I still remember the first time the wild idea of Strawberry Cheesecake Nachos popped into my head. I was staring at a package of tortillas and a bowl of fresh berries, craving something sweet but playful. What happened next felt like pure kitchen magic. As I pulled the golden, cinnamon-sugar-dusted tortilla chips from the oven and piled them high with luscious cheesecake topping and glossy strawberries, my entire kitchen filled with a scent straight from a bakery window—warm, buttery, and sweetly spiced. That first bite, a perfect crunch giving way to creamy, tangy, and fruity bliss, was a revelation. It’s a dessert that feels celebratory, whimsical, and deeply satisfying all at once, and it’s become my go-to for impressing guests (or just treating myself on a Tuesday).
Ingredients
- 8 small flour tortillas (6-inch size works perfectly)
- 2 tablespoons melted butter
- 3 tablespoons cinnamon sugar
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup cold heavy whipping cream
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam or preserves
- 1 teaspoon fresh lemon juice
Let’s talk ingredients for a second, because a few choices here make a huge difference. For the tortillas, I’ve found standard small flour tortillas crisp up beautifully. Don’t use raw cream cheese straight from the fridge—wait until it’s truly soft to the touch. This is non-negotiable for a lump-free, silky filling. And for the strawberries, while fresh is best, if they’re a bit under-ripe, tossing them with the jam and lemon juice will coax out their sweetness beautifully. Trust me, the full-fat cream cheese and real heavy cream are worth it; they provide a richness that lighter substitutes just can’t mimic.(See the next page below to continue…)