Cheesecake Fruit Salad Roll-Ups
Cheesecake Fruit Salad Roll-Ups: My New Favorite Summer Treat
There’s just something magical about those first lazy afternoons of summer—sun streaming in through the kitchen window, laughter echoing off the patio, and the perfume of fresh fruit in the air. If you’re anything like me, you want something sweet, refreshing, and just a little bit decadent to share with family and friends at those golden-hour gatherings. That’s exactly how I fell in love with these Cheesecake Fruit Salad Roll-Ups. They’re the perfect bite: creamy cheesecake filling, juicy seasonal fruit, and a buttery cinnamon-sugar swirl… all bundled up in a playful tortilla. Honestly, cheesecake fruit salad roll-ups have quickly become my go-to easy dessert for impromptu backyard get-togethers. Let’s dive in—I can’t wait for you to try these!
Why You’ll Adore These Cheesecake Fruit Salad Roll-Ups
Effortlessly Fun, Totally Delicious
Not only are these roll-ups a creamy, fruity sensation, but they’re so easy to make—even with little helpers underfoot. (If you’ve ever hosted a summer party, you get it.)A Beautiful Mash-Up of Flavors and Textures
Every bite is a dreamy blend of silky cream cheese, fluffy whipped cream, juicy berries, and the slightest crunch from that cinnamon-sugar crust. It’s basically fruit salad and cheesecake rolled into one sweet little package (a total crowd-pleaser!).Perfect for Parties—Portion and Pass!
Because these are sliced into fun, grab-and-go pieces, they’re just right for serving at picnics or potlucks. And trust me, adults and kids alike will be swooping them up before you can say “save me one!”Customizable and Make-Ahead Friendly
Life’s busy—so I love that you can prep the filling ahead and roll them up in minutes whenever you’re ready. These easy cheesecake roll-ups are the epitome of low-stress entertaining.
Ingredients You’ll Need for Cheesecake Fruit Salad Roll-Ups
Here’s what you’ll need—but trust me, feel free to mix it up with what’s in season or on hand (think: juicy mango or blackberries!).
- 1/2 cup unsalted butter, room temperature
Soft butter is key for mixing smoothly—don’t rush it! - 1 1/2 cups powdered sugar
Gives our filling that melt-in-your-mouth sweetness. - 6 oz cream cheese, room temperature
The heart of our cheesecake flavor. - 1 teaspoon vanilla extract
Real vanilla makes all the difference—go for the good stuff if you can. - 1 1/4 cup whipped cream
You can whip your own heavy cream (I always do!) for the fluffiest texture. - 2/3 cup fresh blueberries
I like big, juicy ones for a burst of tartness. - 2/3 cup fresh strawberries, diced
Ripe and fragrant is best—bonus points for local berries! - 3 small peaches, peeled and diced
Peaches add juicy sweetness and color (sub in nectarines if you prefer). - 2 kiwis, peeled and diced
For a little tang and tropical flair. - 1/2 cup fresh raspberries, sliced in half
Save these for the end or you’ll end up with a pink swirl throughout. - 2 (1 oz) boxes sugar-free vanilla instant pudding
This thickens the mixture and amps up the cheesecake flavor. - 4–5 large tortillas
Flour tortillas are my pick—they roll up so nicely. - 2–3 tablespoons melted unsalted butter
- 1/2 cup sugar & 1 teaspoon cinnamon
Mixed for that sweet, spicy finish.
Step-by-Step Guide: Making the Perfect Cheesecake Fruit Salad Roll-Ups
Whip the Whipped Cream
First, beat chilled heavy cream to soft peaks in a cold bowl (a chilled bowl makes this so much quicker). Add 1/2 cup powdered sugar, then continue whipping until stiff peaks form. Pop it in the fridge for now.Mix the Cheesecake Base
In another bowl, cream together room-temperature butter, cream cheese, 1 cup of powdered sugar, and vanilla extract until totally smooth and dreamy.Gently Fold in the Fluff
Grab your whipped cream and gently fold it into the cheesecake base. Go slow—you want everything light and airy!Add the Fruit
Carefully fold in blueberries, strawberries, peaches, and kiwi. Now, sprinkle in the pudding powder and fold until you don’t see any streaks. Finally, add raspberries last and ever-so-gently, or your whole bowl will turn pink (speaking from experience here!).Chill the Filling
Let the cheesecake mixture hang out in the fridge for about 30 minutes so it sets up and the flavors meld.Assemble the Roll-Ups
Lay out your tortillas and spread each with a generous layer of the chilled cheesecake filling. Sprinkle raspberries on top and roll each tortilla up tightly, jelly-roll style.Butter & Swirl
Brush rolls with melted butter, then roll them in your cinnamon-sugar mixture for that classic churro vibe.Slice and Serve
Use a sharp knife to slice each roll-up into bite-sized pieces. Serve chilled and watch them disappear!
My Secret Tips and Tricks for Cheesecake Fruit Salad Roll-Ups Success
Room Temp Ingredients Are Key:
Letting your butter and cream cheese warm up makes the base blend oh-so-smoothly (no lumps!).Use Fresh, Firm Berries:
Softer fruits get mushy fast. Firm fresh fruit holds its shape and gives the best flavor and color.Chill for Easy Slicing:
Chilled roll-ups slice much more cleanly, so don’t skip that fridge time.Tortilla Talk:
Flour tortillas are easiest to work with, but if you need gluten-free, try your favorite GF wraps.Don’t Overmix the Fruit:
Once you add the raspberries, just fold them in gently to avoid bleeding into your pretty cheesecake filling.
Creative Variations and Ingredient Swaps
Go Tropical:
Swap peaches or strawberries for diced mango or pineapple for a sunny, exotic twist.Dairy-Free Option:
Try swapping in vegan cream cheese and coconut whipped topping for a dairy-free cheesecake roll-up.Gluten-Free Goodness:
Use gluten-free tortillas or wraps to make these gluten-free roll-ups.Chocolate Lovers:
Add a handful of mini chocolate chips to the filling or drizzle the sliced roll-ups with a little melted chocolate.More Crunch:
A sprinkle of toasted chopped nuts (like pecans or pistachios) adds a nice texture—yum!
How to Serve and Store Your Cheesecake Fruit Salad Roll-Ups
Serve Chilled!
For best results (and easiest slicing), serve these right from the fridge. They make a perfect no-bake summer dessert for parties and picnics.A Winning Presentation:
Arrange roll-up slices on a platter, garnish with a few extra berries or a dusting of powdered sugar. They look just as good as they taste.Storing Leftovers:
Pop any extras into an airtight container and store in the fridge for up to 2 days (though, honestly, they rarely last that long around here!).Make-Ahead Tip:
You can make the cheesecake mixture a day in advance, then assemble the roll-ups right before serving for maximum freshness.
FAQs: Your Top Questions About Cheesecake Fruit Salad Roll-Ups Answered
Q: Can I make cheesecake fruit salad roll-ups the night before?
A: Absolutely! Prep the filling and store it covered in the fridge. Roll everything up a couple of hours before serving for the freshest taste and texture.
Q: What types of tortillas work best?
A: Soft, fresh flour tortillas roll up most easily without cracking. Gluten-free wraps work too—just make sure they’re nice and pliable.
Q: Can I use frozen fruit?
A: I recommend fresh fruit whenever possible (for the best flavor and zero sogginess), but if you absolutely need to use frozen, drain it very well and pat dry before adding.
Q: How do I prevent my roll-ups from getting soggy?
A: Make sure your fruit isn’t too watery and chill the mixture before spreading—cold, thick filling keeps everything neat and delicious.
Q: Can I swap the pudding mix for something else?
A: The instant pudding helps firm up the filling, but you could use a tablespoon or two of cheesecake-flavored instant pudding or even ground freeze-dried fruit for a different twist.
Whether you’re making these for a family celebration or just want a little slice of summer joy on a Tuesday afternoon, cheesecake fruit salad roll-ups are bound to bring big smiles (and maybe a little sticky-fingered happiness, too). If you give them a try, let me know how they went—did you stick to berries, or did you create your own mix? Here’s to sweet, simple moments and desserts that make them even sweeter!
Cheesecake Fruit Salad Roll-Ups
Ingredients
For the cheesecake filling
- 6 oz cream cheese, room temperature The heart of our cheesecake flavor.
- 1/2 cup unsalted butter, room temperature Soft butter is key for mixing smoothly.
- 1 1/2 cups powdered sugar Gives our filling that melt-in-your-mouth sweetness.
- 1 teaspoon vanilla extract Real vanilla makes all the difference.
- 1 1/4 cup whipped cream Whip for the fluffiest texture.
- 2/3 cup fresh blueberries I like big, juicy ones for a burst of tartness.
- 2/3 cup fresh strawberries, diced Ripe and fragrant is best.
- 3 small peaches, peeled and diced Peaches add juicy sweetness and color.
- 2 kiwis, peeled and diced For a little tang and tropical flair.
- 1/2 cup fresh raspberries, sliced in half Save for the end or you’ll end up with a pink swirl.
- 2 boxes sugar-free vanilla instant pudding (1 oz each) Thickens the mixture and amps up the flavor.
For the roll-ups
- 4–5 large tortillas Flour tortillas are my pick—they roll up nicely.
- 2–3 tablespoons melted unsalted butter
- 1/2 cup sugar Part of the cinnamon-sugar mixture.
- 1 teaspoon cinnamon Part of the cinnamon-sugar mixture.
Instructions
Preparation
- Whip the chilled heavy cream to soft peaks in a cold bowl, then add 1/2 cup powdered sugar and continue whipping until stiff peaks form. Refrigerate.
- In another bowl, cream together the room-temperature butter, cream cheese, 1 cup powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cheesecake mixture.
- Carefully fold in the blueberries, strawberries, peaches, and kiwi. Add the pudding powder and mix until no streaks remain, then fold in raspberries gently.
- Chill the cheesecake mixture in the fridge for about 30 minutes.
Assembly
- Lay out your tortillas and spread each with a generous layer of the chilled cheesecake filling. Sprinkle raspberries on top and roll each tortilla tightly.
- Brush rolls with melted butter, then roll them in a cinnamon-sugar mixture.
- Slice each roll-up into bite-sized pieces and serve chilled.
