Fruit Pizza With Cream Cheese

This Fruit Pizza recipe is my go-to for summer parties and spring brunches. The combination of a soft brown sugar cookie crust, tangy cream cheese frosting, and vibrant seasonal fruit makes every bite feel like a celebration. It is a colorful dessert that is always gone first on the dessert table and is simple enough for a casual family afternoon.

I remember making this for my niece’s graduation party and everyone loved building their own little slices with heaps of berries and honey. It has a way of making any event feel special.

Ingredients

• All purpose flour: gives the crust its soft texture and structure Use a fresh unopened bag for best results
• Baking powder: helps the crust rise just enough to stay tender Check expiration dates for active leavening
• Salt: makes all the sweet flavors pop Use fine salt for even seasoning
• Unsalted butter softened: creates a rich dough with just the right softness Choose high quality real butter for best flavor
• Light brown sugar: packs warm caramel notes into the crust Press it down in the cup to measure properly
• Egg: binds everything together and adds richness Fresh room temperature eggs work best
• Vanilla extract: adds sweetness and depth Pure vanilla gives best results
• Almond extract: infuses a hint of nutty aroma and flavor Use sparingly for a subtle finish
• Low fat cream cheese: for the frosting keeps things lighter but still creamy Choose brick style cream cheese for smooth texture
• Maple syrup or honey or powdered sugar: sweetens the frosting Choose whichever complements your favorite toppings best
• Vanilla extract in the frosting: echoes the cookie bases classic flavor Use the same bottle for both steps
• Fine sea salt: balances the creaminess and brings out the fruit flavor
• Fresh strawberries blueberries raspberries blackberries or other fruit you love: pick ripe and colorful varieties wash and dry thoroughly
• Optional honey: for drizzling over the final pizza adds shine and a touch of floral sweetness

Step-by-Step Instructions

Prepare the Pan:

Grease a quarter sheet pan a nine by thirteen inch baking dish or a twelve inch round pizza pan generously with cooking spray This prevents sticking and helps the crust bake evenly

Make the Dough:

In a medium bowl whisk the flour baking powder and salt together thoroughly Set aside In a large mixing bowl beat softened butter and brown sugar at medium speed for about two minutes until mixture is pale and fluffy Scrape down sides carefully Add in egg vanilla extract and almond extract Beat again until everything is well mixed

Combine the Ingredients:

Slowly add dry ingredients to wet ingredients with mixer on low Beat only until no dry streaks remain Overmixing will make the crust tough

Shape and Bake the Crust:

Chill the dough for ten minutes if it feels sticky Press dough evenly into prepared pan Wet your fingertips lightly with water to prevent dough from sticking Use a fork to poke several holes across surface This stops air bubbles from forming Bake at three hundred fifty degrees Fahrenheit for fifteen to eighteen minutes until edges look golden brown Let cool on a wire rack for twenty minutes so the frosting does not melt later

Make the Frosting:

In another bowl whisk together softened cream cheese your choice of maple syrup honey or powdered sugar vanilla extract and a pinch of sea salt Stir until smooth and creamy Taste and adjust sweetness if needed

Frost and Decorate the Pizza:

Spread frosting evenly over cooled cookie crust Use an offset spatula for tidy edges Arrange chosen fruit on top in neat patterns or loose handfuls Get creative with the arrangement Drizzle optional honey gently over fruit for an extra glossy finish

Serve and Enjoy:

Slice pizza into wedges or squares with a sharp knife Serve right away for best results

Save

My favorite part is layering fat juicy strawberries on top especially ones picked fresh from a local farm My nephew once made his own smiley face design out of kiwi and blueberries which our family still talks about every summer

Storage Tips

Store leftover fruit pizza in the refrigerator tightly covered with plastic wrap The crust will stay tender for up to two days although the fruit is freshest on day one For longer storage wait to add fruit until just before serving pat dry fruit to avoid excess moisture

Ingredient Substitutions

Switch up the frosting by using mascarpone cheese for extra richness If you do not have almond extract simply use more vanilla instead Try coconut sugar or dark brown sugar in the crust for a deeper molasses flavor Use gluten free all purpose flour blend to accommodate dietary needs

Serving Suggestions

Fruit Pizza is perfect for birthdays showers graduation brunches or holiday picnics Let guests add their favorite toppings at a DIY fruit pizza bar Serve with a scoop of vanilla ice cream on the side for a decadent treat

Cultural and Historical Context

Dessert pizzas like this became popular in American kitchens in the 1980s after the rise of creative home baking shows combining nostalgia and new flavors This playful approach lets you feature regional fruit or turn classic summer produce into a showstopper centerpiece

Recipe FAQs

→ How do I prevent the cookie crust from sticking?

Chill the dough briefly and periodically wet your fingers when pressing it into the pan for easy handling.

→ Can I use different fruits for the topping?

Absolutely—berries, kiwi, pineapple, or peaches all make colorful, delicious toppings for this dessert.

→ Is it possible to prepare this dessert ahead of time?

Yes, assemble the crust and frosting in advance, then add fresh fruit before serving to keep textures crisp.

→ What can I substitute for cream cheese in the frosting?

Try mascarpone or a thick yogurt for a similarly creamy and tangy result if cream cheese isn't on hand.

→ How should leftovers be stored?

Keep slices in an airtight container in the refrigerator for up to three days. Enjoy chilled for best taste.