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A vibrant fruit pizza sliced into wedges, featuring a cookie crust topped with cream, berries, kiwi, and oranges.

Classic Fruit Pizza with Cream Cheese Frosting

A delightful and vibrant dessert featuring a tender sugar cookie crust, a rich and tangy cream cheese frosting, and a beautiful array of fresh, colorful fruits. Perfect for gatherings, picnics, or a refreshing sweet treat.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or heavy cream as needed for consistency
For the Fruit Topping
  • 1 cup strawberries sliced
  • 1/2 cup blueberries
  • 2 kiwis peeled and sliced
  • 1 can mandarin oranges 11 oz, drained
  • 1/2 cup green grapes halved
  • 1/4 cup apricot jam or apple jelly optional, for glaze

Equipment

  • 9x13 inch baking sheet or 12-inch pizza pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Spatula
  • Knife
  • Cutting Board

Method
 

Prepare the Sugar Cookie Crust
  1. Preheat your oven to 375°F (190°C). If using a 9x13 inch baking sheet, lightly grease it. If using a 12-inch pizza pan, you might want to line it with parchment paper for easy removal.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  5. Press the dough evenly into your prepared baking sheet or pizza pan, forming a uniform crust. You can use your hands or the back of a spoon.
  6. Bake for 12-15 minutes, or until the edges are lightly golden brown and the center is set. Remove from oven and let the crust cool completely on a wire rack before frosting. This is crucial!
Make the Cream Cheese Frosting
  1. While the crust is cooling, prepare the frosting. In a clean large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy, with no lumps (about 2-3 minutes).
  2. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase speed to medium and beat until light and fluffy. Beat in the vanilla extract.
  3. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
Assemble the Fruit Pizza
  1. Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the top, leaving a small border for the crust if desired.
  2. Arrange the prepared fresh fruits decoratively over the frosting. You can create patterns or simply spread them out in a colorful display.
  3. If using a glaze for shine and to prevent fruit from drying out, gently heat the apricot jam or apple jelly in a small saucepan or microwave-safe bowl until melted and smooth (about 15-30 seconds). Lightly brush the warm glaze over the fruit using a pastry brush.
  4. Chill the fruit pizza for at least 30 minutes before serving. This allows the frosting to firm up and flavors to meld.
  5. Slice with a sharp knife and serve cold.

Notes

For best results, ensure your butter and cream cheese are at proper room temperature for smooth mixing. Feel free to customize the fruit topping with your favorites – peaches, raspberries, blackberries, or melon are also excellent choices. This fruit pizza is best enjoyed the day it's made, but leftovers can be stored covered in the refrigerator for up to 2 days. The cookie crust *must* be completely cooled before frosting to prevent the frosting from melting.