Description
These Cheesecake Fruit Salad Roll Ups are a delightful no-bake dessert combining a creamy cheesecake filling with fresh fruits, wrapped in soft tortillas and coated with a cinnamon-sugar butter glaze. Perfect for a quick and impressive treat, they blend the tanginess of cream cheese and fresh berries with the sweetness of vanilla pudding, offering a refreshing and light dessert that serves six.
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 Ups
- 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 or use pre-made whipped cream if preferred.
- Prepare Cheesecake Mixture: 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 Fruits: Gently fold in blueberries, diced strawberries, peaches, and kiwi. If raspberries are very soft, set aside for later to avoid tinting the filling.
- Mix in Pudding: Add the sugar free vanilla instant pudding powder to the mixture and stir with a rubber spatula until evenly incorporated.
- Chill Filling: Place the cheesecake fruit mixture in the refrigerator for about 30 minutes to firm up and allow flavors to meld.
- Assemble Roll Ups: Spread a generous layer of the chilled cheesecake fruit mixture over each tortilla. Scatter the reserved raspberries on top, then roll each tortilla tightly to secure the filling.
- Prepare Coating: In a small bowl, mix sugar and cinnamon together. Brush the outside of each rolled tortilla with melted butter and roll them in the cinnamon-sugar mixture until fully coated.
- Slice and Serve: Cut the coated rolled tortillas into 2/3- to ¾-inch thick slices. Serve immediately for best texture and freshness.
Notes
- For easier rolling, ensure the tortillas are at room temperature to prevent cracking.
- If raspberries are very soft, adding them later prevents the filling from turning pink.
- You can substitute homemade whipped cream or use pre-made whipped cream as a shortcut.
- Chilling the filling helps it firm up, making spreading and rolling easier.
- Serve immediately after slicing for the best texture; leftovers can be refrigerated but tortilla texture may soften.
- This dessert can be made ahead up to assembly; keep filled tortillas refrigerated uncoated to maintain freshness.
