This Fruit Pizza Recipe is a fun dessert that’s as pretty as it is delicious! A sugar cookie crust and fluffy cream cheese frosting are topped with a rainbow of fresh fruit.
I’m always down for a pizza dinner, whether it’s vegan naan pizza or quinoa pizza bites . And when it comes time for dessert, there’s really only one appropriate option: this fruit pizza recipe!
Unlike savoury pizzas, the base of fruit pizza consists of a soft, chewy sugar cookie crust. Spread over the cookie crust is a thick layer of creamy, tangy cream cheese frosting , which creates the “sauce” in this equation. (And I guess the cheese too!) The finishing touch of any pizza is the toppings, of course, and here we have an array of vibrant fresh fruits in a rainbow of colors.
Why You’ll Love This Fruit Pizza Recipe
- Fun and colourful . Kids love helping decorate fruit pizzas, making it the perfect opportunity to get them involved in the kitchen. It’s also a great way to work some extra fruit into their diets!
- Easy to customise . You can use any combination of fruits you like on top of your fruit pizza, which means endless variations.
- Great for potlucks and parties . Fruit pizza is a crowd-pleasing dessert that can easily be made in advance and taken with you to get-togethers!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sugar Cookie Crust:
- Flour – I used all-purpose flour, but a measure-for-measure gluten-free flour would also work.
- Cornstarch – This helps the crust of this fruit pizza recipe be thick and chewy.
- Baking powder
- Salt
- Vegan butter – Store-bought or homemade vegan butter .
- Sugar – Granulated sugar and brown sugar.
- Plant milk – Make sure it’s unflavoured and unsweetened.
- Vanilla extract
Frosting:
- Vegan cream cheese – You can use homemade vegan cream cheese , or just pick it up at the grocery store.
- Vegan butter
- Powdered sugar
- Vanilla extract
Fruit Topping:
- Strawberries
- Peaches – Or nectarines. You can blanch and peel them or just leave the skin on.
- Kiwis
- Blueberries
- Grapes – I used green grapes.
How to Make Fruit Pizza
- Combine the dry ingredients. Whisk the flour, cornstarch, baking powder, and salt in a bowl.
- Combine the wet ingredients. Beat the vegan butter and sugars in a large mixing bowl, then beat in the plant milk and vanilla.
- Finish the dough. Add the dry ingredients to the wet ingredients and mix.
- Bake. Press the dough in an even layer into the bottom of the pan and bake for 15 minutes in a 360ºF oven.
- Cool. Remove the cookie crust from the oven. Cool completely.
- Make the frosting. Beat the vegan cream cheese and vegan butter until fluffy. Mix in half of the powdered sugar, followed by the vanilla and the remaining powdered sugar.
- Assemble. Transfer the crust to a serving plate. Spread the frosting over the top and arrange the fruit onto the frosting.
Tips and Variations
- Soften the butter . Make sure to use softened butter for the cookie crust and frosting so it mixes in smoothly.
- Don’t overmix the dough . Overmixing can result in a tougher crust, so mix until just combined.
- Dry the fruit completely . If it’s still damp, it can make the frosting runny and the crust could get soggy.
- Let the crust cool completely . This will prevent the frosting from melting when you spread it on top.
- Try another frosting . If you’re not a fan of cream cheese frosting, you can use whipped coconut cream , vegan yogurt , whipped cashew cream , or vanilla frosting .
How to Store
Since the fruit and cream cheese frosting need to be chilled, it’s best to store your fruit pizza in the fridge. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. I recommend making it no more than 24 hours before you plan on serving it.
If you have leftover fruit pizza, it should be consumed within 2-3 days; the exact timeline depends on the freshness of the fruit you use.
More Vegan Dessert Ideas
- Chocolate Chia Pudding
- No-Bake Peanut Butter Pie
- Vegan Pumpkin Cupcakes
- Vegan Banana Pudding
- Vegan Chocolate Cake
Ingredients
Sugar cookie crust
- 1 ¾ cup flour , 210 grams
- 1 ½ teaspoons cornstarch , 3 grams
- 1 teaspoon baking powder , 5 grams
- ½ teaspoon salt , 3 grams
- ½ cup vegan butter , 113 grams
- ½ cup granulated sugar , 100 grams
- ⅓ cup brown sugar , 63 grams
- ¼ cup plant milk , 59 ml
- 1 teaspoon vanilla , 5 ml
Frosting
- 1 ½ cups vegan cream cheese , 338 grams
- ¼ cup vegan butter , softened at room temperature 56 grams
- 1 ¼ cup powdered sugar , 150 grams
- 1 teaspoon vanilla , 5 ml
Fruit topping
- 2 cup sliced strawberries , 336 grams
- 1 ½ cup sliced peaches , 234 grams
- 2 sliced kiwis
- ½ cup blueberries , 83 grams
- ¼ cup halved grapes , 24 grams
Instructions
- Preheat the oven to 360°F (182°C) and grease a 12-inch cake pan.
- Whisk together the flour, cornstarch, baking powder, and salt in a mixing bowl. Set aside.
- In a large mixing bowl, beat the vegan butter and sugars together until light and fluffy. Mix in the plant milk and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Press the dough in an even layer into the bottom of the pan and bake for 15 minutes. A toothpick inserted into the center should come out clean. If it doesn’t bake for a couple more minutes.
- Remove the cookie crust from the oven and allow it to cool in the pan.
- Beat together the vegan cream cheese and vegan butter until fluffy. Beat in half of the powdered sugar followed by the vanilla and then the remaining powdered sugar.
- Transfer the fully-cooled cookie crust to a serving plate and spread the frosting over the top. Arrange the strawberries, peaches, kiwis, blueberries, and grapes over the frosting in a pretty design.
Notes
Fruit Pizza Recipe
Ingredients
Sugar cookie crust
- 1 ¾ cup flour 210 grams
- 1 ½ teaspoons cornstarch 3 grams
- 1 teaspoon baking powder 5 grams
- ½ teaspoon salt 3 grams
- ½ cup vegan butter 113 grams
- ½ cup granulated sugar 100 grams
- ⅓ cup brown sugar 63 grams
- ¼ cup plant milk 59 ml
- 1 teaspoon vanilla 5 ml
Frosting
- 1 ½ cups vegan cream cheese 338 grams
- ¼ cup vegan butter softened at room temperature 56 grams
- 1 ¼ cup powdered sugar 150 grams
- 1 teaspoon vanilla 5 ml
Fruit topping
- 2 cup sliced strawberries 336 grams
- 1 ½ cup sliced peaches 234 grams
- 2 sliced kiwis
- ½ cup blueberries 83 grams
- ¼ cup halved grapes 24 grams
Instructions
- Preheat the oven to 360°F (182°C) and grease a 12-inch cake pan.
- Whisk together the flour, cornstarch, baking powder, and salt in a mixing bowl. Set aside.
- In a large mixing bowl, beat the vegan butter and sugars together until light and fluffy. Mix in the plant milk and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Press the dough in an even layer into the bottom of the pan and bake for 15 minutes. A toothpick inserted into the center should come out clean. If it doesn’t bake for a couple more minutes.
- Remove the cookie crust from the oven and allow it to cool in the pan.
- Beat together the vegan cream cheese and vegan butter until fluffy. Beat in half of the powdered sugar followed by the vanilla and then the remaining powdered sugar.
- Transfer the fully-cooled cookie crust to a serving plate and spread the frosting over the top. Arrange the strawberries, peaches, kiwis, blueberries, and grapes over the frosting in a pretty design.
Notes
Nutrition
Fruit Pizza Recipe https://jessicainthekitchen.com/fruit-pizza-recipe/ July 26, 2024
Seven layer bars are a decadent treat that piles chocolate chips, coconut, and walnuts onto a buttery graham cracker crust. Sweetened condensed milk holds it all together and makes it sticky and delicious!
Seven layer bars are a bit of a misnomer. There aren’t REALLY seven layers here—it’s more of a jumble of different toppings. You’ve got semisweet chocolate and white chocolate; chewy coconut flakes and crunchy walnuts. They all form a top layer over a base layer of graham cracker crust.
This recipe is normally made with condensed milk, but now that condensed coconut milk exists, it’s easy to make seven layer bars vegan!
Why You’ll Love This Recipe
- Loads of texture . These bars are crunchy, chewy, gooey, and crisp. If you love a variety of textures in your treats, this one’s for you!
- Easy to make . This recipe is just a matter of making the crust, sprinkling on the toppings, and spreading condensed coconut milk on top. Easy!
- Customizable . Don’t like walnuts? Substitute with almonds or pecans. Not a fan of coconut? Leave it out! This recipe is versatile and can be adjusted according to your personal preferences.
- Perfect for potlucks and parties . These bars are sure to be a hit at any gathering. They’re easy to transport, feed a crowd, and always disappear quickly.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
- Graham crackers – Make sure they’re not made with honey or other non-vegan ingredients.
- Vegan butter – I love using my homemade vegan butter in recipes like these seven layer bars.
- Brown sugar
For the Toppings:
- Vegan chocolate chips
- Vegan white chocolate chips – Or butterscotch chips if you prefer.
- Sweetened coconut flakes
- Chopped walnuts – Pecans would also be delicious. For a nut-free option, try pepitas or sunflower seeds.
- Coconut sweetened condensed milk – You can find this at many natural grocers or online. You can also make your own vegan condensed milk .
How to Make Seven Layer Bars
- Make the crust. Add the graham crackers, vegan butter, and brown sugar to a food processor. Pulse to combine, then press into a parchment-lined baking dish.
- Bake. Place the pan in a 350ºF oven and bake for 10 minutes.
- Layer. Sprinkle the vegan chocolate chips over the crust followed by the white chocolate chips, coconut flakes, and walnuts.
- Bake again. Spread the coconut sweetened condensed milk over the top. Return the pan to the oven and bake for 20 minutes.
- Cool. Allow the seven layer bars to cool completely, then remove from the pan with the parchment and cut into bars.
Tips for Success
- Use a decent amount of pressure to press in the crust . The bottom of a measuring cup or glass can help. If the crust layer is only loosely packed, it won’t stay together well when you cut the bars.
- Line the pan with parchment paper . This makes it much easier to remove the bars from the pan and cut them into clean, even slices.
- Don’t overbake . These bars are best when they’re still a bit soft and gooey. Once you take them out of the oven, let them cool completely before cutting into them.
How to Store
Store seven layer bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. I recommend adding parchment paper between the layers if you need to stack them.
Can I Freeze This Recipe?
Yes, you can absolutely freeze seven layer bars! After allowing the bars to cool completely, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them all in an airtight container or a freezer-safe zip-top bag. The bars will keep well for up to 3 months. When you’re ready to enjoy one, let it thaw at room temperature.
More Vegan Bars
- Homemade Granola Bars
- Vegan Sugar Cookie Bars
- Easy Vegan Lemon Bars
- Vegan Apple Pie Bars (with Salted Caramel)
- Pumpkin Brownies
Ingredients
For the crust
- 2 cups vegan graham crackers , 280 grams
- 7 tablespoons vegan butter , melted 98 grams
- ¼ cup brown sugar , 47 grams
For the toppings
- 1 ½ cups vegan chocolate chips , 255 grams
- 1 cup vegan white chocolate chips , or butterscotch chips 240 grams
- 1 ½ cups sweetened coconut flakes , 90 grams
- 1 ¼ cups chopped walnuts , 141 grams
- 11.25 ounces coconut sweetened condensed milk , 333 ml
Instructions
- Line a 9X13-inch baking pan with parchment paper and preheat the oven to 350°F.
- Add the graham crackers, vegan butter, and brown sugar to a food processor and pulse until well combined.
- Press the crust into the prepared baking dish (aim for an even layer) and bake for 10 minutes. Remove from the oven.
- Sprinkle the vegan chocolate chips over the crust followed by the vegan white chocolate chips. Next, sprinkle the coconut flakes over the contents of the baking dish, followed by the walnuts. Drizzle the coconut sweetened condensed milk over the whole kit and kaboodle and use a rubber spatula to spread it into an even layer.
- Bake for 20 minutes.
- Allow the dessert to cool completely before using the parchment paper to lift it from the pan. Slice the dessert into bars and serve.
