Prep the strawberries: In a small bowl, toss the diced strawberries with sugar and lemon juice.

Let them sit for 10–15 minutes to get juicy. Set aside.

Make the strawberry crunch: Add the sandwich cookies to a zip-top bag and crush into small crumbs with a rolling pin, or pulse in a food processor. Mix in freeze-dried strawberry powder and gelatin powder (if using).

Stir in melted butter until the crumbs are lightly moistened and clump slightly. Set aside.

Shape the taco shells: Preheat your oven to 375°F (190°C). Brush both sides of each tortilla with melted butter.

Stir sugar and cinnamon together, then coat tortillas lightly on both sides.

Bake the shells: Drape tortillas over the bars of an oven rack to form a taco shape (leave space between so air can circulate). Bake 7–9 minutes, until golden and crisp. Remove carefully and let cool completely on a wire rack so they hold their shape.

Whip the cheesecake filling: In a bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy.

In a separate bowl, whip cold heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until silky and fully combined.

Chill for structure: Transfer filling to a piping bag or large zip-top bag and chill for 20–30 minutes. This helps it pipe neatly and hold its shape.

Assemble the tacos: Pipe the cheesecake filling into each cooled tortilla shell, filling generously.

Spoon a layer of macerated strawberries on top, allowing some juices to drip for that pretty, glossy look.

Add the crunch: Sprinkle the strawberry crunch topping over the fruit and cream. Press gently so it adheres.

Finish with flair: Drizzle with melted white chocolate and add a small mint leaf if you like. Serve immediately for maximum crispness.