Preheat your oven to 400℉ (200℃). Gather a cookie cutter and cupcake pan.

Stack the tortillas and cut out circles using a cookie cutter. Pierce each circle with a fork.

Dip each tortilla circle into melted butter, then roll in graham cracker crumbs.

Invert a cupcake pan and place tortilla circles in between the cups to shape them.

Bake in the oven for 10-12 minutes until golden brown. Let cool completely.

Blend cream cheese, lemon juice, and vanilla until smooth.

Whip heavy cream with powdered sugar until stiff peaks form. Fold into cream cheese mixture.

Fill taco shells with cheesecake mixture using a piping bag.

Top each taco with blueberry and strawberry jam. Serve immediately.