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Mini Patriotic Fruit Pizzas

Mini fruit pizzas with sugar cookie bases, sweet cream cheese frosting, and patriotic red-white-blue fruit patterns. Bake the cookies until just golden, then assemble for easy party dessert mini dessert bites.
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Prep Time 20 minutes
Cook Time 10 minutes
cooling 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Mini cookie bases and frosting
  • 1 can refrigerated sugar cookie dough Use a 1 tube package.
  • 8 oz cream cheese Soften to room temperature for smooth frosting.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Patriotic fruit toppings
  • 1 cup fresh strawberries Thinly slice so they lay flat.
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
Optional glaze
  • 2 tbsp apricot jam Mixed with water for glaze.
  • 1 tbsp water Stir into jam to thin for brushing.

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie bases
  1. Preheat the oven to 350°F. Slice the refrigerated sugar cookie dough into 1/2-inch rounds and place them on parchment-lined baking sheets.
  2. Bake for 8–10 minutes until the edges are golden but the centers still look slightly underdone. Cool completely before frosting.
Make the cream cheese frosting and assemble
  1. Beat the cream cheese with powdered sugar and vanilla extract until completely smooth. The frosting should be thick enough to spread.
  2. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border. Add fruit while the frosting is fresh and tacky.
  3. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design. Arrange so the fruit covers the frosting surface evenly.
Optional glossy finish
  1. Mix apricot jam with water, then warm it until brushable for a glaze. Brush fruit lightly for a glossy finish, if desired.
  2. Refrigerate the mini fruit pizzas until ready to serve. Chill at least 30 minutes to set the frosting.

Notes

Pro tip: cool the cookies fully before frosting so the cream cheese doesn’t melt or slide. Store covered in the refrigerator up to 3 days; fruit softens over time but stays tasty. Freezing is not recommended because the fruit texture changes. For a dairy-free swap, use a dairy-free cream cheese substitute and keep the same frosting steps.