Fruit Pizza Cookie Cups are a mini version of the delicious, classic fruit pizza dessert. With a soft sugar cookie base, creamy filling and fresh fruit on top, they’re fun, vibrant, and so easy to make!

If you’re not familiar with cookie cups, they’re just like a cookie. A little crunchy on the outside, soft on the inside, and they make the perfect base for just about any frosting or filling. Be sure to check out my Cheesecake Cookie Cups, Cherry Pie Cookie Cups, Peach Cobbler Cookie Cups, and Coconut Cream Pie Cookie Cups too!

Why you love this recipe:

Fruit pizza is one of my favorite summertime treats to make for parties and these individual fruit pizza cookies are the mini version! They’re cute and bite-sized like my Lemon Blueberry Cheesecake Bites but with a sugar cookie base, cream cheese filling, and fresh fruit on top!

You all know I love cheesecake and who doesn’t appreciate a good sugar cookie? I am so excited to share this recipe with you because it combines both of these delightfully simple components, adds in some fresh fruit, and creates a dessert worthy of any summer gathering.

A traditional fruit pizza is always a hit – potlucks, birthday parties, summer cookouts, etc.! These cookie cups turn a giant fruit pizza into cute little bite-sized desserts and let’s be honest, anything in “mini” form is way more cute… and allows you to have several with no shame at all! 😉

Ingredients you’ll need:

Store-bought sugar cookie dough
Cream cheese- softened
Marshmallow fluff
Fruit of your choice- diced

Chewy sugar cookies are baked to golden brown and filled with a classic cheesecake filling in these Fruit Pizza Cookie Cups. Top it all off with fresh fruit and you’ve got yourself a perfectly refreshing, sweet treat.

Okay, these fruit pizza cookie cups are almost too cute to eat… almost! They start with store-bought sugar cookie dough (easy peasy!) then get filled with a dreamy cream cheese filling and topped with fresh fruit. No rolling dough, no fuss —just a fun, bite-sized dessert that’s semi-homemade and perfect for kids, parties, and summer treats!

Premade dough makes these sugar cookie cups really fast to make even for a beginner baker. Just fill each tasty cookie cup with a 2 ingredient cream cheese filling, it’s the perfect recipe for a sweet tooth and will be a huge hit.

How to make the best Fruit Pizza Cookie Cups:

Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray.
Grab your sugar cookie dough and slice it into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
Bake for 15-17 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well and set aside to cool.
In a medium mixing bowl, combine softened cream cheese and marshmallow fluff,, then mix until smooth and creamy.
Transfer the cream cheese filling into a piping bag or Ziploc bag, cut off one end, and generously fill each cookie cup.
Top the cookie cups with chopped fruit of your choice before enjoying!

A cookie cup takes a basic cookie, bakes it in a cup shape using a muffin/cupcake pan and dresses it up with a sweet topping. Because the cookie portion of the dessert is shaped like a cup, it can accommodate a significant amount of filling. Once the cookie is baked, the cup is filled with cheesecake filling, whipped cream, frosting, or whatever delicious confection the baker sees fit and is topped off with (in this case) fresh fruit. Yum!

These fruit cheesecake sugar cookie cups are hard not to love. They are so tasty, absolutely adorable, and super fun to customize. You can decorate them seasonally, depending on what fruit is available, or pick and choose your fruit based on a color theme, like red, white, and blue for the 4th of July!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with non-stick cooking spray before adding the squares of cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought sugar cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each mini muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with cream cheese filling. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this filling! It’s super important to make sure your cream cheese is fully softened so that it incorporates easily with the marshmallow fluff and ensures the filling will be smooth and creamy rather than lumpy.
PIPING BAG: Transferring the cream cheese filling into a piping bag helps control how much filling you’re piping into to the cookie cups and in turn, keeps them nice and neat. You can also use a Ziploc bag here.
TOPPING: Feel free to use your favorite fruit here! Stick to a red, white, and blue theme for Memorial Day and the Fourth of July by using a mix of berries, or simply mix and match fruits based on personal preference.
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until they are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Leftover cookie cups do need to be stored in the fridge because the cream cheese filling is perishable. They’ll keep for up to 4 days stored in an airtight container. I recommend waiting to add the fresh fruit until you are ready to enjoy.

Looking for more fruity sweets? Check these out!

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