
Cheesecake Fruit Salad Roll Ups are the perfect way to turn a favorite summer dessert into something playful and portable. Each bite blends tangy cheesecake filling with juicy fresh fruits, all wrapped in a soft tortilla rolled in cinnamon sugar. It is a treat to make for picnics, lunchboxes, or any time you feel like a cheerful twist on classic fruit salad.
I usually make these as a last minute dessert after a big barbecue. My family loves them so much we sometimes sneak a few with our morning coffee the next day.
Ingredients
- Unsalted butter: adds richness to the cheesecake filling. Use high quality butter that is truly at room temperature for the smoothest blend
- Powdered sugar: sweetens the filling. Sift it for a lump free texture
- Cream cheese: brings a creamy tang. Look for full fat blocks not spreadable tubs
- Vanilla: adds depth and aroma
- Whipped cream: gives the filling a light fluffy texture. Freshly whipped tastes best
- Fresh blueberries: lend brightness and are sturdy enough to hold their shape
- Small diced fresh strawberries: make for juicy bursts of color
- Ripe peaches peeled and diced: add sweetness and just enough juiciness. Choose peaches that give slightly when pressed
- Kiwi: provides a tart contrast. Make sure the kiwi is just ripe for easier dicing
- Fresh raspberries sliced in half: add tang and visual pop. Gently pat them dry to avoid tinting the filling
- Sugar free vanilla instant pudding: helps thicken the filling. It makes the roll ups easier to slice
- Large tortillas: hold everything together. Soft and fresh ones are best to prevent cracking
- Melted unsalted butter: coats the outside for the cinnamon sugar to stick
- Granulated sugar: creates the classic sweet crust on the exterior
- Ground cinnamon: adds warmth and balances the sweetness
Step-by-Step Instructions
- Make the Whipped Cream:
- Start by beating well chilled heavy cream until soft peaks form. Sprinkle in powdered sugar and continue beating until stiff peaks form. Set aside this mixture which gives the cheesecake filling its signature fluffiness
- Cream the Filling Base:
- In a large mixing bowl, combine softened butter, cream cheese, vanilla, and powdered sugar. Blend on medium speed until smooth and free of lumps. Smoothness now will mean even texture later
- Fold in Whipped Cream:
- Gently add the prepared whipped cream to the butter and cream cheese mixture. Use a spatula to fold rather than stir so it stays light
- Add the Fruit and Thickener:
- Gently fold in blueberries, diced strawberries, peaches, and kiwi. If your raspberries are very tender, keep them aside for now to prevent the filling from turning pink. Sprinkle the instant pudding powder in last and use the spatula to fold until just combined
- Chill the Filling:
- Cover the entire bowl and refrigerate for at least thirty minutes. This helps the pudding set and makes rolling much easier
- Assemble and Fill the Tortillas:
- Lay a tortilla flat and spread a generous layer of chilled filling evenly edge to edge. Scatter halved raspberries on top so they stay intact
- Roll Up Tightly:
- Roll the filled tortilla up as snugly as you can to keep the filling from spilling out. Repeat for remaining tortillas
- Finish in Cinnamon Sugar:
- Brush each rolled tortilla with melted butter on all sides. Pour cinnamon sugar onto a large plate and roll the buttered tortilla until coated evenly all around
- Slice and Serve:
- Use a sharp knife to cut each tortilla roll into even slices about two thirds of an inch thick. Arrange on a platter and serve immediately for ultimate freshness

The cream cheese is my favorite part because it is so velvety and contrasts perfectly with juicy peaches and sweet strawberries. When we made these the last time, my daughter kept sneaking extra blueberries into her roll which brought a few laughs at the table.
Storage Tips
Store leftovers in a tightly sealed container in the fridge for up to twenty four hours. The tortillas may soften from the fruit if left too long but the flavors stay bright and delicious
Ingredient Substitutions
No peaches Use nectarines or mango instead for a similar sweetness. You can swap out strawberries for blackberries or use a fruit medley based on what is in season. If you need dairy free just use your favorite non dairy cream cheese and whipped topping
Serving Suggestions
These roll ups are fantastic for picnics or lunchbox treats. Try laying them out on a platter garnished with a little extra fruit and a dusting of powdered sugar for a party or shower. They make a surprising sweet addition to a brunch spread next to muffins or scones

Cultural and Historical Context
Fruit salads are a summer tradition in many homes and combining cheesecake and fruit salad brings together two dessert favorites. These roll ups take inspiration from sweet wraps served at fairs and casual gatherings and make them fresh and bright with summer fruit
Frequently Asked Questions About Recipes
- → How do you keep the fruit from making the roll ups soggy?
Pat fruit pieces dry with paper towels before folding into the filling, and chill mixture before spreading to help prevent excess moisture.
- → Can different fruits be substituted?
Absolutely! Substitute any firm, seasonal berries or fruits. Avoid overly juicy or soft varieties to maintain texture.
- → What type of tortillas work best?
Use large, soft flour tortillas for easy rolling and a tender bite. Ensure they're at room temperature for flexibility.
- → Can the roll ups be made ahead of time?
It's best to slice and serve immediately. However, you can prep the filling and refrigerate it, assembling roll ups just before serving.
- → Is there a way to make them less sweet?
Reduce powdered sugar in the filling, and use less cinnamon-sugar for coating or opt for unsweetened tortillas if available.
- → How should leftovers be stored?
Store in an airtight container in the fridge, but note the texture is best right after assembly as tortillas may soften over time.