Strawberry Cheesecake Quesadillas

Why I Love This Recipe

I love how easy and fun this dessert is to make. It combines the rich flavor of cheesecake with the comforting crispiness of a quesadilla. The cream cheese and strawberries are a classic pairing, and the cinnamon sugar topping makes each bite taste like a dessert taco dream. Best of all, I can whip this up with just a handful of ingredients and minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 oz cream cheese, softened

• 2 tbsp granulated sugar (plus more for topping)

• 1/2 tsp vanilla extract

• 1/2 cup diced fresh strawberries

• 4 6-inch flour tortillas

• 2 tsp butter (for pan and tortilla)

• 1 tsp ground cinnamon

• Strawberry sauce (for serving)

Directions

1. I start by mixing the softened cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy.

2. I gently fold in the fresh diced strawberries, being careful not to mash them.

3. I spread a generous layer of the cheesecake filling on one tortilla, making sure to leave a bit of space around the edges.

4. In a skillet over medium-high heat, I melt 1 teaspoon of butter and place the filled tortilla (cheesecake side up) into the pan.

5. I spread butter on a second tortilla and place it butter-side up on top of the first.

6. I cook the quesadilla for about 2–3 minutes on each side, pressing gently with a spatula, until both sides are golden and crisp.

7. While it’s still hot, I sprinkle it with a mix of cinnamon and sugar.

8. I let it sit for 2 minutes to set, then slice it into wedges and serve with strawberry sauce.

Servings and timing

This recipe makes 2 quesadillas, which yields about 4 servings. From start to finish, it takes only 20 minutes—10 minutes of prep and 10 minutes of cooking. It’s a fantastic last-minute dessert option that doesn’t sacrifice flavor.

Variations

Sometimes I drizzle melted chocolate or caramel sauce over the top for a richer twist. I’ve also served it with a scoop of vanilla ice cream on the side for that hot-and-cold contrast. For an extra burst of berry flavor, I use a spoonful of strawberry jam along with the fresh berries inside. And when I want to switch things up, I swap the strawberries for blueberries or raspberries.

Storage/Reheating

This dessert is best enjoyed fresh while the tortilla is still crispy and the filling is warm. If I have leftovers, I store them in the fridge for up to one day, wrapped in foil. To reheat, I warm them in a skillet over medium heat for a few minutes per side until heated through and crispy again. I avoid the microwave—it tends to make the tortillas soggy.

FAQs

Can I make this ahead of time?

I prepare the cheesecake filling in advance and keep it in the fridge for up to 2 days. Then I assemble and cook the quesadillas fresh when ready to serve.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries release too much liquid and can make the filling watery and the quesadilla soggy.

What kind of tortillas work best?

I use soft, 6-inch flour tortillas—they crisp up perfectly and hold the filling well. Corn tortillas don’t work as well for this sweet version.

How do I make it even more indulgent?

I sometimes add mini chocolate chips to the filling or serve it with a drizzle of chocolate or a scoop of ice cream.

Can I bake these instead of pan-frying?

Yes, I’ve baked them at 375°F for about 8–10 minutes, flipping halfway through. They come out slightly less crispy but still delicious.

Conclusion

Strawberry Cheesecake Quesadillas are the kind of dessert I turn to when I want something quick, sweet, and a little bit special. With their creamy filling, crisp edges, and sweet strawberry flavor, they’re always a hit—whether I’m treating myself or sharing with guests.

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