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Mini Patriotic Fruit Pizzas

Mini fruit pizzas with round sugar-cookie bases, smooth cream cheese frosting, and a red-white-blue patriotic fruit design. Bake the cookies to golden edges, cool completely, then assemble and chill for clean, 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
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie bases
  • 1 can refrigerated sugar cookie dough Use a 1 tube refrigerated dough.
Cream cheese frosting
  • 8 oz cream cheese Softened so it blends smooth.
  • 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 for a glaze.
  • 1 tbsp water Stir into the apricot jam (optional).

Equipment

  • 1 sheet pan

Method
 

Bake the cookie rounds
  1. Preheat oven to 350°F, then slice refrigerated sugar cookie dough into 1/2-inch rounds and place them on parchment-lined baking sheets.
  2. Bake for 8–10 minutes, until edges are golden but centers still look slightly underdone, then cool completely.
Make the cream cheese frosting
  1. Beat cream cheese with powdered sugar and vanilla extract until completely smooth.
Assemble the mini pizzas
  1. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design.
  3. Warm apricot jam with water just enough to loosen, then brush fruit lightly with the glaze for a glossy finish if desired.
  4. Refrigerate until ready to serve, about 30 minutes, so the frosting sets.

Notes

For the cleanest edges and best flavor, cool the cookies completely before frosting—warm bases will make the frosting slide. Store assembled mini pizzas in the refrigerator up to 2 days in an airtight container; they do not freeze well because the fruit turns watery. For a lighter swap, use reduced-fat cream cheese to keep the frosting creamy while cutting calories.