2 cups fresh strawberries, stems removed and quartered
1/3 cup sugar
1 lemon, juiced
1 Tbsp cornstarch
2 Tbsp water
Start by preheating your oven to 350.
cut 24 rounds out of the large tortilla shells
Lay them out on a plate or tray and spray one side with the cooking spray
Using an upside-down muffin pan- shape the tortilla rounds into taco shells, cooking spray side down between the cups. Bake in the oven for 8-10 minutes. Set aside to cool.
Next, grab a small saucepan and whisk the sugar, cornstarch, lemon juice, and water. Add the strawberries and cook over medium heat until mixture starts to bubble. Turn the heat down to low and simmer for 5 minutes, stirring constantly, until thickened. Set aside to cool.
Next, grab 2 prep bowls. In the first bowl whip the heavy cream until stiff peaks form.
In the second bowl, combine the cream cheese, powdered sugar, and vanilla extract.
Fold the cream cheese into the whipped cream and put the mixture into a large piping bag for easy assembly.
To assemble: brush melted butter on the outside of cooled mini taco shells and toss in cinnamon sugar before placing them on a platter.
Pipe cheesecake mixture into the bottom of the taco shell.
Top with completely cooled strawberries. Serve immediately.
Store leftovers in an airtight container for up to a week. Enjoy!