Yield: 24 SERVINGS
Prep Time: 20 MINUTES
Cook Time: 16 MINUTES
Total Time: 36 MINUTES
✅ INGREDIENTS
- 2 rolls (16 oz each) refrigerated sugar cookie dough
- 1 bowl (24 oz) Philadelphia Cheesecake Filling
- 10 oz pineapple chunks cut into tidbits
- 1 lb strawberries, diced
- 1 pint blueberries
- 12 oz raspberries
- 4-6 kiwis, diced
- 1 can (15 oz) sliced peaches, diced
- 2 bananas, sliced
- lemon juice
✅ INSTRUCTIONS
- Spread 2 rolls of refrigerated sugar cookie dough into a 16-inch pizza pan. Bake for approximately 16-18 minutes until the cookie crust is slightly browned. Let cool completely.
- Spread cheesecake filling over the prepared crust.
- Using a table knife, lightly draw the beach ball shape into the top of the cheesecake filling to use as a guide when you are arranging the fruit.
- Prepare the fruit. Cut the strawberries into quarters. Dice the peaches and pineapples. Peel and dice the kiwis. Cut the bananas into half-moons then toss in lemon juice to prevent browning.
- Arrange chopped strawberries into the center circle of the beach ball so that the red skin of the strawberries is facing up. Arrange the other fruit into the sections of the beach ball, making sure to cover the entire surface area of each section is fully covered. Use the photos as a guide for the fruit color placement. Pile the fruit up as needed to make sure the filling is completely covered.
- Refrigerate overnight or until ready to serve.
✅ NOTES
- If you can't find the prepared cheesecake filling, mix together 8 oz cream cheese, 1 1/2 cups powdered sugar and 1 small tub (8 oz) of Cool Whip.
Substitutions:
- In place of kiwis, try honeydew melon.
- In place of canned peaches, use fresh peaches or cantaloupe.
- In place of sliced bananas, try pears or apples.
- Try swapping the strawberries and raspberries.
Nutrition Information:
YIELD: 24 SERVING SIZE: 1 grams
Amount Per Serving:
- CALORIES: 76
- TOTAL FAT: 2g
- SATURATED FAT: 1g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 3mg
- SODIUM: 31mg
- CARBOHYDRATES: 15g
- FIBER: 3g
- SUGAR: 10g
- PROTEIN: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.
Fruit Pizza is a fun dessert idea for your summer BBQ or your beach-themed party.
We made this for a Beach party recently and it was a big hit.
You can totally customize the fruit that you use as long as it fits the color scheme.
Consider using honeydew melons in place of the kiwis or cantaloupe in place of the peaches.
To help shape your cookie into a perfect circle, use a large round pizza pan.
Look for a 16-inch pizza pan for this Beach Ball Fruit Pizza so that you can layer on plenty of fruit.
If you don’t have one, you can find disposable pizza pans at your local big-box store or on Amazon.
I got a disposable 16″ pizza pan at my local Walmart store for less than $3 and it worked perfectly.
Some pizza pans have perforated bottoms to allow for more airflow.
If this is the case with your pizza pan, you will need to line it with foil or parchment paper so that your cookie doesn’t bake through the bottom of the pan.
Next, use your fingers or the back of a spoon to press the cookie dough together until it completely covers the pizza pan.
Finally, bake according to the recipe card directions, or until the cookie crust is golden brown.
Be sure to let the cookie crust cool completely before adding any toppings on top.
If you’re short on time, pop the crust into the refrigerator for a few hours until it is chilled.
KEY TO SUCCESS #2 – OUTLINE YOUR DESIGN BEFORE PLACING FRUIT
The second layer of the fruit pizza is cheesecake filling.
You can use ready-made cheesecake or you can make your own with cream cheese, powdered sugar, and Cool Whip topping.
Philadelphia No Bake Cheesecake Filling is a great option if you are short on time.
It’s tasty and all you need to do is spread it on the cooled cookie crust.
After you’ve added the cheesecake filling, it’s time to draw your beach ball design.
Start by drawing a 3 1/2-inch circle with a round cookie cutter or a table knife toward the top left side of your crust.
Next, draw five curved lines from the center circle to the outside edge to make six sections of the beach ball.
The three sections across the top will be larger and the three sections at the top will end up being smaller.
If you’re not satisfied with your design, use the knife to smooth the cheesecake filling and draw your design again.
Use the image above as a guide when you draw your beach ball shape.
KEY TO SUCCESS #3 – CUT THE FRUIT TO MAXIMIZE THE COLOR
When slicing the fruit for your fruit pizza, make sure you leave plenty of skin showing so that you can see the most vibrant colors.
For the strawberries, slice them into quarters so that every piece has a skin side.
Then when you place the fruit onto your fruit pizza, make sure the colorful skin side is facing up.
Try to place the raspberries on their side so that the center hole is not super obvious.
Be sure to pile the fruit up so that it covers all the white cheesecake filling.
You don’t want to be able to see the cheesecake filling between the pieces of fruit.
Be sure to toss the sliced bananas with lemon juice so that they won’t brown.
Do the same for apples or pears if you use those fruits as a substitute for bananas.
Lay out the colors on your fruit pizza the way that you think it looks best.
I would just caution against putting the pineapples and bananas next to each other since the colors are similar.
Keep in mind how much of each type of fruit you have on hand.
For example, if you only have three kiwis you might want to put the green into a smaller section at the top so that you don’t run out.
The goal here is not perfection – just have fun with it and it’ll turn out great!
Jennifer
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