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Easy Creamy Fruit Pizza Recipe on Sugar Cookie Crust for Perfect Summer Dessert

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A quick and easy summer dessert featuring a buttery sugar cookie crust topped with a creamy, tangy layer and fresh, colorful fruit. Perfect for gatherings and potlucks with minimal effort.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream or whipped topping
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh kiwi, peeled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh mandarin orange segments or peeled and sliced peaches
  • Optional: 1/4 cup apricot jam, warmed and strained

Instructions

  1. Make the Sugar Cookie Crust: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing well until combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing.
  3. Press the Dough: Transfer the dough to a greased 9×13-inch pan. Using your hands or a flat-bottomed glass, press the dough evenly across the bottom and up the sides about 1/4 inch thick. Lightly wet your hands if dough is sticky.
  4. Bake the Crust: Preheat oven to 350°F (175°C). Bake the crust for 18-22 minutes, or until edges are golden brown and center is set. Let cool completely on a wire rack, about 30 minutes.
  5. Prepare the Creamy Layer: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Slowly add heavy cream or whipped topping and beat on medium speed until light and fluffy, about 2-3 minutes.
  6. Assemble the Fruit Pizza: Spread the creamy filling evenly over the cooled crust. Arrange sliced fruit on top in a colorful pattern.
  7. Optional Glaze: Warm apricot jam until runny. Lightly brush over fruit with a pastry brush to add shine and sweetness.
  8. Chill and Serve: Refrigerate assembled fruit pizza for at least 1 hour before slicing into squares or wedges.

Notes

Do not overbake the crust to keep it tender. Cool crust completely before adding cream layer to prevent melting. Dry fruit thoroughly to avoid sogginess. Use a sharp serrated knife for clean slices. The recipe can be made ahead by preparing crust and cream layer up to two days in advance; add fruit and glaze fresh. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: fruit pizza, sugar cookie crust, creamy fruit dessert, summer dessert, easy dessert, no-bake fruit pizza, fresh fruit dessert

Find it online: https://tessierecipes.com/easy-creamy-fruit-pizza-recipe-on-sugar-cookie-crust-for-perfect-summer-dessert/