Fruit Pizza Recipe with a soft sugar cookie crust, creamy frosting, fresh fruit, and a sweet glaze for the ultimate 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)!
author’s note
The Dessert That Made Every Occasion Feel Fancy!
Fruit pizza was one of those desserts my mom made for special occasions growing up, and I still remember how exciting it felt every time she brought one out. All that colorful fruit, the creamy frosting, the soft cookie crust, it just felt so fancy and special to me as a little girl.
So now, making this fruit pizza as an adult and realizing how incredibly simple it is feels like the best bonus. It looks impressive, tastes amazing, and really does not take much effort at all.
Two things make this Fruit Pizza Recipe extra good:
- The pan. I use a tart pan instead of a pizza pan or 9×13-inch pan. It gives you a thicker, softer crust and a cleaner, more even shape.
- The fruit glaze. Inspired by Mini Fruit Tarts, It’s just fruit preserves mixed with a little water, but it adds sweetness, shine, and a beautiful finish.
Cream Cheese Frosting
The frosting is a bit tangy, which balances the sweet crust and fruit so well.
- Use full-fat cream cheese: Brick-style cream cheese gives the frosting the best thick, creamy texture.
- Soften it first: Room-temp cream cheese mixes in smoothly without lumps.
- Add powdered sugar slowly: This keeps the frosting smooth and easy to spread.
- Chill before using: Refrigerate for 20 to 30 minutes so it firms up and spreads neatly.
Fruit Pizza Toppings
Once the cream cheese frosting is spread over the crust, it’s time to decorate! Use whatever fruit you love or have on hand. I usually grab a bunch of fruit, often whatever is on sale, and arrange it a little differently every 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
- Bake crust: Press sugar cookie dough evenly into a greased tart pan and bake.
- Frosting: Beat cream cheese, butter, vanilla, powdered sugar, and salt until smooth.
- Chill the frosting: Refrigerate it for about 20 minutes so it spreads easily.
- Assemble the pizza: Spread frosting over the cooled crust.
- Add fruit: Arrange fresh fruit across the top however you like.
- Glaze: Warm apricot preserves with water and brush over the fruit. Chill, then enjoy!
Storage
This Fruit pizza recipe is best enjoyed the same day it’s made. Store leftovers covered in the fridge. For the best texture, keep the crust, frosting, and fruit separate, then assemble just before serving.
More Fun Treat Ideas:
Fruit Pizza
Video
Equipment
- Tart pan 11-inch
- Stand mixer or hand mixer
Ingredients
- Cooking spray
- 1 (16-ounce) package prepared sugar cookie dough (package should make 24 cookies), cold; or see note 1 for a homemade crust recipe
- 1 (8-ounce) package cream cheese brick-style, full-fat, softened
- 5 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/16 teaspoon salt
- 3 to 4 cups fresh fruit I use an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges
- 1/3 cup apricot preserves
- 2 teaspoons water
Instructions
Sugar Cookie Crust
- Preheat the oven according to package directions. Generously spray an 11-inch tart pan with cooking 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 (3/4 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.
Frosting
- Soften 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 a hand mixer), 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.
Topping
- Spread 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 Notes
- 8 tbsp unsalted butter, soft but not melted
- 3/4 cup granulated sugar
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups (200g) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, so pretty! Pinning to try soon!
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!
What a gorgeous dessert!
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!
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!!
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!
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.
This looks perfect for spring! The fruit looks so pretty 🙂
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!
Fruits have natural sugar, so it must be good! 😛 LOL.
This pie screams Spring and it looks so impressive even though it`s simple~