If you're a fan of strawberries, cheesecake, and easy desserts, you're in the right place. These Strawberry Cheesecake Quesadillas are simple to make with just six ingredients and they come together in minutes.
I Loved My Peach Quesadillas, So I Had to Try This
One of the most popular recipes bringing traffic from Pinterest to my blog has been my Peach Quesadillas. After several years of success with that post, I figured it was time to expand the fruit lineup. I mean, I've got to do all the fruits now, right?
Strawberries were next on my list. Normally, I can only get fresh local strawberries during June but right now I'm in Oregon, where they grow a delicious variety called Albion. These plants produce smaller harvests at a time but keep going longer into the season. That means I can still find local berries at the farmers market, even in the heat of summer and into September.
For this recipe, I wanted to do something a little different. My peach version and my cherry quesadillas both used mascarpone cheese, but this time I went for a cheesecake-inspired twist with sweetened cream cheese and crushed graham crackers.
Sound delicious? I had a good feeling about it and sure enough, the first test run was spot on. Let me show you how to make these Strawberry Cheesecake Quesadillas for yourself.
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Ingredients
Check out my shopping list for these strawberry cheesecake quesadillas. You just need the 6 ingredients:
- Fresh strawberries - I like to use the best strawberries I can get my hands on. I prefer to grow some myself, get them from a farmers market, or pick them at a U-pick farm. When I can't do that, I try to find strawberries on the smaller side at the grocery store. Large strawberries are often more bland and less sweet. If you can find them, I've had good luck with some greenhouse-grown berries from the store. If you want to learn more about finding the best strawberries check out my post - When is the Best Season to Buy Strawberries.
- Cream cheese - Use whatever your favorite brand is. I usually stick with the store brand. My family uses a lot of cream cheese, so I save money by buying the 6-pack at Costco.
- Powdered sugar - The fine sugar crystals in powdered sugar incorporate into the cream cheese better than granulated sugar. Plus, the added cornstarch in powdered sugar helps improve the texture of the filling.
- Graham crackers - My recipe lists graham crackers by sheets, which typically means four crackers still connected. Either honey or cinnamon graham crackers will work.
- Butter - This is used for cooking the tortillas. You can use either salted or unsalted butter.
- Tortillas - The best size for these is the soft taco size. They fit well in a standard frying pan and make a good serving size.
Tips
Let the cream cheese sit at room temperature for about 30 minutes, it'll mix much more easily with the sugar. You could mix it be hand but a stand mixer will do the best job. If you don't have one you can use a food processor or blender. When traveling in my camper I made a blueberry cream cheese and I did that with a Magic Bullet blender. It was slower but it worked as well. As long as your cream cheese is soft you are good to go.
To assemble:
- Lay out tortillas - I do this on a wood cutting board. A sheet pan would be good too.
- Spread sweetened cream cheese.
- Add a single layer of sliced strawberries.
- Sprinkle crushed graham crackers.
The graham crackers not only add flavor, but they also absorb extra moisture from the strawberries, so I had no issues with liquid running out of my quesadillas.
Cook over medium heat with butter. High heat can burn the tortillas or cause the butter to smoke, low and slow is better here.
Strawberry Cheesecake Quesadilla
Ingredients
- 8-10 fresh strawberries sliced thin
- 4 oz cream cheese room temperature
- ¾ cup powdered sugar for filling
- 4 sheets graham crackers crushed into crumbs
- 8 soft taco sized tortillas
- 2 tbsp butter for coating your pan
Instructions
- In the bowl of a stand mixer, combine the room temperature cream cheese and powdered sugar. Start the mixer on low and then turn it up to high once the sugar is mixed in enough to not fly out of the bowl. Mix until smooth.
- Evenly spread the cream cheese filling across four tortillas, leaving a bit of space around the edges.
- Thinly slice enough strawberries to have 1 layer on each tortilla. Sprinkle crushed graham crackers on top.
- Place a plain tortilla on top of each filled one. Press around the edges to help seal them.
- Heat a pan over medium heat.
- Add butter to the pan. Place one quesadilla in the center and cook until browned on one side. Carefully flip it over with a wide spatula and cook until the second side is browned. Remove to a plate and repeat with the remaining quesadillas.
- Allow them to cool for a few minutes, then slice into quarters with a pizza cutter and serve warm.
- Leftovers should be stored in the fridge. You then can either reheat in a pan or microwave or even eat cold directly from the fridge.
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