Cheesecake Fruit Salad Roll Ups for a Fun Summer Treat

Cheesecake Fruit Salad Roll Ups

Cheesecake Fruit Salad Roll Ups are bite sized portions of a classic summer treat. Fresh fruit and a creamy cheesecake filling get rolled inside soft tortillas, then coated in cinnamon sugar for a finish that tastes really amazing.

I love that you get every bit of the cheesecake fruit salad flavor without a bowl, a spoon, or a plate. You just pick one up and go, which is exactly what I want at a potluck, a picnic, or a backyard birthday party.

These roll ups are also such a fun way to celebrate the Fourth of July. Mix blueberries, strawberries, and raspberries into the cheesecake filling and the whole thing becomes a festive red, white, and blue dessert. Nobody has to know how simple it was to put together.

I brought a tray of these to our church potluck last summer and set them down next to the fried chicken. By the time I made it back through the line, the tray was empty and three people were asking me what they were.

That is the kind of recipe I love most, the one that looks impressive and takes almost no effort at all.

Cheesecake Fruit Salad

Cheesecake fruit salad is a summertime classic in my house. It works as a refreshing dessert or as a snack, and it is one of my favorite ways to get kids to eat fresh fruit without any negotiating at the table.

Summer markets are overflowing with fruit, and no bake recipes are a great way to use every last berry and peach before they go soft. Fruit salad is one option. Cheesecake fruit salad is my favorite, and I will happily eat it straight from the bowl with a spoon while I am supposed to be doing something else.

After years of bringing the same bowl to cookouts, though, I wanted something new. That is how I came up with this twist on the summertime classic.

The idea started with savory food. I had already been rolling salads into tortillas and cutting them into bite sized pieces for parties. Chicken Avocado Salad Roll Ups, BBQ Chicken Roll Ups, and Avocado Egg Salad Roll Ups are regulars on my potluck table, and they disappear fast every single time.

So I asked myself why I could not do the same thing with a dessert salad. The answer turned out to be small pinwheels of tortilla and cheesecake filling stuffed with fresh fruit. The creamy, tangy filling and the juicy fruit come together in one neat slice that travels well and never needs a fork.

There is something about the format that solves a real problem, too. A bowl of fruit salad is wonderful at the table, but it is not the easiest thing to carry across a park or balance on a paper plate.

Rolled and sliced, the same flavors become finger food. That is a big part of why I keep making these all summer long.

I also like that this recipe lets the fruit do the talking. You are not cooking the berries down into a sauce or hiding them under a heavy frosting. They stay bright and fresh, which is exactly what I want when the markets are at their best.

Ingredients

Here is everything you need for six servings. I like to set it all out on the counter before I start, because the filling comes together quickly once you begin and it is much easier to fold in fruit that is already diced and waiting.

A quick note on the whipped cream. You can use 1 1/4 cups of whipped cream, or make your own with 1/2 cup plus 2 Tbsp. chilled heavy cream and 2.5 Tablespoons of powdered sugar. I usually whip my own, because it takes only a couple of minutes and the filling tastes a little fresher that way.

The tortillas matter more than you might think. Room temperature tortillas roll without cracking, so if yours have been sitting in the fridge, give them a few minutes on the counter first. That small step makes the rolling part so much easier.

Fruit prep is the other place where a few extra minutes pay off. Small dicing the strawberries, peaches, and kiwi keeps the filling smooth enough to spread and helps every slice cut cleanly. The blueberries go in whole and the raspberries are simply sliced in half.

Instructions

This is a no bake filling, so the whole process is really about mixing, chilling, and rolling. Here is how it goes.

1. To make the whipped cream, beat chilled heavy cream until soft peaks form. Add 2.5 Tbsp. powdered sugar and beat until stiff peaks form, then set aside.
2. In a large bowl, cream together the softened butter, cream cheese, vanilla, and powdered sugar. Add the whipped cream and mix to combine.
3. Gently fold in the fruits. If the raspberries are too soft, set them aside and scatter them later when you spread the filling over the tortillas, or they will tint the salad.
4. Add the vanilla instant pudding powder and stir it in with a rubber spatula.
5. Chill the mixture in the fridge for about 30 minutes.
6. Spread the mixture over the tortillas and scatter the raspberries on top. Roll the filled tortillas tightly.
7. Brush each tortilla with melted butter and roll it in the cinnamon sugar mixture. Cut into 2/3 to 3/4 inch thick slices and serve immediately.

A few things I have learned while making these. Cream cheese and butter really do need to be at room temperature, because cold cream cheese stays lumpy no matter how long you beat it.

The pudding powder is what thickens the filling so it holds its shape inside the tortilla instead of sliding out when you slice. The melted butter is not just for flavor either.

It gives the cinnamon sugar something to cling to, which is how you get that sweet coating on every single slice.

The 30 minute chill is worth respecting. A firm filling spreads in an even layer, and an even layer rolls into a tight spiral with clean, pretty slices. It is also a great window for setting the table, slicing a little extra fruit for the side, or shooing the kids out of the kitchen.

When you cut, use a sharp knife and a gentle sawing motion instead of pressing straight down. The slices should be 2/3 to 3/4 inch thick. Serve them right away, because this is a dessert that looks and tastes its best fresh. I usually arrange them on a platter in a single layer so the cinnamon sugar stays put.

One small tip that saves a batch: keep those soft raspberries out of the filling until the very end. Scattering them over the spread filling keeps the salad creamy white instead of pink, and you still get every bit of raspberry flavor.

Recipe details

Here are the numbers at a glance, so you can plan your gathering around them.

That cook time is really just the quick melt for the butter and a few minutes of hands on finishing at the end. The rest is mixing, chilling, and rolling, which is exactly the kind of relaxed dessert I want in the middle of summer.

If you are bringing these to a cookout, I would double the batch. Six servings sounds generous until you watch one plate of pinwheels disappear in about four minutes flat. These are also a lovely thing to make with kids, since folding fruit into a creamy filling and sprinkling cinnamon sugar is about as fun as cooking gets.

One more thing I appreciate about this recipe. It is a no bake American style dessert, so you are not turning on the oven in July, and it still comes out looking like something from a bakery case.

Creamy cheesecake filling, juicy summer fruit, and a cinnamon sugar coating make a combination that pleases a crowd of any age, from the toddlers to the grandparents.

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Cheesecake Fruit Salad Roll Ups

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Cheesecake Fruit Salad Roll Ups Cheesecake Fruit Salad Roll Ups are bite sized portions of a classic summer treat. Fresh fruit and a creamy cheesecake filling get rolled inside soft tortillas, then coated in cinnamon sugar for a finish that tastes really amazing.

• Total Time: 20 min
• Yield: 6 1x

Ingredients

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½ cup unsalted butter, room temperature
1 ½ cup powdered sugar
6 oz. cream cheese, room temperature
1 teaspoon vanilla
1 ¼ cup whipped cream
2/3 cup fresh blueberries
2/3 cup fresh strawberries, small diced
3 small peaches, peeled and diced
2 kiwi, peeled and small diced
1/2 cup fresh raspberries, sliced in half
2 sugar free vanilla instant pudding, 1 oz. boxes
4–5 large tortillas, room temperature
2–3 Tablespoons unsalted butter, melted
1/2 cup sugar
1 teaspoon cinnamon, or to taste

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Instructions

1-To make the whipped cream beat chilled: To make the whipped cream beat chilled heavy cream until soft peaks form, then add 2.5 Tbsp. powdered sugar and beat until stiff peaks form, set aside.
2-In a large bowl cream together softened: In a large bowl cream together softened butter, cream cheese, vanilla and powdered sugar. Add whipped cream and mix to combine.
3-Gently fold in fruits: Gently fold in fruits. If the raspberries are too soft I suggest you set them aside and simply scatter them later when spread the filling over tortillas (or they will tint the salad).
4-Add vanilla instant pudding powder and stir: Add vanilla instant pudding powder and stir in with a rubber spatula.
5-Chill the mixture in the fridge for: Chill the mixture in the fridge for about 30 minutes.
6-Spread the mixture over tortillas and scattered: Spread the mixture over tortillas and scattered raspberries on top. Roll filled tortillas tightly.
7-Brush each tortilla with melted butter and: Brush each tortilla with melted butter and roll in cinnamon sugar mixture. Cut in 2/3- ¾ inch thick slices and serve immediately.

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• Prep Time: 15 min
• Cook Time: 5 min
• Method: no_cook