Ingredients

For the taco shells:
• 6 small (6″) flour tortillas (or gluten-free if needed)
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon

For the cheesecake filling:
• 8 oz (225g) cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup whipped topping (like Cool Whip), thawed

For the strawberry crunch:
• 1 cup fresh strawberries, finely diced
• 2 tbsp freeze-dried strawberries, crushed
• 2 tbsp graham cracker crumbs or crushed shortbread cookies
• Optional: 1 tsp honey or maple syrup

Optional garnish:
• Extra whipped cream
• Mini chocolate chips
• Edible glitter or sprinkles

Instructions

Taco shells: Preheat oven to 375°F (190°C). Brush both sides of tortillas with melted butter. Mix sugar and cinnamon; sprinkle over tortillas.
Drape each tortilla over two bars of oven rack (or use a taco holder/metal utensil to shape). Bake 8–10 min until crisp and golden. Cool completely.
Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Chill 10 min.
Strawberry crunch: Gently mix fresh strawberries, freeze-dried strawberries, and crumbs. Add honey if using.
Assemble: Spoon cheesecake filling into cooled taco shells. Top generously with strawberry crunch.
Serve immediately—or chill 15 min for firmer texture.