Fruit Cheesecake Roll Ups (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
1 ½ cups powdered sugar
02 -
½ cup unsalted butter, softened
03 -
6 oz cream cheese, softened
04 -
1 ¼ cups whipped cream (or ½ cup + 2 Tbsp cold heavy cream + 2.5 Tbsp powdered sugar)
05 -
1 teaspoon vanilla extract
→ Fruits
06 -
2/3 cup small diced fresh strawberries
07 -
2 kiwis, peeled and diced small
08 -
½ cup fresh raspberries, halved
09 -
2/3 cup fresh blueberries
10 -
3 small peaches, peeled and cut into pieces
→ Tortillas and Coating
11 -
4–5 large tortillas, at room temp
12 -
½ cup sugar
13 -
1 teaspoon cinnamon (or adjust to your taste)
14 -
2–3 tablespoons melted butter, unsalted
15 -
2 (1 oz) boxes of sugar-free vanilla instant pudding mix
# Instructions:
01 -
Whip the cold heavy cream until you see soft peaks. Throw in 2.5 tablespoons powdered sugar and keep whipping until stiff peaks appear. Put this aside.
02 -
In a big bowl, beat together the soft butter, cream cheese, vanilla, and powdered sugar. Stir in the whipped cream you just made until everything is well-blended.
03 -
Carefully stir the blueberries, diced strawberries, peaches, and kiwi into the cheesecake mix. If your raspberries are super soft, save them for sprinkling later when spreading the mix on tortillas.
04 -
Using a spatula, mix in the vanilla pudding powder with the cheesecake mixture until it's evenly combined.
05 -
Pop the cheesecake mixture into the fridge for about half an hour.
06 -
Evenly spread the cheesecake mixture onto the tortillas, sprinkle the raspberries over the top, and roll them up snugly.
07 -
Brush melted butter onto the rolled tortillas, then roll them in cinnamon sugar. Cut them into pieces about 2/3 to ¾ of an inch thick.
08 -
Serve the tortilla rolls straight away and enjoy!
# Notes:
01 -
Allow tortillas to warm to room temperature so they roll without breaking.
02 -
Chilling the mixture makes it firmer and brings out the flavors before assembly.