Can I make these roll ups a day in advance?

Yes, you can assemble the filling and store it in the fridge overnight. Fill and roll the tortillas just before serving, then brush with butter and roll in cinnamon sugar at the last minute for the best texture.

Do I have to use all the fruits listed?

Not at all! Use any combination of firm, juicy fruits you love or have on hand. Just avoid fruits that release too much juice, as they can make the roll ups soggy.

Can I use low-fat cream cheese and whipped topping instead?

Absolutely! Just know that low-fat products may make the filling a bit less creamy, and the taste a touch less rich. It still works beautifully if you’re looking for a lighter dessert.

What if I don’t have instant pudding mix?

You can skip it, though the filling may be softer and less sliceable. Alternatively, add an extra couple of tablespoons of powdered sugar and an extra spoonful of cream cheese to help firm up the filling.

Cheesecake Fruit Salad Roll Ups Recipe

Description

Cheesecake Fruit Salad Roll Ups combine a creamy cheesecake filling with a fresh fruit salad, all wrapped in soft tortillas and coated with cinnamon sugar for a fun, delicious, and easy no-bake dessert or snack. Perfect for summer parties, picnics, or a sweet brunch treat, these roll-ups offer a delightful blend of tangy cream cheese, fluffy whipped cream, vibrant fruit, and a crispy cinnamon-sugar crust.

Ingredients

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For the Cheesecake Fruit Filling

1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
6 oz. cream cheese, room temperature
1 teaspoon vanilla extract
1 1/4 cups whipped cream (or 1/2 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 kiwi, peeled and small diced
1/2 cup fresh raspberries, sliced in half
2 (1 oz.) boxes sugar-free vanilla instant pudding

For Assembly

4–5 large tortillas, room temperature
2–3 tablespoons unsalted butter, melted

For the Cinnamon Sugar Coating

1/2 cup sugar
1 teaspoon cinnamon (or to taste)

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Instructions

Prepare Whipped Cream: In a mixing bowl, beat the chilled heavy cream until soft peaks form. Add 2.5 Tbsp. powdered sugar and continue beating until stiff peaks form. Set aside.
Make Cheesecake Filling: In a large bowl, cream together the softened butter, cream cheese, vanilla extract, and 1 ½ cups of powdered sugar until smooth and fluffy. Fold in the prepared whipped cream and mix gently to combine.
Add Fruit and Pudding: Gently fold in the blueberries, strawberries, peaches, and kiwi. If the raspberries are very soft, set them aside to sprinkle on later when assembling to avoid tinting the filling. Add the instant pudding powder and stir in thoroughly using a rubber spatula.
Chill Mixture: Place the cheesecake fruit mixture in the fridge for about 30 minutes to firm up and make assembly easier.
Assemble Roll Ups: Spread an even layer of the chilled cheesecake fruit mixture over each tortilla. Scatter reserved raspberries on top for even distribution.
Roll & Slice: Roll up each filled tortilla tightly. Brush the outside of each roll with melted butter and then roll in a cinnamon-sugar mixture until coated. Cut the roll-ups into 2/3 to ¾ inch thick slices.
Serve: Arrange the slices on a platter and serve immediately for the best texture and taste.

Notes

Ensure all dairy ingredients are at room temperature for easy mixing and a smooth filling.
Chill the filled mixture before assembling to prevent it from being too soft to work with.
Raspberries can be added just before rolling to prevent bleeding into the filling.
For best texture, serve freshly made; storing may cause tortillas to soften.
Try using different fruits according to season and preference.

Nutrition

Serving Size: 1/6 of recipe
Calories: 350
Sugar: 30g
Sodium: 260mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg