This recipe was created in partnership with Lynx Grills. All opinions are my own!
A simple, low carb desert inspired by a classic strawberry cheesecake! These easy, handheld low carb dessert quesadillas are a huge crowd pleaser!
As much as I love to cook from scratch, I also can’t complain when I can whip up a quick and easy recipe (especially a dessert recipe) that wows the crowds I’m entertaining and feels gourmet.
I was inspired to create an easy, grill-able dessert off of this keto no bake cheesecake recipe I had, but with a twist! This time, I wanted a dessert quesadilla using my favorite low carb tortillas.
This recipe is only a handful of ingredients, is super easy to whip up last minute, can be cooked in a variety of ways, and tastes like you slaved all day too! Check out how I made mine on my Lynx griddle plate, see it all done in the video below and find the full recipe at the bottom of the post!
- Mixing Bowl
- Measuring Cup & Spoons
- Rubber Spatula
- Griddle Plate or Frying Pan
- Knife & Cutting Board
Choosing your tortilla-
I’m all for making homemade keto tortillas, but these really taste better with a flour based tortilla. There are a lot of low carb tortillas on the market and they range vastly in carb count.
I prefer the mission brand, 4 carb count tortillas. I find these provide the perfect texture and flavor to a real tortilla, but many on a keto diet would consider these “dirty keto” or an “unclean” keto product.
I say, live your life and your low carb diet the way you want to. Better yet? make this with regular ingredients too if you’re not a keto eater! You have options!
Low carb cheesecake filling-
Obviously cheesecake filling is usually made from cream cheese. Because this recipe was so simple, I wanted to make it feel a little more gourmet and swapped the standard cream cheese for a mascarpone based filling instead. You can absolutely just use cream cheese too!
Whichever cheese filling you do choose, toss in some low carb (or regular) powdered sugar and a little vanilla. Mix until smooth and spread it across the entire area of your tortillas.
Add sliced strawberries to one side of the quesadilla and fold the tortilla in half and press down. The filling will act like a glue and will stick to the strawberries. Repeat this step with all your tortillas and set them aside.
Tips for cooking your low carb cheesecake quesadillas-
Whether you use a griddle like I did or you use a frying pan, make sure you preheat both to medium heat. The Lynx griddle requires a 10-15 minute window of preheating to get it nice an hot throughout.
Add a little butter and swirl it over the surface. Cook each side of your tortilla for a minute or two until lightly browned and crispy. Having the pan preheated is crucial so that the outside cooks quickly without causing the filling to melt too quickly.
Remove them from the heat once browned and let them rest. If you cut them right away, the filling might run. So be patient. let them rest.
Once slightly cooled, cut each tortilla in half. Place them on a platter and if feeling EXTRA fancy, then make a low carb chocolate dipping sauce (half heated cream and half low carb chocolate) and serve.
Low Carb Strawberry Cheesecake Quesadillas
- 6, Low Carb Tortillas or favorite tortilla of choice
- 4 oz. Mascarpone or Cream Cheese
- 6-10 Strawberries may vary based on size
- 1/4 cup Low Carb Powdered Sweetener or regular powdered sugar
- 1/2 tsp. Vanilla
- 2 tbsp. Butter
- In a mixing bowl, combine the mascarpone or cream cheese, powdered sweetener, and the vanilla. Mix until smooth.
- Slice the strawberries (tops removed) into 1/4" slices and set aside.
- Cover the top of one whole tortilla in the mascarpone mixture, it should be a thin layer with a tiny bit of the edge remaining.
- Place about 6 slices of strawberry on one half of the tortilla. Fold the other side over top and press down. Repeat with the remaining tortillas.
- Preheat a pan or griddle to medium heat. You want the butter to sizzle and not burn. Place the tortillas down on one side and cook 2 minutes or so and flip. Repeat until all the tortillas are toasted.
- Let the tortillas cool for 10-15 minutes before cutting and serving or the filling may run a bit too much. Dust with powdered sweetener and serve.