Cheesecake Fruit Salad Roll Ups Recipe
I remember the first time I rolled these up — the warm cinnamon-sugar shell giving way to a cool, creamy cheesecake filling studded with bright, fresh fruit. Cheesecake Fruit Salad Roll Ups are a playful, fuss-free dessert that turns ordinary tortillas into bite-sized party treats. They’re perfect for potlucks, brunches, or an after-school snack that feels a little indulgent but comes together quickly.
Why you’ll love this dish
This recipe gives you the tang of cheesecake without baking, the freshness of summer fruit, and the comfort of warm, cinnamon-sugared tortillas. It’s fast to assemble, great for feeding a crowd, and kid-approved. Because the filling is made with cream cheese, whipped cream and instant pudding, you get dependable set-up and a smooth texture that holds together for slicing.
“Everyone at my family brunch reached for seconds — creamy, fruity, and the cinnamon crunch on the outside sold it.” — A reader review
What makes it especially handy:
- No oven required — great for hot days or last-minute desserts.
- Flexible fruit choices based on season or what you have in the fridge.
- Can be prepped ahead (filling) and assembled just before serving.
How this recipe comes together
A quick roadmap so you know what to expect:
- Whip cream to soft/stiff peaks (or use store-bought whipped cream).
- Beat butter, cream cheese, vanilla and powdered sugar until fluffy; fold in whipped cream.
- Fold in diced fruit (reserve delicate raspberries).
- Stir in instant vanilla pudding powder to stabilize the filling.
- Chill the filling so it firms slightly.
- Spread filling on tortillas, add raspberries, roll tight.
- Brush rolls with melted butter and coat in cinnamon-sugar.
- Slice into pinwheels and serve.
This sets expectations: texture is creamy inside with a warm, slightly crisped exterior from the cinnamon-sugar coating.
What you’ll need
- 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)
- 2 (1 oz.) boxes sugar free vanilla instant pudding
- 2/3 cup fresh blueberries
- 2/3 cup small diced fresh strawberries
- 3 small peaches, peeled and diced
- 2 kiwis, peeled and small diced
- 1/2 cup fresh raspberries, sliced in half
- 4–5 large tortillas, room temperature
- 2–3 Tablespoons unsalted butter, melted (for brushing)
- 1/2 cup sugar
- 1 teaspoon cinnamon (or to taste)
Substitutions & notes:
- Use pre-made whipped cream to save time — fold it in gently to avoid deflating.
- If fresh peaches aren’t available, use canned peaches drained and patted dry. Reduce added sugar slightly if using syrup-packed fruit.
- For gluten-free, swap tortillas for large gluten-free wraps; texture will vary slightly.
Step-by-step instructions
- Make the whipped cream: In a chilled bowl, beat the cold heavy cream until soft peaks form. Add 2.5 Tbsp powdered sugar and continue beating to stiff peaks. Set aside (or use ready-made whipped cream).
- Cream the base: In a large bowl, beat the softened butter, cream cheese, vanilla and 1 ½ cups powdered sugar until smooth and fluffy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and airy.
- Add fruit: Fold in blueberries, strawberries, peaches and kiwi. If your raspberries are very soft, set them aside so they don’t color the whole filling.
- Stabilize with pudding: Sprinkle the sugar-free vanilla instant pudding powder over the filling and stir with a rubber spatula until evenly distributed. This helps the filling set and keeps it from weeping.
- Chill: Cover and refrigerate the mixture for about 30 minutes so it firms slightly and flavors meld.
- Fill tortillas: Lay a room-temperature tortilla flat. Spread a generous, even layer of the cheesecake fruit mixture over it. Scatter reserved raspberry halves on top.
- Roll tightly: Roll the tortilla firmly to enclose the filling and keep the seam on the bottom.
- Cinnamon-sugar exterior: In a small bowl, mix 1/2 cup sugar and 1 tsp cinnamon. Brush the outside of each roll with melted butter, then roll them in the cinnamon-sugar until fully coated.
- Slice and serve: Cut each coated roll into 2/3- to ¾-inch thick slices for pinwheels. Serve immediately for best texture and contrast between warm tortilla and cool filling.
Best ways to enjoy it
- Serve pinwheels on a platter with extra fresh fruit garnish and mint sprigs for color.
- Pair with a light sparkling wine, iced tea, or coffee for brunch.
- Offer a small bowl of caramel or chocolate dipping sauce on the side for a decadent option.
- For a kid-friendly setup, create a “make-your-own” station with pre-cut fruit and tortillas.
The best way to save extras
- Refrigerator: Store assembled roll-ups in an airtight container for up to 24 hours. Tortillas will soften over time as they absorb moisture from the filling.
- Freezing: Not recommended after assembly — fruit texture and the tortilla will be compromised. You can freeze the filling (up to 1 month) in an airtight container; thaw overnight in the fridge and stir gently before using.
- Food safety: Because this contains dairy and fresh fruit, keep refrigerated and discard if left at room temperature over 2 hours (1 hour in hot environments).
Pro chef tips
- Dry fruit lightly: Pat diced fruit with paper towels to remove excess juice; this prevents a soggy filling.
- Chill everything: Cold whipped cream and cold bowls whip more reliably. Cold filling firms faster and slices cleaner.
- Warm tortillas briefly: To make rolling easier and avoid cracking, microwave tortillas for 8–10 seconds or heat briefly in a dry skillet.
- Tight roll technique: Roll from one edge, tucking as you go to compress the filling — this keeps slices neat.
- Use a serrated knife: Cutting with a serrated knife in a gentle sawing motion prevents squishing.
Creative twists
- Berry-only version: Use mixed berries and skip the peaches/kiwis for a classic summer roll-up.
- Tropical: Swap fruit for mango, pineapple and banana; add a splash of lime zest to the filling.
- Chocolate swirl: Mix 2 Tbsp of melted, cooled chocolate into half the filling for a marbled effect.
- Vegan option: Use dairy-free cream cheese, chilled coconut whipped cream, and dairy-free pudding to make a vegan-friendly version; choose vegan tortillas.
- Savory-sweet: Reduce powdered sugar, add lemon zest, and include toasted nuts inside for crunch.
Your questions answered
Q: How long does this take to make from start to finish?
A: Active time is about 25–35 minutes. Include a 30-minute chill for the filling, so plan for roughly an hour end-to-end.
Q: Can I make the filling ahead of time?
A: Yes — make the filling and refrigerate up to 24 hours. Stir before using. Assemble and coat the rolls just before serving for best texture.
Q: Will the filling make tortillas soggy?
A: The pudding powder helps stabilize the filling and reduce weep. Still, moisture from fruit can soften tortillas over time, so assemble close to serving when possible.
Q: Can I use flour tortillas or do flour/corn matter?
A: Use large flour tortillas for pliability. Corn tortillas are too brittle for rolling pinwheel-style desserts.
Q: Any tips if my filling is too loose?
A: Chill it longer and add a small extra sprinkle of instant pudding powder (start with 1–2 tsp), fold gently, then chill again until it firms.
Conclusion
If you want to compare versions or grab inspiration for plating and ingredient swaps, check this fun write-up on Cheesecake Fruit Salad Roll Ups – OMG Chocolate Desserts. For another creamy take and serving ideas, see Creamy Cheesecake Fruit Salad – Palatable Pastime.
Cheesecake Fruit Salad Roll Ups
Ingredients
Method
- In a chilled bowl, beat the cold heavy cream until soft peaks form. Add 2.5 Tbsp powdered sugar and continue beating to stiff peaks. Set aside.
- In a large bowl, beat together the softened butter, cream cheese, vanilla extract, and 1 ½ cups powdered sugar until smooth and fluffy.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and airy.
- Fold in the blueberries, strawberries, peaches, and kiwi. Set aside the raspberries.
- Sprinkle the sugar-free vanilla instant pudding powder over the filling and stir until evenly distributed.
- Cover and refrigerate the mixture for about 30 minutes to firm slightly and enhance the flavor.
- Lay a room-temperature tortilla flat. Spread a generous layer of cheesecake fruit mixture over it, and scatter reserved raspberry halves on top.
- Roll the tortilla tightly to enclose the filling, keeping the seam on the bottom.
- In a small bowl, mix the sugar and cinnamon. Brush the outside of each roll with melted butter and roll in the cinnamon-sugar mixture until fully coated.
- Cut each roll into 2/3 to ¾-inch thick slices for pinwheels and serve immediately for the best texture and taste.
