Name: Berry Cheesecake Dessert Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15
Ingredients: 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature; 21 ounces red raspberry pie filling; 21 ounces blueberry pie filling; 8 ounces plain cream cheese, softened; 1/4 cup sugar; 1 large egg; optional: fresh berries for topping

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Berry Cheesecake Dessert Pizza Recipe

Imagine raspberry jam slathered on a slice of freshly baked bread collided with your favorite cream cheese frosted cinnamon rolls and voila! You’d have this Berry Cheesecake Dessert Pizza Recipe.

I used Rhodes Yeast Dinner Rolls (in the frozen section!) to make this recipe extra quick, easy, and delicious. This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

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Recently, I shared how much I loved making this Lemon Bread Pudding with Rhodes Artisan French Rolls. I’m back at it again with this delicious fruit pizza just in time for the 4th of July!

One of the things that I love the most about this recipe is how simple it is to make. You only need six ingredients, most of them from the freezer or pantry, and it doesn’t take much time or effort to throw together! I especially loved that clean up was quick and easy (the ultimate recipe WIN in my opinion).

Much of the reason for this is that the ingredients are made up primarily of pantry and freezer items. You don’t have to make much from scratch here. As a busy mom with young kids, that’s something I can really appreciate!

Ingredients

12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
red raspberry pie filling
blueberry pie filling
cream cheese
sugar
eggs
optional: fresh berries for topping

Q&A: How to Make a Fruit Pizza

How do you keep fruit pizza from becoming soggy?

No one likes a soggy bottom! Especially on a dessert pizza. I have two other dessert pizza recipes (this sugar cookie pizza and this American flag cookie pizza), both of which use a sugar cookie crust. With a cookie pizza, you have some type of frosting to act as a barrier between the fruit and the crust.

But what about when you’re using a dough crust? I made this pizza a few times, trying to get the flavor and texture just right. And I learned a few things that will help you get a perfect pizza crust– even with fruit on top!

✓ Spread the cheesecake layer on top of the dough before adding the fruit layers. While there is moisture in the cheesecake filling, there is much less than in the fruit layer. And once baked, the cheesecake layer will have even less moisture and will be a barrier against any liquid that may seep from the fruit layer.

✓ Don’t top a pizza with fresh fruit and then bake it. One option is to bake the crust and top it with fruit afterwards (many fruit pizzas are served cold, so this works). But if you want to make a warm pizza and bake the fruit with the crust, like this one, you must use a pre-cooked fruit topping. For instance, canned pie filling.

✓ Par-bake the crust. This is an important step for two reasons:

The outside of the dough will form a crust that acts as the primary barrier between the bread and any moisture from the toppings.
This will keep the dough from shrinking inwards before you have time to add the toppings.

You know what I’m talking about, right? You get the dough pressed into the pan just so, turn around to grab the toppings… then turn back to the crust only to find it’s shrunken in on itself and is no longer stretched out to the edges of the pan.

Pro Tip: weigh down the corners and edges during the par-baking process.
You could do this using pie weights wrapped in foil. Since I don’t have any pie weights, I created my own weights using dried beans. I wrapped about 10 ounces (per corner) in foil, pulled the dough to the edge of the pan, and weighed the corner down with my make-shift pie weights.
Then I par-baked the dough with the weights and then removed them before adding toppings and returning the pizza to the oven for the final bake.

Can I make fruit pizza the day before?

Yes and no. Here’s what I mean…

✘ My family unanimously agreed that the pizza was at it’s very best served warm, right out of the oven. So, I would not recommend making this ahead of time and then serving it cold or even room temperature.

✓ However: I found a workaround so that you can make this pizza the day before! Simply follow the recipe as written, but keep a close eye on it towards the end of baking. Remove it from the oven once the slightest hint of browning begins to occur around the edges.

Let it cool completely on the counter, uncovered. Then cover tightly with foil and refrigerate. The next day, let it come to room temperature on the counter. And then bake for another 5-10 minutes (just until the pie filling is bubbling around the edges).