Description
Delicious strawberry cheesecake nachos featuring crispy cinnamon chips topped with creamy cheesecake dip and fresh strawberries.
Ingredients
Scale
- 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