No-Bake Fruit Pizza is a colorful, refreshing dessert made with a buttery graham cracker crust, a smooth cheesecake-like filling, and a vibrant medley of fresh fruits.
🛒 Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cream filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For the fruit topping (customizable):
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup kiwi, peeled and sliced
- 1/2 cup mandarin orange segments
- 1/2 cup pineapple chunks or fresh mango
- Optional: 2 tbsp apricot jam (for glaze)
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👨🍳 Directions:
Step 1: Make the crust
1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Press mixture firmly into a 9-inch round tart pan, pie pan, or pizza pan.
3. Refrigerate for 20–30 minutes to set.
Step 2: Prepare the filling
1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
2. Gently fold in the whipped topping until light and creamy.
3. Spread the mixture evenly over the chilled crust.
Step 3: Decorate with fruit
1. Arrange sliced fruit in a circular pattern or creative design over the cream layer.
2. For a glossy finish, warm apricot jam slightly and brush lightly over the fruit as a glaze.
Step 4: Chill & serve
1. Refrigerate the fruit pizza for at least 1 hour before slicing and serving.
2. Best enjoyed the same day for freshest texture and color!
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💡Tips:
- Customize the fruit based on season — try raspberries, peaches, grapes, or bananas (add lemon juice to prevent browning).
- Use a pre-made sugar cookie crust for a sweet, chewy variation.
- For individual servings, make mini fruit pizzas in tart pans or mason jar lids.
- Add lemon zest to the cream layer for extra brightness.
- Store leftovers in the fridge for up to 2 days (the crust may soften slightly).