Preheat your oven to 190°C (375°F).

Arrange tortilla triangles on a baking sheet.

Brush each piece with melted butter, then sprinkle evenly with a mixture of granulated sugar and ground cinnamon.

Bake in the oven for 8–10 minutes, or until the chips are golden and crispy. Once done, allow them to cool completely on a wire rack.

In a mixing bowl, beat the cream cheese and powdered sugar together with the vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese base until fully combined.

In a medium bowl, combine diced strawberries with granulated sugar and lemon juice. Stir gently and let the mixture rest for 5–10 minutes until the fruit releases its juices. Feel free to add strawberry jam for extra sweetness.

Spread the cinnamon sugar chips on a large serving plate.

Top evenly with the cheesecake dip, then spoon the macerated strawberry topping over it.

Optionally, drizzle with caramel or additional strawberry sauce before serving.