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A fruit pizza made from a no chill sugar cookie crust, cream cheese frosting, and fruit. It is decorated with pomegranates, blackberries, raspberries, kiwi, blueberries, and sliced strawberries.
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4.16 from 20 votes

Homemade Fruit Pizza

Easy no chill sugar cookie dough, fluffy cream cheese sauce, and piles of fresh fruit toppings make this Fruit Pizza a smash hit for any occasion.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: fruit pizza, fruit pizza glaze, sugar cookie fruit pizza crust
Servings: 12
Calories: 534kcal
Author: Mirlandra Neuneker


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.


How to Measure Flour: Too much or too little flour makes bad sugar cookie crust! The correct way to measure flour is to spoon it into the measuring cup and then use the flat edge of a knife to level the cup. This ensures exact measuring.
Saving Dough For Later: You can wrap the dough tightly and refrigerate it for a day. To make the pizza knead the dough a bit until it becomes softer or allow it to come up in temperature by leaving it on the counter for about 20 minutes.
How to Glaze Fruit Pizza (Optional):  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. 


Calories: 534kcal | Carbohydrates: 62g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 230mg | Potassium: 137mg | Fiber: 1g | Sugar: 37g | Vitamin A: 965IU | Calcium: 61mg | Iron: 2mg