Step 1: Prepare your graham cracker "chips." Break 12-15 full graham cracker sheets into rough, nacho-sized triangles. Arrange them in a single layer on a large serving platter or individual plates.
Step 2: Create the no-bake cheesecake filling. In a medium bowl, combine 8 ounces (226g) softened cream cheese, 1/2 cup (113g) granulated sugar, 1/4 cup (57g) sour cream (or Greek yogurt for a tangier note), 1 teaspoon vanilla extract, and a pinch of salt. Beat with an electric mixer on medium speed until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
Step 3: Prepare the strawberries. Wash and hull 2 cups (approximately 300g) fresh strawberries. Slice about 1.5 cups for topping and finely dice the remaining 0.5 cup to fold into the cream cheese mixture for extra strawberry flavor.
Step 4: Fold diced strawberries into the cream cheese mixture gently with a spatula. This adds a lovely texture and bursts of fruit throughout the cheesecake layer.
Step 5: Assemble the Strawberry Cheesecake Nachos. Dollop spoonfuls of the strawberry cheesecake mixture evenly over the graham cracker chips. You can also use a piping bag with a wide tip for a more elegant presentation.
Step 6: Arrange the sliced fresh strawberries over the cheesecake dollops. Be generous!
Step 7: Add your desired drizzles and garnishes. Melt 1/4 cup (40g) chocolate chips and drizzle artistically over the nachos. Sprinkle with a tablespoon of powdered sugar for a snowy effect, if desired.
Step 8: Serve immediately for the best texture. If you need to store components, the cream cheese mixture can be kept in an airtight container in the refrigerator for up to 2 days. Store it in Basics Glass Food Storage containers to keep it fresh. Assemble just before serving.