Fruit Pizza Dessert

Oh, where do I even begin with this Fruit Pizza Dessert? It’s one of those recipes that just makes my heart sing. I remember the first time I made it for a neighborhood potluck – the platter was practically empty before people even got through the main course! It’s got this incredible visual appeal, all bright and colorful, that just screams “party,” but it’s surprisingly simple to whip up. It’s sort of like a giant, deconstructed cookie meets a creamy, dreamy dream. And let me tell you, compared to a traditional frosted cake, this Fruit Pizza Dessert is a lifesaver on busy nights. Everyone always raves about it, and honestly, it’s one of my go-to’s when I need a guaranteed crowd-pleaser. It’s become a bit of a legend in my family, and I’m so excited to share it with you!

What is fruit pizza?

So, what exactly is this magical creation? Think of it as a giant, edible cookie base that acts as the “crust” for a sweet, creamy “sauce” and then is piled high with an artful arrangement of fresh, vibrant fruit. It’s not pizza in the savory sense, of course, but the name just stuck because of its circular shape and the way you slice it into wedges. It’s a dessert that’s both elegant enough for a special occasion and casual enough for a weeknight treat. It’s essentially a giant sugar cookie, baked to chewy perfection, topped with a luscious Cream Cheese Frosting (or a variation!), and then adorned with all sorts of gorgeous, seasonal fruits. It’s a real showstopper, and the best part is, you can really customize it to your heart’s content.

How do I make a fruit pizza?

Quick Overview

The process is wonderfully straightforward. We’ll start by baking a large, chewy sugar cookie base. While that’s cooling, we’ll whip up a quick, tangy Cream Cheese frosting. Once the cookie is cool, we’ll spread on the frosting, and then the fun part – decorating it with a rainbow of fresh fruit! Finally, a light drizzle of glaze finishes it off. It’s a recipe that comes together quite quickly, making it perfect for last-minute dessert emergencies or when you just want something sweet without a ton of fuss.

Ingredients

For the Main Batter:
You’ll need about 1 cup (2 sticks) of softened unsalted butter. Make sure it’s softened, not melted – that’s a key to getting the right texture. Then, 1 1/2 cups of granulated sugar for that perfect sweetness, and 2 large eggs. Don’t forget 1 teaspoon of Vanilla Extract; it really makes a difference. For the dry stuff, it’s 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. I always use good quality vanilla, it’s worth the splurge!

For the Filling:
This is the creamy heart of our pizza! You’ll need 8 ounces of cream cheese, softened. Again, softened is crucial here so it whips up nice and smooth. Then, 1/2 cup of softened butter, and about 3 cups of powdered sugar, sifted. Sifting is important to avoid lumps! And a splash of vanilla extract, about 1 teaspoon, to complement the cream cheese.

For the Glaze:
This adds a lovely sheen and extra sweetness. You’ll want about 1/4 cup of fruit jam or preserves (apricot is my favorite, but strawberry or raspberry work beautifully too). You can warm it up slightly to make it easier to drizzle.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees F (175 degrees C). Grab a large baking sheet – a 12-inch pizza pan or a large round cake pan works perfectly. I like to grease it lightly with butter or cooking spray and then dust it with a little flour, just to be absolutely sure nothing sticks. You can also line it with parchment paper if you prefer. This step prevents any heartbreak later on!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Just a quick whisk to make sure they’re evenly distributed. This ensures your cookie bakes up evenly and has the right lift. Don’t overthink this part, just get them combined!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where you get that wonderful texture going! Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well incorporated. I usually use an electric mixer for this, it makes it so much easier.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix! Overmixing can lead to a tough cookie, and nobody wants that. We’re aiming for a soft, pliable dough. If it seems a little too sticky to handle, you can pop it in the fridge for about 15 minutes, but usually, it’s good to go straight from the mixer.

Step 5: Prepare Filling

While the cookie base is baking or cooling, let’s whip up the creamy filling. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually beat in the sifted powdered sugar until fully incorporated and no lumps remain. Stir in the vanilla extract. This frosting is so good, you’ll be tempted to eat it with a spoon!

Step 6: Layer & Swirl

Once your cookie base has cooled completely – this is important, otherwise, the frosting will melt! – carefully spread the cream cheese filling evenly over the top, right to the edges. Now for the artistic part! Arrange your beautiful fresh fruit over the frosting in any pattern you like. Think about colors and textures! I love using a mix of berries, kiwi, grapes, and maybe some orange slices.

Step 7: Bake

Wait, bake? No, no, no! I made a mistake there. The cookie is already baked! The “baking” part is done. After you’ve arranged your fruit, gently warm your jam or preserves in a small saucepan or microwave for about 10-15 seconds. Then, using a small brush or a spoon, lightly drizzle the warm jam over the fruit. This adds a lovely shine and a touch more sweetness. And that’s it for the assembly! No more baking is needed.

Step 8: Cool & Glaze

The “glaze” step is actually what we just did – drizzling the warmed jam. Once that’s done, it’s best to let the Fruit Pizza Dessert chill in the refrigerator for at least 30 minutes. This allows the frosting to set up properly and the flavors to meld together beautifully. It also makes it much easier to slice.

Step 9: Slice & Serve

When it’s time to serve, use a sharp knife to slice the Fruit Pizza Dessert into wedges, just like a real pizza. The chilled dessert will slice cleanly, and you’ll see those gorgeous layers of cookie, frosting, and fruit. I love serving it slightly chilled, it’s so refreshing. It truly is a stunning dessert that always impresses.

What to Serve It With

This Fruit Pizza Dessert is so versatile, it fits into so many occasions. For breakfast, I’ve actually served smaller versions of this (baked in muffin tins!) with a strong cup of coffee, and it feels like such a treat. The sweetness is tempered by the coffee, making it a perfect start to the day. For brunch, it’s a showstopper. I’ll arrange the fruit really artistically, maybe add some edible flowers if I’m feeling fancy, and serve it with mimosas or a sparkling rosé. It looks so elegant on a brunch table. As a dessert, it’s a natural fit after any meal. I love it after a barbecue or a casual family dinner. For cozy snacks, it’s just pure comfort. It’s the perfect thing to have with a glass of milk or a cup of tea when you’re craving something sweet but don’t want anything too heavy. My family tradition is to have this on the first day of summer vacation – it just feels like a celebration!

Top Tips for Perfecting Your Fruit Pizza Dessert

Alright, let’s talk about making this the absolute best it can be. For the cookie base, make sure your butter and eggs are at room temperature. This is so important for getting that lovely soft texture. If your dough feels too sticky to spread evenly in the pan, don’t be afraid to use lightly floured hands or a spatula to press it into place. When it comes to the filling, ensure your cream cheese and butter are *truly* softened. I’ve learned the hard way that cold cream cheese will result in a lumpy frosting, and no one wants that! Sifting your powdered sugar is non-negotiable for a super smooth, velvety filling. For the fruit, choose what’s in season and at its peak for the best flavor. Wash and thoroughly dry all your fruits; excess moisture can make the frosting watery. When arranging, have fun with it! Think about color combinations and how the shapes look together. A swirl of apricot jam is my go-to for the glaze because it’s not too overpowering, but raspberry or even a light honey drizzle can also be lovely. Don’t over-warm the jam; you just want it pourable. And finally, chill time is your friend! Letting it set up in the fridge makes it so much easier to cut and serve, and all those amazing flavors get to meld together. I’ve tried cutting it too soon, and let me tell you, it’s a messy business!

Storing and Reheating Tips

So, what happens if you have any leftovers (which is rare in my house!)? For room temperature storage, I’d say it’s best consumed within a few hours, especially if it’s warm out, as the cream cheese frosting can soften. If you need to store it for longer, definitely pop it in the refrigerator. Cover it loosely with plastic wrap or foil, or better yet, use an airtight container if you have one large enough. It stays delicious in the fridge for about 2-3 days, though the cookie base might soften slightly over time. I haven’t tried freezing this Fruit Pizza Dessert, as the fresh fruit and creamy frosting don’t always do well with thawing. However, if you absolutely had to, I’d suggest baking the cookie base and freezing that. Then, make the frosting and prepare the fruit fresh when you’re ready to assemble. For the glaze, it’s best to add that right before serving, or at least within a few hours of assembly, as it can make the fruit a bit soggy if left too long. Always check for freshness by looking at the fruit – if it’s looking a bit sad, it might be time to enjoy it!

Frequently Asked Questions

Final Thoughts

I truly hope you give this Fruit Pizza Dessert a try. It’s more than just a recipe to me; it’s about those moments of shared joy, the smiles it brings to faces, and the sheer delight of creating something beautiful and delicious. It’s the kind of dessert that makes people ask for the recipe, and that’s always the biggest compliment! If you love this, you might also enjoy my recipe for a classic Lemon Raspberry Tart or my Easy No-Bake Cheesecake. They share that same spirit of deliciousness made simple. I can’t wait to hear what you think, or to see pictures of your amazing creations! Happy baking, and may your Fruit Pizza Dessert be as joyful as mine!

Fruit Pizza Dessert

A delightful and colorful fruit pizza dessert with a sugar cookie crust, cream cheese frosting, and fresh fruit toppings. Perfect for parties and gatherings!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Sugar Cookie Crust

• 1 cup unsalted butter softened
• 0.75 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2.25 cup all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Cream Cheese Frosting

• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Fruit Topping

• 2 cups mixed fresh fruit such as strawberries, blueberries, kiwi, mandarin oranges, raspberries

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C). Grease and flour a 12-inch pizza pan or a large baking sheet.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Press the dough evenly into the prepared pizza pan or baking sheet to form the crust.
• Bake for 10-12 minutes, or until the edges are lightly golden brown.
• Let the crust cool completely on a wire rack.
• While the crust cools, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
• Add the powdered sugar and vanilla extract. Beat until light and fluffy.
• Spread the cream cheese frosting evenly over the cooled cookie crust.
• Arrange the fresh fruit over the frosting in a decorative pattern.
• Slice and serve immediately, or chill until ready to serve.

Notes

For an extra touch, you can brush the fruit with a light glaze made from apricot jam or a simple sugar syrup.