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Mini Patriotic Fruit Pizzas

Mini fruit pizzas made with round sugar cookie bases, creamy cream cheese frosting, and a red-white-blue fruit pattern. Bake the cookie rounds until golden at the edges, cool fully, then decorate and chill for tidy, sliceable 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: 260
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie bases
  • 1 tube refrigerated sugar cookie dough
Cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Patriotic fruit topping
  • 1 cup fresh strawberries, thinly sliced
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
Optional apricot glaze
  • 2 tbsp apricot jam mixed with water mixed with 1 tbsp water for glaze

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie rounds
  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 with space between each one.
  2. Bake for 8–10 minutes, until the edges are golden but the centers still look slightly underdone, then cool completely on the baking sheet.
Make the cream cheese frosting
  1. Beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth and no lumps remain.
Assemble the mini patriotic fruit pizzas
  1. Spread a generous layer of frosting over each cooled cookie, leaving a small border so the topping doesn’t spill over the edges.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design for a patriotic look.
  3. Brush the fruit lightly with warmed apricot glaze if desired for a glossy finish, then refrigerate until ready to serve.

Notes

For clean toppings, cool the cookies completely before frosting so the cream cheese stays thick and doesn’t melt into the cookie. Refrigerate assembled pizzas in an airtight container for up to 3 days; freezing is not recommended because the fresh fruit texture can soften. For a lighter option, use low-fat cream cheese in the frosting and increase powdered sugar slightly as needed for a stable spread.