Strawberry Cheesecake Nachos Delight (Print Version)
Crispy cinnamon chips topped with creamy dip and juicy strawberries for a crowd-pleasing dessert.
# Ingredients:
→ Cinnamon Sugar Chips
01 -
10 flour tortillas, cut into triangles
02 -
60 millilitres melted butter
03 -
100 grams granulated sugar
04 -
4 grams ground cinnamon
→ Cheesecake Dip
05 -
225 grams cream cheese, softened
06 -
60 grams powdered sugar
07 -
5 millilitres vanilla extract
08 -
120 millilitres heavy cream
→ Strawberry Topping
09 -
300 grams fresh strawberries, diced
10 -
25 grams granulated sugar
11 -
5 millilitres lemon juice
12 -
15 grams strawberry jam (optional, for extra sweetness)
# Instructions:
01 -
Preheat oven to 190°C. Arrange tortilla triangles on a baking sheet. Brush each piece with melted butter, then sprinkle evenly with a mixture of granulated sugar and cinnamon.
02 -
Transfer prepared triangles to the oven and bake for 8–10 minutes, or until golden and crisp. Allow chips to cool completely on a wire rack.
03 -
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. In a separate bowl, whip heavy cream until soft peaks form, then gently fold whipped cream into the cream cheese base until well combined.
04 -
In a medium bowl, combine diced strawberries, granulated sugar, and lemon juice. Stir gently and let mixture rest for 5–10 minutes until the fruit releases its juices. Add strawberry jam for extra sweetness if desired.
05 -
Spread cinnamon sugar chips on a large serving plate. Top evenly with cheesecake dip, then spoon macerated strawberry topping over the surface. Optionally, drizzle with caramel or additional strawberry sauce before serving.
# Notes:
01 -
Allow the chips to cool fully before topping to maintain crispness.