Looking for an easy summer dessert that feels fun, festive, and actually doable? These fruit pizza cups have a soft sugar cookie base filled with fluffy marshmallow filling and fresh berries. They're a colorful party treat both kiddos and adults will reach for!
These are perfect for Memorial Day, Fourth of July, pool days, or any summer get-together where you want something sweet and festive!
As a dietitian and mom, I love a recipe that lets you use a shortcut, add fresh produce, and still bring something colorful and homemade-feeling to the table.
Plus, these make a great activity for little hands to help with! My 2-year-old loved helping place the berries on top of each cookie cup… and eating a few along the way!
If you're planning a summer party, pair these with my strawberry basil lemonade, strawberry pretzel dip, or deviled strawberries for more easy berry-season favorites.
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Why You'll Love This Recipe
- Easy shortcut dessert: Refrigerated sugar cookie dough keeps these fruit pizza cups simple enough for last-minute parties.
- Fun for kids: Little helpers can add the filling, decorate with berries, and make each cookie cup their own.
- Perfect for summer holidays: Strawberries, blueberries, and creamy filling make these an easy red, white, and blue dessert for Memorial Day or Fourth of July.
- Balanced but still fun: Greek yogurt adds a little tang and creaminess to the filling without taking away from the sweet party-dessert feel.
- Easy to serve: These mini version fruit pizzas are grab-and-go, so you do not have to slice anything or pass out forks. WIN!
Ingredients for Fruit Pizza Cookie Cups
These fruit pizza cookie cups are easy, colorful, and made for real-life summer hosting.
- Refrigerated sugar cookie dough: This makes the cookie cup base quick and easy, with no rolling or chilling homemade dough.
- Neufchâtel cheese or low-fat cream cheese: This gives the filling that creamy cheesecake-style texture, and letting it soften first helps it mix smoothly.
- Marshmallow fluff: This adds sweetness and gives the filling that classic fruit pizza flavor.
- Vanilla Greek yogurt: This adds creaminess, a little tang, and a nice balance to the sweet marshmallow filling.
- Fresh strawberries and blueberries: Use ripe, firm berries so they look pretty on top, add that red, white, and blue pop, and don't make the cookie cups watery.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
These fruit pizza cups are easy to change up depending on the holiday or season.
- Try raspberries, blackberries, kiwi, mandarin oranges, or diced peaches for more fresh fruit topping ideas.
- Use honey, strawberry, lemon, or plain Greek yogurt when you want to swap the yogurt flavor in the filling.
- Choose regular cream cheese when you want a richer taste in the filling!
- Mix a little lemon zest into the filling to brighten the creamy filling and bring out the flavor of the berries.
How to Make Fruit Pizza Cups Recipe
Here's how to bring these little fruit pizza desserts together without overthinking it.
Step 1: Preheat the oven to 350°F and lightly spray a mini muffin pan with nonstick spray.
Step 2: Place 1 portioned piece of sugar cookie dough into each mini muffin cup.
Step 3: Bake for 10 to 15 minutes, or until the cookie cups look lightly golden around the edges and set in the center.
Step 4: Remove the pan from the oven, then gently press the center of each warm cookie with the back of a spoon, cookie scoop, or small shot glass to create a cup shape.
Step 5: Let the sugar cookie base cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 6: Add the softened Neufchâtel cheese, marshmallow fluff, and vanilla Greek yogurt to a mixing bowl, then beat until the filling is creamy and smooth.
Step 7: Spoon or pipe the filling into each cooled cookie cup. Then top with sliced strawberries and blueberries!
Tips For the Best Fruit Pizza Cups
A few small steps make these mini fruit bites easier to fill, decorate, and serve.
- Make sure the cream cheese is softened before mixing so the filling turns out smooth without little lumps.
- Press the centers while the cookies are still warm so you can create enough room for the filling in each sugar cookie cup.
- Wait until the cookie cups cool completely before adding the filling so you can keep the creamy marshmallow mixture thick.
- Pat the berries dry before topping each cup so you can keep the cookie base from softening too quickly.
Storage
These fruit pizza cups can easily be prepped ahead of time to make the party day smoother!
- Leftovers: Store leftover fruit pizza cups in an airtight container in the refrigerator for up to 3 days.
- Prep-ahead cookie cups: Bake the sugar cookie cups 1 to 2 days ahead and store them unfilled in an airtight container at room temperature.
- Prep-ahead filling: Make the filling 1 day ahead and keep it covered in the refrigerator until you're ready to assemble.
FAQ
Let the cookie cups cool completely, pat the berries dry, and add the fruit close to serving. The longer the fruit sits on top of the filling, the more moisture it can release.
I do not recommend freezing assembled fruit pizza cookie cups because the filling and fruit may change texture. You can freeze the baked cookie cups before filling, then thaw and decorate later.
Yes, assembled fruit pizza cups should be refrigerated because the filling contains cream cheese and Greek yogurt. Keep them chilled until you're ready to serve.
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Thank you!
Jessie
Red, White and Blue Fruit Pizza Cups
Ingredients
- 1 package refrigerated sugar cookie dough
- 4 oz Neufchâtel cheese or low-fat cream cheese softened
- ¼ cup marshmallow fluff
- ¼ cup vanilla Greek yogurt
- ½ cup sliced strawberries patted dry
- ½ cup blueberries patted dry
Instructions
- Preheat the oven to 350°F and lightly spray a mini muffin pan with nonstick spray.
- Place 1 portioned piece of sugar cookie dough into each mini muffin cup.
- Bake for 10 to 15 minutes, or until the cookie cups look lightly golden around the edges and set in the center.
- Remove the pan from the oven, then gently press the center of each warm cookie with the back of a spoon, cookie scoop, or small shot glass to create a cup shape.
- Let the cookie cups cool in the pan for a few minutes, then carefully transfer them to a wire rack to cool completely.
- Add the softened Neufchâtel cheese, marshmallow fluff, and vanilla Greek yogurt to a mixing bowl, then beat until the filling is creamy and smooth.
- Spoon or pipe the filling into each cooled cookie cup. Then top each cup with sliced strawberries and blueberries.
Notes
- Let the cookie cups cool completely before adding the filling.
- Make sure to pat the berries dry before topping so the cookie cups do not soften too quickly.
- Store assembled fruit pizza cups in the refrigerator and enjoy them within 3 days.
- You can bake the cookie cups 1 to 2 days ahead and fill them before serving.
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