When the weekend rolls around and the idea of a simple dessert that feels both special and comforting pops into your mind, this oatmeal cookie fruit pizza is exactly what you need. It’s the kind of treat that doesn’t just satisfy a sweet tooth, but also brings a little joy to the table with its colorful fruit and inviting textures.
I remember the last time I made this—my kitchen smelled like warm cinnamon and brown sugar, the air thick with anticipation. I was juggling a few things, and honestly, I wasn’t sure if I’d get the frosting just right. The cream cheese was a bit stubborn, but after a couple of tries, it whipped up smooth and silky. Pressing the dough into the pan wasn’t perfectly even, but that’s part of the charm. Then came the best part: layering the fresh fruit. The bright green kiwi slices, juicy mandarin segments, and plump grapes created this rainbow on top that made me pause and smile before digging in. It felt like a little celebration, even though it was just a quiet afternoon at home.
There’s something about biting into the chewy oatmeal crust paired with the cool, creamy frosting and the burst of fresh fruit that keeps you coming back for more. It’s a balance of textures and flavors that feels thoughtfully simple.
- Combines the comforting chewiness of oatmeal cookies with fresh, vibrant fruit—no one can resist the contrast.
- The creamy cream cheese frosting adds just the right amount of tang and sweetness without being overpowering.
- It’s simple—and that’s kind of the point. No complicated layers, just honest ingredients coming together in a fun way.
- Great for gatherings but also works as a delightful solo treat when you want to feel a little fancy.
If you’re worried about getting the crust to the right thickness or the frosting smoothness, just take your time. This isn’t a dessert that demands perfection; it’s about celebrating the imperfect moments in the kitchen.
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Oatmeal Cookie Fruit Pizza
- Total Time: 35 minutes
- Yield: 12 1x
Description
A delightful dessert featuring a chewy oatmeal cookie crust topped with a creamy cream cheese frosting and an assortment of fresh fruits, perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup kiwi, peeled and sliced
1 cup mandarin orange segments, drained
1/2 cup red seedless grapes, halved
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in 3 cups old-fashioned rolled oats until evenly distributed.
Press the oatmeal cookie dough evenly into a 12-inch round pizza pan or a rimmed baking sheet to form the crust.
Bake for 12 to 15 minutes or until the edges are golden brown and the center is set.
Remove from oven and allow the cookie crust to cool completely in the pan on a wire rack.
While the crust cools, prepare the cream cheese frosting by beating together 8 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Spread the cream cheese frosting evenly over the cooled oatmeal cookie crust.
Arrange the sliced strawberries, blueberries, kiwi slices, mandarin orange segments, and halved red grapes decoratively on top of the frosting.
Refrigerate the fruit pizza for at least 1 hour before serving to allow the frosting to set.
Slice into wedges and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Don’t stress about specialized equipment here—a standard round pan and a mixer or even a good whisk will do just fine. I often serve this with a simple cup of tea or sparkling water to keep things light. Sometimes I swap out the fruit for whatever’s in season—maybe peaches in the summer or pomegranate seeds in the fall—but honestly, the classic mix of berries and citrus always hits the spot. If you want to make it a little more indulgent, a drizzle of honey or a sprinkle of toasted nuts adds a nice touch, though I haven’t tested all possible combos to say for sure how they’ll work.
FAQ
Can I make this ahead of time? Yes, but the crust will soften over time, so it’s best eaten within a day or two.
What if I don’t have all the fruits? Feel free to mix and match—whatever fresh fruit you have will work.
Can I freeze leftovers? Freezing isn’t recommended because the fresh fruit topping loses its texture and flavor.
Is this recipe kid-friendly? Absolutely. Kids love the colorful fruit topping and the chewy cookie base.
Ready to add a little brightness to your next weekend? This oatmeal cookie fruit pizza is waiting to be sliced, shared, and enjoyed.