Easy Fruit Pizza With Cream Cheese

Fruit pizza is one of those rare desserts that looks like a professional masterpiece but is actually incredibly simple to put together. It combines a soft, buttery sugar cookie base with a tangy cream cheese frosting and a mountain of fresh, colorful fruit.

It is the perfect refreshing treat for summer parties, brunch, or any time you want a dessert that isn’t too heavy.

Ingredients

This recipe makes 12 servings, which is enough to fill one large 12-inch pizza pan or a standard baking sheet.

• 1 roll (16.5 ounces) refrigerated sugar cookie dough
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries
• 1 cup fresh blueberries
• 2 kiwis, peeled and sliced into rounds
• 1/2 cup canned mandarin oranges, drained
• 1/4 cup apricot preserves (for the optional glaze)
• 1 tablespoon water

The Base

The foundation of a top-notch fruit pizza is a perfectly baked cookie crust. While you can certainly make sugar cookie dough from scratch, using a high-quality refrigerated roll is a smart shortcut that saves time without sacrificing taste.

The key is to get the dough thin enough to act like a pizza crust but thick enough to support the weight of the cream cheese and fruit. You want a crust that is soft in the middle with just a slight crispness around the very outer edges.

Temperature is the most important factor when working with the crust. You must let the cookie base cool completely before you even think about adding the frosting. If the crust is even slightly warm, the cream cheese will melt and turn into a runny mess.

Being patient during the cooling process ensures that your layers stay distinct and beautiful. It is the difference between a dessert that looks like it came from a bakery and one that looks like a kitchen accident.

Crust Press

Preheat your oven to 350°F. Take your sugar cookie dough and press it evenly into a greased 12-inch pizza pan or a rectangular baking sheet. If the dough is sticky, you can lightly flour your hands or use a piece of parchment paper to press it down.

Try to keep the thickness consistent all the way to the edges so it bakes evenly. Bake for 10 to 12 minutes until it is a very light golden brown.

Full Chill

Once the crust comes out of the oven, set it on a wire rack. Do not try to remove it from the pan, as it will be too soft and might break. Let it sit until it reaches room temperature. For the best results, place the cooled pan in the refrigerator for another 20 minutes.

A cold crust helps the “pizza” hold its shape better when you eventually slice it into wedges.

Creamy Whip

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is light and fluffy. Using room temperature cream cheese is vital here; if it is too cold, you will end up with small lumps of cheese in your frosting.

Use an electric mixer on medium speed for about two minutes to ensure the sugar is fully incorporated and the texture is like a smooth cloud.

Even Spread

Use an offset spatula or the back of a large spoon to spread the cream cheese mixture over the cold cookie crust. Leave about half an inch of space around the edges to mimic a real pizza crust.

This border makes it easier to pick up the slices later without getting frosting on your fingers. Make sure the layer of cream cheese is even so the fruit has a flat surface to sit on.

Fruit Design

This is the part where you can get creative. Start from the outside edge and work your way toward the center in concentric circles. You can place the kiwi rounds first, followed by a ring of strawberries, then the mandarin oranges, and finally a pile of blueberries in the very middle. Press the fruit gently into the cream cheese so it stays in place.

The goal is to cover as much of the white frosting as possible with vibrant colors.

Shine Glaze

In a small microwave-safe bowl, mix the apricot preserves and water. Heat it for 15 seconds until it becomes liquid, then stir it until smooth.

Use a pastry brush to lightly dab the glaze over the fruit. This isn’t just for looks; the glaze prevents the fruit from drying out or turning brown if the pizza sits out for an hour. It gives the whole dessert a professional, high-gloss finish.

Better Fruit

To get a “top-notch” look, pay close attention to the moisture on your fruit. After washing your berries and slicing your kiwis, pat them very dry with a paper towel. If the fruit is wet, the juice will bleed into the white cream cheese frosting, making the pizza look messy. This is especially true for darker fruits like blackberries or blueberries, which can leave purple streaks if they are not dried properly.

Choose fruit that is ripe but still firm. Overripe fruit will release too much juice and won’t hold its shape when you slice the pizza. If you want to use bananas or apples, be aware that they turn brown quickly. If you must use them, toss them in a little bit of lemon juice first, but generally, berries, kiwis, and citrus are the best choices for a pizza that needs to look fresh for a long time.

Common Pitfalls

The biggest mistake is overbaking the cookie crust. Because the dough is spread thin, it goes from perfect to burnt very quickly. It might look a little underdone when you pull it out of the oven, but it will firm up as it cools. If the crust is too hard, it will be impossible to cut into clean slices, and your guests will struggle to eat it. Aim for a “soft-bake” texture.

Another issue is the cream cheese consistency. If your frosting is too thin, the fruit will slide off the slices. This usually happens if you use a “tub” style cream cheese or a low-fat version that has more water content.

Always use the brick-style full-fat cream cheese for the best structural integrity. It provides the richness and thickness needed to hold the heavy fruit toppings in place.

Can I Make This Fruit Pizza In Advance?

You can definitely prep the components of this recipe ahead of time, but assembly should happen closer to serving. You can bake the cookie crust and mix the cream cheese frosting up to 24 hours in advance.

Store the crust at room temperature and the frosting in the fridge. However, once you add the fruit, the clock starts ticking.

For the best texture and appearance, assemble the pizza no more than 4 to 6 hours before you plan to eat it. This prevents the cookie from becoming soggy.

What Are Some Different Fruit Combinations I Can Try?

While the classic rainbow look is popular, you can customize the toppings for different occasions. For a “Red, White, and Blue” theme, use only strawberries, raspberries, and blueberries. For a tropical version, try using chopped mango, pineapple, and shredded coconut. You can even change the base by using a brownie mix instead of sugar cookie dough for a “chocolate fruit pizza.”

The cream cheese frosting works as a neutral base that pairs well with almost any fruit you have on hand.