This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

The post Fruit Pizza appeared first on The Recipe Rebel.

I hope you guys aren’t tired of cranberry recipes (Cranberry Cake with Caramel Sauce or White Chocolate Cranberry Cupcakes anyone?). I’m not sure what it is, but I just can’t get enough cranberry once winter hits and Christmas is coming. Maybe it’s that vibrant red color that makes everything seem a little more festive.

I love how it works just as well with sweet and savory dishes, too. I’m a big fan of adding fruit and other sweet touches to my savory recipes to get that perfect balance of sweet and salty (and maybe spicy or sour).

When I was coming up with my list of holiday recipes that I wanted to bring to you guys this Christmas season, I swear probably half of them had cranberry as a main component. Now, I’m going to try to get a little more adventurous and try some new things, too, but don’t be surprised if they’re taking up a lot of space here on The Recipe Rebel.

Tell me: what are your favorite flavors to add to holiday dishes? Cranberry? Citrus? Chocolate? Mint? Chocolate and mint is another of my favorite holiday combos, but I don’t make  a lot of chocolate and mint desserts for potlucks and gatherings because I know there are people who — gasp — don’t like mint (I know, right?). Tell me you’re not one of those people!

Do you have a must-have holiday dessert? A tradition that you make every year? I don’t really, because I just love creating new recipes, but I’m really interested to see what your favorite holiday dessert is!

If you wanted to keep things super simple, you can use canned whole berry cranberry sauce instead of making your own. The cranberry sauce is really, really simple, but it does take a little time to cool it completely (which is absolutely necessary!). You can also make it easier on yourself by using a vanilla cake mix (prepared) or go all out and make it from scratch. I love recipes like this that offer a variety of shortcuts for when you’re in a crunch, or homemade options for something really special.

The one thing I really like to take the easy way out on is the pudding. I have tried a few different vanilla pudding recipes, and I just can’t find any that I actually like as much as the boxed. Don’t tar and feather me just yet! It’s not that I haven’t tried (I’ve tried) but it just doesn’t taste the same, and I’m not really a fan. Who out there has a really great vanilla pudding recipe that can convert me??

If making vanilla cake from scratch, this is my favorite recipe!

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Cranberry Orange Trifle

This Cranberry Orange Trifle is a fun, festive holiday dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 424cal

Author Ashley Fehr

Ingredients

Cranberry sauce:

• 3 cups fresh or frozen cranberries
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon corn starch
• 1 tablespoon water

Trifle

• 1 9×13″ vanilla cake (you can use a cake mix, or use my favorite vanilla cake recipe noted above the recipe)
• 2 boxes instant vanilla pudding
• 3 cups milk
• 2 284 mL cans mandarin orange segments or slice some up yourself if you want
• 3 cups whipped cream or whipped topping

Instructions

• Make cranberry sauceIn a medium pot, add cranberries, 1 cup water and sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 10 minutes until berries are softened and starting to burst.
• Combine corn starch and 1 tablespoon water in a small bowl and add to cranberries, stirring until thickened.
• Remove from heat and cool to room temperature (you can speed this up by stashing in the fridge or freezer).
• Drain mandarin oranges and reserve juice — you should get about 1 cup.
• Combine pudding mixes, reserve orange juice, and 3 cups milk (or enough milk to make 4 cups liquid) with a whisk until smooth. Set aside.
• Cut cake into 1″ cubes.
• In 12 small jars or dessert bowls, layer half of cake, pudding, cranberry sauce and mandarins, then repeat with the second half. Spread whipped cream on top and refrigerate until ready to serve.

Nutrition

Calories: 424cal | Carbohydrates: 70g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 439mg | Potassium: 131mg | Fiber: 1g | Sugar: 49g | Vitamin A: 550IU | Vitamin C: 3.5mg | Calcium: 186mg | Iron: 0.9mg

The post Cranberry Orange Trifle appeared first on The Recipe Rebel.