Cheesecake Fruit Salad Roll Ups
Tortilla roll ups filled with cheesecake and fresh fruit, dusted in cinnamon sugar. A vibrant, sweet treat.
Equipment
- Mixing bowls
- Electric mixer
- Rubber spatula
- Brush for buttering tortillas
Ingredients
Cheesecake Filling
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups powdered sugar
- 6 oz cream cheese room temperature
- 1 tsp vanilla extract
- 1 1/4 cups whipped cream or 1/2 cup + 2 Tbsp chilled heavy cream + 2.5 Tbsp powdered sugar
Fruits
- 2/3 cup fresh blueberries
- 2/3 cup fresh strawberries small diced
- 3 small peaches peeled and diced
- 2 kiwis peeled and small diced
- 1/2 cup fresh raspberries sliced in half
Tortillas and Coating
- 2 boxes sugar-free vanilla instant pudding 1 oz each
- 4-5 large tortillas room temperature
- 2-3 tablespoons unsalted butter melted
- 1/2 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
Ensure the tortillas are at room temperature to make rolling easier.
Chill the mixture to enhance flavors and consistency before rolling.