Preheat & Shape Shells: Preheat the oven to 350°F (175°C). Brush both sides of each tortilla with melted butter. In a small bowl, mix the granulated sugar and cinnamon. Sprinkle the mixture evenly over both sides of the tortillas.
Bake Shells: Drape the tortillas over the bars of an upside-down muffin tin or use taco shell racks. Bake 8–10 minutes, or until golden brown and crisp. Remove and let cool completely on a wire rack.
Make Filling: In a medium bowl, beat the softened cream cheese, sour cream (or yogurt), powdered sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or a resealable plastic bag with one corner snipped off.
Prepare Strawberries: In a separate bowl, combine diced strawberries, granulated sugar, and lemon juice. Let macerate for 10 minutes until juices form. Stir in strawberry jam if using.
Assemble Tacos: Pipe the cheesecake filling into each cooled shell, filling about two-thirds full. Top with a spoonful of the macerated strawberries, allowing some of the syrupy juices to drizzle over.
Garnish & Serve: Dust with powdered sugar, garnish with fresh mint leaves if desired, and serve immediately. For a firmer filling, chill assembled tacos for 15–20 minutes before serving.
Tips & Variations
Use mini corn tortillas for a gluten-free option.
Swap strawberries for mixed berries or cooked berry compote.
Add a drizzle of melted chocolate or caramel for extra indulgence.
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