Easy fruit pizza recipe with a soft sugar cookie crust, thick, creamy cream cheese frosting, and your choice of fruit toppings!
This fruit pizza recipe is so fun and easy to make. Perfect for serving any time of the year, especially throughout the spring and summer. It is made with a sugar cookie crust based on my favorite chewy sugar cookies and then is topped with my cream cheese frosting and an assortment of fruit. It is always a favorite!
Table of Contents
Why I Love This Recipe
- Made from scratch using tested and perfected recipes for my sugar cookies and cream cheese frosting.
- Fun to make and eat for the whole family. This is a great recipe to make with children!
- Easy to customize with your favorite in-season fruits and designs. Have fun!
How to Make Fruit Pizza Recipe
Room Temperature Ingredients
Make sure all ingredients are at room temperature to incorporate evenly into the cookie dough.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
This easy fruit pizza recipe is made with three sections: sugar cookie crust, frosting, and then the fruit topping.
Sugar Cookie Crust
Based on my chewy sugar cookie recipe, this cookie crust is chewy, soft, tender, and delicious!
- Butter – use butter that has been softened to room temperature. Here’s a quick post on how to soften butter in a pinch.
- Sugar – you will use granulated sugar for this recipe.
- Egg – one large egg that is at room temperature.
- Flour – all-purpose flour is used in this sugar cookie crust.
- Baking powder – is used to leaven the cookie dough. If you store your baking powder in the freezer as I do, make sure it reaches room temperature to best incorporate into the cookie dough.
- Salt – I love to use kosher salt in this cookie dough.
- Vanilla extract – I love to use homemade vanilla extract or your favorite high-quality store-bought.
Cream Cheese Frosting
This fruit pizza uses a half recipe of my favorite cream cheese frosting.
- Cream cheese – at room temperature. I do not recommend using non-fat cream cheese in this frosting recipe.
- Butter – again, softened to room temperature.
- Confectioner’s sugar – sift through your confectioner’s sugar with a whisk to remove any lumps for the smoothest and creamiest frosting.
- Vanilla extract – enhances and balances the flavors in this frosting.
FRUIT TOPPING
Choose your favorite fruit and design for your fruit pizza! The combinations are endless.
- Favorite fruit options: Strawberries, blueberries, raspberries, pineapple, kiwi, peaches, and oranges.
Step-by-Step Instructions
Sugar Cookie Crust
Make the cookie dough. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well combined. Stir in flour, baking powder, and salt until well combined. Stir in vanilla extract. Chill for 1 hour.
Bake the crust. Preheat oven to 350º F. Grease a 12-inch pizza pan and press the chilled sugar cookie dough into the pan. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven and cool completely.
Cream Cheese Frosting
Make the frosting. Meanwhile, combine softened cream cheese and butter with a stand or electric mixer until well-combined and creamy, about 3 minutes. Make sure that the mixture is free of any lumps. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting for about 10 seconds to lighten the frosting. Add vanilla extract and beat until light and fluffy.
Top the sugar cookie crust. Spread on top of the completely cooled sugar cookie crust.
FRUIT TOPPING
Arrange fruit. Arrange the assorted fruit on top of the cream cheese frosting in any design you choose. Serve immediately or cover tightly and refrigerate.
Make Ahead Instructions
Fruit pizza makes such a great dessert for family gatherings, parties, and cookouts throughout the spring and summer. To make it even easier, I love to make it ahead of time as much as possible.
To make ahead. Prepare each of the individual sections of the fruit pizza without assembling.
- Sugar cookie crust – Wrap the baked and cooled sugar cookie crust tightly and store it at room temperature for up to 3 days.
- Cream cheese frosting – Store the cream cheese frosting in an airtight container in the refrigerator for 3 to 4 days.
- Fruit topping – Clean and prepare the fruit and store it in individual containers in the refrigerator for up to 3 days.
To assemble. Incorporate one tablespoon of heavy cream into the cream cheese frosting with an electric mixer. Spread onto the sugar cookie crust. Drain the fruit from any juices that may have developed and arrange them on top of the fruit pizza. Serve.
Fully assembled and refrigerated. Alternatively, you can fully assemble the fruit pizza, wrap it well, and store it in the refrigerator overnight. Note that it is best served within 24 hours.
Frequently Asked Questions
Fruit pizza is made of a delicious sugar cookie crust topped with cream cheese frosting and your favorite fruit topping.
Grease the pan. I like to use leftover butter wrappers that still have a bit of butter clinging to them to rub onto the pan for a light butter coating.
The best fruits to use on a fruit pizza are the fruits that you, your family, and guests love the most. I love to use softer fruits such as fresh berries, pineapple slices, kiwi slices, mandarin orange slices, etc.
I personally do not use fruits that easily bruise or discolor on my fruit pizza as they do not look appealing, such as banana slices. You can however use apple slices if they have been soaked in pineapple juice for a few minutes. However, slice them very thinly as they are harder to bite through as a fruit pizza topping.
Here’s my Fruit Pizza recipe. I hope you love it as much as we do!
Fruit Pizza Recipe
Equipment
Ingredients
SUGAR COOKIE CRUST
- 1/2 cup (113 g) butter, softened to room temperature
- 3/4 cup (148.5 g) granulated sugar
- 1 large (50 g) egg, room temperature
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 teaspoon (1 g) baking powder
- 1/4 teaspoon (0.65 g) kosher salt
- 1/2 teaspoon (2.35 g) vanilla extract
CREAM CHEESE FROSTING
- 1 (8-ounce) package (226 g) cream cheese, room temperature
- 1/4 cup (56.5 g) butter, softened to room temperature
- 1 1/2 cups (170.25 g) confectioner's sugar, sifted
- 3/4 teaspoon (3.5 g) vanilla extract
FRUIT TOPPING
- 3 cups assorted fruit , strawberries, blueberries, raspberries, kiwi, pineapple, mandarin oranges, peaches, etc.
Instructions
SUGAR COOKIE CRUST
- Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. Stir in flour, baking powder, and salt until well-combined. Stir in vanilla extract. Chill for 1 hour.
- Preheat oven to 350º F. Grease a 12-inch pizza pan and press the chilled sugar cookie dough into the pan. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven and cool completely.
CREAM CHEESE FROSTING
- Meanwhile, combine softened cream cheese and butter with a stand or electric mixer until well-combined and creamy, about 3 minutes. Make sure that the mixture is free of any lumps.
- Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting. Add vanilla extract and beat until light and fluffy.
- Spread on top of the completely cooled sugar cookie crust.
FRUIT TOPPING
- Arrange the assorted fruit on top of the cream cheese frosting in any design you choose. Serve immediately or cover tightly and refrigerate.
Notes
- Sugar cookie crust – Wrap the baked and cooled sugar cookie crust tightly and store it at room temperature for up to 3 days.
- Cream cheese frosting – Store the cream cheese frosting in an airtight container in the refrigerator for 3 to 4 days.
- Fruit topping – Clean and prepare the fruit and store it in individual containers in the refrigerator for up to 3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there any chance I can use almond flour in the cookie crust rather than all-purpose flour? The recipe sounds yummy. I would like to make it gluton-free.
Nadine, I haven’t made this crust with almond flour but it should be fine as a substitute for the all-purpose flour.