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Chef Ava

Fruit Pizza Cups

These fruit pizza cups are adorable, colorful, individually portioned mini desserts made with buttery sugar cookie cups, silky cream cheese frosting, and fresh seasonal fruit. Ready in just 25 minutes and perfect for parties, family gatherings, picnics, baby showers, birthdays, and brunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling and Assembly Time 5 minutes
Total Time 25 minutes
Servings: 24 cups
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 24 pieces pre-made sugar cookie dough
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 cups chopped fresh fruit (strawberries, blueberries, kiwi, or peaches)
  • cooking spray

Equipment

  • 24-cup mini muffin pan
  • large mixing bowl
  • electric mixer
  • small spoon or shot glass For pressing the warm cookie centers.
  • piping bag or zip-lock bag Optional for neatly filling the cookie cups.

Method
 

  1. Preheat oven according to the package directions for the sugar cookie dough. Lightly coat a 24-cup mini muffin pan with cooking spray.
  2. Place one piece of sugar cookie dough into each mini muffin cup.
  3. Bake according to package directions until the cookie cups are lightly golden and baked through.
  4. While the cookies are still warm, gently press the center of each one with the back of a small spoon or the base of a shot glass to create a shallow cup shape.
  5. Leave the cookie cups in the pan and allow to cool completely. For faster cooling, place the pan in the freezer for about 10 minutes.
  6. In a large bowl, beat the softened cream cheese and softened butter together until completely smooth and creamy.
  7. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is completely smooth and fluffy.
  8. Refrigerate the frosting until the cookie cups are completely cooled.
  9. Carefully remove the cooled cookie cups from the muffin pan.
  10. Fill each cookie cup generously with a spoonful of the cream cheese frosting.
  11. Top each cup with chopped fresh fruit and serve immediately or refrigerate until ready to serve.

Notes

Press the center of each cookie while it is still warm from the oven so it forms a cup without cracking. Generously coat the mini muffin pan with cooking spray, make sure the cream cheese and butter are fully softened before making the frosting, and pat the fruit completely dry before topping. For the freshest texture, keep the cookie cups and frosting separate until close to serving.