1-First, preheat the oven to 175°C (347°F) and gather all items. Pour the melted vegan butter into a medium bowl and mix the vegan Graham cracker crumbs with light brown soft sugar in a large dish. Dip each of the 4 6-inch flour tortillas (or corn tortillas for gluten-free) in the melted vegan butter, then coat them with the crumb mixture.

2-Shape the tortillas by placing them between the holes of an upside-down muffin or cupcake tray to form taco shapes. Bake in the center of the oven for 7-8 minutes until golden and crispy; check at 7 minutes and extend if needed. Let the shells cool completely while you prepare the rest.

3-Creating the Strawberry Compote and Filling: Next, in a saucepan over medium heat, combine 320 g chopped fresh strawberries, 140 g granulated sugar, 3 tablespoons water, 1 tablespoon lemon juice, and 1.5 tablespoons cornstarch. Cook for 12 minutes, stirring regularly until thickened, then refrigerate to cool. For the filling, whip 120 ml dairy-free heavy cream until thick, then add 120 g dairy-free cream cheese, 65 g powdered sugar, and 0.5 teaspoon vanilla extract, whipping until smooth.

4-Fill the cooled taco shells with the cheesecake mixture first, then add the strawberry compote. Top with dairy-free white chocolate shavings if you like, and serve right away. The total preparation takes about 18 minutes prep, 7 minutes cook, and 25 minutes overall, making it quick for busy professionals or newlyweds hosting a casual get-together.