Sugar Cookie Fruit Pizza
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This fruit pizza is the ultimate crowd-pleasing dessert made with a soft sugar cookie crust, cream cheese frosting and fresh fruit on top. It looks impressive but is secretly so easy to make, making it perfect for parties, holidays or any summer gathering.
I’ve been wanting to make a fruit pizza as a summer dessert for a while now and finally got around to it. I kept things super simple by using store-bought sugar cookie dough pressed into a crust instead of making one from scratch. It’s such a time-saver, especially in the summer when you don’t want to spend forever in the kitchen.
I use my healthy cream cheese frosting here, made with Greek yogurt for a little protein boost. It’s rich and creamy but feels a bit lighter than traditional frosting.
Since testing this recipe, I’ve made it a few times and my family has devoured it every time. One time I even skipped the fruit and topped it with sprinkles instead, which my kids loved.
Table of Contents
Why I Love This Sugar Cookie Fruit Pizza
- Perfect for summer: It’s fresh, colorful and made for warm weather gatherings.
- Super easy: It looks impressive but couldn’t be easier to make. Just bake the crust, whip the frosting and add your favorite fresh fruit.
- Totally customizable: Use whatever fruit you have on hand or switch it up with sprinkles, chocolate chips or shredded coconut for a fun twist.
- Crowd favorite: Kids and adults both love this one. Every time I make it, it disappears fast.
If you’re looking for more easy summer desserts you should try my healthy greek yogurt berry tart and 3 ingredient icebox cake.
Ingredients Needed
- sugar cookie dough – you’ll need one 12 oz package of sugar cookie dough for the crust. I used Sweet Loren’s to keep this recipe gluten-free, but I also tested it with Simple Truth gluten-free dough and Pillsbury sugar cookie dough and it worked great every time. Bake time may vary slightly depending on the brand, so keep an eye on it and pull it once the edges are lightly golden and the center is set.
- cream cheese frosting – made with cream cheese, Greek yogurt, maple syrup and vanilla extract. It’s creamy, lightly sweetened and a bit lighter than traditional frosting.
- fresh fruit – I used a mix of strawberries, blueberries, raspberries, blackberries, mandarin oranges and kiwi, but you can use any fruit you love or have on hand. This recipe is super flexible and a great way to use up what’s in your fridge.
How to Make Fruit Pizza
Step 1: Let your sugar cookie dough sit at room temperature for a few minutes to soften. Press it into a ball, then flatten it into a round disc on a parchment-lined baking sheet.
Step 2: Gently press the dough into an even circle, about ¼-inch thick, smoothing the edges as needed so it bakes evenly.
Step 3: Bake the crust until the edges are lightly golden and the center is set. It may still feel a little soft, but it will firm up as it cools.
Step 4: While the crust cools, beat together the cream cheese, Greek yogurt, maple syrup and vanilla until smooth and creamy.
Step 5: Once completely cooled, spread the frosting evenly over the crust, leaving a small border around the edges.
Step 6: Top with fresh fruit, arranging it however you like. Slice and serve chilled.
Brittany’s Tips for the Best Fruit Pizza
- Watch the bake time: Bake time can vary depending on the brand of cookie dough you use, so keep an eye on it. The crust should be set with lightly golden edges. It’s okay if it still seems a little soft in the center, it will firm up as it cools. Just be careful not to overbake or it can turn out too crunchy.
- Overbaked crust fix: If your crust ends up a little overbaked, don’t stress. Once it’s frosted and stored in the fridge in an airtight container, it will soften up nicely.
- Use fresh fruit: Fresh fruit works best here. Frozen fruit tends to release too much moisture and can make the frosting watery.
- Serve it chilled: Because of the cream cheese frosting, this fruit pizza is best served cold. It can sit out at room temperature for about 1–2 hours, but any longer and the frosting may start to soften. If you’re serving it outside or on a warm day, keep it chilled until just before serving.
How to Store
Store any leftover fruit pizza in an airtight container in the refrigerator for up to 3–4 days. Because of the cream cheese frosting and fresh fruit, it’s best kept chilled.
Keep in mind the fruit may release a little moisture as it sits, so the texture is best within the first couple of days.
Frequently Asked Questions
Yes! You can bake the cookie crust 1–2 days in advance and store it at room temperature once cooled. For best results, add the frosting and fruit closer to serving so everything stays fresh and the crust doesn’t get soggy.
Fresh fruit works best. I love using a mix of strawberries, blueberries, raspberries, blackberries, mandarin oranges and kiwi since they hold their shape and aren’t too watery.
Try to avoid overly juicy fruits like watermelon, which can make the frosting watery, and fruits that brown quickly like bananas, apples or pears unless you’re serving right away. If you do want to use those, adding them just before serving or tossing in a little lemon juice can help prevent browning.
I don’t recommend it. Frozen fruit releases too much moisture as it thaws, which can make the frosting watery and the crust soggy.
Yes! Just use a gluten-free sugar cookie dough like Sweet Loren’s or Simple Truth. I’ve tested both and they work great.
It likely just needs more mixing time. Keep whipping and it should thicken up into a light, fluffy texture. Also make sure your cream cheese isn’t too warm. You want it softened to room temperature, but not warm.
More Summer Desserts
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Fruit Pizza
Ingredients
- 1 12 oz package pre-cut sugar cookie dough, I used Sweet Loren’s
- 3-4 cups fresh fruit of choice, I used strawberries, blueberries, raspberries, blackberries, mandarin oranges and kiwi
Cream Cheese Frosting
- 4 oz full fat cream cheese, softened to room temperature
- ¼ cup plan full-fat Greek yogurt
- 2 Tablespoons maple syrup
- ¾ teaspoons vanilla
Instructions
- Preheat oven to 325°F and line a baking sheet or round pizza pan with parchment paper. Let the sugar cookie dough sit at room temperature for a few minutes so it softens.
- Once cookie dough is soft, combine all of the cookie dough pieces and roll them into one large ball. Place the dough onto the prepared baking sheet and press it down into a large circle, about ¼-inch thick, forming a pizza-shaped crust.1 12 oz package pre-cut sugar cookie dough
- Bake for 12-16 minutes, or until the cookie is set and lightly golden brown around the edges. Don’t worry if it seems soft, it’ll continue to set as it cools.
- Let the crust cool completely before adding the frosting.
- While cookie crust is cooling make frosting. In a medium mixing bowl, add the softened cream cheese, Greek yogurt, maple syrup and vanilla.4 oz full fat cream cheese, ¼ cup plan full-fat Greek yogurt, 2 Tablespoons maple syrup, ¾ teaspoons vanilla
- Using a hand mixer on medium speed, whip all the ingredients together until smooth and fluffy (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. Alternatively, you can use a stand mixer.
- Spread the frosting evenly over the cooled cookie crust, leaving a small border around the edges.
- Top with fresh fruit, arranging in any pattern you like.3-4 cups fresh fruit of choice
- Refrigerate the fruit pizza for at least 30 minutes before slicing. This helps the frosting set and makes it easier to cut clean slices. Slice and serve chilled.
Notes
- Watch the bake time: Bake time can vary depending on the brand of cookie dough. Bake until edges are lightly golden and center is set. It may seem soft but will firm up as it cools.
- Use room temp cream cheese: Softened cream cheese blends smooth and creamy. Cold cream cheese can turn the frosting lumpy.
- Serve chilled: Best served cold. It can sit out 1–2 hours, but frosting will soften.
- Storage: Store in an airtight container in the fridge for up to 3–4 days. Best within the first couple days.
- Make ahead: Bake crust in advance, then add frosting and fruit before serving.
- Overbaked crust fix: If the crust turns out a little overbaked, don’t worry. Once frosted and stored in the fridge, it should soften up nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Saw this and immediately knew I had to make it. So fun, and so good! Made it as an after-school snack with strawberries and blueberries on top, and the kids LOVED it. Definitely going to be making this more than a few times this summer. Thanks!