Ingredients
Scale
- 8 small flour tortillas
- 3 tbsp melted butter
- 3 tbsp sugar
- 1 tsp cinnamon
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced
- 2 tbsp sugar
- 1 tsp lemon juice
- Powdered sugar for dusting (optional)
- Fresh mint or chopped pistachios (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Brush tortillas with melted butter and sprinkle with cinnamon and sugar. Cut into triangles and arrange on parchment-lined baking sheet.
- Bake for 8–10 minutes until golden and crisp. Let cool completely.
- Beat cream cheese until smooth, add powdered sugar and vanilla, then mix well. Slowly add heavy cream and beat until fluffy. Chill until serving.
- Combine diced strawberries, sugar, and lemon juice; let sit 10–15 minutes until syrupy.
- Arrange cinnamon chips on serving platter, spoon or pipe cheesecake cream over chips, top with strawberry mixture, and garnish with powdered sugar, mint, or pistachios if desired.
Notes
- Add a splash of vanilla extract to strawberries for extra flavor.
- Serve immediately after assembling for maximum crunch.
- Store leftover cheesecake cream in fridge up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg