Strawberry Cheesecake Nachos (Print)
Crunchy cinnamon chips topped with creamy cheesecake and fresh strawberries for a delightful treat.
# Ingredients:
→ Cinnamon Sugar Chips
01 -
8 small flour tortillas
02 -
3 tablespoons unsalted butter, melted
03 -
3 tablespoons granulated sugar
04 -
1 teaspoon ground cinnamon
→ Cheesecake Cream
05 -
8 ounces cream cheese, softened
06 -
1/4 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1/2 cup heavy cream
→ Strawberry Topping
09 -
2 cups fresh strawberries, diced
10 -
2 tablespoons granulated sugar
11 -
1 teaspoon lemon juice
→ Finishing Touches
12 -
Powdered sugar, for dusting (optional)
13 -
Fresh mint leaves or chopped pistachios, for garnish (optional)
# Directions:
01 -
Preheat oven to 375°F. Brush flour tortillas evenly with melted butter, then sprinkle the surface with a mixture of cinnamon and granulated sugar. Cut each tortilla into triangles using a pizza cutter or sharp knife. Arrange triangles on a parchment-lined baking sheet in a single layer and bake for 8 to 10 minutes, until golden brown and crisp. Remove from oven and cool completely to allow chips to further crisp.
02 -
In a large mixing bowl, beat the softened cream cheese until completely smooth. Incorporate powdered sugar and vanilla extract, blending until fully combined. Gradually add heavy cream while beating until the mixture is light, fluffy, and forms soft peaks. Chill in the refrigerator until serving.
03 -
In a medium bowl, combine diced strawberries with granulated sugar and lemon juice. Gently toss to coat and let the mixture rest for 10 to 15 minutes, allowing the strawberries to release their juices and become syrupy.