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Mini Patriotic Fruit Pizzas

Mini fruit pizzas made with round sugar cookie bases spread with sweet cream cheese frosting and topped in a mini American flag pattern. Perfect for a 4th of July fruit pizza party—crisp edges, creamy center, and bright red white blue fruit on each bite.
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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 base
  • 1 tube refrigerated sugar cookie dough Use a tube of refrigerated dough and slice into rounds.
cream cheese frosting
  • 8 oz cream cheese Soften for easy mixing.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
patriotic fruit topping
  • 1 cup fresh strawberries Thinly slice so they lay flat.
  • 1 cup fresh blueberries
  • 0.5 cup fresh raspberries
apricot glaze (optional)
  • 2 tbsp apricot jam
  • 1 tbsp water Mixed with apricot jam to make a glaze.

Equipment

  • 1 sheet pan

Method
 

Preheat and bake the cookie rounds
  1. Preheat the oven to 350°F and slice the refrigerated sugar cookie dough into 1/2-inch rounds, placing 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.
Make the cream cheese frosting
  1. Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth.
Assemble the mini patriotic pizzas
  1. Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border so the crust shows.
  2. Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or a scattered design.
Optional glossy glaze and chill
  1. Mix apricot jam with water, then warm it and brush fruit lightly for a glossy finish if desired.
  2. Refrigerate until ready to serve, so the frosting sets and the toppings stay in place.

Notes

Pro tip: slice the strawberries thinly so they lay flat and don’t slide off when you cut or plate. Refrigerate assembled mini pizzas in an airtight container for up to 2 days; freeze unglazed cookie rounds only for up to 1 month, then thaw and add frosting/fruit fresh. For a lighter twist, use reduced-fat cream cheese (texture stays creamy) while keeping the frosting smooth with powdered sugar.