Easy Fruit Pizza

The best part of this fruit pizza is how fast it comes together: a soft sugar-cookie crust, a light cream cheese topping, and fresh fruit that stays bright instead of soggy. The crust cools quickly, the topping spreads smoothly, and the fruit sits neatly without sliding.

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Easy Fruit Pizza

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

15

minutes

Calories

320

kcal

Total time

1

hour 

30

minutes

A quick summer dessert with a soft sugar-cookie crust, a creamy topping, and bright fresh fruit. Easy to prepare, slice, and serve—ideal for warm-weather gatherings.

Ingredients

• 16 oz sugar cookie dough (454g)

• 8 oz cream cheese, softened (226g)

• 1/3 cup granulated sugar (67g)

• 1 tsp vanilla extract (5g)

• 1/2 cup lightly whipped cream (60g)

• 1 cup sliced strawberries (150g)

• 1 cup blueberries (148g)

• 2 kiwis, peeled and sliced (150g)

• 1/2 cup raspberries (62g)

• 1/2 cup pineapple tidbits (82g)

Directions

• Preheat oven to 350°F (177°C).
• Press sugar cookie dough into a 12-inch circle on a pizza pan.
• Bake 12–15 minutes, until edges are lightly golden. Cool completely.
• Beat cream cheese, sugar, and vanilla until smooth.
• Fold in whipped cream until light and spreadable.
• Dry all cut fruit on paper towels.
• Spread topping over the cooled crust.
• Arrange fruit evenly on top.
• Chill at least 1 hour before slicing.

Notes

• The crust should feel firm at the edges and soft in the center.
  Dry fruit thoroughly to avoid bleeding and softening.
• INTERNATIONAL SUBSTITUTIONS
  US sugar cookie dough → UK/AUS: use plain sweet cookie dough or shortbread-style dough.
  Whipped cream → double cream lightly whipped.

Why This Recipe Works

A par-baked sugar cookie crust gives you a sturdy base that stays tender in the center but firm enough to slice cleanly.
The cream cheese topping includes a small amount of whipped cream for lift, keeping the layer creamy instead of dense.
Drying the fruit on paper towels prevents juice from running, which keeps the topping smooth and the crust crisp.

Ingredients Notes

Sugar cookie dough: Store-bought dough keeps this recipe quick. Homemade dough works too, as long as it’s soft enough to press yet firm enough to hold shape.
Cream cheese: Brick-style cream cheese provides structure. Tub-style spreads soften too quickly and loosen the topping.
Whipped cream: A small amount folded into the cream cheese adds airiness. Use homemade lightly whipped cream; canned whipped cream deflates.
Fruit: Choose fruits that slice cleanly and don’t release much moisture: strawberries, kiwi, blueberries, raspberries, grapes, mango, pineapple, peaches. Avoid watermelon. Bananas work if tossed with lemon juice and added right before serving.
Optional glaze: Warmed apple jelly or apricot jam adds shine, but the recipe works well without it.

Essential Equipment

• A regular 12-inch pizza pan or baking sheet
• A hand mixer
• A silicone spatula
• Paper towels

How to Make Easy Fruit Pizza

Prep the Fruit

1. Wash, slice, and pat the fruit dry.
2. Fragile berries benefit from a gentle roll on paper towels.
3. Set aside while the crust bakes.

Bake the Cookie Crust

1. Press the sugar cookie dough into a 12-inch circle.
2. Keep the thickness even so it bakes uniformly.
3. Bake until the edges turn pale golden and the center feels set but soft.
4. Cool completely; warmth will melt the topping.

Mix the Cream Cheese Layer

1. Beat softened cream cheese and sugar until smooth.
2. Fold in the whipped cream.
3. If it feels loose, chill it for 10 minutes.

Assemble & Chill

1. Chill until the topping firms and the crust slices cleanly.
2. Spread the cream cheese mixture over the cooled crust.
3. Arrange fruit in circles, stripes, or a simple scatter.
4. Press the fruit lightly so it stays anchored.

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Expert Tips

• The crust is ready when the center no longer looks glossy.
• Cut fruit into thin, bite-size pieces so slices hold together.
• If adding bananas or apples, toss with lemon juice and tuck them deeper into the cream cheese layer to slow browning.
• Use a sharp chef’s knife for clean wedges; a dull blade drags the fruit.

Storage & Freezing

To Store: Refrigerate assembled fruit pizza for up to 2 days. The crust gradually softens but stays intact.
To Freeze Baked: Freezing isn’t ideal—the fruit becomes icy and releases water as it thaws.
To Freeze Dough: Not applicable.

FAQ

1. How far ahead can I assemble the pizza?
   Make it up to 4 hours before serving for the best texture.
2. Can I use store-bought cookie dough?
   Yes. It keeps the recipe quick and gives a consistent crust.
3. How do I stop fruit pizza from getting soggy?
   Dry the fruit well, cool the crust fully, and chill assembled pizza for at least 1 hour.
4. What fruits work best?
   Strawberries, kiwi, blueberries, raspberries, mango, pineapple, and grapes.
5. Do I need a glaze?
   No. The fruit holds well without it, but a thin layer of warmed jelly adds shine.