Ingredients:

  • 6 small flour tortillas (approx. 4 inches)
  • 3 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • cooking spray
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream, chilled
  • 1 cup fresh strawberries, finely diced
  • 2 tbsp strawberry jam
  • 1/2 cup crushed graham crackers
  • 2 tbsp freeze-dried strawberry powder

Instructions:

  1. Cut the tortillas into 3.5-inch circles using a biscuit cutter.
  2. Mix the cinnamon and sugar together in a small bowl.
  3. Dip each tortilla circle into melted butter, then coat thoroughly in the cinnamon-sugar mixture.
  4. Place shells in a preheated non-stick skillet over medium heat for 30–60 seconds per side until golden brown.
  5. Immediately fold the warm shells into a taco shape using a taco holder or foil until set and cooled.
  6. Beat softened cream cheese and powdered sugar until smooth and pale, then stir in vanilla extract.
  7. In a separate chilled bowl, whip heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture using a spatula until velvety, then transfer to a piping bag.
  9. Combine crushed graham crackers with strawberry powder to create the strawberry crunch.
  10. Pipe a swirl of cheesecake filling into each cooled shell.
  11. Top with diced strawberries, a drizzle of strawberry jam, and a sprinkle of strawberry crunch.