This Fruit Pizza is an easy dessert that looks just as good as it tastes! It’s a made-from-scratch sugar cookie crust slathered with a sweet and tangy cream cheese frosting, then layered with a colorful array of fresh fruit.
Easy Sugar Cookie Fruit Pizza Recipe
Fruit pizza is one of those desserts that delights everyone.
I mean, what’s not to love about a giant cookie topped with a creamy frosting and all of your favorite fruits? It’s sweet, it’s delicious, it’s packed with sugary, fruity, sweet flavors, and it’s deliciously colorful and vibrant!
And the best part? You can make it to suit your tastes! Pick out your favorite fruit, whip up a simple sugar cookie crust and cream cheese frosting, and dig into this mouthwatering fruit pizza.
What is the Crust of Fruit Pizza Made From?
A classic fruit pizza is made using a sugar cookie crust, which is basically just one giant sugar cookie! For this fruit pizza recipe, I opted to make a homemade sugar cookie crust using butter, sugar, vanilla, egg, flour, baking powder, and salt.
If you want to save a little bit of time, you can also skip the homemade crust and use premade sugar cookie dough instead. Simply press it into a pizza pan and bake for 10 minutes.
What Fruit Goes on Fruit Pizza?
That totally depends on your preferences! The magic of fruit pizza is it’s 100% customizable. Use whatever fruit sounds good to you.
Here’s the combination of fruit I use for this recipe:
- Mandarin Oranges
Other topping ideas include:
Tips and Notes
- Don’t over-bake the crust. Pull the sugar cookie crust out of the oven as soon as the edges start to turn golden-brown. Even if it looks slightly under-baked, it will finish setting up on the hot pan out of the oven. This helps achieve the perfect soft texture!
- Let the crust cool completely. Give the crust at least 30-45 minutes to cool before you add the cream cheese frosting. If the crust is still warm, then the frosting will just melt. To speed this process up, you can place the crust into the fridge.
- Clean and dry the fruit. To prep your fruit, give it all a good rinse, then gently pat dry or let it dry completely on its own. Too much moisture can make the crust soggy.
- Cut the fruit into bite-sized pieces. Cutting all of the fruit into smaller pieces makes the pizza easier to slice and to eat.
Refrigerator: Once assembled, fruit pizza is best served right away, but can be wrapped tightly in plastic wrap and stored in the fridge for up to 3 days. Keep in mind that the crust will absorb the moisture from the topping and the fruit as it sits, so the texture will be affected.
Freezer: I don’t recommend freezing this dessert pizza. It’s best enjoyed fresh!
Making Ahead of Time
Want to get ahead on your fruit pizza? There are a couple of ways you can prep it in advance without assembling it for ultimate freshness!
- Crust: Bake and cool the crust a day before serving and store it covered at room temperature.
- Topping: Mix the cream cheese topping up the day before and store it in an airtight container in the fridge.
- Fruit: Wash, dry, and slice the fruit a day in advance and store it in an airtight container in the fridge.
How Do You Keep Fruit Pizza from Sticking to the Pan?
I never have issues with the sugar cookie crust sticking to the pan, but if you’re concerned at all about that, feel free to spray the pizza pan with a light layer of cooking spray.
Recipe Card with Ingredient Amounts and Instructions
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon(s) pure vanilla extract
- 1 large egg
- 2 ¾ cups all-purpose flour
- 2 teaspoon(s) baking powder
- ½ teaspoon(s) kosher salt
Cream Cheese Topping
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon(s) pure vanilla extract
- 7 ½ ounces mandarin oranges, drained, half a 15-ounce can (*See note)
- ½ cup strawberries, fresh, diced
- ½ cup blueberries, fresh
- ½ cup blackberries, fresh
- ½ cup raspberries, fresh
- ¼ cup kiwi, fresh, chopped (about 1-2 kiwis)
For the Crust
- Preheat the oven to 350℉.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar until light and fluffy, about 2 minutes.1 cup unsalted butter1 cup granulated sugar
- Add the vanilla and egg, and mix for another 30 seconds or until well incorporated.1 teaspoon(s) pure vanilla extract1 large egg
- Add the flour, baking powder, and salt just until combined.2 ¾ cups all-purpose flour2 teaspoon(s) baking powder½ teaspoon(s) kosher salt
- Press the dough onto a 12-inch pizza pan, in an even layer. Bake for 14-16 minutes or until lightly browned.
- Cool the crust completely before moving on to the next step, about 30-45 minutes.
For the Cream Cheese and Fruit Topping:
- Use a hand mixer to beat the cream cheese and butter until smooth, about 2 minutes.8 ounces cream cheese¼ cup unsalted butter
- Add the powdered sugar and vanilla extract and beat until fully combined.½ teaspoon(s) pure vanilla extract2 cups powdered sugar
- Spread in an even layer over the cooled crust. Decorate with fruit. Refrigerate until ready to serve.½ cup strawberries½ cup blueberries½ cup blackberries½ cup raspberries¼ cup kiwi7 ½ ounces mandarin oranges
- Scroll up and see the post for tips, FAQs, and storage options.