Step 1

Start by making the cheesecake filling: In a food processor, blend the cream cheese, strawberry cream cheese, vanilla extract, lemon juice, freeze-dried strawberries, ½ Cup of the diced strawberries, heavy whipping cream, and 6 Tbsp of cinnamon sugar together - until fully blended.

Step 2

Cover and set the cheesecake filling in the fridge while you make the “taco shells”.

Step 3

Place one tortilla on a flat surface. Using a biscuit cutter (or even a small drinking glass) cut three circles in the tortilla, being careful not to overlap. Repeat with each tortilla, until you have 15 small circles.

Step 4

Preheat the air fryer to 350 degrees F.

Step 5

Fold a piece of foil into 3-4 separate sections, pinching the ends to make a sort of “ taco holder”. Place the foil inside the air fryer basket.

Step 6

In a small bowl crack one egg. In a separate bowl, mix the graham cracker crumbs, and the remaining cinnamon sugar.

Step 7

Dip a tortilla circle into the egg, letting any excess drip off in the egg bowl. And then dip it into the graham cracker crumb mixture, making sure it’s fully coated with the crumbs.

Step 8

Without touching the inside of the sides together,  fold the sides up like a taco shell.

Step 9

Place the folded tortilla into one of the foil sections. Repeat until you have 4-6 taco shells sitting in the foil taco holder. Be careful not to overlap them.

Step 10

Place the foil into the air fryer basket, cook for about 8-12 minutes.

Step 11

When the shells are golden brown and crispy, you can remove them from the heat and place them on a cookie rack to cool. Repeat until you’ve cooked all of the tortillas!

Step 12

Allow the shells to cool completely.

Step 13

Fill a pastry bag with the strawberry cheesecake filling. Pipe each taco shell with 1-2 Tbsp of the cheesecake filling. Then, top each taco with the remaining diced strawberries.

Step 14

(Optional) Sprinkle each with chopped fresh mint.