How to Make Watermelon Pizza with Cream Cheese Frosting

You can make all kinds of watermelon pizza, but our version is decadent, creamy and refreshing.

I’ll just come out and say it: Absolutely no summer cookout is complete without watermelon on the table. It’s the perfect palate cleanser after a bite of a salty grilled bratwurst or creamy potato salad.

Luckily, when it comes to serving watermelon, you have plenty of options: salad, kabobs, gazpacho and, of course, classic drip-down-your-chin watermelon slices. And then there’s watermelon pizza.

What Is Watermelon Pizza?

This spin on a summer classic took off on TikTok, where the newest Internet food trends often make their debut. This particular trend was kicked off by TikToker @lalaleluu, whose super-sour version uses chamoy as the sauce, and lemon and Tajin as toppings. Since then, we’ve seen watermelon pizza done many ways, with different variations of “sauce” and “toppings” taking their turns. Today I’ll show you how to make it with a fluffy cream cheese frosting, fresh fruit and mint.

How to Make Watermelon Pizza

Ingredients

  • 4 ounces cream cheese, softened
  • 4 ounces frozen whipped topping, thawed
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 slice whole seedless watermelon, about 1 inch thick
  • Assorted fresh fruit (I used berries, mango and kiwi)
  • Fresh mint leaves, optional

Directions

Step 1: Make the “sauce”

In a small bowl, beat cream cheese until smooth. Gently fold in the whipped topping, then the confectioners’ sugar and vanilla until combined.

Step 2: Frost and cut into wedges

frosted cut watermelonTMB Studio

Spread the watermelon slice with your frosting. I used a piping bag and an offset spatula. Next, cut your watermelon slice into eight wedges.

Test Kitchen Tip: Cutting the watermelon pizza before adding the toppings allows you to avoid having to cut into your toppings and possibly cause them to slide around.

Step 3: Add your toppings of choice
watermelon fruit pizzaTMB Studio

You can use whatever assorted fruit you like, but I used a delicious and colorful combination of strawberries, blackberries, blueberries, kiwi and mango. Lastly, add a little more brightness with a garnish of fresh mint and enjoy!

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Sarah Tramonte
Sarah Tramonte tests, styles and photographs recipes for Taste of Home’s digital platforms. You may also recognize her (and her hands) from Taste of Home's social media pages, as she produces of variety of videos. In addition to visual production, she writes articles on food trends and recipe comparisons, among other things. She has a Bachelor's Degree in Art and Design from the University of Wisconsin-Milwaukee, and is the author of The Moody Foodie, a self-published cookbook that was the catalyst for her culinary career. Sarah currently lives in Bayview, Milwaukee with her two cats/spoiled roommates, Mochi and Cleo.