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Strawberry Cheesecake Fruit Pizza

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Strawberries have been in abundance at the stores lately, and I’ve been buying them every chance I get. There is nothing quite like biting into a fresh strawberry after months of chilly weather. Yum! This fruit pizza recipe is one of our favorites. I made it up a few years ago and actually had it published in Taste of Home magazine. I’ve tweaked it a little since then, but it is basically the same.

strawberry-cheesecake-fruit-pizza

If you like cheesecake, you should give this strawberry pizza a try. It is seriously heavenly!! It is supposed to serve 12, but my family of 6 polished it off in one sitting. It is soooo good!

fruit-pizza-recipe

Strawberry Cheesecake Fruit Pizza

Crust:
6 Tbsp butter, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
Cream butter and sugar. Beat in egg and vanilla. Stir in dry ingredients. Cover and chill for at least 1 hour. Roll out or pat into a 12-13″ circle on a cookie sheet lined with parchment paper. Bake at 350° for 18-20 minutes or till lightly browned. Cool completely.

Strawberry Topping:

4 cups sliced strawberries
1/2 cup sugar
2 Tbsp cornstarch
1/2 tsp lemon zest
Combine berries and 1/2 cup sugar and let sit at room temperature for 30-60 minutes or until sugar is totally dissolved and turned to juice. Drain all of the juice from the berries and measure 1/2 cup. (If you don’t have enough juice, you can add a little bit of water.) Measure the cornstarch into a saucepan and slowly whisk in the strawberry juice mixture.  Whisk till smooth.  Bring to a boil, stirring constantly. Boil for at least 2 minutes, or until thickened. Stir in the lemon zest. Cool to room temperature and fold in the sliced berries. Chill while you prepare the cheesecake filling.

Cheesecake Layer:

8oz cream cheese (I used light)
1 cup powdered sugar
1/2 tsp vanilla
Beat the cream cheese, powdered sugar, and vanilla till smooth. Spread over the crust.  Use a slotted spoon to place  the berry mixture on top. Cut into wedges and serve immediately.
Tips:

-Make sure you let the berries sit until you have 1/2 cup of juice. If the mixture is too thick after cooling, you can add a little water or orange juice.


Reader Interactions

Comments

    • I’ve never tried it, but I bet it would work. You might have to adjust the cooking time, so just watch it closely. Good luck!

  3. The recipe says serve immediately but I have to make a lot of stuff for a party and was wondering if can you make everything ahead?

    Reply

    • You can make everything ahead of time, but I wouldn’t add the strawberries to the glaze topping mixture till you are ready to serve it. If they sit too long in the glaze, they get soggy. When you are ready to serve, just assemble everything, and you should be fine.

  4. You say to stir in the lemon juice, but you dont have lemon juice anywhere in the ingredients list. You also have lemon zest on the ingredients list, but dont say what to do with that either!??? 😐 help!

    Reply

  6. Paige,
    So sorry, I totally typed that wrong. Ooops! You whisk the juice into the cornstarch. I have fixed it now. 🙂
    Kara

    Reply

  7. I am confused! You say to combine the sugar and berries and let sit. Then you say to combine the sugar and cornstarch, what sugar are you referring to here? Cause the way I understand it you combine the 1 cup of sugar with the strawberries, then later you combine the powdered sugar with the cream cheese and vanilla. So I don't know how much sugar to combine with the cornstarch. Confused!! Please help!!

    Reply

  9. I do something very much the same except the crust is different. Instead I use crescent rolls that are not seperated and baked in one big square. It's really yummy!

    Reply

  11. I love making berry recipes this time of year. This looks like a perfect complement to our pizza for dinner tradition every Friday night.

    Reply

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