Cheesecake Fruit Salad Roll Ups (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
½ cup unsalted butter, room temperature
02 -
1 ½ cups powdered sugar
03 -
6 oz cream cheese, room temperature
04 -
1 teaspoon vanilla extract
05 -
1 ¼ cups whipped cream (or ½ cup + 2 Tbsp chilled heavy cream + 2.5 Tbsp powdered sugar)
→ Fruits
06 -
2/3 cup fresh blueberries
07 -
2/3 cup small diced fresh strawberries
08 -
3 small peaches, peeled and diced
09 -
2 kiwis, peeled and small diced
10 -
½ cup fresh raspberries, sliced in half
→ Tortillas and Coating
11 -
2 (1 oz) boxes sugar-free vanilla instant pudding
12 -
4–5 large tortillas, room temperature
13 -
2–3 tablespoons unsalted butter, melted
14 -
½ cup sugar
15 -
1 teaspoon cinnamon (or to taste)
# Instructions:
01 -
Beat chilled heavy cream until soft peaks form. Add 2.5 tablespoons powdered sugar and beat until stiff peaks form. Set aside.
02 -
In a large bowl, cream together softened butter, cream cheese, vanilla, and powdered sugar. Add prepared whipped cream and mix to combine.
03 -
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.
04 -
Stir vanilla instant pudding powder into the cheesecake mixture using a rubber spatula.
05 -
Refrigerate the cheesecake-filling mixture for about 30 minutes.
06 -
Spread the cheesecake mixture evenly over the tortillas, scatter raspberries on top, and roll tightly.
07 -
Brush each rolled tortilla with melted butter and roll in a cinnamon sugar mixture. Slice into 2/3-¾ inch thick portions.
08 -
Serve the rolls immediately.
# Notes:
01 -
Ensure the tortillas are at room temperature to make rolling easier.
02 -
Chill the mixture to enhance flavors and consistency before rolling.