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Last Updated: September 5, 2025

There’s something magical about a Fruit Pizza as your first baking “showstopper”, think sunny summer afternoons, kids’ birthdays, or the perfect potluck centerpiece. But let’s be honest: so many online recipes fizzle with boring cookie bases, weepy creams, and lackluster fruit. This version is different. Here’s my tested, foolproof formula for a crisp-yet-tender sugar cookie crust that never sags, a tangy-sweet cream cheese “sauce” that stays put, and artful fruit toppers that promise three days of leftovers (if it lasts that long). Pro tip: Chill your butter in the food processor for the best cookie texture; it’s a game-changer for easy mixing without a stand mixer or cold hands.

Why This Recipe Works (Baking Science)

This recipe nails three layers of success:
1. The cookie base uses just enough fat to stay tender but not greasy, with cornstarch for a cakey bite and confectioners’ sugar for a finer, denser crumb. Room-temperature butter would cause spread and a thin crust; chilled butter pulsed with dry ingredients (as if making pie dough) creates tiny, even flakes that steam and set the perfect “pizza” crust.
2. The cream cheese layer balances dairy and sugar so it’s tangy, not cloying, and stiff enough for slicing. Avoid low-fat cream cheese—full-fat holds its shape and blends smoothly with confectioners’ sugar for a soft set.
3. The fruit is all about contrast: juicy berries and citrus for brightness, apple or pear for crunch, and a kiss of citrus glaze to seal in freshness without sog. No need to macerate the fruit—quick prep means less juice, less mess.

I’ve tested this six ways—eggless base, twice the fruit, all-graham crust (meh), skipping the glaze (sog alert!), lazy room-temp butter (flat-as-a-pancake crust), and overmixing the glaze (cloudy and bitter). This is the keeper method: not too sweet, not too finicky, and totally customizable for seasons, occasions, and diets.

Ingredients

Sugar Cookie Crust

• 200 g all-purpose flour (1½ cups)
  Structure, chewy bite
• 40 g cornstarch (⅓ cup)
  Softens gluten, adds tenderness
• 40 g confectioners’ sugar (⅓ cup)
  Fine crumb, dissolves fast
• 100 g unsalted butter, chilled, cubed (7 tbsp)
  Flaky layers, tender crust (salted works, reduce added salt)
• 1 large egg (55–60 g), room temp (or 60 g Greek yogurt for eggless)
  Binding, lightness
• 1.25 g (¼ tsp) fine salt
  Balances sweet
• 2.5 g (½ tsp) baking powder
  Subtle lift, not cakey
• 4 g (1 tsp) vanilla extract
  Fragrance

Cream Cheese Frosting

• 225 g cream cheese, full-fat, softened (8 oz)
  Tangy, creamy base (avoid skim)
• 100 g confectioners’ sugar (1 cup)
  Sweetens, stabilizes
• 60 g heavy cream or full-fat sour cream (4 tbsp)
  Lightens, spreads easy
• 4 g (1 tsp) vanilla or citrus zest
  Brightness

Fruit Topping

• 400 g mixed fresh fruit: strawberries, kiwi, blueberries, mango, pineapple, apple, etc., cut even (3–4 cups)
  Color, texture, flavor
• 30 g apricot jam or honey (2 tbsp), warmed with 15 ml lemon juice (1 tbsp)
  Glaze, shine, keeps fruit fresh

Equipment

Must-have

• 25–26 cm (10-inch) round tart pan with removable base (or springform pan)
• Food processor, pastry cutter, or fork/spoon (no mixer needed)
• Silicone spatula
• Mixing bowls
• Wire rack
• Oven (OTG or conventional, no fan needed)
• Digital kitchen scale (best results)

Nice-to-have

• Offset spatula for smooth frosting
• Pastry brush for glaze
• Parchment paper for easy release
• Sieve for dusting sugar
• Digital oven thermometer (for accuracy)

Step-by-Step Instructions

1. Make the Cookie Crust (30 min hands-on, 12–15 min bake)

Action: Pulse flour, cornstarch, confectioners’ sugar, baking powder, and salt in a food processor (or whisk by hand). Add chilled butter cubes; pulse until sandy. Add egg (or yogurt) and vanilla; pulse until clumps form.
Visual cue: Dough should look like wet sand, then form large clumps when pressed.
Pro tip: If too dry, drizzle in 1 tsp cold water. If sticky, chill 10 min before rolling.
Roll and press: Between parchment, roll to 28 cm (11-inch) circle. Press into pan, fold excess under for a neat edge. Dock with a fork.
Bake: 180°C (350°F) on a middle rack, preheated, 12–15 min until edges are golden. Cool completely in pan.

2. Whip the Cream Cheese Frosting (5 min)

Action: Beat cream cheese until smooth. Sift in confectioners’ sugar; mix. Add cream/sour cream and vanilla; whip to soft peaks.
Visual cue: Mixture should mound softly, not run. If too thin, chill 10 min.

3. Assemble and Glaze (15 min)

Action: Spread frosting on cooled crust. Top with fruit in patterns or piles. Brush with warm glaze.
Pro tip: Pat fruit dry—damp fruit = soggy crust.

Troubleshooting: Common Failures & Fixes

Problem: Crust crumbles when slicing
Cause: Overworked dough, too much flour, underbaked center
Fix: Mix just until combined; bake until center feels set.

Problem: Frosting slides off
Cause: Warm crust, thin cream cheese, too much liquid
Fix: Cool crust fully; use full-fat cheese; chill frosting if needed.

Problem: Soggy bottom
Cause: Juicy fruit, no glaze, underbaked base
Fix: Glaze fruit; pat dry; bake crust fully.

Problem: Bland taste
Cause: Low-fat cheese, under-salted crust, no citrus
Fix: Use full-fat, add a pinch of salt, zest lemon/orange.

Problem: Fruit darkens
Cause: No glaze, acidic fruit
Fix: Glaze promptly; use citrus juice in glaze.

Problem: Cracked crust
Cause: Over-rolled, too much flour, temp shock
Fix: Roll gently; use parchment; cool gradually.

Substitutions & Variations

Dietary

• Eggless: Replace egg with 60 g Greek yogurt or 2 tbsp applesauce. Crust may be softer—chill longer.
• Dairy-free: Use vegan butter, coconut cream cheese, coconut cream. Frosting will be softer; chill before slicing.
• Gluten-free: Swap all-purpose flour for 180 g GF blend + 20 g almond flour. May be crumblier.

Flavor

• Citrus: Add zest to crust, frosting, or glaze.
• Spiced: Cinnamon or cardamom in crust.
• Chocolate: Fold 20 g cocoa into dry ingredients.
• Fruit: Use what’s in season. India tip: Swap berries for pomegranate, chikoo, guava, or starfruit (pat dry!).

Scaling

• 8-inch pan: Reduce all ingredients by 25%
• 12-inch pan: Increase by 50%
• Squares/cupcakes: Press dough into lined pans, adjust bake time

Storage & Make-Ahead

Counter: 6 hours at cool room temp (cover loosely).
Fridge: 2–3 days in airtight box; crust softens after day 2.
Freezer: Freeze UNFROSTED crust up to 1 month; thaw, then frost fresh. Do not freeze frosted pizza—cream cheese weeps, fruit gets icy.
Refresh: If crust softens, crisp in a 160°C (325°F) oven for 5 min. Whip fresh cream cheese, re-top fruit.

Serving Suggestions

Pair with a drizzle of chocolate ganache, caramel, or a dusting of toasted coconut. For tea parties, cut into small wedges. For brunch, add mint or edible flowers.
Internal links:

• [How to stabilize whipped cream for piping]
• [Easy fruit compote fillings]
• [Guide to perfect sugar cookies]

FAQs

Q: Can I use frozen fruit?
A: Thaw, drain, and pat dry. Fresh is best for texture.

Q: My crust is too hard.
A: Roll thinner; reduce bake time; check oven temp.

Q: Can I make this egg-free?
A: Yes, swap egg for yogurt/applesauce, chill dough longer.

Q: How do I prevent soggy crust?
A: Glaze fruit, bake crust fully, assemble just before serving.

Q: Can I bake this in an air fryer?
A: Not advised—crust may brown too fast, topping can blow around.

Q: Best sugar for crust?
A: Confectioners’ sugar for tenderness; granulated makes it crisper.

Notes from My Kitchen

Batch 1: Used room-temp butter—crust spread thin, burned edges. Tested chilled butter next—night-and-day texture.
Batch 2: Skipped cornstarch—crumbly, bland. Added back; perfect bite.
Batch 3: Overfilled with fruit—soggy mess. Less is more.
Batch 4: Eggless with yogurt—softer but held shape when chilled.
Batch 5: All-graham crust—too sweet, fell apart. Back to all-purpose.
Final: Chilled butter, cornstarch, moderate fruit, zest in glaze—balanced, sliceable, keeps well.

Nutrition & Disclaimer

Per slice (1/12): ~250 kcal, 14g fat, 30g carbs, 3g protein (estimate, adjust for brands/portions).
Note: Values are estimates; ingredients vary. For food safety, keep chilled if storing >2 hours. Not a medical/health claim.

Final Thoughts

This Fruit Pizza is your canvas: swap fruits by season, try a spicy crust, or go dairy-free for a crowd. The method is forgiving, the result is dazzling—no fancy tools needed, just a little patience and a lot of fruit. If you nail the chilled-butter trick and don’t skip the glaze, you’ll have a dessert that looks (and tastes) like it came from a bakery, not your first try.

Easy Fruit Pizza with Sugar Cookie Crust and Cream Cheese Frosting

Course: Breakfast Treats, DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

50

minutes

A show-stopping dessert pizza with a crisp-yet-tender sugar cookie crust, tangy cream cheese frosting, and a rainbow of fresh fruit. No stand mixer needed—easy for beginners, impressive for any occasion. Chilled butter is the secret to a flaky, sliceable base; a citrus glaze keeps fruit bright and the crust crisp for days.

Ingredients

Sugar Cookie Crust

• All-purpose flour: 200 g (1½ cups)

• Cornstarch: 40 g (⅓ cup)

• Confectioners’ sugar: 40 g (⅓ cup)

• Unsalted butter, chilled and cubed: 100 g (7 tbsp)

• Large egg, room temperature: 1 (or 60 g Greek yogurt for eggless)

• Fine salt: 1.25 g (¼ tsp)

• Baking powder: 2.5 g (½ tsp)

• Vanilla extract: 4 g (1 tsp)

• Cream Cheese Frosting

• Cream cheese, full-fat, softened: 225 g (8 oz)

• Confectioners’ sugar: 100 g (1 cup)

• Heavy cream or full-fat sour cream: 60 g (4 tbsp)

• Vanilla extract or citrus zest: 4 g (1 tsp)

• Fruit Topping & Glaze

• Mixed fresh fruit (strawberries, kiwi, blueberries, mango, pineapple, apple, etc.): 400 g, cut into even pieces (3–4 cups)

• Apricot jam or honey: 30 g (2 tbsp)

• Lemon juice: 15 ml (1 tbsp)

Directions

• Preheat oven to 180°C (350°F).
• Pulse dry ingredients: In a food processor (or mixing bowl), combine flour, cornstarch, confectioners’ sugar, baking powder, and salt. Pulse (or whisk) to blend.
• Add butter: Pulse in chilled butter cubes until mixture resembles wet sand (about 8–10 pulses).
• Add egg and vanilla: Add egg (or yogurt) and vanilla. Pulse until clumps form (dough should hold together when pinched).
• Shape: Roll dough between parchment to 28 cm (11-inch) circle. Press into pan, fold excess for clean edge. Dock with a fork.
• Bake: 12–15 minutes, middle rack, until edges are golden. Cool completely in pan.
• Beat cream cheese until smooth.
• Sift in confectioners’ sugar, mix well.
• Add cream/sour cream and vanilla, whip to soft peaks. Chill if too runny.
• Spread frosting evenly over cooled crust.
• Arrange fruit in desired pattern. Pat fruit dry to avoid sogginess.
• Warm glaze: Heat jam/honey with lemon juice until loose. Brush gently over fruit.
• Chill if not serving immediately. Slice with a serrated knife for clean cuts

Notes

• Notes
  Chilled butter = best texture.
  Pat fruit dry = no sog.
  Glaze = keeps fruit fresh, adds shine.
  Full-fat cream cheese = best stability.
  Assemble close to serving for crispiest crust.
• Substitutions & Variations
  Eggless: Use 60 g Greek yogurt or 2 tbsp applesauce.
  Dairy-free: Vegan butter, coconut cream cheese, coconut cream (frosting will be softer).
  Gluten-free: Swap all-purpose flour for 180 g GF blend + 20 g almond flour (crumblier result).
  Fruit: Use seasonal favorites. In India, try pomegranate, chikoo, guava, or starfruit (pat dry!).
  Spices/herbs: Add cinnamon, cardamom, or citrus zest to crust or frosting.