Description
These Cheesecake Fruit Salad Roll Ups are a delightful dessert combining a creamy cheesecake filling with fresh fruit, all wrapped in soft tortillas and coated with cinnamon sugar. Perfect for a quick, no-bake treat that’s both fruity and indulgent.
Ingredients
Scale
Cheesecake Fruit 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
- 1/2 cup fresh raspberries, sliced in half
Roll Up & Coating
- 4–5 large tortillas, room temperature
- 2–3 Tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1 teaspoon cinnamon (or to taste)
Instructions
- Prepare the 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 or use pre-made whipped cream.
- Make the cheesecake base: In a large bowl, cream together softened butter, cream cheese, vanilla extract, and 1 ½ cups powdered sugar until smooth and fluffy. Gently fold in the whipped cream until fully combined.
- Add fresh fruits: Gently fold in blueberries, diced strawberries, peaches, and kiwi. If raspberries are very soft, set them aside to add later to prevent color bleeding.
- Incorporate pudding mix: Stir in sugar free vanilla instant pudding powder with a rubber spatula until evenly incorporated into the mixture.
- Chill the filling: Place the fruit and cheesecake mixture in the refrigerator for about 30 minutes to firm up and let flavors meld.
- Assemble the roll ups: Spread a generous layer of the chilled cheesecake fruit filling over each tortilla, then scatter reserved raspberries on top. Roll each tortilla tightly to secure the filling.
- Prepare coating mixture: In a small bowl, mix sugar and cinnamon together. 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
- Use room temperature cream cheese and butter for easier mixing and smoother texture.
- For a lighter whipped cream, use pre-made whipped cream or heavy cream whipped with powdered sugar.
- Reserve raspberries if very soft to avoid their juices tinting the filling.
- These roll ups are best served immediately but can be refrigerated for up to 4 hours. Brush with additional melted butter before serving if needed.
- To make it dairy-free, substitute cream cheese and butter with plant-based alternatives and use coconut whipped cream.
