Easy no chill sugar cookie dough, fluffy cream cheese topping, and piles of fresh fruit toppings make this Fruit Pizza a smash hit for any occasion.
I think Fruit Pizza might be magic food. It is beautiful and whimsical and insanely delicious. I mean you are taking a sugar cookie, frosting it with a really good cream cheese frosting and then loading it up with lovely fresh fruit so yes – DELICIOUS. If unicorns existed they would probably eat fruit pizza every day. (Not that I’m saying unicorns don’t exist – really I have no proof either way!)
How Make The BEST Fruit Pizza WITHOUT a Mix
A lot of fruit pizza recipes call for a sugar cookie mix but there are no mixes on the market that taste like a yummy homemade sugar cookie. And of course if the cookie is not amazing the pizza is not amazing.
I did some experimenting and converted my simple no chill sugar cookie recipe and it makes an excellent crust. The flavor is to die for and slathering it with the cream cheese sauce just sends me to my happy “unicorns are real” place.
The process is really easy!
- Bake cookie.
- Top with fruit.
- Eat, eat another slice, and maybe eat another slice!
The Best Toppings for Fruit Pizza
Fruit pizza is one of those recipes perfect for riffing! Springtime? Bring on the strawberries! Stone fruit is in season? Peaches and plums it is! Fall? Apples, pears and a drizzle of easy caramel sauce!
These are our favorite toppings:
- berries: strawberries (sliced or halved) raspberries, blackberries, blueberries
- cherries (halved and pits removed)
- pomegranate arils
- kiwi and golden kiwi
- grapes (halved)
- pineapple (slices, chunks or rings!)
- oranges, mandarins, tangerines, grapefruit sections
- peaches (sliced), nectarines (sliced) and apricots (halved), plums (halved or sliced)
- apples and pears thinly sliced (dip in lemon water to limit browning)
- bananas (sliced) – add these right before serving as they brown quickly
- dragonfruit (exotic but fun)
- any canned fruit
I will also note you don’t usually see melons on fruit pizza. It is one of the few fruits that I don’t think goes well with the cream cheese and sugar cookie aesthetic.
Reasons to Make Fruit Pizza
If the picture isn’t enough to convince you….
- Festive holiday dessert!
- Great kid project!
- Colorful and easily themed to the season with different fruits and designs.
- Easy to serve in fun slices.
How to Make Fruit Pizza Ahead of Time
Fruit pizza is simple to prepare but if you are making it for a holiday like Easter it is nice to be able to prep ahead of time. I don’t recommend making the entire fruit pizza the day before because it does get soggy and less fresh over time.
However, you can bake the crust the day before and then frost it and top it the day of.
Tools For The Best Fruit Pizza
You can make a great fruit pizza with the tools you already have in your kitchen. I bake a lot so I like using an off set frosting spatula like this one to spread the cream cheese mixture unto the crust. If you do a lot of baking consider investing in one of these.
I also use a 12″ pizza pan like this to bake the sugar cookie crust. USA Bakeware makes wonderful high quality pans. However, you could also use a different shape of baking dish.
Using a Fruit Pizza Glaze
Fruit pizza doesn’t need a glaze. It is delicious and beautiful without one. But if you enjoy that lovely glazed shine by all means glaze away! And a glaze will help prevent browning if you are using fruits like apples and bananas that brown quickly.
To make a fruit pizza glaze take a half cup of your favorite seedless jam or jelly and microwave it for a few seconds until it is thin and runny. Brush the jam over the fruit with a pastry brush for a lovely, shiny glaze! The best jellies for glaze are apricot and apple. I also think raspberry is wonderful if you have seedless or strain the seeds out but it will be a dark red glaze – better for berry fruit pizzas.
More Fresh Fruit Desserts
- Fresh Peach Bread With Peach Glaze
- Easy berry Chantilly Cake
- Easy Huckleberry Cheesecake (no bake)
- Easy Fruit Tarts in Mason Jars
Homemade Fruit Pizza
To Make The Crust
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon genuine vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
To Make The Topping
- 8 oz cream cheese softened (don’t use low fat)
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- 1-2 Tablespoons milk 2% or whole is best
- 1 teaspoon vanilla extract
- ½ teaspoon fresh lemon juice
- assorted fresh fruit to top
To Make The Crust
- Preheat the oven to 350 F.
- In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
- On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
- Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
- Don't chill the dough!!! Press into a 12” circle in a pizza pan or on a cookie sheet.
- Bake at 350 F for 15-18 minutes until the edges are baked and set / top is set but nothing is quite starting to brown. Don’t overcook or your crust will be hard. If baking in a pizza pan the crust may rise a bit over the edges while baking. In my pan it settles back over baking leaving a nice puffed edge.
- Let the crust cool on the counter for 10-15 minutes and then refrigerate to cool the rest of the way if you are in a hurry.
To Make The Topping
- Combine the cream cheese and butter in the bowl of a stand mixer. Use the whip attachment medium-high to mix for 30 seconds. Add the Powdered sugar, 1 Tbsp. milk, vanilla and lemon juice. Beat on low until incorporated and scrape sides. If needed add the additional 1 Tbsp. of milk.
- Beat mixture on high for 3 more minutes until it is nice and creamy.
- Spread the cream cheese topping over the cool crust.
- Top with your favorite fruits in the pattern of your choice. Refrigerate leftovers. Depending on your fruit the leftovers may not last more than 1-2 days.
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
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This recipe was originally published in 2017. It was updated in 2021 for content.