Strawberry Cheesecake Nachos: The Sweet Dessert Board Everyone Devours

1) Make the cinnamon-sugar chips (Option A: tortillas)

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Cut tortillas into triangles.
3. Brush both sides lightly with melted butter.
4. Mix sugar + cinnamon and sprinkle over chips (both sides if you want maximum flavor).
5. Bake 8–10 minutes, flipping halfway, until crisp and lightly golden.
6. Cool completely (they crisp more as they cool).

Wonton chip method (Option B)

1. Cut wonton wrappers into triangles.
2. Spray lightly with oil and bake at 375°F (190°C) for 6–8 minutes, flipping halfway.
3. While warm, toss/sprinkle with cinnamon sugar. Cool completely.

2) Make the cheesecake drizzle/dip

1. Beat cream cheese until smooth.
2. Add powdered sugar, vanilla, and salt; beat until creamy.
3. Fold in whipped topping (or whipped cream) until fluffy.
4. For a drizzle consistency, add milk 1 tbsp at a time until pourable.

3) Prep the strawberries

1. Slice strawberries and toss with sugar and lemon juice (optional).
2. Let sit 5–10 minutes to get juicy (optional but makes it taste like strawberry topping).

4) Assemble the nachos

1. Spread chips on a large platter or sheet pan.
2. Drizzle or dollop cheesecake mixture over chips.
3. Add strawberries across the top.
4. Finish with crushed graham crackers, chocolate chips, or extra drizzles.
5. Serve immediately for best crunch.

Serving and Storage:

Strawberry Cheesecake Nachos are best served right after assembly so the chips stay crisp. If you’re serving a crowd, set
everything out “nacho bar” style and let people build their own.

• Make-ahead: chips can be made 1–2 days ahead; cheesecake dip 1 day ahead; strawberries prepped same day.
• Store dip: airtight container in fridge up to 3 days.
• Assembled leftovers: chips will soften—still tasty, but not crunchy.

Tips:

• Cool chips fully: warm chips trap steam and lose crispness faster.
• Drizzle right before serving: keeps chips crunchy.
• Thin the dip if needed: milk makes it pourable for that “nacho drizzle” look.
• Use sturdy chips: wonton chips hold toppings best.
• Balance sweetness: a pinch of salt in the cheesecake mixture makes flavors pop.

Variations:

• Chocolate strawberry: add chocolate sauce + mini chips + cocoa-dusted chips.
• Berry mix: use strawberries + blueberries + raspberries.
• Banana split nachos: add bananas, chocolate sauce, and chopped peanuts.
• Lemon cheesecake: add lemon zest and a little lemon juice to the cheesecake dip.
• No-bake shortcut: use graham crackers or waffle cone pieces as chips.
• Healthier-ish: use Greek yogurt + cream cheese blend and fresh fruit only.

Conclusion:

Strawberry Cheesecake Nachos are the kind of dessert that feels playful, festive, and ridiculously delicious. The crisp
cinnamon-sugar chips, creamy cheesecake drizzle, and juicy strawberries create that perfect sweet “nacho” contrast—crunchy,
creamy, and fruity all at once. Make them for a party, a family night, or anytime you want a quick dessert that looks like
you tried way harder than you did.

FAQ:

Can I make strawberry cheesecake nachos ahead of time?

Yes—prep components separately. Make chips and dip ahead, then assemble right before serving for the best crunch.

What are the best “chips” for dessert nachos?

Wonton chips are the crispiest and strongest. Tortilla chips are easiest. Graham crackers are the fastest no-bake option.

How do I keep the chips from getting soggy?

Assemble right before serving, don’t overload with wet toppings, and use thicker chips (wonton chips hold up best).

Can I use frozen strawberries?

You can, but they release more liquid as they thaw, which can soften chips quickly. If using frozen, drain well and serve fast.

Can I turn this into a dessert board?

Absolutely. Arrange chips around the edge and place cheesecake dip in the center, then add strawberries and toppings in small
bowls for a beautiful, shareable dessert board.