Fresh Fruit Pizza with Cream Cheese Glaze

The perfect summer dessert — this homemade fruit pizza is easy to make and looks stunning at potlucks or barbecues. It combines a soft, chewy sugar cookie crust, a silky whipped cream cheese frosting, and plenty of fresh fruit.

Fruit pizza is a classic summer treat for good reason. This version balances sweetness and texture: a tender, slightly chewy sugar cookie crust topped with a light, whipped cream cheese frosting that is fluffy and mildly tangy, then finished with your choice of fresh, seasonal fruit. You can arrange the fruit in a decorative pattern for a stunning presentation or pile it on for a more rustic look — both are delightful.

I have other variations such as a brownie fruit pizza and mini fruit pizzas, but this recipe is the traditional favorite with a sugar cookie base.

For the Sugar Cookie Base

The sugar cookie base in this recipe bakes up soft, tender and chewy with the right thickness and a rich buttery-vanilla flavor. The dough is straightforward to make and refrigerating it briefly helps with shaping:

1. Whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder and salt.
2. Cream the slightly softened unsalted butter with granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract and optional almond extract.
4. Gently combine the dry ingredients with the butter mixture until incorporated.

Cover the dough and chill it for 30 minutes (or up to 24 hours). When ready to bake, press the dough into a lightly greased 12-inch pizza pan, leaving a ½–1 inch perimeter so the crust has room to spread without overflowing the pan. A piece of wax paper placed over the dough helps you press it evenly.

Frosting for Fruit Pizza

This recipe uses a whipped cream cheese frosting that is creamy and slightly tangy without being overly sweet. It falls somewhere between whipped cream and classic cream cheese frosting — light, airy and smooth.

To make it, beat full-fat brick-style cream cheese with granulated sugar using a whisk attachment. With the mixer running on medium, drizzle in cold heavy whipping cream and continue beating until the mixture holds medium peaks. The cold cream helps create volume and a fluffy texture.

Decorating and Serving

You can serve the fruit pizza right from the baking pan or transfer the cooled crust to a serving platter before frosting and decorating if you prefer a different presentation. If you plan to move the crust, lift it carefully once fully cooled.

Spread the whipped cream cheese frosting evenly over the cooled crust, leaving a border around the edge like a traditional pizza. Arrange fresh fruit on top — berries, sliced kiwis, peaches, mango, or any in-season fruit work beautifully. Make sure the fruit is dry; excess moisture, especially from very juicy berries, can cause the frosting to separate or become soggy over time.

Make Ahead & Storage

You can prepare the cookie crust up to a day in advance. Cool it completely, cover, and store at room temperature overnight. The frosting also keeps well in an airtight container in the refrigerator for up to one day; let it sit at room temperature about 30 minutes before spreading so it becomes easy to work with.

Avoid assembling the whole fruit pizza more than a few hours before serving — the fruit will soften and release moisture, which can make the crust and frosting soggy. Once assembled, keep the fruit pizza covered in the refrigerator. Leftovers stored in an airtight container will stay good for about 3 days, though the pizza is best the day you assemble it.

More Summer Berry Desserts to Try

• Berries and Cream Sheet Cake
• No Bake Fruit Tart
• Sugar Cookie Bars with Berries
• Mini Fruit Pizzas