4th of July Red, White and Blue Fruit Pizza

Red, White and Blue fruit “pizza” is actually more like a soft cookie bar topped with a tangy cream cheese frosting and fresh berries — an ideal, patriotic dessert for Fourth of July gatherings and summer celebrations.

Red White + Blue Fruit Pizza

I enjoy creating holiday-inspired recipes, and a few favorites for the Fourth of July include Red White and Blue Trifle, Red White and Blueberry Cheesecake Cupcakes, chocolate chip fro-yo sandwiches, and fruit skewers with cheesecake yogurt dip. For this version of fruit “pizza” I adapted a lighter white chocolate chip cookie bar and decorated it with fresh berries to make a festive stars-and-stripes design.

My slimmed-down fruit pizza base is a tender, white chocolate-studded cookie bar. It’s topped with a simple cream cheese frosting and layered with blueberries and raspberries to create the blue and red elements of the flag. Because raspberries come ready to use, assembly is quick and easy; you can also substitute sliced strawberries if you prefer larger red pieces. This dessert is kid-friendly and perfect for make-ahead entertaining.

Red, White and Blue fruit "pizza" is more like a cookie bar, topped with cream cheese frosting and fruit.

Assembly is fun — children can help place the “stars” of blueberries and the stripes of raspberries. The bars are easy to portion and chill well in the refrigerator, so they’re convenient to prepare ahead of time and serve cold.

Red, White and Blue fruit "pizza" is more like a cookie bar, topped with cream cheese frosting and fruit – The perfect 4th of July dessert!

If you want to make the dessert even lighter, use reduced-fat cream cheese and swap part of the sugar for a fine-textured sugar substitute that measures like sugar. Keep in mind that texture and flavor can change with substitutions, so make small adjustments and taste as you go.

Wishing you a joyful Fourth of July weekend — these bars are an easy, colorful addition to picnics, potlucks, or backyard barbecues.

Red White + Blue Fruit Pizza — Recipe

Summary: A soft white chocolate chip cookie bar base topped with a light cream cheese frosting and fresh blueberries and raspberries. Easy to make, chill, and serve — perfect for Fourth of July entertaining.

Yield: 28 bars (about 1 bar per serving)
Serving size: 1 bar
Calories: 144 per bar

Times

Prep: 45 mins
Cook: 15 mins
Total: 1 hr

Ingredients

Cookie Bar Base

2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2/3 cup white chocolate chips or chopped white chocolate

For the Frosting

8 oz cream cheese (1/3 less fat or regular), softened
1/2 cup powdered sugar
1 teaspoon vanilla

To Assemble

1 1/2 cups blueberries
2 cups raspberries (or sliced strawberries, if preferred)

Instructions

Preheat the oven to 350°F (175°C). Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined.
In a separate bowl, whisk the granulated sugar, brown sugar, melted butter, egg whites, applesauce, and vanilla until the mixture is light and slightly fluffy.
Fold the dry ingredients into the wet ingredients in two additions, using a spatula to combine. If the batter appears crumbly rather than cohesive, add a drop or two of water at a time until it smooths out (only if necessary).
Fold in the white chocolate chips or chopped white chocolate until distributed evenly through the batter.
Spread the batter into the prepared pan and smooth the top using the back of a measuring cup or an offset spatula to create an even layer.
Bake for 14 to 16 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Take care not to overbake, which will dry the bars.
Remove from the oven and cool completely on a wire rack before frosting.
Make the frosting while the bars cool: beat the softened cream cheese with the powdered sugar and vanilla in a large bowl with an electric mixer until smooth and well blended.
Spread the frosting evenly over the cooled cookie bar, leaving a small margin around the edges for a clean look.
Arrange the blueberries and raspberries on top to create a flag-inspired design: cluster blueberries in one corner for the “union” and form horizontal rows of raspberries for the stripes.
Refrigerate the assembled bars until ready to serve. To portion, cut into 28 pieces (for example, 7 cuts by 4 cuts) and serve chilled or at cool room temperature.

Nutrition (per bar)

Calories: 144; Carbohydrates: 24.5 g; Protein: 2 g; Fat: 5 g; Fiber: 1.5 g; Sugar: 17 g; Sodium: 77 mg; Cholesterol: 10 mg; Saturated Fat: 1 g.

Tips & Variations

Substitute sliced strawberries for raspberries if you want larger red stripes or a different texture.
Make the bars a day ahead and keep them refrigerated until serving to save time on the day of your event.
For a creamier frosting, allow the cream cheese to sit at room temperature for about 30 minutes before whipping.
If you prefer a dairy-free version, experiment with a dairy-free cream cheese and dairy-free chocolate chips, noting texture and taste will vary.

Storage

Store leftover bars covered in the refrigerator for up to 3–4 days. For best texture, slice just before serving. These bars can also be frozen (without the fresh fruit) for up to one month; thaw in the refrigerator and frost and top with fruit just before serving.