Preheat oven to 350°F (175°C).
Lightly brush both sides of each tortilla with melted butter.
Cut tortillas into quarters or desired taco-sized rounds.
Press the tortilla pieces into a muffin tin to form mini taco shells.
Bake for 8–10 minutes or until crispy and golden. Remove and let cool.
Make the Cheesecake Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Tacos:
Spoon or pipe cheesecake filling into each cooled mini tortilla shell.
Top with chopped strawberries and sprinkle with graham cracker crumbs for added crunch.
Optional: drizzle with chocolate or add a dollop of whipped cream for extra indulgence.
Serve:
Serve immediately or chill in the refrigerator for 30 minutes for a firmer filling.
