Preheat oven to 350°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, mix for 1 minute. In a separate bowl, whisk all the dry ingredients. Add dry ingredients to the butter mixture and mix at low speed until combined and a dough starts to form.
Remove the dough from the bowl and form into a disk. Press dough evenly onto a 12.5-inch pizza pan. Bake for 25 minutes or until golden brown. Remove from oven and allow to cool completely.
While the cookie crust is baking, prepare the cream cheese spread. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and cream cheese until smooth. Add yogurt, vanilla, and lemon zest mix until well combined.
Spread the cream cheese spread onto the cooled cookie crust. Top with fruit and enjoy!