I have to confess, nachos and cheesecake are my ultimate comfort foods, so one day, I thought, why not combine them?
This recipe was born out of a craving for something indulgent yet wholesome, and I’ve been hooked ever since.
It’s gluten-free, packed with flavor, and surprisingly easy to make.
Whether you’re gluten-sensitive like me or just looking for something different to impress your guests, this nacho cheesecake will knock your socks off.
Trust me, your taste buds are in for a wild ride!
Tips for Extra Flavor
- Roast the Veggies: For the toppings, try roasting the tomatoes and chilies beforehand for a smoky twist.
- Go Dairy-Free: Use vegan cream cheese and dairy-free cheese shreds for a completely dairy-free version.
- Extra Protein: Add shredded chicken or cooked ground beef to the filling for a heartier dish.
Serving Suggestions
Serve this nacho cheesecake warm or at room temperature. It’s perfect for parties, game nights, or just a fun dinner option. To make it pop on the table, garnish with extra cilantro and serve with colorful tortilla chips.
Gluten-Free Nacho Cheesecake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A bold and savory twist on traditional cheesecake, blending the flavors of nachos with a creamy, cheesy filling—all gluten-free!
Ingredients
Crust:
- 2 cups gluten-free tortilla chips, crushed
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded sharp cheddar cheese
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 cup diced green chilies (optional, for spice)
- 1 cup shredded Mexican blend cheese
Toppings:
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/2 cup guacamole (optional)
- 1/2 cup salsa
- 1/4 cup sour cream
Instructions
- Prepare the Crust:
Preheat your oven to 350°F (175°C). Mix the crushed tortilla chips, melted butter, and cheddar cheese in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool. - Make the Filling:
In a large bowl, beat the cream cheese until smooth. Add the sour cream, eggs, garlic powder, smoked paprika, and chili powder. Mix well. Fold in the green chilies (if using) and shredded Mexican cheese. - Bake the Cheesecake:
Pour the filling over the crust and smooth the top. Bake for 35–40 minutes, or until the center is set and the top is slightly golden. Let it cool completely before removing it from the pan. - Top It Off:
Once the cheesecake has cooled, spread a layer of guacamole (if using) over the top, followed by salsa. Sprinkle the diced tomatoes, black olives, and fresh cilantro. Add dollops of sour cream for that extra kick. - Serve and Enjoy:
Slice and serve as a savory appetizer or a bold main dish. Pair it with crisp veggies or extra tortilla chips on the side for scooping.
Notes
For spicier flavors, add diced jalapeños or hot salsa to the toppings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer/Dinner
- Method: Baking
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
