(Red, White & Blue) Sugar Cookie Fruit Pizzas
When summer rolls around, so do the patriotic holidays, and these Mini Sugar Cookie Fruit Pizzas are the perfect, no-bake treat for Memorial Day, the 4th of July, and Labor Day.
Why I Love Patriotic Desserts
The 4th of July is my favorite holiday. We spend it up at our cabin, playing on the lake and grilling a feast for a big crowd followed by an American themed sweet treat of some kind.
You can have so much fun with red, white and blue themed treats. The colors of fresh summer berries lend themselves perfectly to this color scheme, so it’s easy to come up with a semi-healthy dessert.
I love these Sugar Cookie Fruit Pizzas. They start with store-bought cookies, which is ideal when you serve something sweet without spending hours in the kitchen, and they are packed with vitamins and antioxidants from the berries, so they are a health-ish option. Plus in this smaller, cookie form, the are easy to eat outside without needing a plate.
When it’s hot outside, I usually opt for no-bake dessert so I can keep the kitchen cool.
Check out these other fun, no-bake patriotic dessert ideas as well…
4th of July Dipped Krispie Treats
Star Spangled No-Bake Oreo Pie
Sugar Cookie Strawberry Shortcake
Ingredients
For the Mini Fruit Pizzas:
- 12 store-bought sugar cookies
- fresh raspberries
- sliced strawberries
- fresh blueberries
Cream Cheese Frosting:
- cream cheese, softened
- granulated sugar
- vanilla extract
Glaze:
- orange juice
- granulated sugar
- lemon juice
- cornstarch
Step-by-Step Instructions
Make the Glaze: In a small saucepan, combine the 1 cup orange juice, 1/2 cup sugar, 1 tsp lemon juice, and 2 Tbls cornstarch. Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken. It will become a transparent amber color.
Remove from heat and let it cool to room temperature. Tip: I transfer it from pan to a glass bowl to help it cool faster.
Prepare the Cream Cheese Frosting: In a stand mixer, or a medium bowl with a hand-held electric mixer, beat 8oz of softened cream cheese until smooth. Add the 1/2 cup granulated sugar and 1 tsp vanilla extract, and continue to beat until the mixture is light and fluffy.
Assemble the Mini Fruit Pizzas: Spread a generous layer (about 1Tbls) of the cream cheese frosting onto each sugar cookie. I use this cookie scoop to ensure I am putting a consistent amount on each cookie.
Wash the berries and pat dry. Arrange the raspberries, sliced strawberries, and blueberries on top of the frosting. I like to pile them and overlap them a bit in a rustic manner, but you can also create a uniform red, white, and blue pattern so each mini fruit pizza looks the same.
Lightly brush the cooled glaze over the fruit. I use a pastry brush, but you can also drizzle with a small spoon. Make sure the glaze fills in the cracks between the fruit. This will add shin, help preserve freshness, and keep the berries from rolling off the cookie.
Serve and Enjoy: Let fruit pizzas sit for a 5-10 minutes to give the glaze time to dry a bit. You can let them sit on counter, or pop them into the fridge to chill.
These mini fruit pizzas are best served immediately. If preparing ahead, store the assembled cookies in the refrigerator.
How to Store Leftovers
Store leftover mini fruit pizzas in an air tight container like this in refrigerator for to 3 days.
FAQ’s
Assemble Just Before Serving: This minimizes the time the frosting and fruit sit on the cookie base making it soft.
Dry the Fruit Before Assembling: Pat the berries dry with paper towels to remove excess moisture.
Don’t Skimp on the Glaze: Applying a thin glaze can create a barrier between the fruit and frosting, helping to preserve the texture. Make sure it gets into all of the nooks and crannies between the berries.
Approximately 200 calories per mini fruit pizza.
While these mini fruit pizzas do contain sugar, they also offer nutritional benefits as the berries provide vitamins, antioxidants, and fiber. Making mini versions like this helps control portion sizes. You can also use low-fat cream cheese or sugar substitutes to make a lighter version.
Alternate Fruit Ideas
Any of these fruits work well when making Fruit Pizzas…
- Berries (strawberries, raspberries, black berries, blueberries, cranberries)
- mandarin oranges
- sliced peaches
- diced kiwi
- sliced banana
- red or green grapes
When to Serve Fruit Pizza
Fruit pizzas are versatile and can be served at various occasions throughout the year.
Patriotic Holidays: Obviously, this red, white, and blue berry version is perfect for the Summer holidays of Memorial Day, the 4th of July, and Labor Day.
Brunches: Switch up the fruits, and these are sweet addition to any brunch spread.
Summer Gatherings: This mini version is a refreshing, hand held dessert option for picnics and barbecues when its hot outside.
Birthday Parties: Customize the fruit toppings colors to match the party theme.
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(Red, White & Blue) Sugar Cookie Fruit Pizzas
Equipment
- sharp pairing knife to slice strawberries
- small cookie scoop
Ingredients
- 12 sugar cookies store bought
- ½ cup raspberries
- ½ cup blueberries
- ½ cup strawberries sliced
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup white sugar
- 1 tsp vanilla
Glaze
- 1 cup orange juice
- ½ cup white sugar
- 1 tsp lemon juice
- 2 T corn starch
Instructions
- In a small saucepan, combine the 1 cup orange juice, 1/2 cup sugar, 1 tsp lemon juice, and 2 Tbls cornstarch. Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken. It will become a transparent amber color.Remove from heat and let it cool to room temperature. Tip: I transfer it from pan to a glass bowl to help it cool faster.
- In a stand mixer, or a medium bowl with a hand-held electric mixer, beat 8oz of softened cream cheese until smooth. Add the 1/2 cup granulated sugar and 1 tsp vanilla extract, and continue to beat until the mixture is light and fluffy.
- Spread a generous layer (about 1Tbls) of the cream cheese frosting onto each sugar cookie. I use this cookie scoop to ensure I am putting a consistent amount on each cookie.
- Wash the berries and pat dry. Arrange the raspberries, sliced strawberries, and blueberries on top of the frosting. I like to pile them and overlap them a bit in a rustic manner, but you can also create a uniform red, white, and blue pattern so each mini fruit pizza looks the same.
- Lightly brush the cooled glaze over the fruit. I use a pastry brush, but you can also drizzle with a small spoon. Make sure the glaze fills in the cracks between the fruit. This will add shine, help preserve freshness, and keep the berries from rolling off the cookie.
- Let fruit pizzas sit for a 5-10 minutes to give the glaze time to dry a bit. You can let them sit on counter, or pop them into the fridge to chill.
- These mini fruit pizzas are best served immediately. If preparing ahead, store the assembled cookies in the refrigerator.
