Preheat oven to 400°F (200°C). Cut tortillas into small rounds using a cookie cutter or simply fold them into taco shapes. Brush both sides with melted butter, then coat with cinnamon sugar. Drape tortillas over the bars of an inverted muffin tin to hold the taco shape and bake for 8–10 minutes until crisp and golden. Let cool completely.

In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture to make a light cheesecake filling.

Spoon or pipe the cheesecake filling into the cooled taco shells. Top generously with strawberries, blueberries, and raspberries. Dust with extra powdered sugar if desired.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Servings: 6 | Kcal: Approx. 280 per taco