–15 minutes to allow the strawberries to release their juices and develop a syrupy consistency.
04 -
Arrange the cinnamon sugar chips on a large serving platter. Spoon or pipe the whipped cheesecake cream generously over the chips. Top with the macerated strawberries and their juices. If desired, dust with powdered sugar and garnish with fresh mint or finely chopped pistachios before serving.
# Notes:
01 -
Ensure the chips are completely cooled before assembling to maintain optimal crunch.
02 -
The cheesecake cream can be made in advance and stored refrigerated for up to 24 hours.