Strawberry Cheesecake Nachos

These strawberry cheesecake nachos have layers of flavor. Tortilla shells that have been transformed into sweet graham cracker-crusted chips, a thick drizzle of no-bake cheesecake, and a delicious homemade strawberry sauce. These dessert nachos make a great appetizer, dessert, or a sweet treat to enjoy!

A plate of nachos topped with white sauce and a strawberry mixture, resembling a delightful cheesecake, with a bowl of fresh strawberries in the background on a white surface with a red polka dot cloth underneath.


 

These are similar to my strawberry cheesecake tacos and cheesecake stuffed strawberries but not identical. It does hold its shape but can be thinner if the heavy whipping cream isn't whipped long enough to make it fluffy.

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Why You'll Love This Recipe

CROWD PLEASER - These dessert nachos will feed a crowd. You can add the toppings on top of the baked tortilla chips or in little dishes on the side. 
UNIQUE - This recipe is different. It’s not a traditional nacho recipe or a traditional dessert. It will get people talking and intrigued. 

Recipe Ingredients

Top-down view of various ingredients for Strawberry Cheesecake Nachos, including strawberries, butter, flour tortillas, cream cheese, sour cream, vanilla extract, cinnamon, sugar, heavy cream, graham cracker crumbs, and cornstarch.

See the recipe card at the bottom of the post for all ingredients and quantities.

Strawberries - I recommend using fresh strawberries that are in season. I haven’t made the recipe with frozen strawberries so I’m not sure if the liquid from the strawberries being frozen will make the sauce too thin. 

Tortillas - I used 9-inch flour tortillas but if you prefer corn tortillas, I’m sure they will work fine. 

Graham Cracker Crumbs - I usually buy my graham cracker crumbs already crumbed, but you can also crush up sheets of graham crackers yourself by placing them in a large storage bag and crushing them with a rolling pin. 

Cinnamon - The cinnamon adds a really pleasant flavor to the chips and it pairs well with the cheesecake and strawberry sauce. 

Cream Cheese - I used Walmart brand cream cheese for this recipe, but if you’re a Philadelphia cream cheese person, use that instead. 

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Substitutions and Variations

  • Flour Tortillas can be swapped out for Corn Tortillas if preferred. 
  • Graham Cracker Crumbs - You can use sheets of cinnamon graham crackers to crush up into crumbs and just omit the cinnamon for the chips. 
  • Strawberry Sauce - This can be substituted for any fruit pie filling that’s store bought. You could also thin out fruit preserves with a small amount of water and drizzle on top of the nachos.
  • Whipped cream would be a delicious addition to these nachos.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Strawberry Cheesecake Nachos

There are 3 components to making these dessert nachos. I like to start with the strawberry sauce and while that cools to room temperature, I work on the no bake cheesecake. Pop the cheesecake in the fridge to chill and start working on the sweet tortilla chips.

A saucepan containing chopped strawberries topped with a mound of granulated sugar, perfect for creating a luscious strawberry cheesecake topping.

Step 1: In a large saucepan, add the diced strawberries, sugar, and 1 tablespoon of water. Simmer on medium heat for 11 minutes, mashing the strawberries and stirring occasionally until the sugar is dissolved and a syrup has formed.

A spatula stirring a pot of chopped strawberries in a liquid mixture, creating the perfect topping for cheesecake.

Step 2: Add the cornstarch and remaining water in a small bowl. Stir until combined. Once the strawberries have simmered for 11 minutes, pour the cornstarch mixture into the strawberries and immediately stir. Let cook for 2 to 3 minutes or longer until thickened and the sauce is no longer cloudy.

Close-up of a pot with strawberry compote being stirred using a spatula with red and white stripes. Chunks of strawberries are visible in the thick, red liquid, reminiscent of the rich topping on a classic strawberry cheesecake.

Step 3: Once the strawberry sauce has reached the perfect consistency, remove from the heat and place it in a small bowl to cool to room temperature.

A block of cream cheese placed in a clear glass mixing bowl, ready to transform into a delicious strawberry cheesecake dessert.

Step 4: Start working on the cheesecake. Cream the cream cheese in a medium mixing bowl with a hand mixer.

A glass bowl containing whipped butter with a pile of granulated sugar in the center, perfect for making a velvety base for strawberry cheesecake.

Step 5: Beat in the sugar until well combined.

A mixing bowl with cream, vanilla extract, and other ingredients partially blended together for a delightful strawberry-infused treat.

Step 6: Beat in the sour cream, heavy cream, and vanilla extract for about 2 minutes using a hand mixer.

A clear bowl filled with smooth, creamy white whipped mixture reminiscent of Strawberry Cheesecake on a white background.

Step 7: Once the cheesecake is well combined and slightly fluffy, place it in the fridge to chill for 30 minutes. It will thicken slightly as it chills.

A bowl contains ground ginger, ground cinnamon, and white sugar arranged in separate sections, reminiscent of a deconstructed cheesecake topping. A small dish of olive oil is partially visible at the top right.

Step 8: In a small bowl, add the graham cracker crumbs, sugar, and ground cinnamon. Stir until combined and add to a rimmed plate or shallow dish.

Steps 9 to 12 of a recipe: brushing a tortilla with oil, sprinkling crumbs on it to cover evenly, then cutting it into triangular wedge shapes—creating delicious cheesecake nachos.

Step 9: Using a pastry or silicone brush, brush one side of the tortilla shell with melted butter.

Step 10: Place the butter side down into the graham cracker crumb mixture and gently press down. Brush the top side of the tortilla shell with butter.

Step 11: Flip the shell over and gently press the other side into the graham cracker crumbs. Pat additional crumbs on any bare spots.

Step 12: Cut the tortilla shells into 8 equal pieces.

Two baking trays with tortilla chips. The left tray, labeled 13, shows raw nachos, while the right tray, labeled 14, displays baked chips ready to be served.

Step 13: Line a baking sheet with parchment paper . Place the pieces of tortillas in a single layer on the baking place.

TIP: Parchment paper is optional. You can also use aluminum foil or just bake them directly on an ungreased pan.

Step 14: Place the tortilla shells into the preheated 375 degree F oven and bake for 8 to 9 minutes. Flip the tortilla pieces and bake for an additional 5 to 6 minutes until they're golden brown and crispy.

A hand holding a baked cinnamon chip topped with white frosting and strawberry sauce, resembling decadent cheesecake nachos, with more chips on a plate in the background.

How to Assemble Dessert Nachos

The best time to assemble these tasty nachos is just before you're ready to serve them. This will keep the crispy tortilla chips crunchy for longer since they will start absorbing the moisture from the toppings pretty quickly.

Scatter the crumb-coated tortilla chips on a large platter or plate. I like to try to make sure they're only 2 layers deep at the most so all of the chips can get the toppings on them.

Next, either add the cheesecake in a disposable piping bag or storage bag and cut a decent-sized hole in the tip/corner of the bag. Moving back and forth across the chips piping the cheesecake mixture in a zig-zag pattern while applying even pressure.

You can add a dollop of the cheesecake mixture in the center or the remaining in a bowl on the side.

Using a spoon, add the strawberry sauce. It will be thinner if you leave it at room temperature than if you put it in the fridge to chill.

Serve immediately.

A plate of cinnamon-sugar tortilla chips topped with whipped cream and strawberry sauce, reminiscent of delightful Strawberry Cheesecake Nachos, with a container of fresh strawberries in the background.

How to Store

It's incredibly important to know that once these nachos are put together, you can't pop them in the fridge to save for later. The chips will become soggy if you try to store them any longer than a few hours once they're assembled.

You can however store each component separately.

Tortilla Chips - The chips can be stored in an airtight container or storage bag in a cool place for up to 5 days.

Strawberry Sauce - The homemade strawberry sauce can be covered with plastic wrap or stored in an airtight container in the refrigerator for up to 5 days. If you want to thin the sauce out, either add a small amount of hot water a little at a time and stir until it reaches your desired consistency or warm it up for 20 seconds in the microwave.

Cheesecake - The no bake cheesecake can be covered with plastic wrap or stored in an airtight container in the refrigerator for up to 3 to 4 days. The cheesecake will start to lose its fluffiness after the first couple of days.

A plate of triangular fried tortilla chips topped with white cream and red strawberry sauce, resembling delightful Strawberry Nachos. A bowl of fresh strawberries is in the background.

Recipe FAQs

Can I use store-bought pie filling?

Yes! Any flavor pie filling will go amazing on top of these cheesecake nachos.

Can I use corn tortillas instead of flour tortillas?

Absolutely. Use whatever tortilla you prefer.

Can I make these dessert nachos ahead of time?

You can make the strawberry sauce, cheesecake, and tortilla chips all ahead of time but don't combine them until you're ready to serve. See How to Store for more details.

More Cheesecake Desserts

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A plate of nachos topped with white sauce and a strawberry mixture, resembling a delightful cheesecake, with a bowl of fresh strawberries in the background on a white surface with a red polka dot cloth underneath.

Strawberry Cheesecake Nachos

These strawberry cheesecake nachos have layers of flavor from the tortilla shells that have been transformed into sweet graham cracker-crusted chips, to the thick drizzle of no-bake cheesecake, and let's not forget a delicious homemade strawberry sauce on top.
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Prep Time 25 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Dessert
Cuisine American
Servings 6 servings
Calories 1041 kcal

Ingredients
  

Strawberry Sauce

  • 1 ½ cups fresh sliced strawberries
  • 5 tablespoons granulated sugar
  • 4 ½ tablespoons water divided
  • ½ tablespoon cornstarch

Cheesecake

  • 8 ounces cream cheese room temperature
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup full-fat sour cream
  • ½ cup heavy cream

Tortilla Chips

Instructions

Strawberry Sauce

  • In a medium saucepan, add the sliced strawberries, sugar, and 1 tablespoon of water. Place over medium heat and let it come up to a boil while stirring occasionally.
  • Once it comes up to a boil, reduce to a simmer and let it simmer for 10 to 12 minutes until the sugar is melted and the strawberries begin to begin to break down.
  • In a small bowl, form a slurry by adding the cornstarch and remaining 3 ½ tablespoons of water. Stir until combined.
  • Pour the cornstarch slurry into the strawberry sauce and immediately stir to combine.
  • Let the mixture come back up to a boil and cook for 2 to 3 minutes until the sauce is thickened and is no longer cloudy.
  • Pour the hot strawberry sauce into a small bowl and let cool to room temperature.

Cheesecake

  • In a medium bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth and creamy.
  • Add in the granulated sugar. Beat until the sugar is well incorporated.
  • Add the vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Beat on medium speed until fluffy. Stiff peaks won’t form.
  • I prefer the cheesecake mixture chilled, so I pop it in the fridge for 30 minutes, but it’s not necessary.

Tortilla Chips

  • Preheat the oven to 375 degrees F. Line to rimmed baking sheets with parchment paper.
  • In a shallow rectangle dish, add the graham cracker crumbs, sugar, and cinnamon. Stir until well combined.
  • Using a pastry brush, coat one side of the flour tortilla in butter.
  • Flip the tortilla butter side down into the graham cracker crumb mixture. Gently press down until the crumbs have coated the tortilla.
  • While the tortilla is still resting in the crumb mixture, brush the now top side with butter.
  • Flip the tortilla and gently press the other side into the crumb mixture until the tortilla is well coated with crumbs.
  • Move the tortilla to a plate or cutting board.
  • Slice the 9 inch tortilla chips into 8 equal triangle pieces with a pizza cutter how a round pizza is cut.
  • Place the triangle pieces in a single layer on the prepared baking sheets.
  • Place in the oven for 8 to 9 minutes. Flip the tortilla chips and continue to bake for another 5 to 6 minutes.
  • Remove from the oven and let cool completely.

Assemble the Nachos

  • Lay the tortilla chips out on a large platter.
  • Add the cheesecake in a large storage bag or disposable piping bag. Cut a medium size hole in the tip of the piping bag or corner of storage bag.
  • Drizzle the cheesecake on top of the chips going back and forth. You may have extra depending on how much cheesecake you want on top of the nachos. You can serve the extra in a dish along side the nachos.
  • Add the strawberry sauce on top of the cheesecake and chips. You may have extra, you can serve it in a dish alongside of the nachos. You can add any remaining cheesecake to a bowl to serve alongside the nachos.
  • Serve immediately once the toppings are on the chips.

Notes

Strawberry Sauce: This can be replaced with any kind of canned pie filling that you prefer. 
Storage: To store, place the crispy tortilla chips in a storage bag in a cool place for up to 5 days. Store the strawberry sauce covered or in an airtight container in the refrigerator for up to 5 days. Store the cheesecake covered with plastic wrap or in an airtight container in the fridge for 3 to 4 days. These nachos will not store well once assembled. 
 

Nutrition

Calories: 1041kcalCarbohydrates: 134gProtein: 18gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 96mgSodium: 1559mgPotassium: 384mgFiber: 7gSugar: 45gVitamin A: 1215IUVitamin C: 21mgCalcium: 329mgIron: 7mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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