Description
These Strawberry Cheesecake Nachos are a delightful dessert combining crispy cinnamon-sugar tortilla chips with a smooth and creamy cheesecake dip, topped with a luscious strawberry sauce and fresh fruit. Perfect for sharing, this treat blends crunchy textures and sweet, tangy flavors for a crowd-pleasing finale.
Ingredients
Scale
For the Cinnamon-Sugar Chips
- 8 small flour tortillas
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
For the Cheesecake Dip
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup whipped cream (or whipped topping)
For the Strawberry Topping
- 1 cup fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 tbsp water
Instructions
- Prepare the Cinnamon-Sugar Chips: Preheat your oven to 375°F (190°C) to get ready for baking the tortilla chips.
- Butter the Tortillas: Brush both sides of each of the 8 small flour tortillas evenly with the melted unsalted butter to ensure the sugar mixture sticks and chips crisp nicely.
- Add Cinnamon Sugar: In a small bowl, mix together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon, then sprinkle this mixture evenly over both sides of the buttered tortillas.
- Cut and Arrange Chips: Cut each tortilla into triangles and place them in a single layer on a baking sheet, making sure they do not overlap to allow even baking.
- Bake the Chips: Bake the tortilla triangles for 8-10 minutes or until golden brown and crispy. Remove from oven and let them cool completely to ensure maximum crunch.
- Make the Cheesecake Dip: In a mixing bowl, beat the softened cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy.
- Fold in Whipped Cream: Gently fold 1/2 cup whipped cream into the cream cheese mixture until well combined. Refrigerate this dip until ready to serve to keep it chilled and firm.
- Prepare the Strawberry Topping: In a small saucepan over medium heat, combine 1/4 cup strawberry jam with 1 tablespoon water, stirring until smooth and warm.
- Toss Strawberries: Add 1 cup sliced fresh strawberries to the warm jam mixture, stirring gently until the berries are coated and slightly softened. Allow this mixture to cool slightly before serving.
- Assemble and Serve: Arrange the cooled cinnamon-sugar chips on a serving tray. Place the cheesecake dip and strawberry topping in separate bowls alongside the chips for interactive dipping and topping.
Notes
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- You can replace fresh strawberries with other berries such as raspberries or blueberries for variation.
- Ensure chips are completely cooled to maintain their crispness when served.
- Whipped cream can be homemade or store-bought depending on preference and convenience.
- Store leftover dip covered in the refrigerator for up to 2 days; chips are best consumed fresh.
