Home > Desserts > Fruit Pizza Recipe Fruit Pizza Recipe March 27, 2016 | 39 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Fruit Pizza starts with a sugar cookie crust and is loaded up with a silky smooth cream cheese frosting. Add whatever fruit you’ve got on hand as a topping and then glaze it! This is the best summer dessert! If you won’t finish this fruit pizza all in one go, I’d recommend making these Sugar Cookie Fruit Pizzas instead (they’re mini)! Sugar Cookie Fruit Pizza I absolutely love fruit pizza, and this recipe is a standout! It has a thick, delicious, sweet crust topped with my favorite cream cheese frosting and any fruit you have on hand. It’s perfect for using up those leftover bits of produce that pile up during the summer. There are 2 things that really make this fruit pizza special: First, the pan. Instead of using a traditional pizza pan or a 9×13-inch pan, I use a tart pan. This simple change is a game changer! The crust comes out thicker and softer, it looks stunning, and it’s easier to manage—no more spillovers on a pizza pan. Next, the fruit glaze. Inspired by Mini Fruit Tarts, this non-traditional addition makes a big difference. The glaze is just fruit preserves with a bit of water added. It amps up the sweetness and presentation beautifully. You’ve got to try it! Fruit Pizza Components Here’s a quick overview of what we’ve got going on for this pizza: Crust: I usually make the crust from scratch when I have time, but store-bought sugar cookie dough is a great, simple alternative. With everything else that’s going on with this pizza, you really can get away with store-bought here. Frosting: The frosting is my favorite part. You’ll end up with a bit more than needed, but, if you’re anything like me, that’s never a problem! Toppings: You can use almost any fruit or berries you have on hand. I’ll share more topping ideas below. Cream Cheese Frosting The frosting is a big tangy and nicely balances out the sweetness of the crust and fruit. Here are some tips: Soften the Cream Cheese: Leave the cream cheese out until it’s room temp or pop it in the microwave. This makes it easier to mix without any lumps. Use Full-Fat Cream Cheese: Choose regular, full-fat cream cheese instead of the low-fat or whipped kinds for a creamier, thicker frosting. Add Powdered Sugar Slowly: Mix in the powdered sugar a little at a time to avoid lumps and get a smooth texture. Taste and Adjust: Try the frosting after mixing. If you want it sweeter add a bit more sugar. Too sweet? Add a pinch more salt. Chill Before Using: Put the frosting in the fridge for about 20-30 minutes. This makes it a bit firmer, which helps when you spread it. Spread It Neatly: Use a butter knife or a small spatula to spread the frosting evenly. Fruit Pizza Toppings And once you’ve got that cream cheese frosting thickly slathered all over the crust you get to decorate! One of my favorite things about any kind of fruit pizza dessert is the creativity that comes in when decorating it — you can really do the top however you like and with whatever fruits are your favorite. I generally buy a whole bunch of fruit (let’s be honest, whatever is on sale that we like!) and arrange it different every single time! Today’s version we’ve got: Raspberries Strawberries Kiwi Mandarin Oranges Blackberries Blueberries And some other ideas: Mango Green Grapes Red Grapes Banana (if you plan on eating this pizza fairly quickly after making) Pineapple Canned Peaches Smooth a glaze of apricot (or orange) jam mixed with a little bit of water all over this fruit and it’s ready to be enjoyed. That is, after you take a million pictures because it’s so pretty! (Seriously, making the first slice is a little painful. That is, until you take your first taste!) How To Make Fruit Pizza Prepare the Crust: Preheat your oven as indicated on the sugar cookie dough package. Spray an 11-inch tart pan with non-stick spray, press chilled cookie dough evenly into the pan, and bake for 18-22 minutes until lightly golden. Let it cool completely. Use a measuring cup to press the dough evenly. Make the Filling: Prepare the frosting. Assemble and Glaze: Fill the crust with the chilled frosting, arrange fresh fruits on top, and brush with a glaze made by microwaving jam mixed with water for 10-15 seconds. Strain marmalade for a smoother glaze. Chill and Serve: Refrigerate until serving, ideally the same day. Cover the pizza while chilling to keep it fresh. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fruit Pizza 5 from 2 votes - Review this recipe Fruit Pizza starts with a sugar cookie crust and is loaded up with a silky smooth cream cheese frosting. Add whatever fruit you've got on hand as a topping and then glaze it! This is the best summer dessert! SAVE TO RECIPE BOX Print Recipe Fruit Pizza 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Fruit Pizza starts with a sugar cookie crust and is loaded up with a silky smooth cream cheese frosting. Add whatever fruit you've got on hand as a topping and then glaze it! This is the best summer dessert! Course Dessert Cuisine American Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 32 minutes minutes Servings 1 (11-inch) tart pan Chelsea Lords Author Chelsea Lords Ingredients▢ 11 inch tart panSugar Cookie Crust▢ 1 pkg. (16 oz) prepared sugar cookie dough (package should make 24 cookies), cold (OR for a homemade crust recipe see Note 1)Frosting▢ 1 pkg (8 oz) brick-style (full-fat) cream cheese, softened▢ 5 tablespoons unsalted butter, at room temperature▢ 1 teaspoon vanilla extract▢ 2 cups powdered sugar▢ teeny pinch of saltTopping▢ About 3-4 cups Fresh fruit of your choice (I used an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges)▢ 1/3 cup apricot preserves▢ 2 teaspoons water InstructionsCrustPreheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.FrostingSoften the cream cheese by removing it from the package and placing it on a microwave-safe plate. Microwave in 15-20 second bursts until it is soft (don't melt). Using a stand mixer with a whisk attachment (or hand mixers), cream together the room-temperature butter and softened cream cheese on medium-speed until smooth. Add vanilla extract and salt. With the mixer running at low speed, gradually add in 2 cups powdered sugar and beat until smooth. Don't whip it.Refrigerate frosting for 20-30 minutes to allow it to firm up slightly and the flavors to meld.DecorateSpread frosting across pizza. I like a lot, but typically don't use it all. Add as much as you'd like; leftovers are delicious on pancakes/waffles!Arrange fruit however you would like across the top.Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. Using a pastry brush, brush the mixture over the top of the fruit.Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made. Recipe NotesNote 1: Homemade Sugar Cookie Dough Crust 8 tbsp unsalted butter, soft but not melted 3/4 cup white sugar 1 large egg 1-1/2 teaspoon pure vanilla extract 1-1/4 cups (200g) white, all-purpose flour 1 teaspoon baking powder heaping 1/4 teaspoon salt Optional, but so good: zest of 1 large orange (1 tablespoon), 1/8 teaspoon ground cardamom In a stand mixer fitted with a whisk attachment, combine butter and sugar. Mix until smooth and creamy like peanut butter. Add egg, vanilla, zest of orange, and cardamom if using. Mix until combined. Add flour, baking powder, and salt. Mix to form a thick dough. Cover and place in the fridge for 30 minutes. Remove then press into well-greased tart pan. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Fruits have natural sugar, so it must be good! 😛 LOL. This pie screams Spring and it looks so impressive even though it`s simple~ Reply
I seriously cannot handle this cheesecake! Just look at all that pretty fruit! Plus the sugar cookie crust sounds like something I need to make asap! Gosh. I need it. 🙂 Love that you made this a fluffier cheesecake. I bet it goes so well with all the fruit! Reply
Almond extract in the crust is perfect. I love adding it to my sugar cookies. The whipped cheesecake filling sounds delightful. I love how light and airy it looks. What a wonderful welcome to Spring dessert. Reply
What a great spring dessert! Now if the weather would just cooperate here in NY so we can get it finally feeling like spring, we’d be good to go, haha! Love how you used a sugar cookie as the crust! Yum! Reply
Chelsea, this is so pretty!! I love your fruit design on top! And the sugar cookie crust sounds so good – I love almond extract in sugar cookies, I think it makes them taste so good! Pinned!! Reply
Totally wish I could drop everything and make this right now. I really like that you focus on a wonderful, flavorful crust. Sometimes I don’t think people focus on the taste of the crust as much. There is this place in MN called Cafe Latte which has been featured on Rachael Ray…Anyways they have a cheesecake with an almond sugar cookie crust. It’s my favorite cheesecake I have ever had which I credit to the crust!! Totally pinning this one 🙂 LOVE it! Reply
This looks insanely good…I’ve completely had fruit tarts on my mind lately because there’s so much great fruit in season now. Love that sugar cookie crust, too. 🙂 Reply
I love every element of this cake! I can imagine biting into the fruit than the cheesecake layer and cookie crust, oh it’s so good Chelsea! Reply
This is brilliant. So glad you didn’t wait until April! I love your additions to the cheesecake part and the sugar cookie crust?? To die for. Not to mention the fruit is stunning. Gorgeous photos, dear! Love this! 🙂 xoxo Reply
This is a beautiful dessert! So pretty, perfect for Easter! I LOVE desserts with lots of fresh fruit. Pinning now. Reply
My dad isn’t a fan of traditional (read: sweet sweet sweet) desserts like I am, so I’m always on the lookout for some great, lighter, and fruitier alternatives. Looks like this one fits the bill! So glad I stumbled across this on FG. Pinned! Reply
Chelsea, such a beauty! Love the colorful fruit you chose. I’m so happy you didn’t make us wait until April! 🙂 Reply
Love this fruity cheesecake – it looks gorgeous and I’m so glad you shared it with us early 🙂 The cookie crust sounds wonderful and I love how pretty and neatly the fruit is arranged – pinning 🙂 Reply
What a beautiful dessert! Love all the pretty colors and the sugar cookie crust sounds so good! Reply
This pie looks like the first colors of spring and a delicious one at that. I love the addition of the sugar cookie crust and using so many fresh fruits. Thanks for sharing on Tuesday Talent Show. Reply
This is gorgeous! I’m loving all of that bright fresh fruit. Since I’d be getting my daily fruit, I could indulge in like 3 pieces of this and not feel guilty, right?! 😉 Pinned! Reply
This is truly beautiful and I love that it has a homemade cookie crust, not one purchased in a tube 🙂 Would be a beautiful addition to a Spring brunch. Found you over at Two Cup Tuesday and am pinning this to share on Facebook fan page! Reply
Chelsea, so glad I found your blog! Your desserts look amazing going to try the fruit cheese pie for Easter! Reply
I made this for company and it was fabulous. It was creamy and light and delicious! I wanted to really boost up the flavor of strawberry since I was using California strawberries here in Canada. Ours will be coming in season in another 3 weeks. So I used strawberry greek yogurt and strawberry jello. It gave just the right flavor and I piled kiwis,cubed, in the middle of overlapping strawberry slices. Perfect! I also put it into a 6.5 ” springform pan so nice tall slices for the 4 of us. I really enjoyed the sugar cookie crust and will be making it more often. Maybe adding sliced almonds to it another time. Thanks so much for sharing this great recipe! Reply
I made this because it was similar to a recipe my mom made in Germany, and couldn’t get glaze around here. I made one with cookie crust, one with pound cake. They were a huge hit at my dad’s 85th birthday celebration! Thank you for such great instructions! Reply
I have a pampered chef tart pan. When you turn it over (when using a cake mix) to get the baked cake out the cake has a “well” in it to hold the filling. I’m wondering if using this pan the cookie would come out easily when turned upside down??? Reply
I’m not sure the exact pan you’re using, but it sounds like it would come out well if you greased it thoroughly! Reply
