“Fruit Pizza” Cheesecake Tart

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A twist on the famous “Fruit Pizzas” — this one made in a tart pan with a sugar cookie crust and a delicious + light no-bake “cheesecake” filling.

A twist on the famous Fruit Pizzas -- this one made in a tart pan with a sugar cookie crust and a delicious + light no-bake cheesecake filling via chelseasmessyapron.com

I know, I know. A fruit pizza isn’t anything original and there are dozens all over the internet. But THIS fruit pizza cheesecake tart (or so I’m calling it) is an original adaptation that I think is literally the most amazing form of a fruit pizza ever.

The crust is thicker and chewier and there isn’t just a thin coating of frosting — there is a thick layer of no-bake cheesecake that is crazy delicious. Seriously, I make the filling just for a fun dip for fruit because we love it that much! And then there is the beautiful arrangement of fruit glazed with some jam and this is the part we all know and love from the original fruit pizzas. So we’re keeping the best things the same and just enhancing everything else (mainly changing a typical frosting for an easy “cheesecake” layer — a no-brainer to do this right?!)

I’ve talked about the filling quite a bit, so let’s dive into that for a minute. The filling has the flavors of cheesecake without the hassles of baking it. It’s also light and airy like a mousse. It starts with cream cheese + sour cream and then you’ll add quite a few flavorings — orange juice, almond extract, vanilla extract, and Orange jell-o mix (dry). You’ll add just a tiny bit of powdered sugar and once this mixture is all smooth and creamy, you’ll fold in some whipped topping. I recommend using frozen whipped topping that has been thawed as opposed to making your own whipped topping because it does hold up better in the tart and with the fruit.

This filling gets whipped together in minutes and chills as the crust is baking and cooling. It’s got an insanely good flavor and the perfect texture to pair with a sugar cookie and fruit.

And once you’ve got that filling 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!)

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"Fruit Pizza" Cheesecake Tart

5 from 2 votes
A fun twist on the ever famous fruit pizzas -- this one made with a thick layer of no-bake cheesecake
Print Recipe

"Fruit Pizza" Cheesecake Tart

5 from 2 votes
A fun twist on the ever famous fruit pizzas -- this one made with a thick layer of no-bake cheesecake
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 1 (11-inch) tart pan
Author Chelsea


  • 11 inch tart pan

Sugar Cookie Crust

  • 1 package (16 ounces) prepared sugar cookie dough (package should make 24 cookies), cold


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup full fat sour cream
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 4 tablespoons powdered sugar
  • 3 tablespoons orange Jell-o mix, dry
  • 1 container (8 ounces) frozen whipped topping, thawed


  • About 3-4 cups Fresh fruit of your choice (I used an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges)
  • 3 tablespoons jam of your choice (I used apricot and have also used orange marmalade)
  • 1 tablespoon water



  • Preheat 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.


  • Make sure the cream cheese is softened and the whipped topping is completely thawed.
  • Using hand mixers cream together the cream cheese, sour cream, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
  • Gently fold in the whipped topping. Chill, covered, in the fridge until the crust is completely cooled.
  • Fill the cooled crust with the filling mixture. (You don't have it use it all, but can. Use any leftover filling as a fruit dip for your leftover fruit!)


  • Arrange fruit however you would like across the top of this pie.
  • Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. (IF using a marmalade, press it through a fine sieve first)
  • 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.

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.


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.

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Recipe Rating


  1. Fruits have natural sugar, so it must be good! 😛 LOL.

    This pie screams Spring and it looks so impressive even though it`s simple~

  2. 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!

  3. 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.

  4. 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!

  5. 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!!

  6. 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!

  7. 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. 🙂

  8. 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

  9. 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!

  10. 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 🙂

  11. 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.

  12. 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!

  13. 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!

  14. Chelsea, so glad I found your blog! Your desserts look amazing going to try the fruit cheese pie for Easter!

  15. 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!

  16. 5 stars
    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!

  17. 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???

    1. I’m not sure the exact pan you’re using, but it sounds like it would come out well if you greased it thoroughly!

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