Description

A refreshing, no-bake dessert featuring a crisp sugar cookie base topped with a smooth, tangy cream cheese mixture and arranged with fresh berries. It balances sweetness with acidity for a light yet indulgent treat.

Ingredients

Scale

1 large round sugar cookie (approx. 12 inches)
8 oz full-fat cream cheese, softened to room temperature
1/2 cup powdered sugar
1 tsp pure vanilla extract
2–3 tbsp heavy cream
1 cup strawberries, hulled and sliced
1/2 cup blueberries
1/2 cup raspberries
1 kiwi, sliced (optional)

Instructions

Place the large sugar cookie on a serving platter or large plate. If broken, arrange pieces to form a circle.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 1 minute until smooth. Scrape down sides.
Add powdered sugar and vanilla extract. Beat for 2 minutes until light and fluffy. If too thick, add heavy cream 1 tablespoon at a time.
Spread the cream cheese mixture evenly over the cookie base, reaching the edges.
Wash, dry, and slice the strawberries. Drain excess juice from blueberries and raspberries.
Arrange strawberries in concentric circles starting from the edge. Fill gaps with blueberries and raspberries. Place kiwi slices in the center if using.
Refrigerate for at least 30 minutes to allow the topping to set.
Slice into wedges with a sharp knife and serve immediately.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not use fruits that release excessive water (like watermelon) unless thoroughly drained. For a dairy-free version, use vegan cream cheese and coconut cream. For a gluten-free option, use a gluten-free sugar cookie or pie crust.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (wedge)
Calories: 280
Sugar: 22
Sodium: 150
Fat: 18
Saturated Fat: 11
Carbohydrates: 28
Fiber: 2
Protein: 4

Keywords: fruit pizza, no bake dessert, cream cheese topping, berry dessert, summer dessert, sugar cookie base, easy dessert, party food