Strawberry Cheesecake Nachos are a sweet, crunchy treat that feels like a warm hug on a plate. This easy dessert mixes creamy cheesecake flavor with bright, fresh strawberries and crisp cinnamon chips. It’s perfect when you want a quick family dessert or a fun snack for a cozy night in. For more simple sweets to try later, see our festive cookie ideas that pair well with get-togethers.
Why Make This Recipe
- Quick & Easy: Most steps take 20–30 minutes, and kids can help assemble.
- Family Favorite: The mix of creamy, crunchy, and fruity pleases both kids and grown-ups.
- Budget-Friendly: Uses common pantry items like tortillas, cream cheese, and fresh fruit.
- Crowd-Friendly: You can spread it on a platter for a party or make small 1-2 serving plates.
This recipe stands out because it turns simple ingredients into a playful dessert you can eat with your hands. The warm cinnamon chips smell sweet and toasty, while the cheesecake dip is cool and silky. It brings comfort and a little nostalgia—like bakery flavors at home. Pair it after a cozy meal, or serve as a sweet end to a family night; it goes well with a hearty dinner like our chicken and sweet potato curry.
Ingredients
For the cinnamon chips:
- 6 small flour tortillas (8-inch), soft or use store-bought sweet chips
- 3 tablespoons unsalted butter, melted (or neutral oil)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the cheesecake dip:
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup powdered (confectioners’) sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2–3 tablespoons heavy cream or sour cream (to thin), chilled
For the toppings:
- 2 cups fresh strawberries, hulled and sliced (about 8–10 medium berries)
- 1/3 cup graham cracker crumbs or crushed digestive biscuits
- 2–3 tablespoons melted white or dark chocolate for drizzling (optional)
- Fresh mint leaves for garnish (optional)
- Extra powdered sugar for dusting (optional)
Helpful notes: soften cream cheese at room temp for 20–30 minutes so the dip becomes smooth. If you prefer less sweet, cut the sugar in the dip by 1–2 tablespoons.
How to Make Strawberry Cheesecake Nachos
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. (Why: a hot oven makes the chips crisp quickly and evenly.)
- Cut each tortilla into 8 wedges. Toss wedges in a large bowl with melted butter. Sprinkle with the sugar and cinnamon, and toss to coat. (Mini-tip: work in a single layer on the sheet so chips bake evenly.)
- Spread the wedges in a single layer on the baking sheet. Bake 8–12 minutes until golden and crisp at the edges. Turn once halfway if needed. Remove and cool slightly. (Why this matters: baking until crisp keeps the chips from getting soggy under the dip.)
- While chips bake, make the cheesecake dip. Beat the softened cream cheese with powdered sugar and vanilla until smooth. Add heavy cream 1 tablespoon at a time until you reach a thick, spreadable texture. Chill for 10 minutes if you want a firmer dip. (Mini-tip: use an electric mixer for silky texture.)
- Slice the strawberries and lightly toss with a teaspoon of sugar if they are not very sweet. Set aside. (Why: a little sugar brings out the strawberry juices and brightness.)
- Arrange warm or cooled chips on a large platter. Spoon dollops of cheesecake dip across the chips or place the dip in a small bowl for dipping. Scatter sliced strawberries over the chips. Sprinkle graham cracker crumbs, drizzle melted chocolate, and add mint if using. Dust with powdered sugar just before serving. (Mini-tip: serve chips warm for more aroma; the contrast of warm chips and cool dip is lovely.)
How to Serve Strawberry Cheesecake Nachos
- Platter style: Layer chips on a large plate, add spoonfuls of dip, then pile strawberries and crumbs on top for a family-style share.
- Individual bowls: Place a small handful of chips in bowls, add a generous scoop of dip and a few strawberries for each person.
- Pairings: Serve with a warm cup of tea, a mild coffee, or a glass of cold milk to cut the sweetness.
How to Store Strawberry Cheesecake Nachos
- Short term: Keep cheesecake dip in an airtight container in the fridge for up to 3 days. Store chips separately in a sealed container at room temperature for up to 2 days to keep them crisp.
- Assembled leftovers: If you must store assembled nachos, place in an airtight container and refrigerate up to 12 hours—chips will soften. Re-crisp chips in a 325°F (160°C) oven for 5–7 minutes before serving.
- Freezing: Do not freeze assembled nachos. You can freeze baked chips in a sealed bag for up to 1 month and thaw at room temp for 30 minutes.
Tips to Make Strawberry Cheesecake Nachos
- Use room-temperature cream cheese for a lump-free dip.
- Bake chips in a single layer and watch closely the last minutes—they can brown fast.
- If strawberries are watery, pat them dry so chips stay crisper.
- Toast graham cracker crumbs briefly in a pan for extra nutty flavor.
- For a smoother drizzle, thin melted chocolate with a teaspoon of coconut oil.
Variation
- Gluten-free: Use gluten-free tortillas or cinnamon rice crackers for chips, and gluten-free graham crumbs.
- Mini parfaits: Layer broken chips, cheesecake mixture, and berries in small glasses for handheld dessert cups.
Can I use frozen strawberries?
Yes. Thaw and drain them well, then pat dry before using. Frozen berries release more juice, which can make chips soggy, so use promptly and serve on the side if needed.
Can I make the dip ahead of time?
Absolutely. Make the cheesecake dip up to 3 days ahead and store it in the fridge in an airtight container. Bring it to room temperature and whip briefly before serving for a fresher texture.
How do I keep the chips from getting soggy?
Serve chips separately or add the dip in small dollops rather than coating every chip. Keep fruit drained and dust powdered sugar or crumbs just before serving.
Conclusion
This simple Strawberry Cheesecake Nachos recipe turns plain ingredients into a warm, cozy treat the whole family can enjoy. The smell of cinnamon chips baking and the cool, smooth cheesecake dip make it a comforting finish to any meal. If you like mixing sweet and savory ideas, try Smitten Kitchen’s corn and black bean weeknight nachos for a great savory contrast and inspiration. Please leave a comment and a star rating if you tried this recipe, and share it on Pinterest or Facebook so friends can find it. What twist did you try? Let us know below!
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Strawberry Cheesecake Nachos
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake nachos featuring crispy cinnamon chips topped with creamy cheesecake dip and fresh strawberries.
Ingredients
- 6 small flour tortillas (8-inch), soft or use store-bought sweet chips
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup powdered (confectioners’) sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2–3 tablespoons heavy cream or sour cream, chilled
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup graham cracker crumbs or crushed digestive biscuits
- 2–3 tablespoons melted white or dark chocolate for drizzling (optional)
- Fresh mint leaves for garnish (optional)
- Extra powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut each tortilla into 8 wedges. Toss wedges with melted butter, sugar, and cinnamon.
- Spread the wedges on the baking sheet in a single layer and bake for 8–12 minutes until golden and crisp.
- While chips bake, beat the softened cream cheese with powdered sugar and vanilla until smooth. Add heavy cream until you reach a spreadable texture.
- Slice the strawberries and toss with a teaspoon of sugar if not sweet.
- Arrange chips on a platter, dollop cheesecake dip on top, scatter strawberries, sprinkle crumbs, drizzle with chocolate, and dust with powdered sugar.
Notes
Softening cream cheese at room temperature helps achieve a smooth dip. For a firmer dip, chill before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg