Mini Fruit Pizza – classic summer dessert in bite-size! You won’t be able to stop eating these simple soft sugar cookies topped with white chocolate cream cheese frosting and colorful fresh fruits.
Fruit pizza is an absolute summer classic, or at least it should be.
And because mini desserts are always such a hit, I made mini fruit pizzas!! I love how simple, yet impressive they are!!
These mini fruit pizzas are perfect for spring and summer parties, like bridal and baby showers, birthdays and backyard barbecues! You can make them ahead, or you can even set them up as a self-serve bar, so everyone can make their own mini pizzas. I know, pretty genius! 😉
WHY YOU’LL LOVE THIS FRUIT PIZZA RECIPE:
The short answer is the frosting!
The long answer: creamy smooth, sweet and slightly tangy white chocolate cream cheese frosting is the star of the show. That’s right, not just regular ol’ cream cheese frosting, which we absolutely love and adore. But this white chocolate cream cheese filling is better!
Also, it’s a perfect frosting recipe to make ahead. I’ll share my make-ahead tips in a little bit.
HOW TO MAKE SUGAR COOKIES:
Typically, sugar cookies are on a crunchy side, but we’re adding a little bit of cornstarch in the batter for softer texture.
To make sugar cookie dough:
- Step 1. We’ll start with creaming butter and sugar until it’s nice and fluffy.
- Step 2. Then stir in egg and vanilla extract.
- Step 3. Now add dry ingredients and milk, in batches, alternating dry and wet.
- Step 4. Shape the dough into a disk and wrap in a plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
NOTE: The dough might seem too sticky. But don’t worry, it’ll be just right after it’s chilled. Don’t even think of skipping that step, it’s crucial! I usually make the dough the night before and chill it overnight.
To shape and bake sugar cookies:
- Step 1. Generously flour the counter and the dough. And gently roll it into 1/4-inch thick circle.
- Step 2. Cut out 2.5-inch circles, using a round cookie cutter. Continue to roll the leftover scrapes and cut out the small circles until you run out of the dough. (TIP: If the scrapes get to sticky, chill it in the fridge for 10-15 minutes.)
- Step 3. Arrange the cookies on a baking sheet, lined with a parchment paper.
- Step 4. Bake for 13-15 minutes, or until lightly golden. Cool the cooking on a baking sheet for about 5 minutes, then transfer onto a wire rack to cool completely.
HOW TO MAKE WHITE CHOCOLATE CREAM CHEESE FROSTING:
It’s SO easy to make this white chocolate cream cheese frosting! And I highly recommend making it in advance.
- Step 1. Warm up heavy cream in a microwave for 30 seconds. Then stir in white chocolate chips and mix until nice and smooth.
- Step 2. Whip softened cream cheese until fluffy and then add powdered sugar and beat until well combined.
- Step 3. Now stir in white chocolate mixture, vanilla extract and salt. Whip until well combined.
- Step 4. Transfer into an airtight container and chill for at least 1 hour, or preferably overnight.
TIPS FOR PERFECT FROSTING:
- Use softened cream cheese: make sure that your cream cheese is nice and soft for 100% smooth and creamy texture. And you’ll need the brick-style cream cheese, not the whipped version. (I like Philadelphia original cream cheese.)
- Use a good quality white chocolate: when selecting the white chocolate, buy the good stuff. Here is a great article about selecting good white chocolate.
- Chill the frosting: you may think that the frosting is too runny. But make sure to chill it and it’ll be perfectly thick and spreadable! (See the image below.)
HOW TO ASSEMBLE FRUIT PIZZA:
Now the FUN part!!!
Once the cookies are completely cooled, frost them with generous dollop of cream cheese frosting.
- TIP 1: Use a small cookie scoop (about 1 tablespoon) and divide the frosting on each cookie.
- TIP 2: Using a small offset spatula or back of a spoon, smear the frosting
And right before serving, top them with cut fruits and berries.
HOW TO MAKE FRUIT PIZZA IN ADVANCE:
These mini fruit pizza are perfect to make ahead. You can prepare them 1 day in advance, or way in advance. It’s up to you, because this recipe is incredibly flexible like that!
So here’re a few ways make these fruit pizza in advance:
- Make the sugar cookie dough in advance. Freeze it and them shape and bake the night before serving.
- Baked sugar cookies also freeze well. So, you can also bake the cookies up to a month in advance, and freeze them in an airtight container. Just bring them out couple of hours before serving.
Cream cheese frosting:
- Make the frosting 1-2 days in advace and refrigerate in an airtight container.
- This frosting also freezes well. Freeze it in an airtight container for up to 1 month. To thaw, transfer it to the fridge overnight.
- It’s best to cut up the fruits the day of serving.
- Top the sugar cookies with fruits no more than couple of hours in advance.
BONUS: Make a fruit pizza bar!! It’s a great way to serve these mini fruit pizzas for a party.
Basically, arrange the sugar cookies, frosting and fruit toppings on platters separately. And have your guests make their own custom pizzas.
Here’re my original photos from 2014, when I first shared this recipe. Love the colorful fruits!!!
Mini Fruit Pizzas
For white chocolate cream cheese frosting:
- ¼ cup 60ml heavy whipping cream
- 1/3 cup white chocolate
- 8 oz cream cheese at room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coarse kosher salt
For sugar cookies:
- 1 ¼ cup 170gr all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- 1/8 teaspoon coarse kosher salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
For fruit topping:
- Assorted fruits of your choice Note 3
- To make cream cheese filling: Heat heavy cream in the microwave for 30 seconds.
- Add white chocolate and stir it until chocolate is complete melted. If the chocolate didn't melt, microwave the mixture for 15 seconds.
- In a mixing bowl with whisk attachment, beat cream cheese until fluffy.
- Stir in powdered sugar and whip until smooth.
- Add white chocolate mixture, vanilla extract and salt. Beat for 3-5 minutes, or until the filling is thickened and smooth. Transfer into an airtight container and refrigerate for at least 1 hour, or overnight.
- To make the sugar cookies: in a small bowl whisk together flour, cornstarch, baking powder and salt.
- In a mixing bowl with a paddle attachment, beat butter and sugar until fluffy, about 1 minute on medium high speed.
- Add egg and vanilla extract and continue to beat for another minute or two until well combined.
- Add half of dry ingredients, then stir in milk, and then remaining half of the dry ingredients. Mix until just combined, scraping the sides.The dough will be soft and slightly sticky.
- Form the dough into a flat disk and wrap it in a plastic wrap and refrigerate for at least an hour, or up to 2 days.
- To shape and bake the cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, or silicone mat.
- Generously flour the working surface, roll the chilled dough into ¼-inch thick circle.
- Cut out 2.5-inch circles, using a round cookie cutter. Continue to roll the leftover scrapes and cut out the small circles until you run out of the dough. (TIP: If the scrapes get to sticky, chill it in the fridge for 10-15 minutes.)
- Place the cookies on the prepared cookie sheets and bake the cookies for 13-15 minutes, or until lightly golden, one baking sheet at a time. (Slightly undercook them to get nice and soft “pizza crust”.)
- Cool the cookies on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely.
- To prepare fruit topping: wash, dry and cut fruits into small pieces, if needed.
- To assemble: arrange the sugar cookies in one layer. Place 1 tablespoon of frosting on each cookie. (TIP: This small cookie scoop makes this process super efficient!).
- Spread frosting with a small offset spatula, or back of a spoon. Arrange chopped fruits on top. And serve!
This recipe was originally published on June 16th, 2014, and last updated on July 20th, 2020.