Pulse the Golden Oreo cookies in a food processor until they become fine crumbs, about 30 seconds. Mix the crumbs with melted butter in a bowl until well combined.

Transfer the mixture to the refrigerator to chill for at least 15 minutes.

In a mixing bowl, beat the cream cheese using an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar and mix until smooth.

Stir in alcohol-free vanilla extract and lemon juice until fully incorporated.

Heat vegetable oil in a large skillet over medium heat until 350°F. Fry flour tortillas one at a time for 30 seconds on each side until golden brown.

Remove taco shells from oil and place on paper towels to drain excess oil. Let cool slightly.

Scoop the creamy cheesecake filling into each shell, filling about three-quarters full. Top with sliced fresh strawberries.

Sprinkle the chilled cookie crumb topping generously over the filled tacos, and serve immediately.