Fruit Pizza

This fruit pizza is a colorful summer dessert made with a soft sugar cookie crust, creamy frosting, and fresh fruit. Easy to make and always a crowd favorite for any gathering.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

cooling and chill time 1 30

Total Time 1 50

Servings servings

Calories 319

Author Kim

Ingredients

Cookie crust:

1 cup butter softened
1 1/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:

8 ounces cream cheese softened
4 tablespoons butter softened
1 teaspoon vanilla extract (or either 1 tsp almond extract or 1 tsp lemon extract)
1 1/4 cups powdered sugar

Fruit topping:

fresh strawberries, blueberries, and kiwi (or any other fruit that you like)

Glaze (optional):

2 tablespoons apricot, apple or orange jam, jelly, or marmalade
1 teaspoon water

Instructions

Cookie crust:

Preheat the oven to 350ºF. Spray a full size cookie sheet (26x18-inch) with nonstick cooking spray. (or half the recipe and use a half size cookie sheet (18x13-inch))
In a large bowl, cream together the 1 cup butter and 1 1/3 cup granulated sugar until smooth. Mix in 2 large eggs and 2 teaspoons vanilla extract. Add the 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon salt; mix until combined.
Drop the dough onto the cookie sheet, spreading it out and using your fingers to press it down flat. Using a rubber spatula, push dough away from the outer inch of the pan. (This allows the giant cookie to have room to spread as it cooks.) Refer to the picture for visual.
Bake the dough for 10-12 minutes or until very lightly browned. Don’t over-bake! Let cool completely, about 30 minutes.

Frosting:

Beat the 8 ounces cream cheese and 4 tablespoons butter together with an electric mixer until smooth. Add the 1 teaspoon vanilla extract (or either 1 tsp almond extract or 1 tsp lemon extract) and mix again.
Gradually add the 1 1/4 cups powdered sugar and mix until you have reached your desired consistency. (If you would like it thicker, add more powdered sugar. If you prefer it thinner, add a teaspoon at a time of milk.)

Fruit:

Prep fruit by washing and drying it and then, depending on the fruit you're using, you'll need to slice, halve or quarter it.

Assembly:

Once crust is completely cooled, spread frosting over crust. Top frosted cookie crust with your favorite fruit. Refrigerate (about 1 hour) until ready to slice and serve. Enjoy!
*Optional step to prevent fruit from drying out. Combine 2 tablespoons apricot, apple or orange jam, jelly, or marmalade with 1 teaspoon water. Warm the mixture in the microwave for 30 seconds. Then, lightly brush or spoon glaze over fruit pizza.

Notes

*We prefer our fruit pizza chilled and like to refrigerate it for at least 1 hour before serving.

Store-Bought Sugar Cookie Dough Method

Use 2 (16.5 oz) rolls Pillsbury refrigerated sugar cookie dough.
Keep all toppings the same.

Heat oven to 350°F. Spray half size cookie sheet (18x13-inch or other similar measurements) with cooking spray.
Break up cookie dough over prepared pan and press into an even layer to completely cover bottom of pan. Bake for about 13-16 minutes and until golden brown. Remove from oven and cool completely (about 30 mins) on a wire rack.
Follow all other instructions for cream cheese frosting, fruit and glaze.

This recipe was first published June 2021. It was updated with helpful content and republished June 2023, August 2025 and May 2026.

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