No-Bake Fruit Pizza with Cream Cheese Frosting

The perfect summer dessert — this homemade fruit pizza is easy to make and beautiful to serve. It combines a soft, chewy sugar cookie crust with a silky whipped cream cheese frosting and plenty of fresh fruit.

Fruit pizza is a summertime favorite for a reason. This version balances a tender sugar cookie base with a light, slightly tangy whipped cream cheese topping that isn’t overly sweet. Fresh, in-season fruit is arranged on top for a colorful, impressive finish — you can arrange the fruit in a tidy pattern or pile it on freely for a rustic look.

For the Sugar Cookie Base

The cookie crust should be soft, tender and slightly chewy with a buttery vanilla flavor. The dough is straightforward to prepare:

1. Whisk together the dry ingredients: flour, cornstarch, baking powder and salt.
2. Cream the butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract and almond extract.
4. Gently mix the dry ingredients into the butter mixture until just combined.

Cover the dough and chill it in the refrigerator for at least 30 minutes. When ready to bake, press the dough into a lightly greased 12-inch pizza pan, leaving about a 1-inch perimeter from the edge — the dough will spread slightly as it bakes. Bake until the top looks set and the crust is lightly golden. Allow the crust to cool completely before frosting.

Frosting for Fruit Pizza

This fruit pizza uses a whipped cream cheese frosting that is smooth, fluffy and slightly tangy — a pleasant middle ground between whipped cream and traditional cream cheese frosting. To make it:

• Beat full-fat cream cheese with granulated sugar using a whisk attachment until smooth.
• With the mixer on medium, slowly drizzle in cold heavy whipping cream and continue beating until the mixture is thick and medium peaks form.

The result is a light, creamy topping that spreads easily over the cooled cookie crust.

Decorating and Serving

You can serve the fruit pizza from the pan or transfer the cooled crust to a serving plate before frosting. If you transfer it, do so carefully while the crust is fully cooled. Spread the whipped cream cheese frosting over the crust, leaving a small border around the edge if you prefer the classic pizza look. Arrange dry, fresh fruit on top — berries, kiwi, banana slices, peaches or any fruit in season. Make sure fruit is dry before placing it on the frosting to prevent the topping from separating or becoming soggy.

Make Ahead & Storage

You can bake the cookie crust up to one day ahead; cool it completely, cover and store at room temperature. The frosting can be made a day ahead and kept in an airtight container in the refrigerator — bring it to room temperature for about 30 minutes and re-whip lightly if needed before spreading. I don’t recommend assembling the fruit pizza more than a few hours before serving, as the fruit can release moisture and make the crust soggy. Store assembled leftovers covered in the refrigerator; they will keep well for about three days.

Ingredients

Sugar Cookie Crust

• 2 cups all-purpose flour (250 grams)
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter (168 grams), slightly softened
• 1 cup granulated sugar (200 grams)
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)

Topping

• 8 ounces full-fat cream cheese (226 grams), brick-style
• ½ cup granulated sugar (100 grams)
• ¾ cup cold whipping cream (180 ml), 33–35% fat
• About 3 cups fresh fruit, washed and dried (amount depends on your design)

Instructions

Sugar Cookie Crust

1. Preheat oven to 350°F (180°C). Grease a 12-inch pizza pan.
2. In a large bowl, whisk the flour, cornstarch, baking powder and salt; set aside.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla and almond extract; scrape the bowl as needed.
4. Mix in the dry ingredients until just combined. Cover and chill for 30 minutes or up to 24 hours (if chilled longer, let sit at room temperature ~20 minutes before pressing).
5. Place dough on the greased pan. Cover with wax paper and press evenly into a circle, leaving a ½–1 inch border so it won’t spread over the pan edge while baking. Remove wax paper.
6. Bake 17–20 minutes in the center of the oven, until the top is set. Cool completely.

Whipped Cream Cheese Frosting

1. Using a stand mixer or hand mixer with a whisk attachment, beat the cream cheese and sugar until smooth. Scrape the bowl as needed.
2. With the mixer on medium, slowly drizzle in the cold whipping cream and continue to beat until the mixture thickens and medium peaks form. Chill briefly if needed to help it set.

Decorating

1. If transferring to a serving plate, carefully move the fully cooled crust before frosting.
2. Spread the whipped cream cheese frosting over the crust, leaving a small border if desired. Arrange the prepared fresh fruit on top in whatever pattern you like.
3. Serve immediately or refrigerate until ready to serve.

Notes

1. Cream cheese: Use full-fat, brick-style cream cheese. Do not use low-fat or spreadable varieties.
2. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Fruit pizza is best eaten fresh.
3. Nutrition: Nutrition values are estimates per slice, based on 12 slices.