If you’ve ever wanted to make a dessert that looks like it took way more effort than it actually did, this is your sign.
Fruit pizza is one of those feel-good, bring-to-a-party, smile-when-you-eat-it kinds of recipes. And when you top it with marshmallow fluff frosting? It goes from just fun to full-on celebration mode. There’s something about that soft cookie base, fluffy creamy center, and colorful fruit piled on top that makes this one of those recipes people remember.
But here’s the truth: it’s incredibly easy to make. Like, refrigerator-aisle-easy.
And if you’ve had a long day and you want to make something pretty without dirtying every pan in your kitchen or waiting for dough to rise, I got you. This is beginner-friendly, kid-friendly, potluck-perfect, and honestly just plain good.
You don’t need a special occasion to make this. But if one comes up, this fruit pizza shows up ready to impress.
Let’s get into it.
What You’ll Need
This isn’t one of those long grocery list situations. Everything you need is pretty basic and can be found at almost any store.
| Ingredient | Amount | Notes |
|---|---|---|
| Refrigerated sugar cookie dough | 1 package (16–18 oz) | Store-bought makes it simple, but homemade dough works too |
| Cream cheese | 1 block (8 oz) | Let it soften to room temperature for easy mixing |
| Marshmallow fluff (crème) | 1 jar (7 oz) | Look for “marshmallow creme” or “fluff” |
| Fresh fruit | About 3 cups | Choose your favorites (suggestions below) |
Some great fruit options: sliced strawberries, blueberries, mandarin oranges, grapes, kiwi, mango, raspberries, pineapple. Go for color and variety. You can make it rainbow-bright or pick a simple two-tone theme. Whatever feels right.
Tools You’ll Need
You won’t need much. And there’s a good chance you already have everything on hand.
- Baking sheet or pizza pan
- Mixing bowl
- Electric mixer or hand whisk
- Rubber spatula
- Knife for slicing fruit
- Paper towels (trust me, they matter here)
- Optional: pastry brush for glazing the fruit
A Few Pro Tips Before You Start
These are the little things that make a big difference. Especially if it’s your first time making a fruit pizza.
- Soften your cream cheese ahead of time.
Cold cream cheese will fight back and make your frosting lumpy. Let it sit at room temp for 30 minutes or so. - Chill the sugar cookie dough on the pan for 10–15 minutes before baking.
Not mandatory, but this helps keep the crust from spreading too much in the oven. - Dry your fruit after washing.
Water on fruit = soggy pizza. Pat each piece dry with paper towels before topping your dessert. - Don’t frost a warm crust.
Let it cool completely first. A warm crust will melt the frosting and turn it into a drippy mess. - Want it to look glossy like a bakery fruit tart?
Warm a little apricot jam and lightly brush it over the fruit after decorating. Not necessary, but adds that wow factor.
Ingredient Swaps and Simple Variations
This recipe is super flexible. You can tweak it based on what you have on hand, or what you’re avoiding in your diet.
| If You Don’t Have… | Try This Instead |
|---|---|
| Sugar cookie dough | Shortbread dough or graham cracker crust |
| Cream cheese | Mascarpone or dairy-free cream cheese |
| Marshmallow fluff | Whipped cream, Cool Whip, or Greek yogurt |
| Fresh fruit | Canned or thawed frozen fruit (dry them well) |
| Pizza pan | Any large baking tray or round cake pan |
Want to make mini versions? Shape the dough into small circles before baking and let each person top their own. Great for birthday parties or small get-togethers.
Make Ahead Tips
If you like being one step ahead (or just don’t want to do everything at once), here’s how you can break up the prep.
| Part of the Recipe | How Far in Advance | How to Store |
|---|---|---|
| Cookie crust | 2–3 days | Wrap in foil or plastic at room temp |
| Cream cheese frosting | 1–2 days | Store covered in the fridge |
| Sliced fruit | Up to 1 day | Store separately with paper towels |
| Full assembly | 3–4 hours max | Keep in fridge until serving |
Just don’t frost or top it too early, especially if your fruit is juicy. The moisture will soak into the cookie and soften the texture.
How to Make Fruit Pizza with Marshmallow Fluff
- Preheat your oven to 350°F.
- Roll out the sugar cookie dough onto your baking pan.
Press it into a circle about 12 inches wide and around 1/4 inch thick. If it’s sticking to your hands, you can dust them with a bit of flour. - Chill the dough on the pan for 10–15 minutes.
Totally optional but gives you a more even crust. - Bake for 10–12 minutes.
You’re looking for light golden edges and a set center. Don’t overbake—it’ll keep cooking slightly as it cools. - Let the crust cool completely on the pan.
- In a bowl, mix the cream cheese and marshmallow fluff until smooth and fluffy.
You can use a hand mixer or whisk by hand if the cream cheese is soft enough. - Spread the frosting evenly over the cooled cookie crust.
Leave a small border for that pizza vibe. - Top with fresh fruit.
Go with circles, rows, or a full-on rainbow. There’s no wrong way to do this. - If you want that glossy finish, brush a light glaze over the fruit.
Just warm a tablespoon of apricot preserves with a splash of water and gently brush it on. - Refrigerate for 30 minutes before serving.
This helps everything set and makes slicing easier.
Nutrition Breakdown (Estimate per slice, if cut into 12 slices)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~240 |
| Total Fat | ~12g |
| Saturated Fat | ~6g |
| Carbohydrates | ~30g |
| Sugars | ~20g |
| Protein | ~2g |
These numbers are general estimates and can vary depending on the dough, fruit, and how heavy-handed you get with the frosting. You can lighten it up by using reduced-fat cream cheese and topping with mostly berries.
Pairing Ideas
Fruit pizza works with a bunch of different drinks and sides, depending on when you’re serving it.
- Light brunch? Serve with yogurt parfaits and coffee.
- Backyard BBQ? Iced tea or lemonade works beautifully.
- Kid’s party? Add mini fruit pizzas to the snack table and let them decorate their own.
- Date night dessert? Slice it up and serve with sparkling water or a glass of rosé.
It’s casual but special. That sweet spot you always want dessert to land in.
How to Store Leftovers
It’s best fresh, but leftovers will keep for a day or two with the right care.
| Storage Option | How Long It Lasts | Notes |
|---|---|---|
| Assembled in fridge | 1–2 days | Cover tightly with plastic wrap |
| Separate components | 2–3 days | Store crust, frosting, and fruit separately |
| Freezer | Not recommended | Fruit texture and frosting won’t hold up |
If you think you’ll have extras, consider frosting and topping only half the cookie and saving the rest to assemble fresh the next day.
Frequently Asked Questions
Can I use homemade cookie dough?
Yes, absolutely. Just roll it out to about 1/4 inch thick and bake until lightly golden. The rest of the process stays the same.
What can I use instead of marshmallow fluff?
You can swap in whipped cream, vanilla Greek yogurt, or even Cool Whip if you prefer. The fluff just gives it a smooth, rich texture.
Will the fruit make the pizza soggy?
Eventually, yes. That’s why drying the fruit and assembling close to serving time is key. If you want leftovers, store the fruit separately.
Can I make this gluten-free?
Totally. Just grab a gluten-free sugar cookie dough or use a homemade gluten-free base.
Do I have to glaze the fruit?
Nope. It just adds a pretty shine and helps keep certain fruits from drying out if the pizza is going to sit out for a bit.
Wrap Up
Fruit pizza with marshmallow fluff is the kind of recipe you make once, love forever, and keep in your back pocket for everything from birthdays to brunches. It’s quick to put together, endlessly customizable, and makes you look like the person who always brings the best dessert to the table.
Try it. Make it your own. Use what you have. And when you do, come back and tell me how it turned out. Did you go with a full fruit rainbow or just strawberries and kiwi? Did your kids help decorate? Did it disappear faster than you expected?
I’d love to hear your take. And if you’ve got questions, tips, or variations, drop them below. Let’s keep the fruit pizza magic going.
