Brush both sides of the mini tortillas with melted butter until lightly coated.

Mix the granulated sugar and cinnamon in a small bowl.

Sprinkle the cinnamon-sugar mixture over both sides of each tortilla.

Fold the tortillas gently over the bars of an oven rack or use a taco mold to create taco shapes.

Bake until lightly golden and crisp, about 8–10 minutes.

Transfer the shells to a cooling rack and allow them to cool completely.

Beat the softened cream cheese until smooth and fluffy.

Add powdered sugar, lemon juice, lemon zest, and vanilla extract, then mix until creamy.

In a separate bowl, whip the heavy cream until soft peaks form.

Fold the whipped cream into the lemon mixture until light and airy.

Transfer the filling to a piping bag for easy assembly.

Pipe the lemon cream generously into each cooled taco shell.

Top with diced strawberries and fresh blueberries.

Garnish with mint leaves and serve immediately for the best texture.