Begin by setting your oven to 400°F.

Use a cookie cutter to cut 4-5 rounds out of each tortilla to yield about 20 taco shells.

Dip each round in the melted butter, then coat them in graham cracker crumbs.

Flip a muffin tin upside down. Place the tortilla pieces between the muffin cups, ensuring they form a taco shape.

Bake for about 10 minutes, or until they turn a lovely golden brown. Allow them to cool in the pan.

In a small pot over medium heat, combine water, sugar, and strawberries. Bring to a boil, then reduce to a simmer to soften the strawberries.

Mix the cornstarch and cold water in a separate bowl, then pour it into the strawberry mix.

Stir constantly until the mixture boils again and thickens slightly—aim for a chunky texture. Allow it to cool completely.

In a separate bowl, beat together the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed until the mixture thickens, about two minutes.

Chill in the fridge for 30 minutes.

Transfer the chilled cheesecake filling into a piping bag.

Fill each taco shell with the creamy filling, then top with 1/2 teaspoon of the strawberry mixture.

For an extra touch, sprinkle additional graham cracker crumbs on top.