Sugar Cookie Fruit Pizza with Cream Cheese Frosting

5 from 26 votes

Sugar Cookie Fruit Pizza with Cream Cheese Frosting

This sugar cookie fruit pizza has a giant sugar cookie for the base topped with yummy cream cheese frosting. It is then topped with your favorite fruits drizzled with an irresistible glaze.

Prep Time15

Cook Time20

Chill Time1

Total Time1 35

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 287kcal

Author: Jeri Walker

Ingredients

For the Fruit Pizza Base

1½ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup sour cream
1 large egg
1 teaspoon vanilla extract
⅛ teaspoon salt

For the Cream Cheese Base

1 package cream cheese, softened (8 ounces)
½ cup powdered sugar
1 teaspoon vanilla extract

For the Fresh Fruit Topping

A mix of your favorite fruits (strawberries, kiwi, blueberries, raspberries, blackberries, peaches, grapes, mangos, or bananas)

For the Fruit Juice Glaze

1 cup clear fruit juice (apple, pineapple, or white grape)
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Instructions

Prepare the Sugar Cookie Base

Preheat your oven to 350°F. Grease or line a 12-inch pizza pan, tart pan, or baking dish with a bit of butter, cooking spray, or parchment paper.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the egg, sour cream, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the flour and salt to the wet mixture. Mix until the dough forms and all ingredients are fully mixed. The dough will be very soft.
Transfer the dough to the prepared pizza pan, tart pan, cake pan, or baking dish. Spread it evenly with a spatula to cover the entire surface. Try to bring the dough up the sides a bit if you can.
Bake the crust in the preheated oven for 20 minutes or until the edges turn golden brown. Remove from the oven and let it cool completely.

Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy using an electric mixer or stand mixer.
Add the vanilla extract and mix again until well combined.

Make the Fruit Juice Glaze

In a small saucepan, combine the fruit juice, granulated sugar, cornstarch, and lemon juice over medium heat. Stir gently until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1-2 minutes, stirring until the glaze thickens to a syrupy consistency. Remove from heat and let it cool completely.

Assemble the Fruit Pizza

Take the cooled crust and evenly spread the cream cheese mixture over it, leaving a small border around the edges.
Arrange the colorful fruit on top of the cream cheese layer in any pattern you like.
Spoon the fruit juice glaze over the fruit, spreading it evenly.
Refrigerate the pizza for 30-60 minutes to let the glaze set.

Cut and Serve

After chilling, slice the pizza with a sharp knife dipped in hot water for neat cuts. Serve chilled and enjoy!

Notes

Use firm fruit like kiwi, grapes, berries, or peaches. Avoid overly watery fruits (like melon) to prevent a soggy crust.
Let the sugar cookie crust cool completely before assembling.
Store leftovers covered in the fridge for up to 2 days. The crust may soften slightly as it absorbs fruit juices.

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