In a mixing bowl, beat together 4 ounces of softened unsalted butter, 8 ounces of cream cheese, 1 teaspoon of pure vanilla extract, and 1 cup of powdered sugar until smooth and creamy, about 3-4 minutes.

Gently fold in 1 cup of whipped cream to create a light and airy texture for your cheesecake filling.

Add 1 cup of diced blueberries, strawberries, and peaches, mixing gently to avoid breaking the fruits.

Sprinkle 1 tablespoon of instant vanilla pudding powder into the mixture and blend until fully incorporated.

Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

Spread the cheesecake filling on 4 large tortillas, reserving any whole raspberries for decoration.

Roll each tortilla tightly like a jelly roll, ensuring the filling stays inside.

Mix together 1/4 cup of sugar and 1 teaspoon of cinnamon in a small bowl.

Brush each rolled tortilla with melted butter and roll in the cinnamon-sugar mixture.

Slice each roll into 1-inch pieces and serve on a platter.