Red White & Blueberry Cheesecake Wraps

Kimberly Snyder
by Kimberly Snyder
8 servings
40 min

Summer celebrations call for easy to prepare desserts! Red White & Blueberry Cheesecake Wraps will add a festive touch to your event!


Today, I am sharing a festive way to serve no-bake cheesecake. Use the filling to make Red, White & Blueberry Cheesecake Wraps!

Red White & Blueberry Cheesecake Wrap

These wraps are prepared the same way as Strawberry Banana Cheesecake Wraps

I substituted a triple berry blend of fruit for the strawberry and bananas and used Plain Ol’ Cheesecake mix for the filling.

Let’s Get to Mixin’

Strawberries, blueberries and raspberries are such a delicious combination, don’t you agree? So refreshing for the hot summer months, too!

A few weeks ago, I spent a little thyme in the test kitchen adapting a recipe to share with you. I used a recipe that was originally shared by the University of Nebraska – Lincoln. It was included in the Piatt Co Illinois Home Extension newsletter in May.

Are you familiar with Home Extension? The short answer is it is part of the land grant university system. 4-H falls under the Extension service. Being involved in 4-H when I was growing up is one of the reasons I have the knowledge and the ability to share that knowledge with all of you! I will share more about the programs that the Extension services offer at a later time!

Back to today’s delicious recipe!

Pictured above are the ingredients you will need to prepare these delicious Red White & Blueberry Cheesecake Wraps. You will also need a triple berry blend of fruit. The photographer forgot to include them in the photo, again!


2 8 oz Softened Cream Cheese ( I used the lower fat option)

1 8 oz Cool Whip or similar whipped topping

1 Mad Dash Mix Plain Ol’ No Bake Cheesecake Mix packet

3 cups mixes strawberries/raspberries/blueberries ( I used a frozen blend from Schwans. Fresh strawberries were recommended in the original recipe)

4 8 inch whole wheat tortillas

The Mixing Process

The initial processes are the same that you would follow to make the Not So Plain Ol’ Cheesecake . Let’s quickly review them!

Step 1

After the cream cheese has softened, add it to your mixing bowl. Then add the Cheesecake Mix. Blend until the cream cheese is very creamy.

Step 2 –

Fold in your Cool Whip or other whipped Topping.

Step 3

place an 8 inch whole wheat tortilla on a flat surface. I used a small pizza peel. Spread Plain Ol’ Cheesecake filling on the tortilla. Make sure you get as close to the edge as possible.

Step 4

Place 1/2 cup of mixed berries in the center of the tortilla.

Step 5-

Roll the tortilla up and place in a storage container.

Step 6 –

Repeat steps 3 -5 until you have 4 wraps. You will have some cheesecake filling left over. This filling can be used as a dip or you could use it to fill a 4 pack of mini graham cracker crusts. You could also make more wraps if you would like. If you do this, you will need more berries. If not serving immediately, chill the wraps until you are ready to serve them.

Step 7 –

To serve, cut the wrap in half to make two servings. Add a little cheesecake filling to the side of the plate and garnish with some of the triple berry fruit blend. A little whipped topping can be added to the top of the wrap if desired. Enjoy!

Red White & Blueberry Cheesecake Wrap

Red White & Blueberry Cheesecake Wraps
Recipe details
  • 8  servings
  • Prep time: 40 Minutes Cook time: 0 Minutes Total time: 40 min
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  • 16 oz Cream Cheese, Softened low fat cream cheese can be used
  • 8 oz Cool Whip other brands of whipped topping can be used
  • 1 packet Plain Ol' No Bake Cheesecake Mix by Mad Dash Mixes
  • 3 cups mixed berries wash the berries before using them if using fresh fruit
  • 4 8 inch whole wheat tortillas

Add softened cream cheese and the Cheesecake Mix in a bowl. Blend until Creamy
Fold in Cool Whip or other whipped topping
Gently Spread cheesecake filling over one of the 8 inch tortillas, make sure you spread the filling almost to the edge
place 1/2 cup of mixed berries in the center of the tortilla
roll the tortilla up and store in a container . Place the tortilla seam side down in the container, Chill until ready to serve.
repeat process until you have 4 filled tortillas. Use the remaining cheesecake filling as a dip for fruit or use it to fill mini graham cracker crusts.
To serve, cut the tortilla wrap in half. Add a little cheesecake filling to the plate and decorate with addtional berries. A little whipped topping can be added to the top of the wrap if desired.
  • I used frozen berries. Fresh berries can be used, just remember to wash them before using them.
  • Refrigerate any leftovers. The wraps should be stored in a covered container.
Kimberly Snyder
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