What fruits are best for cheesecake fruit salad roll ups?

Fresh blueberries, small-diced strawberries, peeled and diced peaches, peeled and small-diced kiwi, and halved raspberries work best. If raspberries are very soft, scatter them on top of the filling after spreading on the tortillas to prevent them from tinting the mixture pink.

How do you keep fruit salad roll ups from getting soggy?

Chill the cheesecake filling for about 30 minutes before spreading it on the tortillas to firm it up. Using fresh, dry fruit and serving the roll ups immediately after slicing also helps prevent sogginess.

Can you make cheesecake fruit roll ups ahead of time?

You can prepare the cheesecake filling up to one day in advance and store it covered in the refrigerator. For the best texture, assemble, coat with cinnamon sugar, and slice the roll ups just before serving.

How do you cut fruit roll ups cleanly?

For clean slices, wrap the assembled roll ups in plastic wrap and chill them for an additional 15 to 20 minutes before cutting. Use a sharp knife to slice the rolls into pieces about 2/3 to 3/4 inch thick.

Cheesecake Fruit Salad Roll Ups for a Fun Summer Treat

Name: Cheesecake Fruit Salad Roll Ups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 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

Ingredients

Scale

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.

Last Step:

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