Fruit Pizza with Cream Cheese

Fruit pizza with cream cheese glaze is a showstopper dessert that brings together a buttery cookie crust, a tangy sweet glaze, and a mosaic of juicy fruits. Whenever I make this for family gatherings, there are never any leftovers and someone always asks for the recipe.

I first made fruit pizza for my niece’s birthday picnic and was amazed at how both kids and adults made it disappear right from the platter. It has become my warm-weather signature treat because it is so easy to tailor to what is in season.

Ingredients

• All-purpose flour: Essential for a tender yet sturdy cookie crust Look for fresher flour for best texture
• Unsalted butter: Soft butter ensures a rich mouthfeel and helps with even mixing Choose high quality for the best flavor
• Granulated sugar: Sweetens the crust perfectly without overpowering the fruit Use fine pure sugar
• Large egg: Gives structure and keeps the cookie soft Use fresh eggs for best results
• Vanilla extract: Brings a fragrant bakery aroma Pure extract will add the most depth
• Salt: Enhances all the dessert's flavors A small pinch goes a long way
• Baking powder: Gives the crust a gentle lift for a soft bite Make sure your baking powder is still active
• Cream cheese: The base of a tangy smooth glaze Full fat is ideal for richness and spreadability
• Powdered sugar: Sweetens and thickens the glaze Sift if it is lumpy for the smoothest texture
• Lemon juice: Balances sweetness with bright acidity Freshly squeezed is best
• Heavy cream or milk: Loosens the glaze to the perfect consistency Choose heavy cream for extra silkiness
• Fresh strawberries: Juicy and colorful Always pick ripe berries that smell great
• Blueberries: Bursts of sweetness and a pretty color Use firm plump berries
• Green grapes: Crisp and refreshing Pick seedless grapes with a bright skin
• Peach: Lends sweetness and a pop of orange Use ripe peaches with slight give
• Kiwi: Beautiful green rings and tartness Select ones just soft to the touch
• Raspberries: Tangy with a floral note Look for dry uncrushed fruit

Step-by-Step Instructions

Make the Cookie Crust:

Let softened butter and sugar blend in a mixing bowl with an electric mixer until the mixture is light and fluffy. This step creates a creamy base for a very soft dough.

Add Wet Ingredients:

Crack in the egg and pour in vanilla extract. Mix until the egg is fully incorporated and the dough becomes airy. Beat just enough so your crust comes out tender.

Combine Dry Ingredients:

In a separate bowl whisk together the flour salt and baking powder. Gradually add to the wet ingredients and mix slowly until a soft dough forms with no dry patches.

Shape the Crust:

Line a pizza pan with parchment. Pat the dough evenly onto the pan forming a 12-inch circle about one quarter inch thick. Smooth the top with a spatula for even baking.

Bake and Cool:

Bake in a preheated 350 degrees Fahrenheit oven for about 13 to 15 minutes until the edges just turn golden. Cool completely on the pan so the crust stays intact.

Prepare the Glaze:

Beat softened cream cheese in a clean bowl until completely smooth. Add powdered sugar vanilla lemon juice and cream. Beat everything together until the glaze is silky and very spreadable.

Assemble the Pizza:

Spread the glaze evenly over the cool cookie crust going all the way to the edge. Use an offset spatula for the smoothest finish.

Add the Fruit:

Arrange fresh sliced fruit over the glaze in overlapping circles or decorative patterns. Pile on as much color as you like for big wow factor.

Chill and Serve:

Place the pizza in the refrigerator for at least thirty minutes so the glaze firms up. Slice with a sharp knife just before serving so the fruit stays vibrant.

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One of my favorite touches is brushing apricot jam over the fruit which makes it sparkle for parties Our family always argues over who gets the slice with the biggest strawberry because everyone swears that is the best bite

Storage Tips

Fruit pizza keeps well if assembled the same day you plan to serve it. Leftovers can be stored in an airtight container in the fridge for up to two days but the crust will soften a little as it sits. For freshest results prepare the crust and glaze in advance but add fruit just before chilling for serving.

Ingredient Substitutions

You can use a store-bought sugar cookie dough pressed into your pan if you are crunched for time. Greek yogurt works instead of cream cheese for a lighter tangy topping. Almost any fruit works so try plums nectarines or blackberries for new flavors. Even gluten free flour blends will produce an impressive cookie base just check for doneness a minute or two earlier.

Serving Suggestions

Fruit pizza shines as a summer party dessert but I have brought it to spring baby showers and even brunches with rave reviews In winter try canned mandarin oranges or pomegranate seeds The pizza pairs beautifully with herbal iced teas or a mildly sweet sparkling wine.

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Cultural and Historical Context

Fruit pizza draws on American dessert pizza traditions with a nod to French patisserie Both cultures celebrate artful arrangements of fruits over rich bases For me it captures the easy joy of summer when the markets are bursting with fresh produce.

Recipe FAQs

→ Can I use different fruits for the topping?

Absolutely! Choose any seasonal favorites such as blackberries, nectarines, plums, or figs for variety and color.

→ How should I store leftovers?

Keep slices covered in the refrigerator for up to two days. The crust stays best when separate from fruit and glaze until serving.

→ Can I make the crust ahead of time?

Yes, bake and cool the crust in advance. Store it tightly wrapped, and spread glaze just before serving for peak freshness.

→ What can I use instead of cream cheese in the glaze?

Mascarpone or a thick Greek yogurt can substitute for cream cheese, offering similar texture and tang.

→ How do I achieve a shiny fruit topping?

Gently brush fresh fruit with a little warmed apricot jam for an attractive glossy finish and added flavor.