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.