This easy fruit pizza is made with a lightened-up sugar cookie crust and topped with fluffy cream cheese frosting and colorful fresh fruit. The perfect rainbow dessert for spring or summer!
Why This Fruit Pizza Is the Perfect Party Dessert
You just can’t go wrong with a sweet white chocolate chip sugar cookie base combined with the rainbow of seasonal fruit and tangy cream cheese topping.
- The prettiest treat. With all the colorful fruit on top, this fruit pizza is a show-stopper! It’s perfect for any spring or summer get-together. (And this Red White + Blue Fruit Pizza is my favorite for serving at 4th of July cookouts!)
- Easy to customize. One of the best things about this dessert is that you can easily change up the fruit toppings based on your personal preferences or what’s in season.
- Kid-friendly. Kids don’t just love eating this fruit pizza—they love helping make it too! Older kids can help frost the cookies while younger kids will have fun adding the fruit on top.
What You’ll Need
Here’s the simple list of ingredients you’ll need to make fruit pizza. Scroll down to the recipe card below for exact measurements.
For the Sugar Cookie Crust:
- All-purpose unbleached flour – You can swap in a 1:1 gluten-free flour to make this a gluten-free fruit pizza recipe.
- Baking soda – Helps the sugar cookie “crust” rise.
- Salt – Enhances the overall flavor.
- Ground cinnamon – For a warm, cozy flavor.
- Sugar – I use a combination of granulated and brown sugar.
- Unsalted butter – Be sure to use unsalted butter, since we’re adding our own salt to the dough.
- Egg whites – Whites alone still bind the ingredients together while reducing the fat content.
- Unsweetened apple sauce – We can get away with using less butter by swapping in apple sauce for some of it.
- Vanilla extract – If you’d like, you can use half vanilla extract and half almond extract.
- White chocolate chips or chopped white chocolate – I tried this fruit pizza with and without the white chocolate and liked it better with it. But if you’re not a fan, you can leave it out and increase the sugar slightly. (The recipe below and nutritional info includes the white chocolate.)
For the Frosting:
- Cream cheese – I use 1/3 less fat cream cheese for a lighter option; let this soften before you get started.
- Powdered sugar – Also known as confectioners’ sugar.
- Vanilla extract – Adds a nice flavor to the frosting. Use pure vanilla extract, not imitation.
To Assemble:
- Mango – When they’re not in season, peaches, nectarines, or apricots are great substitutes.
- Kiwis – Halved green grapes will work too!
- Berries – I use strawberries, blueberries, and raspberries. Be sure they’re dried well!
How to Make Fruit Pizza
Here’s how easy it is to make fruit pizza with sugar cookie crust. See the recipe card below for printable instructions.
- Prepare. Preheat your oven to 350°F and coat your baking pan with cooking spray.
- Mix the dry ingredients. Stir together the flour, baking soda, salt and cinnamon in a mixing bowl.
- Mix the wet ingredients. Whisk the sugars with the butter, egg whites, applesauce and vanilla in a second bowl.
- Finish the dough. Fold the dry ingredients into the bowl with the wet ingredients. Then, fold in the white chocolate.
- Bake. Spread the batter into the pan and bake for 14 to 16 minutes, or until the edges are golden. Cool completely before frosting.
- Make the frosting. Use an electric mixer to beat the cream cheese, powdered sugar and vanilla until the mixture is light and fluffy.
- Cut. Use a large knife to cut the bars into 15 large squares, then cut each square in half diagonally, creating triangles.
- Decorate. Spread the frosting onto each cookie, then add the fresh fruit.
Tips and Variations
These extra pointers and variations will help you make sure your fruit pizza turns out perfect.
- Add water if needed. If after combining the wet and dry ingredients the dough feels crumbly, you can add more water a splash at a time until it comes together.
- Don’t over-bake. You want a soft, chewy crust for fruit pizza, so be sure not to leave it in the oven too long. The edges should be just starting to turn golden brown.
- Make them ahead of time. You can make the sugar cookie crust a day or two in advance; the frosting will also last in the fridge for a few days. You can frost and refrigerate the crust up to 2 days in advance too, but I don’t recommend adding the fruit until the day you’re serving this.
Proper Storage
With the fresh fruit and cream cheese topping, this fruit pizza is best stored in the refrigerator. Store it in an airtight container to keep it fresh and refrigerate for 3 to 4 days (depending on the fruit you use).
Yield: 30 servings
Serving Size: 1 bar
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Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
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In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
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In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
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Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
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Fold in the white chocolate chips.
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Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
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Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely before removing from the pan. Once cool transfer to a cutting board.
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Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
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Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting.
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Store in the refrigerator until ready to serve.
Last Step:
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Serving: 1 bar, Calories: 140 kcal, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 72 mg, Fiber: 1 g, Sugar: 17 g