Step 1

Preheat the oven to 400 degrees F.

Step 2

Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine.

Step 3

Using a 3 3/4 inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.

Step 4

Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.

Step 5

Using a brush, coat each 3 3/4 inch shell with melted butter.

Step 6

Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.

Step 7

Fold the shell in half and form a seam in the middle.

Step 8

Flip a cupcake pan upside down and stagger the shells between the cups.

Step 9

Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.

Step 10

Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they've cooled completely.

Step 11

Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.

Step 12

Add in the pudding mix, 1/2 cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated.

Step 13

Add in the remaining heavy cream and beat until smooth and fluffy.

Step 14

Fill the piping bag that's been fitted with the Wilton 1M piping tip with the cheesecake filling.

Step 15

Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.

Step 16

Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine. *see notes

Step 17

Spoon the topping on the cheesecake tacos.

Step 18

Serve immediately.