Cheesecake Fruit Salad Roll Ups fold blueberries, strawberries, peaches, kiwi, and raspberries into a chilled vanilla cheesecake mixture, then wrap it in four to five cinnamon-sugar tortillas. The recipe records 15 minutes of preparation, five minutes of cooking, 20 minutes total, and six servings, while the method separately requires about 30 minutes of refrigeration. Butter, cream cheese, powdered sugar, vanilla, whipped cream, and two boxes of sugar-free vanilla instant pudding create a filling firm enough to roll. Raspberries may be folded in only when sturdy; very soft berries are reserved and scattered over the tortillas before rolling.
Cheesecake Fruit Salad Roll Ups Ingredients
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).
Fruits: 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.
Tortillas and Coating: 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).
If you enjoy this recipe, you may also like Strawberry Cream Cheese Pie.
How to Make Cheesecake Fruit Salad Roll Ups
- Prepare whipped cream: Beat chilled heavy cream until soft peaks form. Add 2.5 tablespoons powdered sugar and beat until stiff peaks form. Set aside.
- Make cheesecake filling: In a large bowl, cream together softened butter, cream cheese, vanilla, and powdered sugar. Add prepared whipped cream and mix to combine.
- Combine fruits with filling: 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.
- Add pudding mix: Stir vanilla instant pudding powder into the cheesecake mixture using a rubber spatula.
- Chill the mixture: Refrigerate the cheesecake-filling mixture for about 30 minutes.
- Fill and roll tortillas: Spread the cheesecake mixture evenly over the tortillas, scatter raspberries on top, and roll tightly.
- Coat and cut tortillas: Brush each rolled tortilla with melted butter and roll in a cinnamon sugar mixture. Slice into 2/3-¾ inch thick portions.
- Serve: Serve the rolls immediately.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Whip the chilled heavy cream to soft peaks, add two and one-half tablespoons powdered sugar, and continue to stiff peaks when using the recorded homemade alternative. Cream room-temperature butter, cream cheese, vanilla, and powdered sugar, then mix in one and one-quarter cups prepared whipped cream. Fold in blueberries, strawberries, three peeled diced peaches, and two diced kiwis. Reserve delicate raspberries if needed. Stir in both pudding mixes with a rubber spatula and refrigerate about 30 minutes. Spread across four to five room-temperature tortillas, scatter raspberries, and roll tightly. Brush each roll with two to three tablespoons melted butter, coat in one-half cup sugar mixed with one teaspoon cinnamon, and cut into two-thirds-to-three-quarter-inch slices.
If you enjoy this recipe, you may also like No Bake Patriotic Cheesecake.
Critical Visual and Timing Cues
Room-temperature butter and cream cheese should blend without lumps. Whipped cream must reach the recorded peak stage before it is combined, and broad folds protect its volume. Keep fruit pieces small so the tortillas roll without tearing; drain and dry washed berries to avoid loosening the filling. Pudding powder is used dry and should disappear evenly into the mixture. The 30-minute chill is complete when the filling spreads without running. Keep all five tortillas distinct if using the top of the recorded four-to-five range. Roll firmly without squeezing filling from the ends, brush a thin butter coat, cover the exterior evenly with cinnamon sugar, and use a sharp knife for clean spirals.
Serving and Storage
Serve the sliced rolls immediately, as the source directs. The yield line says four to five rolled tortillas but records six servings, so preserve both facts instead of equating one roll with one serving. Refrigerate unused filling or assembled rolls promptly because they contain cream cheese, butter, whipped cream, and fresh fruit; expect tortillas and coating to soften as moisture migrates. The recipe contains wheat and dairy, and instant pudding or tortillas may carry package-specific allergens. No bananas, grapes, citrus, nuts, chocolate, mint, or extra sauce is listed. The cinnamon amount may be adjusted to taste, but the written baseline remains one teaspoon.
Practical Kitchen Notes
The whipped-cream line offers two equivalents: one and one-quarter cups prepared whipped cream, or one-half cup plus two tablespoons chilled heavy cream whipped with two and one-half tablespoons powdered sugar. Do not use both full alternatives. Filling also uses one-half cup butter, one and one-half cups powdered sugar, six ounces cream cheese, and one teaspoon vanilla. Fruit amounts are two-thirds cup each blueberries and diced strawberries, three peaches, two kiwis, and one-half cup halved raspberries. Coating butter is a separate two-to-three-tablespoon amount. Chill before spreading, keep fragile berries intact, and slice only after the coated tortillas are fully rolled.
Details Worth Preserving
A reliable order is to prepare whipped cream, blend the cheesecake base, fold sturdy fruit, add pudding, and begin the 30-minute chill before setting up tortillas and coating. Dry the fruit, soften dairy without warming it, and keep the work surface ready for five rolls. Spread filling evenly across all tortillas before rolling any one of them, then distribute reserved raspberries. Roll, brush, coat, and slice in the same order so the cinnamon sugar adheres while the butter is fresh. Serve immediately rather than allowing the cut spirals to sit and soften.
Recorded Recipe Tips
- Ensure the tortillas are at room temperature to make rolling easier.
- Chill the mixture to enhance flavors and consistency before rolling.
Conclusion
Cheesecake Fruit Salad Roll Ups makes 4–5 rolled tortillas in 20 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cheesecake Fruit Salad Roll Ups make?
It makes 4–5 rolled tortillas and serves 6.
- → How long does Cheesecake Fruit Salad Roll Ups take?
The recipe records 15 minutes of preparation, 5 minutes of cooking, and 20 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Mixing bowls; Electric mixer; Rubber spatula; Brush for buttering tortillas before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.