Description
This Cheesecake Fruit Salad Roll Ups recipe combines a creamy cheesecake-flavored filling packed with fresh fruits, wrapped in soft tortillas, and coated with a cinnamon-sugar butter glaze. It’s a delightful, no-bake dessert or snack that is quick to prepare, refreshing, and perfect for sharing.
Ingredients
Scale
Cheesecake Filling
- ½ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 6 oz. cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups whipped cream (or ½ cup + 2 Tbsp chilled heavy cream + 2.5 Tbsp powdered sugar)
- 2 (1 oz.) boxes sugar free vanilla instant pudding
- 2/3 cup fresh blueberries
- 2/3 cup small diced fresh strawberries
- 3 small peaches, peeled and diced
- 2 kiwis, peeled and small diced
- ½ cup fresh raspberries, sliced in half
Roll Up & Coating
- 4–5 large tortillas, room temperature
- 2–3 Tablespoons unsalted butter, melted
- ½ cup sugar
- 1 teaspoon cinnamon (or to taste)
Instructions
- Make Whipped Cream: In a mixing bowl, beat chilled heavy cream until soft peaks form. Add 2.5 tablespoons powdered sugar and continue beating until stiff peaks form. Set aside the whipped cream or use pre-made whipped cream if preferred.
- Prepare Cheesecake Mixture: In a large bowl, cream together the softened butter, cream cheese, vanilla extract, and 1 ½ cups powdered sugar until smooth and fluffy. Gently fold in the prepared whipped cream until fully combined.
- Add Fruits: Gently fold in the blueberries, strawberries, peaches, and kiwi into the cheesecake mixture. Reserve the raspberries separately if they are very soft to keep the filling from discoloring during mixing.
- Mix in Pudding: Stir in the sugar free vanilla instant pudding powder using a rubber spatula until the mixture is evenly combined.
- Chill Filling: Place the filling mixture in the refrigerator and chill for about 30 minutes to allow it to firm up and for flavors to meld.
- Assemble Roll Ups: Spread a generous layer of the cheesecake fruit filling over each tortilla and scatter the reserved raspberries on top. Roll the tortillas tightly to secure the filling inside.
- Prepare Coating: In a small bowl, combine the sugar and cinnamon. Brush the outside of each rolled tortilla with melted butter, then roll them in the cinnamon-sugar mixture until fully coated.
- Slice and Serve: Cut the coated tortillas into 2/3- to ¾-inch thick slices. Serve immediately for best texture and flavor.
Notes
- You can substitute pre-made whipped cream to save time.
- Ensure fruits are fresh and diced small for easier rolling and a better texture.
- If raspberries are soft, add them last to keep the filling color bright.
- Serve roll ups immediately to maintain the crisp butter sugar coating.
- These roll ups can be refrigerated for up to 2 days but may lose crispness.
