A creamy cheesecake filling, a rainbow of fresh summer fruit and a light sweep of cinnamon sugar come together in these handheld roll-ups. They are fast to make, fun to eat and perfect for picnics, parties or a quick dessert that gets kids excited about fruit.
Why these cheesecake fruit roll-ups are a summer favorite
These roll-ups are a no-bake twist on classic fruit salad. The filling is rich but airy. Fresh berries and stone fruit add brightness.
They travel well, serve as finger food and can be dressed up in patriotic colors for July 4th. You can make them in about 20 minutes.
Ingredients for about six servings
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 6 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups whipped topping, or ½ cup chilled heavy cream + 2 Tbsp + 2½ Tbsp powdered sugar whipped to stiff peaks
- 2/3 cup fresh blueberries
- 2/3 cup small-diced fresh strawberries
- 3 small peaches, peeled and diced
- 2 kiwi, peeled and small-diced
- ½ cup fresh raspberries, halved
- 2 (1 oz) boxes sugar-free vanilla instant pudding mix
- 4 to 5 large flour tortillas at room temperature
- 2–3 Tbsp melted unsalted butter
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon, or to taste
Step-by-step assembly instructions
- If using heavy cream, chill it and beat until soft peaks form. Add 2½ Tbsp powdered sugar and beat until stiff. Set aside.
- In a large bowl, beat together the softened butter, cream cheese, vanilla and 1½ cups powdered sugar until smooth.
- Fold the whipped cream gently into the cream cheese mixture until evenly combined.
- Stir in the instant pudding mix with a rubber spatula to thicken the filling.
- Gently fold most of the fruit into the filling. Reserve some raspberries to scatter later to avoid coloring the mixture.
- Chill the mixture for about 30 minutes to firm up slightly.
- Lay a tortilla flat and spread an even layer of the cheesecake fruit filling across it. Scatter reserved raspberries on top.
- Roll the tortilla tightly and brush the outside with melted butter.
- Mix the granulated sugar and cinnamon on a plate and roll each buttered tortilla in the cinnamon sugar.
- Slice each roll into ⅔–¾ inch pinwheels and serve immediately.
Quick timing, yield and serving notes
- Prep time: about 15 minutes
- Active cook time: about 5 minutes
- Total time: roughly 20–30 minutes, including chilling
- Yield: about 6 servings, depending on tortilla size and slice thickness
Pro tips for best results
- Reserve raspberries to prevent the filling from turning pink. Add them on top of the spread instead.
- Keep cream and cream cheese at room temperature for a smooth filling.
- If you prefer, use store-bought whipped topping to speed things up.
- Warm tortillas briefly to make them more pliable, but cool them before spreading the filling.
- For firmer slices chill the rolled tortillas for 10–15 minutes before cutting.
Flavor variations and serving ideas
- Make a red, white and blue version with extra strawberries, blueberries and raspberries for patriotic events.
- Substitute tropical fruit like mango and pineapple for a summer luau twist.
- Try crepes or thin pancakes instead of tortillas for a delicate presentation.
- Serve on a platter with extra fruit and a drizzle of fruit syrup or melted chocolate.
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