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Cheesecake Fruit Salad Roll Ups

Cheesecake Fruit Salad Roll Ups: Your New Favorite No-Bake Treat

These Cheesecake Fruit Salad Roll Ups are a delightful, no-bake treat that marry creamy cheesecake with fresh fruit.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 roll ups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter Can substitute with margarine if necessary.
  • 1 cup Powdered Sugar Granulated sugar may work, but may not dissolve as well.
  • 8 ounces Cream Cheese Use full-fat for the best texture.
  • 1 teaspoon Vanilla Extract Replace with almond extract for a different flavor profile.
  • 1 cup Whipped Cream Can use heavy cream whipped to soft peaks or store-bought whipped topping.
For the Fruit
  • 1/2 cup Blueberries Can be substituted with other berries based on preference.
  • 1/2 cup Strawberries Fresh or frozen (thawed) can be used, but must be drained if frozen.
  • 1/2 cup Raspberries Use fresh for best results; if too soft, sprinkle on top instead of mixing.
  • 1 Kiwi Other fruits like mango can be used as a substitute.
For the Wrap
  • 4 large Tortillas Whole wheat or flatbreads can be used as alternatives.
For the Coating
  • 1/4 cup Sugar (for coating)
  • 1 teaspoon Ground Cinnamon Could omit if preferred.

Equipment

  • electric mixer
  • medium bowl
  • Spatula
  • Non-stick skillet
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of melted unsalted butter. Blend until smooth and creamy.
  2. Gradually fold in 1 cup of whipped cream into the cheesecake mixture using a spatula until the filling becomes light and fluffy.
  3. Carefully fold in 1/2 cup of blueberries, 1/2 cup of diced strawberries, 1/2 cup of diced peaches, and 1 kiwi, peeled and chopped, ensuring even distribution of the fruits.
  4. Sprinkle in 1 tablespoon of instant pudding mix into the fruit mixture and gently combine. Cover and refrigerate for about 30 minutes.
  5. Lay out 4 large tortillas. Spoon a generous amount of the cheesecake-fruit filling down the center of each tortilla, including a few reserved raspberries. Roll each tortilla tightly.
  6. Preheat a non-stick skillet over medium heat. Brush each rolled tortilla with melted butter and coat in a mixture of 1/4 cup of sugar and 1 teaspoon of ground cinnamon.
  7. Using a sharp knife, slice the roll-ups into 2/3 to 3/4-inch rounds and serve immediately for the best freshness and flavor.

Nutrition

Serving: 1roll upCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

These roll ups are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days.

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