Strawberry Cheesecake Quesadillas

Why You’ll Love This Recipe

I love this dessert because it gives me all the indulgence of a slice of cheesecake without any of the wait time or baking. The cream cheese filling is sweet and smooth, the strawberries add brightness and juiciness, and the tortillas get perfectly crispy on the skillet. Whether I’m making something fun for a weekend treat or a quick dessert to share, these are always a hit.

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)

• ½ tsp vanilla extract

• ½ cup diced fresh strawberries

• 4 (6-inch) flour tortillas

• 2 tsp butter (for pan and brushing tortillas)

• 1 tsp ground cinnamon

• Strawberry sauce, for serving (optional)

Directions

Step 1: Make the filling
In a bowl, I beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Then I gently fold in the diced strawberries.

Step 2: Assemble the quesadilla
I spread a generous layer of the cheesecake filling over one tortilla, leaving about half an inch around the edge.

Step 3: Cook the quesadilla
I heat 1 tsp butter in a skillet over medium-high heat. I place the filled tortilla in the pan, cheesecake side up. I spread another tortilla with butter and place it on top, butter-side up.

Step 4: Flip and crisp
I cook the quesadilla for 2–3 minutes on each side, pressing gently with a spatula, until both sides are golden brown and crispy.

Step 5: Add cinnamon sugar
In a small bowl, I mix a bit of sugar with the ground cinnamon, then sprinkle it over the hot quesadilla right after it comes off the pan.

Step 6: Slice and serve
I let the quesadilla rest for about 2 minutes to set, then slice it into wedges. I serve it with strawberry sauce for dipping, or sometimes I drizzle it with chocolate or caramel for extra indulgence.

Servings and timing

This recipe makes 2 quesadillas, which I slice into wedges to serve 4 people. It takes about 10 minutes to prep and 10 minutes to cook, so I have a sweet treat ready in just 20 minutes.

Variations

• Add chocolate chips: I sprinkle in a few mini chocolate chips with the strawberries for a chocolate-strawberry twist.

• Use flavored cream cheese: Strawberry or vanilla-flavored cream cheese gives it an even richer taste.

• Toppings: I sometimes top them with whipped cream, ice cream, or fresh mint.

• Try different fruits: Blueberries or raspberries work just as well in the filling.

• Add a crunch: Crushed graham crackers inside the filling give it a cheesecake crust-like texture.

Storage/reheating

These quesadillas are best served fresh while the tortillas are crispy and the filling is warm. If I have leftovers, I store them in the fridge for up to 2 days and reheat them in a skillet to bring back the crispness. I avoid the microwave—it softens the tortilla too much.

FAQs

Can I make these ahead of time?

Yes, I prepare the cream cheese filling in advance and keep it refrigerated for up to 2 days. I assemble and cook the quesadillas fresh for best results.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries add too much moisture and make the filling watery. Fresh strawberries give the best texture.

Can I use a different sweetener?

Sure! I’ve used honey or maple syrup in the filling instead of sugar for a natural sweetness.

What kind of pan works best?

A nonstick or cast-iron skillet works great for getting that even, golden crisp on the tortillas.

Is this kid-friendly?

Absolutely! It’s fun to eat, easy to slice, and naturally sweet—perfect for kids and adults alike.

Conclusion

These strawberry cheesecake quesadillas are the perfect blend of crispy, creamy, and fruity. I love how quick they are to make and how they satisfy every dessert craving without being too heavy. Whether I’m serving them after dinner or sharing them at brunch, they always disappear fast.

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