Directions
-
Whipped Cream Preparation: Start by beating the chilled heavy cream in a large bowl until it reaches soft peaks. Gradually add powdered sugar and continue to whip until you achieve stiff peaks. Set the whipped cream aside.
-
Cheesecake Mixture: In another bowl, combine the room temperature butter, cream cheese, vanilla extract, and powdered sugar. Use a mixer to beat this mixture until it’s smooth and creamy. Once well-mixed, gently fold in the prepared whipped cream to keep the mixture airy and light.
-
Fold in Fruits: Carefully incorporate the fresh blueberries, diced strawberries, diced peaches, and diced kiwis into the cheesecake mixture. Take your time to fold these ingredients gently. Stir in the pudding powder for added creaminess and thickness. Lastly, add the halved raspberries, making sure to fold them in last to prevent any coloring of the mixture.
-
Chill: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for about 30 minutes. This chilling allows the flavors to meld and the mixture to set slightly, making it easier to spread.
-
Assemble Roll-Ups: Take a tortilla and spread a generous layer of the chilled cheesecake mixture evenly over it. Place a few halved raspberries on top before rolling the tortilla tightly. Repeat this process with the remaining tortillas.
-
Finish: Brush the rolled tortillas with melted butter, ensuring they are nicely coated. In a separate bowl, mix the sugar and cinnamon together, then coat the rolled tortillas in this mixture. Finally, slice the roll-ups into bite-sized pieces, ready for serving.
Continue reading on the next page 👇👇