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Mini Patriotic Fruit Pizzas

Mini fruit pizzas made with round sugar cookie bases, sweet cream cheese frosting, and a red-white-blue fruit flag/star pattern. This easy party dessert bakes quick, cools completely, then chills for clean slices and glossy berry shine.
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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: 235
Ingredients Equipment Method Notes

Ingredients
  

Mini Patriotic Fruit Pizzas
  • 1 can (tube) refrigerated sugar cookie dough 1 tube
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries thinly sliced
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
  • 2 tbsp apricot jam mixed with 1 tbsp water for glaze (optional)

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cookie bases
  1. Preheat the oven to 350°F, then 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, then cool completely on the pan.
Make the cream cheese frosting
  1. Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth, stopping to scrape the bowl for an even texture.
Assemble and decorate
  1. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border for a clean mini-pizza edge.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design.
  3. If using, brush the fruit lightly with warmed apricot jam mixed with water for a glossy finish, then refrigerate until ready to serve.

Notes

For the cleanest toppings, cool the cookies fully before frosting so the cream cheese doesn’t melt into the surface. Refrigerate assembled mini pizzas in an airtight container for up to 2 days; the baked cookie bases can be frozen up to 1 month and thaw overnight in the fridge before frosting. For a dairy-free option, swap the cream cheese for a dairy-free cream cheese alternative and use the same powdered sugar and vanilla ratio.