Pink Lemonade Fruit Pizza – Sweet & Tangy with a Cookie Crust

If summer had a signature dessert, this would be it. A soft, chewy sugar cookie crust layered with a tangy, creamy pink lemonade frosting, topped with fresh raspberries and a dusting of powdered sugar—it’s pure sunshine on a plate! It’s bright, fun, and just the right mix of sweet and citrusy. Whether you’re making it for a party, brunch, or just because, this fruit pizza is guaranteed to steal the show.

The first time I made this, I was honestly just trying to use up some leftover pink lemonade concentrate. But WOW. One bite, and I knew I had something special. The tartness of the lemonade cuts through the sweetness of the sugar cookie crust in the best way, and the raspberries add just the right pop of freshness. Now, it’s a go-to for summer BBQs, baby showers, and anytime I need a dessert that looks as good as it tastes!

Your Grocery List

• 1 batch sugar cookie dough (homemade or store-bought)
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tablespoons frozen pink lemonade concentrate, thawed
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries
• Powdered sugar, for dusting

How to Get the Perfect Sugar Cookie Crust

The sugar cookie crust is the foundation of this dessert, so let’s make sure it turns out just right!

• Keep it thick: Roll out the dough to about 1/4-inch thickness for a chewy, sturdy base.
• Don’t overbake: Bake just until the edges turn lightly golden—sugar cookies will firm up as they cool.
• Let it cool completely: If you frost a warm cookie, the frosting will melt and turn into a mess!

Making the Pink Lemonade Frosting

This frosting is where the magic happens—it’s creamy, citrusy, and totally irresistible.

• In a mixing bowl, beat the softened cream cheese until smooth.
• Add powdered sugar, pink lemonade concentrate, and vanilla extract.
• Beat until fluffy and well combined.

Assembling the Fruit Pizza

Now for the fun part—putting it all together!

• Spread the pink lemonade frosting evenly over the cooled sugar cookie crust.
• Arrange fresh raspberries across the top in a fun pattern or just scatter them.
• Lightly dust with powdered sugar for that extra touch of sweetness.

Make It Even Better

• Want even more fruit? Add sliced strawberries or blueberries for extra color.
• Love a little crunch? Sprinkle on some crushed shortbread cookies or toasted coconut.
• Need a color boost? A tiny drop of pink food coloring can enhance the frosting’s rosy hue.

What to Serve With This Dessert

• Perfect Drink Pairings: A glass of homemade pink lemonade, a light rosé wine, or a strawberry mocktail.
• Brunch Companions: Pair with a fresh fruit salad, mini quiches, or lemon poppyseed muffins.
• For a Full Party Spread: Serve alongside cupcakes, sugar cookies, or a citrusy cheesecake.

How to Store & Make Ahead

• Make ahead: Bake the sugar cookie crust and make the frosting in advance, then assemble right before serving.
• Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: You can freeze the baked sugar cookie crust (unfrosted) for up to a month.

Fun Fruit Pizza Facts

• Fruit pizza originated in the U.S. in the 1960s as a fun twist on traditional desserts.
• Pink lemonade was first sold in the late 1800s, originally made with berries or beet juice for color!
• Raspberries aren’t actually berries—botanically, they’re considered an aggregate fruit.

Dietary Swaps & Substitutions

• Gluten-Free: Use a gluten-free sugar cookie dough.
• Dairy-Free: Swap cream cheese for a dairy-free alternative.
• Lower Sugar: Reduce the powdered sugar and let the natural sweetness of the fruit shine.