Description

A quick and indulgent dessert made with golden, crispy tortillas filled with a creamy cheesecake mixture and juicy strawberries, finished with a cinnamon sugar topping.

Ingredients

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)

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Instructions

In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries.
Spread a generous layer of the filling onto one tortilla, leaving space around the edge.
Heat 1 tsp butter in a skillet over medium-high heat. Place the filled tortilla, cheesecake side up, in the pan.
Spread the second tortilla with butter and place it, butter-side up, over the top.
Cook for 2–3 minutes per side, pressing gently, until golden and crispy.
Mix cinnamon and sugar in a small bowl and sprinkle over the hot quesadilla.
Let it sit for 2 minutes, then slice into wedges and serve with strawberry sauce.

Notes

Use room temperature cream cheese for easier mixing.
Only use fresh strawberries to prevent excess moisture.
Can prepare the filling in advance and refrigerate up to 2 days.
Drizzle with chocolate or caramel, or serve with ice cream for variations.