Description
Cheesecake Fruit Salad Roll Ups combine a silky cheesecake filling with a medley of fresh fruits, wrapped in tortillas coated with cinnamon sugar. The cream cheese base, whipped with butter and vanilla, integrates colorful fruits like blueberries, strawberries, peaches, kiwis, and raspberries. Each roll up is brushed with butter, rolled in cinnamon sugar, and sliced, offering a delightful, no-bake dessert perfect for gatherings and family treats.
Ingredients
- 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)
- 2/3 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
- 2 (1 oz) boxes sugar-free vanilla instant pudding
- 4–5 large tortillas, room temperature
- 2–3 tablespoons unsalted butter, melted
- ½ cup sugar
- 1 teaspoon cinnamon (or to taste)
Instructions
- Beat chilled heavy cream until soft peaks form. Add 2.5 tablespoons powdered sugar and beat until stiff peaks form. Set aside.
- In a large bowl, cream together softened butter, cream cheese, vanilla, and powdered sugar. Add prepared whipped cream and mix to combine.
- Gently fold in blueberries, strawberries, peaches, and kiwis into the cheesecake filling. If raspberries are too soft, set them aside to scatter later when spreading the filling over the tortillas.
- Stir vanilla instant pudding powder into the cheesecake mixture using a rubber spatula.
- Refrigerate the cheesecake-filling mixture for about 30 minutes.
- Spread the cheesecake mixture evenly over the tortillas, scatter raspberries on top, and roll tightly.
- Brush each rolled tortilla with melted butter and roll in a cinnamon sugar mixture. Slice into 2/3–¾ inch thick portions.
- Serve the rolls immediately.
Notes
Substitute dairy-free cream cheese and plant-based whipped topping for a vegan option; gluten-free tortillas can be used for gluten intolerance. Make the cheesecake filling ahead and store chilled for up to 24 hours; assemble roll ups just before serving for best texture. If fruit releases liquid, pat dry to avoid soggy filling. If rolls unravel, ensure tortillas are tightly wrapped and filling isn’t overfilled.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll up (about 1/8 of recipe)
- Calories: 235
- Sugar: 17g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g