In a large mixing bowl, combine softened unsalted butter, cream cheese, vanilla extract, and powdered sugar. Use an electric mixer on medium speed for about 2 minutes, or until the mixture becomes smooth and creamy. Gently fold in the whipped cream until airy.

Carefully wash and dice the blueberries, strawberries, peaches, kiwi, and raspberries. Gently fold these fresh fruits into the creamy filling from Step 1.

Sprinkle the vanilla pudding powder into the fruit and cream cheese mixture, then fold until well-combined. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.

Grab your tortillas and spread a generous layer of the chilled cheesecake filling over each tortilla. For extra flavor, scatter reserved raspberries on top before rolling.

Preheat a skillet over low heat and brush the outside of each roll with melted butter. Roll the filled tortillas in the cinnamon sugar mixture to coat them evenly. Slice into bite-sized rounds and serve.