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Fruit Pizza with Sugar Cookie Crust Recipe

4.6 from 8 reviews

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There’s something undeniably joyful about a colorful, fresh dessert that tastes as good as it looks. This Fruit Pizza with Sugar Cookie Crust Recipe brings together a buttery, chewy cookie base with creamy topping and vibrant fruits — it’s a party in every bite and perfect for sharing.

A close-up of a square dessert bar showing three layers: a golden-brown soft cookie base at the bottom, a smooth white cream layer in the middle, and a top layer made of fresh fruit arranged in rows. The fruit includes bright orange mandarin slices, plump red raspberries, round dark blue blueberries, and light green kiwi slices with visible small black seeds. The dessert squares are placed on a white marbled surface with a slightly blurred background showing multiple similar squares with the same fruit and cream toppings. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

This Fruit Pizza with Sugar Cookie Crust Recipe has been a favorite at parties and family dinners for years in my house, and it’s easy to see why. The balance of textures and flavors makes it feel festive but so approachable to make.

  • Versatile and Colorful: You can arrange any mix of fruits you love, turning it into a seasonal showstopper or a rainbow treat for special occasions.
  • Easy to Make: With pantry staples and simple techniques, it’s a dessert you can whip up in under an hour without fancy tools.
  • Delicious Layering: The sugar cookie crust is soft but sturdy enough to hold creamy, tangy topping and juicy fruit without getting soggy.
  • Great for Sharing: Cut into squares or slices, it’s perfect for potlucks, BBQs, or casual get-togethers.

Ingredients & Why They Work

Each ingredient in this Fruit Pizza with Sugar Cookie Crust Recipe plays a crucial role in creating that perfect balance between crisp, creamy, and fresh. Here’s a quick look at why these components work so well together and a few tips for choosing them.

Flat lay of a small plate with a square of unbaked sugar cookie dough, a stick of pale yellow softened butter, a small mound of granulated white sugar, one whole brown egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of all-purpose flour, a small white bowl with fine baking powder, a small white bowl with baking soda, a small white bowl of fine salt, a block of fresh cream cheese, a small white bowl of sour cream, a small white bowl of powdered sugar, a small white bowl of fluffy whipped topping, a small plate with fresh red strawberries, green kiwi slices, deep purple blueberries, and bright orange mandarin segments, all arranged symmetrically and realistically with natural textures, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Using softened butter ensures a tender and buttery cookie crust that browns nicely without becoming greasy.
  • Sugar: Granulated sugar sweetens and helps with browning the crust for a caramelized edge.
  • Egg: Acts as a binder to give the crust structure and moisture.
  • Vanilla Extract: Adds fragrant warmth to both the crust and the creamy topping, tying flavors together.
  • Flour: The base of your crust; all-purpose flour works perfectly to give structure without toughness.
  • Baking Powder & Baking Soda: Small amounts help the crust rise gently for soft chewiness.
  • Salt: A pinch balances sweetness and enhances the other flavors.
  • Cream Cheese: Provides rich tang and creamy texture in the topping. Make sure it's softened for smooth mixing!
  • Sour Cream: Adds an extra hint of tang and lightness to balance the sweetness.
  • Powdered Sugar: Smooth sweetness in the topping without grit.
  • Whipped Topping: Adds fluffiness and light texture, making the topping pillowy and not too dense.
  • Fresh Fruit: The star of the show! Choose a mix of berries, kiwi, pineapple, or stone fruits for color and juicy freshness.
Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making this Fruit Pizza with Sugar Cookie Crust Recipe my own by experimenting with different fruits and sometimes adding nuts or drizzles on top. You can absolutely tailor it to your taste or what you have on hand.

  • Seasonal Fruit Variation: In summer, I pile on berries and stone fruits; in fall, sliced apples or pears with a cinnamon sprinkle add warmth.
  • Dairy-Free Option: Try substituting dairy-free cream cheese and whipped topping to accommodate dietary needs.
  • Mini Pizzas: For parties, scooping small dough mounds and flattening them into mini sugar cookie pizzas is a personal favorite — they’re so fun and cute!
  • Store-Bought Shortcut: Using premade sugar cookie dough works in a pinch. Just have about one and a half 16-ounce tubes for the same thickness.
The image shows a fruit pizza cut into square slices on a white marbled surface. The base layer is a light crust, topped with a thick white cream spread evenly. On top, multiple rows of colorful fruit are arranged in neat layers: bright red raspberries, shiny dark blue blueberries, green kiwi slices with black seeds, orange mandarin segments, and red strawberry slices with white centers. The fruit layers alternate in rows, creating a vibrant, textured pattern that covers the whole pizza. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Perfect Sugar Cookie Crust

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper — it really helps with cleanup and prevents sticking. I usually soften the butter the night before or microwave it for just a few seconds to get that creamy texture. Then, mix the butter and sugar until fluffy; this step is important because it sets the foundation for a tender crust. Stir in the egg and vanilla, then add your dry ingredients — flour, baking powder, baking soda, and salt — slowly, mixing just enough to bring the dough together. Press the dough evenly into an 8×13-inch rectangle on your parchment-lined sheet. I found pressing it firmly makes for a nice crust that holds the toppings well. Bake for 12-15 minutes until the edges turn just golden brown; watch carefully—over-baking dries it out, and under-baking makes it too soft to handle. Let the crust cool completely before adding any topping—that prevents sogginess!

Step 2: Mix the Cream Cheese Topping

While the crust cools, start on the topping. Make sure your cream cheese is softened—it should be easy to stir smooth without lumps. I usually give it a few good stirs with a spoon, or for speed, whip it with a hand mixer. Then, mix in sour cream, powdered sugar, and vanilla until silky. Last, gently fold in the whipped topping to keep it light and fluffy. This mixture should be creamy but thick enough to spread without dripping off the crust.

Step 3: Assemble Your Fruit Pizza

Spread the cream cheese topping evenly over the cooled sugar cookie crust. This is where you can get creative! Arrange your fruit in patterns, rows, or random clusters. I like to alternate colors and sizes for a visually appealing look. Once arranged, pop the whole pizza into the fridge for at least 30 minutes to set before slicing and serving.

Top Tip

From my hands-on experience with this Fruit Pizza with Sugar Cookie Crust Recipe, a few key tips make all the difference between good and fantastic every time.

  • Perfect Cookie Thickness: Press the dough about ¼ to ½ inch thick to avoid edges burning before the center bakes through.
  • Cool Completely: Don’t rush the process—letting the crust cool fully ensures your topping stays fresh and the fruit doesn’t soak in.
  • Fruit Prep: Slice fruit evenly and pat dry if juicy to avoid excess moisture on the pizza.
  • Topping Consistency: Folding in whipped topping gently keeps the cream cheese layer airy instead of dense.
fruit pizza - Serving Suggestion

Garnishes

I love topping my fruit pizza with a light dusting of powdered sugar or a drizzle of honey for a little extra shine and sweetness. Sometimes fresh mint leaves add a refreshing pop of green and a subtle aroma that pairs beautifully with the fruit.

Side Dishes

This dessert pairs wonderfully with a cup of freshly brewed coffee or a glass of sparkling water with lemon. If serving at brunch, a light fruit salad or yogurt parfait goes hand-in-hand for a fresh and balanced meal.

Creative Ways to Present

For picnics or birthday parties, I sometimes cut this fruit pizza into bite-sized squares and serve on decorative trays with toothpicks. Another fun idea is to make mini versions as individual servings, which everyone loves and is perfect for buffet tables or kids’ parties.

Make Ahead and Storage

Storing Leftovers

Leftover fruit pizza stores best in the fridge, covered with plastic wrap or in an airtight container. The crust softens a bit overnight but still tastes delicious the next day. I recommend eating it within 2-3 days to enjoy the fruit at its freshest.

Freezing

Freezing a fully assembled fruit pizza isn't my favorite because the fruit and cream can get watery after thawing. However, you can freeze the cookie crust by itself wrapped tightly. Thaw before adding your fresh topping and fruit for best results.

Reheating

I don’t recommend reheating the assembled pizza, but if you want to enjoy a warm sugar cookie crust, reheat the plain baked crust briefly (10-15 seconds) in the microwave or in a warm oven before adding the topping and fruit.

Frequently Asked Questions:

Can I use a different crust for fruit pizza?

Yes! While this sugar cookie crust adds a delicious sweet and buttery base, you can also try a graham cracker crust or a brownie base for varied flavors and textures. However, the sugar cookie crust remains a classic for the perfect chew and flavor balance.

How far in advance can I prepare fruit pizza?

You can bake the sugar cookie crust a day ahead and keep it wrapped tightly at room temperature. Prepare the topping and assemble the fruit pizza a few hours before serving. This helps keep the fruit fresh and prevents sogginess.

Can I make this recipe dairy-free?

Absolutely! Substitute dairy-free cream cheese and whipped topping alternatives, and use a dairy-free butter substitute in the crust. The flavor and texture will be slightly different but still delicious and suitable for dairy-free diets.

What fruits work best on this fruit pizza?

A mix of berries, kiwi, pineapple, grapes, and stone fruits like peaches or nectarines work wonderfully. Choose firm, ripe fruit for the best texture and to prevent excess moisture from softening the crust.

Final Thoughts

This Fruit Pizza with Sugar Cookie Crust Recipe holds a special place in my heart because it combines simplicity, beauty, and flavor in such a satisfying way. Whether you’re serving it for a festive brunch or a casual dessert, I hope you enjoy the fun of putting it together and sharing it as much as I do. Trust me, once you try this, it becomes your go-to for impressive, crowd-pleasing sweets that don’t stress you out!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Lulu
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Sugar Cookie Fruit Pizza combines a soft and chewy sugar cookie crust with a creamy, sweetened cream cheese topping and an assortment of fresh fruits. Perfect for a delightful dessert or a fun party treat, it offers a colorful and tasty way to enjoy fruit with a cookie base.

Ingredients

Sugar Cookie Crust:

  • ¾ cup butter softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Toppings:

  • 8 ounces cream cheese softened
  • 2 tablespoons sour cream
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup whipped topping
  • 3-4 cups assorted fresh fruit

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350F and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until smooth and combined.
  3. Add Egg and Vanilla: Stir in the egg and vanilla extract thoroughly until well incorporated.
  4. Add Dry Ingredients: Gradually mix in the flour, baking powder, baking soda, and salt until a dough forms.
  5. Shape Dough: Press the dough evenly onto the prepared baking sheet into an 8×13 inch rectangle, smoothing the surface.
  6. Bake: Bake for 15 minutes or until the outer edges turn golden brown, being careful not to over-bake. Remove and allow to cool completely.
  7. Prepare Cream Cheese Topping: In a large bowl, stir the softened cream cheese until smooth.
  8. Add Other Topping Ingredients: Mix in the sour cream, powdered sugar, and vanilla extract until well combined and smooth.
  9. Fold in Whipped Topping: Gently fold in the whipped topping to create a light, creamy consistency.
  10. Assemble Fruit Pizza: Spread the cream cheese topping evenly over the cooled sugar cookie crust.
  11. Add Fruit: Arrange the fresh fruit in any desired pattern on top of the cream cheese layer.
  12. Chill Before Serving: Refrigerate the assembled fruit pizza until ready to serve, allowing flavors to meld and topping to set.

Notes

  • Alternative pan sizes: Use a 12-inch round pizza pan and spread dough about ½ inch thick to the edge, or use a 9×13-inch pan spreading the dough fully to edges.
  • To make mini fruit pizzas, scoop dough onto a parchment-lined baking sheet, flatten slightly, and bake as individual portions.
  • For convenience, you may use about 1 & ½ (16 ounce) tubes of store-bought sugar cookie dough to achieve a thick crust.
  • Do not over-bake the cookie crust to keep it soft and chewy.
  • Use a variety of fresh fruits like strawberries, blueberries, kiwi, and mandarin oranges for a colorful and flavorful topping.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 25 g
  • Sodium: 140 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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