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Irresistible Fruit Pizza on Cookie

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A soft, chewy cookie crust topped with a creamy, tangy spread and vibrant fresh fruits, perfect for quick, fresh desserts that impress at any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 grams)
  • 1 cup unsalted butter, softened (227 grams)
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup brown sugar (50 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz cream cheese, softened (227 grams)
  • ½ cup powdered sugar (60 grams)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or Greek yogurt
  • 1 cup sliced strawberries (150 grams)
  • ½ cup blueberries (75 grams)
  • 1 cup peeled and sliced kiwis (150 grams)
  • 1 cup cubed mango (150 grams)
  • ½ cup peeled and segmented mandarin oranges (75 grams)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add the egg and vanilla extract to the creamed mixture and beat until combined, scraping down the sides as needed.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Line a 12-inch baking sheet or pizza pan with parchment paper. Press the dough evenly into the pan to about ½ inch (1.25 cm) thickness.
  7. Bake for 15-18 minutes until edges are lightly golden but center is still soft. Remove from oven and cool completely on a wire rack.
  8. While the cookie cools, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Add heavy cream or Greek yogurt a spoonful at a time until spreadable consistency is reached.
  9. Spread the cream cheese mixture evenly over the cooled cookie base using an offset spatula to about ¼ inch (0.6 cm) thickness.
  10. Arrange fresh fruit on top in concentric circles or desired pattern.
  11. Optionally garnish with fresh mint leaves.
  12. Refrigerate assembled fruit pizza for at least 30 minutes before slicing into wedges and serving chilled.

Notes

Cool the cookie base completely before spreading the cream cheese topping to prevent melting. Use firm, ripe fruit to avoid sogginess. You can prepare the cookie base a day ahead and store wrapped at room temperature. For gluten-free, substitute almond or gluten-free flour; for dairy-free, use dairy-free cream cheese and yogurt alternatives.

Nutrition

Keywords: fruit pizza, cookie crust, fresh fruit dessert, easy dessert, summer dessert, creamy topping, quick dessert

Find it online: https://realityeats.com/irresistible-fruit-pizza-on-cookie-recipe-easy-fresh-fruit-dessert-ideas/