I may not post a lot of dessert recipes on here, but as requested by popular demand, this week’s featured recipe will be fruit pizza! With a made-from-scratch sugar cookie crust, a hand-whipped cream cheese frosting, and an assortment of delicious fresh fruits, this has quickly become one of my new favorite go-to desserts. I will surely be bringing this as a go-to item for potluck events this year!
Did you know that homemade cream cheese frosting only contains between 4-5 ingredients? Interestingly, most commercial cream cheese frosting tubs contain somewhere between 14-15 ingredients per package… and surprisingly, most brands of cream cheese frosting don’t even contain cream cheese as an ingredient. This makes no sense! As with most pre-packaged foods, commercial frosting contains a laundry list of preservatives, food colorings, and other additives, which ultimately make the food product more shelf-stable. By creating these products from scratch, you are able to save yourself from consuming these not-so-helpful preservatives, and are able to have more control over the ingredients you are using (ahem… like REAL cream cheese).
Like all desserts of course, this type of a dish is to be consumed in moderation; but what better way is there than to enjoy a sweet treat with a nutritious fruit-filled flare? Enjoy!
Cookie Crust Ingredients:
Yields two 6″ cookie crusts,
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp. salt
- 1 tsp. baking powder
- ½ tsp. baking soda
Cream cheese Frosting:
- 4 oz. cream cheese, softened
- 1/8 cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp. vanilla extract
- 1/2-1 Tbsp. of milk, as needed
Fruit – Per preference, but I used:
- about 1 lb. fresh strawberries, rinsed, sliced in half, stems removed
- about 1 cup of fresh blueberries, whole, rinsed
- Preheat the oven to 350 degrees. Grease a large 9 x 13 inch baking sheet, and set it aside until step 4.
As an alternative to greasing the pan, you could line it with parchment paper.
- In a large bowl, beat 1/2 cup of softened butter for 1-2 minutes, until smooth. Slowly add the sugar to the bowl, and continue to rapidly stir the mixture for another 1-2 minutes, or until you reach a fluffy texture. Add the egg and vanilla, and stir for an additional 30 seconds, or so.
Hint: Using an electric mixer for this part of the recipe will be ideal. Mix the ingredients over a medium speed.
- In a separate bowl, combine all dry cookie crust ingredients. Slowly add this dry mixture to the we ingredients, while continuously stirring until you achieve a soft, even dough, without lumps. For best results, chill the dough for 30 minutes or so, before proceeding to step 4.
- Once the dough has chilled, form it into two even balls. Press each dough ball down onto the baking sheet, to form two circular crusts. Be sure to keep about 1 inch of distance between the two crust. Bake for about 18-20 minute, or until you notice the edges of the dough are starting to brown. Proceed to step 5 while you wait for the cookie crusts to bake.
- Meanwhile, in a small bowl, begin beating the cream cheese and the rest of the softened butter together for about 2-3 minutes. If you are using an electric mixer, use a medium speed. Once the mixture is smooth, slowly stir in the powdered sugar, and the milk, as needed, if the mixture seems too dry. Beat for about 1-2 additional minutes, until you achieve a smooth, thick texture.
- Once the cookie crusts are finished baking, remove them from the oven and allow them to completely cool, before you begin frosting. Once the crusts have cooled, use a rubber spatula to evenly spread the frosting over the entire cookie crusts, as shown below.
- Finally, decorate your frosted cookie crusts with fruit, in any design that you choose! You can literally use any fruit for this recipe; all will be delicious. Cut your fruit pizzas into 8 triangles, or if you are serving a large crowd you could cut them into small squares. Enjoy!!!