Strawberry Cheesecake Quesadillas are the kind of thing I make when I want dessert, but also need something easy to share. They’re crispy on the outside, creamy inside, and come together fast with ingredients I usually already have: tortillas, cream cheese, and a handful of strawberries. It feels fun and a little playful, but still simple enough for a weeknight treat.
I like this recipe because it hits that sweet spot between indulgent and light. The cream cheese filling isn’t overly sweet, the strawberries stay bright and juicy, and the tortilla gets a buttery, cinnamon-sugar crunch. You can make one just for yourself, or line up a few and cook them assembly-line style for guests. They look impressive sliced into wedges, but the method is very straightforward.
If you entertain often, this is a great “in your back pocket” dessert. You don’t need an oven, you can prep the filling in advance, and you can tweak it for different tastes—extra fruit, a chocolate drizzle, or even a little lemon zest. It’s also easy to pick up and eat, which makes it perfect for parties, game nights, or casual get-togethers when you don’t want to fuss with plates and forks for every bite.
Cozy Up with Homemade Strawberry Cheesecake Quesadilla
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Ingredients
- 1/2 cup cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 cup strawberries, diced (fresh if possible)
- 4 tortillas, 6-inch size (flour)
- 2 tbsp butter, softened
- 1 tsp sugar
- 1/2 tsp ground cinnamon
Start Here
- In a medium bowl, beat the softened cream cheese, 2 tablespoons sugar, and vanilla extract together until the mixture is completely smooth and creamy. Scrape down the sides of the bowl once or twice so there are no lumps.
- Gently fold in the diced strawberries until they’re evenly distributed. Try not to mash them; you want visible strawberry pieces in the filling.
- Lay one tortilla flat and spread half of the strawberry cream cheese mixture evenly over it, going close to the edges but leaving a small border so it doesn’t ooze out too much during cooking.
- Heat a nonstick skillet over medium-high heat. Add about 1 teaspoon of butter and let it melt, tilting the pan to coat the surface.
- Place the filled tortilla into the pan, cream cheese side up. Take a second tortilla and spread about 1 teaspoon of softened butter on one side. Lay it on top of the filling, buttered side facing up.
- Cook for about 2–3 minutes per side, carefully flipping once. Both sides should be golden and lightly crisp, and the filling should feel warm. Adjust the heat if it’s browning too quickly.
- In a small bowl, mix the remaining 1 teaspoon sugar with the cinnamon. As soon as the quesadilla comes out of the pan, sprinkle this cinnamon-sugar mixture evenly over the top while it’s still warm so it sticks.
- Repeat the filling, stacking, and cooking process with the remaining tortillas and cream cheese mixture. If you have a griddle, you can cook both quesadillas at once to save time.
- Transfer the cooked quesadillas to a cutting board and let them sit for 2–3 minutes so the filling can firm up slightly. Then slice into wedges. Serve warm, optionally with a drizzle of strawberry sauce or a spoonful of extra diced berries on the side.
Best Tortillas to Use
For Strawberry Cheesecake Quesadillas, flour tortillas work best because they crisp nicely while staying tender. Look for 6-inch “soft taco” size so they’re easy to flip and portion for guests. Thin, flexible tortillas give the best contrast between crunchy outside and creamy filling. If they’re too thick, the outside can brown before the filling warms through. Check that your tortillas are fresh and not dry, or they may crack when you fold or slice the quesadillas. If they seem a bit stiff, stack them and warm in the microwave for 10–15 seconds under a slightly damp paper towel to make them more pliable before filling.
Fresh vs Frozen Strawberries
Fresh strawberries keep the filling bright, juicy, and not too wet, which is ideal for this quesadilla. They hold their shape and give little bursts of flavor in each bite. Frozen strawberries can work in a pinch, but you’ll need to thaw them completely and drain off excess liquid. Pat them dry well with paper towels before dicing and folding into the cream cheese, or the filling may become runny and leak out while cooking. If you’re using frozen berries, consider adding an extra teaspoon of sugar and a tiny pinch of cornstarch to help absorb moisture and keep the filling thicker and more stable.
Fun Filling Variations
Once you’ve tried the classic Strawberry Cheesecake Quesadilla, it’s easy to customize. Add a teaspoon of lemon zest to the cream cheese for a brighter flavor, or swirl in a spoonful of strawberry jam for extra sweetness. For a chocolate twist, sprinkle a few mini chocolate chips over the filling before adding the top tortilla. You can also mix in other berries like blueberries or raspberries, just keep the total fruit amount around 1/2 cup so the filling doesn’t get too watery. When adding extras, keep the layer of filling fairly thin so the quesadilla still cooks evenly and stays easy to flip.
FAQ: All You Need to Know
Can I make Strawberry Cheesecake Quesadillas ahead of time for a party?
You can definitely prep parts of this recipe ahead, which is helpful for entertaining. Make the cream cheese filling a day in advance and store it in an airtight container in the fridge. Dice the strawberries the same day you’re serving for the best texture and fold them in right before assembling. You can also assemble the quesadillas up to 1 hour ahead and keep them stacked on a tray, separated with parchment. Cook them just before serving so the tortillas stay crisp and the filling is warm and creamy, not soggy.
How do I keep the filling from leaking out while cooking?
Leaking usually happens when the filling is spread too close to the edge or the heat is too high. Leave a small border around the tortilla when you add the cream cheese mixture so it has room to spread as it warms. Keep the heat at medium to medium-high, not full high, so the outside doesn’t char before the inside settles. Flip gently using a wide spatula and avoid pressing down too hard on the quesadilla, which can force the filling out. Let it rest a couple of minutes before slicing to help everything set.
What’s the best way to serve these for a crowd without them getting soggy?
For a crowd, cook the Strawberry Cheesecake Quesadillas in batches and keep them warm on a wire rack set over a baking sheet in a low oven (about 200°F/95°C). The rack allows air to circulate so the bottoms stay crisp. Slice them into wedges just before serving so they’re easy to grab. Avoid covering them tightly with foil, which traps steam and softens the tortillas. If you need to hold them more than 20–30 minutes, wait to add any extra sauces or toppings until they’re on the serving platter to maintain the best texture.
Strawberry Cheesecake Quesadilla
Equipment
- skillet or griddle
- spatula
Ingredients
- 1/2 cup cream cheese softened
- 2 tbsp sugar for filling
- 1/2 teaspoon vanilla extract
- 1/2 cup strawberries diced
- 4 6-inch tortillas
- 2 tbsp butter softened, divided
- 1 teaspoon sugar for sprinkling
- 1/2 teaspoon cinnamon
Instructions
- In a bowl, beat the softened cream cheese with 2 tablespoons sugar and vanilla extract until the texture is smooth and slightly airy.
- Gently fold the diced strawberries into the sweetened cream cheese, taking care not to crush the fruit so pieces remain distinct.
- Divide the mixture into two equal portions. Spread one portion evenly over the center of a tortilla, leaving a small border around the edge.
- Heat a skillet or griddle over medium-high heat. Melt about 1 teaspoon of butter in the pan, then place the tortilla (cream-cheese side up) into the hot surface.
- Spread the remaining teaspoon of butter on a second tortilla and set it butter-side-up on top of the filled tortilla to form a sandwich.
- Cook until the bottom tortilla is golden and crisp, about 2 to 3 minutes, then carefully flip and cook the other side until both sides are evenly browned and the filling is warmed, another 2 to 3 minutes.
- While the first quesadilla rests, repeat the process with the remaining filling and tortillas, or cook both on a large griddle if you prefer.
- Combine the 1 teaspoon sugar and cinnamon in a small bowl, sprinkle the mixture over the cooked quesadilla, let it sit a minute to settle, then slice into wedges.
- Serve warm. Optionally drizzle with strawberry sauce or extra berries for a saucy finish.
