Strawberry Cheesecake Nachos

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 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.

Prep Time25

Cook Time30

Cool Time30

Total Time1 25

Servings: servings

Author: Miranda Couse

Ingredients

Strawberry Sauce

1 1/2 cups fresh sliced strawberries
5 tablespoons granulated sugar
4 1/2 tablespoons water divided
1/2 tablespoon cornstarch

Cheesecake

8 ounces cream cheese room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup full-fat sour cream
1/2 cup heavy cream

Tortilla Chips

1 1/2 cups graham cracker crumbs
4 1/2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
5 9-inch white flour tortillas
6 tablespoons butter melted

Instructions

Strawberry Sauce

In a medium saucepan, add the 1 1/2 cups fresh sliced strawberries, 5 tablespoons granulated 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 1/2 tablespoon cornstarch and remaining 3 1/2 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 8 ounces cream cheese. Beat with a hand mixer on medium speed until smooth and creamy.
Add in the 1/3 cup granulated sugar. Beat until the sugar is well incorporated.
Add the 1 teaspoon vanilla extract, 1/4 cup full-fat sour cream, and 1/2 cup 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 1 1/2 cups graham cracker crumbs, 4 1/2 tablespoons granulated sugar, and 1 1/2 teaspoons ground cinnamon. Stir until well combined.
Using a pastry brush, coat one side of the flour tortilla in melted 6 tablespoons 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 5 9-inch white flour tortillas 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.

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