Ingredients:
For the Filling:
½ cup unsalted butter, room temperature
1 ½ cups powdered sugar
6 oz cream cheese, room temperature
1 teaspoon vanilla extract
1 ¼ cup whipped cream (or mix ½ cup + 2 Tbsp. chilled heavy cream with 2.5 Tbsp. powdered sugar until stiff peaks form)
2/3 cup fresh blueberries
2/3 cup fresh strawberries, diced
3 small peaches, peeled and diced
2 kiwis, peeled and diced
½ cup fresh raspberries, sliced in half
2 (1 oz) boxes sugar-free vanilla instant pudding
For the Roll-Ups:
4–5 large tortillas
2–3 tablespoons melted unsalted butter
½ cup sugar
1 teaspoon cinnamon
Directions:
Whipped Cream Preparation:
Beat chilled heavy cream to soft peaks. Add powdered sugar and beat to stiff peaks. Set aside.
Cheesecake Mixture:
In a large bowl, cream together butter, cream cheese, vanilla extract, and powdered sugar until smooth. Gently fold in the whipped cream.
Fold in Fruits:
Carefully fold in blueberries, strawberries, peaches, and kiwis. Stir in pudding powder. Add raspberries last to avoid coloring the mixture.
Chill:
Refrigerate the mixture for about 30 minutes to let it set.
Assemble Roll-Ups:
Spread the chilled cheesecake mixture evenly over the tortillas. Place raspberries on top, then roll the tortillas tightly.
Finish:
Brush the rolled tortillas with melted butter and coat with a cinnamon-sugar mix. Cut into slices.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8-10 roll-ups
Enjoy.