A fun twist on summer fruit salads, featuring fresh fruits and creamy cheesecake filling in cinnamon-sugar dusted tortillas.
Ingredients:
½ cup unsalted butter, room temperature
1 ½ cups powdered sugar
6 oz. cream cheese, room temperature
1 teaspoon vanilla extract
1 ¼ cups whipped cream (or mix ½ cup + 2 Tbsp. chilled heavy cream with 2.5 Tbsp. powdered sugar, whipped)
2/3 cup fresh blueberries
2/3 cup fresh strawberries, diced
3 small peaches, peeled and diced
2 kiwis, peeled and diced
1/2 cup fresh raspberries, halved
2 (1 oz.) boxes sugar-free vanilla instant pudding
4–5 large tortillas, room temperature
2–3 Tbsp unsalted butter, melted
1/2 cup sugar
1 teaspoon cinnamon
Directions:
Prepare Whipped Cream: Beat chilled heavy cream and powdered sugar until stiff peaks form. Set aside.
Cream Base: In a large bowl, cream butter, cream cheese, vanilla, and powdered sugar. Add whipped cream and mix to combine.
Fold in Fruits: Gently fold in blueberries, strawberries, peaches, and kiwis. Scatter raspberries later to avoid coloring the mix.
Incorporate Pudding: Stir in vanilla instant pudding powder.
Chill: Refrigerate the mixture for about 30 minutes.
Assemble: Spread the chilled mixture over tortillas, add raspberries, roll tightly.
Finish: Brush with melted butter, roll in cinnamon-sugar mix, cut into slices, and serve immediately.
