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Cheesecake Fruit Salad Roll Ups are my summer hack for effortless desserts. These sweet roll ups transform fruit salad into creamy, bite sized treats in just minutes. Lush cheesecake filling and fresh fruit get wrapped inside soft tortillas and finished with a cinnamon sugar crunch. It is the kind of playful dessert I reach for when I want something special without fuss.
Every time I serve these at a BBQ or bring them to a family picnic they disappear in seconds and everyone asks for the recipe. Even the littlest kids can help assemble them and they never last long at my house.
Ingredients
- Unsalted butter at room temperature: contributes creaminess and helps flavor the cheesecake filling. Choose good quality butter for the smoothest blend
- Powdered sugar: keeps the filling silky and helps the whipped cream hold its shape. Sift if it looks lumpy
- Cream cheese at room temperature: brings that signature tang. Full fat cream cheese makes the creamiest filling
- Vanilla extract: rounds out the flavor Use pure vanilla if you can
- Whipped cream or homemade from heavy cream: adds airy texture. For homemade use cold heavy cream and whip until very fluffy
- Fresh blueberries: infuse color and a burst of juice. Look for berries with taut skins and a deep blue shade
- Small diced strawberries: bring sweetness and a pop of red. Go for berries that smell fragrant and are slightly firm
- Small peaches peeled and diced: give a sweet sunny flavor. Choose ripe but not mushy peaches for clean slices
- Kiwi peeled and chopped: add tartness and vibrant green color. Seek kiwi just gentle to the touch
- Fresh raspberries sliced: offer tart notes and brightness. Look for plump berries and add last to keep their shape
- Sugar free vanilla instant pudding: thickens the filling and enhances vanilla notes. Classic or any brand works
- Large tortillas at room temperature: keep the roll ups soft and easy to roll. Use fresh flour tortillas that bend without cracking
- Unsalted melted butter: to coat the rolls before finishing. Brush lightly for richness
- Sugar for dusting: creates a crisp sweet shell outside. Any white sugar works fine
- Cinnamon mixed with sugar: brings warm spice and golden color. Choose fresh ground cinnamon for best aroma
Step by Step Instructions
- Make the Whipped Cream:
- Whip chilled heavy cream with powdered sugar until stiff peaks form. This gives a fluffy base to the filling and helps everything hold together when sliced
- Mix the Cheesecake Base:
- Beat together softened butter cream cheese vanilla and powdered sugar until fully smooth. Then gently fold in the whipped cream until no streaks remain
- Add Fruit and Pudding:
- Carefully fold in diced berries peaches and kiwi to avoid smashing. If raspberries are very soft set them aside until you spread the filling on tortillas to keep them looking beautiful
- Thicken the Filling:
- Stir in the instant pudding powder using a rubber spatula to evenly distribute. Chill in the fridge for thirty minutes so the filling sets and is easier to spread
- Assemble and Roll:
- Spread a layer of the cheesecake fruit mixture on each tortilla getting close to the edges. Scatter reserved raspberries over the top if separated then roll the tortillas tightly
- Cinnamon Sugar Coating:
- Brush the outside of each rolled tortilla with melted butter coating evenly. Then roll in cinnamon sugar mixture until fully covered for a sweet crunchy finish
- Cut and Serve:
- Slice each roll into thick rounds about two thirds to three quarters of an inch. Arrange cut side up on a platter and serve right away for best texture
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My favorite part is always the cinnamon sugar finish because it reminds me of churros and brings childhood fairground memories flooding back. Once my niece called them fruit pinwheels and ever since my family uses that name.
Storage Tips
Store assembled roll ups tightly covered in the fridge for up to four hours before serving. If you want to keep them longer store the filling and fruit separately and assemble just before eating for best freshness. Leftovers might get a bit soft as the fruit releases juice so enjoy them promptly.
Ingredient Substitutions
Swap peaches for nectarines or mangos if in season. If strawberries look lackluster try blackberries or diced melon. Non dairy cream cheese and whipped topping work perfectly for a vegan version. Use gluten free tortillas for sensitivities. Try using vanilla yogurt in place of whipped cream for a tangier filling.
Serving Suggestions
Pile these roll ups high on a dessert platter alongside bowls of extra fruit for dipping. They are great combined with other picnic desserts like mini cheesecakes or fruit skewers. For brunch drizzle a little honey over the top and sprinkle fresh mint. If serving at a party add a bowl of whipped cream for extra dipping.
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Cultural Context
Cheesecake Fruit Salad Roll Ups take inspiration from classic American summer desserts like fruit salad and no bake cheesecake. The idea of rolling fruit and cream in tortillas takes a cue from Tex Mex sweet and savory snacks. This recipe showcases the American love of cheesecake flavors combined with creative presentation that makes sharing easy and fun.
Recipe FAQs
- → Can I use different fruits in the roll ups?
Yes, feel free to substitute or add fruits like mango, grapes, or pineapple for extra flavor and color.
- → How can I keep the roll ups from getting soggy?
Chill the filling and dry fruits thoroughly before assembling, and serve immediately after rolling for best texture.
- → Are store-bought tortillas suitable?
Yes, any large, soft flour tortillas will work well, as they roll easily and hold the fillings securely.
- → Can these be prepared ahead of time?
You can make the filling ahead, but for best freshness, assemble right before serving to maintain crispness.
- → What’s the best way to slice the roll ups?
Use a sharp knife and wipe between cuts to ensure clean, even slices without squashing the filling.
- → Can I make these gluten-free?
Absolutely! Just use gluten-free tortillas and confirm all other ingredients suit your needs.