Instructions
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Preheat the oven to 375°F (190°C). Brush both sides of the tortillas with melted butter. Mix granulated sugar and cinnamon, then sprinkle over the tortillas.
Drape the tortillas over the bars of an upside-down muffin tin to form taco shapes. Bake for 8–10 minutes until golden and crisp. Let cool completely.
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture to create a light cheesecake filling.
In another bowl, combine crushed cookies and freeze-dried strawberries to make the strawberry crunch mixture.
Pipe or spoon the cheesecake filling into the cooled taco shells. Sprinkle generously with strawberry crunch and top with diced fresh strawberries.
Go to the next page to get the Amount Per Serving
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