Description
Crunchy homemade cinnamon-sugar tortilla chips are topped with tangy cheesecake cream and fresh strawberry salsa for a fun, easy dessert perfect for sharing. This no-bake treat is ready in under 30 minutes and is a guaranteed crowd-pleaser.
Ingredients
- 8 large flour tortillas (about 320g; use gluten-free tortillas if needed)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (optional)
- 2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 teaspoon finely grated lime zest
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup crushed graham crackers (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl.
- Brush each tortilla with melted butter on both sides. Sprinkle with cinnamon-sugar mixture, pressing lightly so it sticks.
- Cut each tortilla into 8 wedges using a pizza cutter or sharp knife.
- Arrange chips in a single layer on baking sheets. Bake for 10-12 minutes until golden and crisp, flipping halfway. Watch closely to prevent burning.
- Cool chips completely on wire racks; they will crisp up more as they cool.
- In a medium mixing bowl, beat cream cheese until smooth (about 1-2 minutes).
- Add powdered sugar, sour cream, vanilla, and lemon juice. Beat until fluffy and fully combined (about 2 minutes). Chill in the fridge while prepping strawberries.
- Dice strawberries into small pieces (about 1/4 inch cubes).
- Add strawberries to a bowl and toss with 2 tablespoons sugar, lime juice, and lime zest. Let sit for 10 minutes until glossy and juicy.
- On a large platter, arrange tortilla chips in a single layer.
- Drop spoonfuls of cheesecake cream over the chips (or pipe with a zip-top bag).
- Spoon strawberry salsa evenly over the top.
- Sprinkle mini chocolate chips, crushed graham crackers, and fresh mint leaves if desired.
- Serve immediately for best texture. If prepping ahead, keep chips and toppings separate until serving.
Notes
Cool chips completely before assembling to keep them crispy. For gluten-free or vegan adaptations, use appropriate tortillas and dairy substitutes. Assemble just before serving for best texture. Chips can be made in an air fryer; watch timing closely. Taste strawberries before adding sugar, as sweetness varies. If chips soften, re-crisp in the oven for 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About 1/6th of the recipe
- Calories: 310
- Sugar: 26
- Sodium: 270
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: strawberry cheesecake nachos, dessert nachos, easy dessert, party dessert, no bake, summer dessert, fruit nachos, cheesecake dip, cinnamon chips