Strawberry Cheesecake Nachos

Recipe Ingredients

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. 

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.

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.

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.

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.

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

Step 5: Beat in the sugar until well combined.

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

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.

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.

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.

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

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.

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.

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.

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