Preheat your oven to 400°F (200°C). Gather your equipment.

Cut small flour tortillas into 1.5-inch circles. Pierce each circle with a fork to prevent bubbles.

Melt unsalted butter and dip each circle into it. Coat both sides with graham cracker crumbs.

Shape taco shells between the cups of an upside-down cupcake pan and bake for 10 to 12 minutes.

Blend cream cheese, lemon juice, and vanilla extract until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the cream cheese mixture.

Fill the cooled taco shells with the cheesecake mixture using a piping bag.

Top each taco with blueberry and strawberry jam before serving.