Preheat the oven to 400℉ (200℃).

Stack the tortillas and use a cookie cutter to cut out 5 circles. Pierce each circle to prevent air bubbles.

Melt the unsalted butter, dip each tortilla circle, and coat with graham cracker crumbs.

Shape the tortillas into taco shells by placing them between the cups of an upside-down cupcake pan.

Bake the taco-shaped tortillas in the oven for 10–12 minutes until golden brown.

In a bowl, combine room-temperature cream cheese, lemon juice, and vanilla extract. Blend until smooth. In another bowl, whip the heavy cream with powdered sugar until stiff peaks form, then gently fold this into the cream cheese mixture.

Once the taco shells are cool, fill each shell with the cheesecake mixture using a piping bag, and top with blueberry and strawberry jam.

Serve immediately for best texture and flavor.