This fruit pizza is one of my favorite ways to enjoy fresh fruit in a fun, shareable dessert. With a soft sugar cookie crust, a creamy vanilla topping, and a rainbow of fresh fruit arranged on top, it’s as beautiful as it is delicious. It’s a crowd-pleaser for parties, picnics, and holiday gatherings.
Why You’ll Love This Recipe
I love how customizable and eye-catching this fruit pizza is. It starts with a tender cookie base that pairs perfectly with the slightly tangy, sweet cream cheese layer. Then comes the best part—arranging slices of colorful fruits to create a show-stopping display. It’s light, refreshing, and easy to slice and serve. Plus, it’s always a hit with both kids and adults.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Egg
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Vanilla extract
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Cream cheese
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Powdered sugar
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Heavy cream or Greek yogurt
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Assorted fresh fruit (such as strawberries, blueberries, kiwi, mango, grapes, or mandarin oranges)
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Optional: apricot jam or honey for glaze
Directions
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I begin by preheating the oven to 350°F (175°C) and lining a pizza pan or baking sheet with parchment paper.
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For the crust, I cream together butter and sugar until light and fluffy, then mix in the egg and vanilla.
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I stir in the dry ingredients—flour, baking powder, and salt—until a soft dough forms.
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I press the dough evenly into the pan in a round or rectangular shape, about ¼ inch thick.
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I bake it for 12–15 minutes, just until the edges are golden, then let it cool completely.
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While it cools, I make the topping by blending cream cheese, powdered sugar, vanilla, and a bit of cream or yogurt until smooth.
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Once the crust is cool, I spread the cream cheese mixture evenly over the surface.
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Then I get creative, layering the fruit in concentric circles or fun patterns.
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For a glossy finish, I sometimes brush a little warmed apricot jam or honey over the fruit.
Servings and timing
This recipe makes one large fruit pizza, which I usually cut into 10–12 slices.
Prep time is around 20 minutes, baking takes about 15 minutes, and I give it another 30 minutes to cool and decorate. The whole process takes about 1 hour.
Variations
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I switch up the fruit depending on the season—peaches, raspberries, or pomegranate seeds all work beautifully.
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For a citrus twist, I add lemon zest to the cream cheese layer.
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If I want to make individual servings, I bake the dough in mini tart pans or muffin tins.
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For a healthier version, I use a whole wheat cookie crust and Greek yogurt instead of cream cheese.
Storage/reheating
I store the fruit pizza in the fridge, covered loosely with plastic wrap or in an airtight container, for up to 3 days. It’s best enjoyed fresh, as the fruit can start to soften and release juice over time. I don’t recommend reheating—it’s meant to be served chilled.
FAQs
Can I make the crust ahead of time?
Yes, I often bake the cookie crust a day in advance and decorate it just before serving.
What kind of fruit works best?
I choose firm, non-watery fruits like berries, kiwi, and citrus segments. Softer fruits like banana can brown quickly.
How do I keep the fruit from sliding off?
I press the fruit lightly into the cream cheese layer, and if needed, chill the pizza to help it set before slicing.
Can I use store-bought cookie dough?
Absolutely—I sometimes use pre-made dough for convenience. It bakes up just as well and saves time.
Is this good for kids’ parties?
Definitely! Kids love helping decorate the pizza with fruit, and it’s a fun, interactive dessert that feels festive.
Conclusion
Fruit pizza is one of those desserts that always brings smiles—it’s fresh, colorful, and easy to customize. I love making it year-round with whatever fruit is in season, and it never fails to impress. Whether I’m serving it for a casual cookout or a special brunch, it’s a sweet centerpiece everyone wants a slice of.
Print
Fresh Fruit Pizza with Creamy Topping: A Colorful and Sweet Dessert Everyone Loves
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including cooling and decorating)
- Yield: 10–12 slices
- Category: Dessert, Brunch, Party Food
- Method: Baking (and no-bake topping)
- Cuisine: American
- Diet: Vegetarian
Description
Fresh Fruit Pizza with Creamy Topping is a vibrant, crowd-pleasing dessert made with a soft sugar cookie crust, sweet vanilla cream cheese layer, and a colorful medley of fresh fruits. Perfect for parties, picnics, and holidays, this chilled, no-fuss treat is as fun to decorate as it is to eat.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Heavy cream or Greek yogurt
- Assorted fresh fruit (e.g., strawberries, blueberries, kiwi, mango, grapes, mandarin oranges)
- Optional: apricot jam or honey (for glaze)
Instructions
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Preheat oven to 350°F (175°C). Line a pizza pan or baking sheet with parchment paper.
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Cream butter and sugar together until light and fluffy. Add egg and vanilla, mixing until combined.
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Stir in flour, baking powder, and salt until a soft dough forms.
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Press dough into the pan about ¼ inch thick, forming a round or rectangle shape.
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Bake for 12–15 minutes, or until edges are lightly golden. Let cool completely.
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For the topping, beat together cream cheese, powdered sugar, vanilla, and cream or yogurt until smooth.
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Spread topping evenly over cooled crust.
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Arrange sliced fruit in decorative patterns on top.
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Optional: Warm apricot jam or honey slightly and brush over fruit for a glossy finish.
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Chill until ready to serve. Slice and enjoy!
Notes
- Swap fruit seasonally—try raspberries, peaches, or pomegranate seeds.
- Add lemon zest to the cream cheese for a citrusy zing.
- Make mini fruit pizzas using tart pans or muffin tins.
- For a healthier version, use whole wheat flour and Greek yogurt instead of cream cheese.
- Best served fresh; store leftovers chilled for up to 3 days.
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