Description
These Cheesecake Fruit Salad Roll-Ups combine the creamy richness of cheesecake with the vibrant freshness of summer fruits, all wrapped in a sweet, cinnamon-sugar coated tortilla for a fun and refreshing treat.
Ingredients
- ½ cup unsalted butter (room temperature)
- 1 ½ cups powdered sugar
- 6 oz. cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup whipped cream (or ½ cup + 2 Tbsp. chilled heavy cream with 2.5 Tbsp. powdered sugar, whipped to stiff peaks)
- 2/3 cup fresh blueberries
- 2/3 cup diced fresh strawberries
- 3 small peaches (peeled and diced)
- 2 kiwis (peeled and diced)
- 1/2 cup fresh raspberries (sliced in half)
- 2 (1 oz.) boxes sugar-free vanilla instant pudding
- 4–5 large tortillas
- 2–3 Tbsp. melted unsalted butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
Instructions
- Prepare whipped cream by beating chilled heavy cream to soft peaks, add powdered sugar, then beat until stiff peaks form. Set aside.
- In a large bowl, cream together the butter, cream cheese, vanilla extract, and powdered sugar until smooth.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Gently fold in blueberries, strawberries, peaches, and kiwis. Stir in the instant pudding powder.
- Add raspberries last to prevent them from coloring the mixture too much.
- Refrigerate the fruit cheesecake mixture for about 30 minutes to firm up.
- Spread the mixture evenly over tortillas, sprinkle raspberries on top, then roll tightly.
- Brush the outside of the rolls with melted butter, then coat with the cinnamon-sugar mixture.
- Cut into slices and serve immediately.
Notes
- Chilling the filled tortillas before slicing helps get cleaner cuts.
- Best served fresh to preserve texture and flavor.
- You can customize the fruit based on seasonal availability.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up slice
