Description
A delicious twist on traditional nachos, featuring cinnamon-sugar chips topped with creamy cheesecake and fresh strawberries.
Ingredients
Scale
- 6 large flour tortillas
- 3 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 225 g (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream (cold)
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced (plus extra halved for garnish)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Extra whole or halved strawberries
- Powdered sugar (for dusting)
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 190°C (375°F).
- Brush both sides of tortillas with melted butter.
- Mix sugar and cinnamon together, then sprinkle over tortillas.
- Cut tortillas into wedges and arrange on a baking sheet.
- Bake for 10–12 minutes until golden and crisp. Set aside to cool.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream and vanilla until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until fluffy.
- In a bowl, toss diced strawberries with sugar and lemon juice.
- Let sit for 10–15 minutes to macerate and release juices.
- Arrange cinnamon-sugar chips in a serving tray or box.
- Spoon cheesecake cream generously over chips.
- Add strawberry topping and drizzle juices over.
- Garnish with extra halved strawberries, powdered sugar, and mint.
Notes
- For a crunchier texture, ensure the chips are baked until golden.
- Feel free to substitute strawberries with other berries for variation.
- This dish is best served immediately after assembly.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg