Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set out a muffin tin or taco molds to shape the shells after baking.
• Brush both sides of each small tortilla lightly with melted butter using a pastry brush.
• Mix the granulated sugar and ground cinnamon in a small bowl. Sprinkle or brush the cinnamon-sugar mixture on both sides of the buttered tortillas.
• Cut each tortilla in half (optional) and place them over the cups of the muffin tin or over taco molds so they hold a taco shape. Bake for 8 to 10 minutes until golden and crisp. Remove and let cool completely so they firm up.
• While shells cool, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla and beat until combined.
• Add the heavy cream, one tablespoon at a time, and beat until the filling is light, creamy, and spreadable. Adjust cream to reach desired consistency.
• Fill a piping bag or spoon the cheesecake filling into each cooled tortilla shell, filling them generously but leaving room for the strawberries.
• Top each filled shell with sliced strawberries and a little lemon zest if using. Dust with powdered sugar just before serving.
• Serve immediately or chill for up to 2 hours before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days; shells may soften over time.