This gorgeous berry cheesecake galette features a buttery, flaky pie crust filled with a creamy cheesecake mixture and fresh summer berries, accented with a hint of lemon. One of the best ways to enjoy summer berries, and it’s super easy to make!
Summer is the perfect time to indulge in fresh berries, and what better way to enjoy them than in a warm, fresh from the oven, simple, delightful pastry? Well, I’ve been obsessed with galettes lately because they’re simple, beautiful, and so versatile. It’s like a low-maintenance pie, no pie pan or perfect shape required!
The dough is rolled out freeform, spread the filling on top the dough, then just fold the edges, that’s it. Brush the edges with egg wash, sprinkle with sugar, and bake to golden brown perfection. Its rustic visual is part of its charm, making it the perfect dessert for when you want something special but not fussy. You’ll love it with ice cream or homemade soft whipped cream!
WHY YOU’LL LOVE THIS BERRY CHEESECAKE GALETTE
- It tastes like a pie, but so much easier to make than a pie!
- The answer to a quick and delish pie-like treat!
- You can use your favorite berries. Strawberry, blueberry, raspberry, even cranberry, all works!
- Juicy, creamy, crispy, and honestly kind of magical.
- It’s rustic! No perfect shape required.
- Simple, beautiful, and so versatile
INGREDIENTS NEEDED & NOTES
Pie Crust – You can use store-bought pie crust, but I’d suggest making it by your own. Here’s my homemade pie crust recipe, you’ll need 1/2 of this recipe.
Berries – Strawberry, blueberry, raspberry, blackberry, cranberry, or a mix of them all! It’s best to use fresh berries, but frozen berries also works.
Lemon – You’ll just need 1 fresh lemon to enhance the flavor. This recipe uses fresh lemon juice and fresh lemon zest.
Cream cheese – Grab that original brick cream cheese, which is full-fat, not the cream cheese spread.
Egg – You’ll need 2 eggs. One for the cheesecake batter and one for egg wash.
Sugar – Just a regular granulated sugar, no fancy sugar needed!
Cornstarch – A little bit of cornstarch in the cheesecake batter.
Vanilla – A good quality vanilla extract is needed to provide a lovely background flavor.
Salt – You need some salt to balance the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- Sheet pan
- Parchment paper
- Rolling pin
- Pastry cutter
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS BERRY CHEESECAKE GALETTE
(Be sure to check the printable recipe card below)
1/2 recipe all butter flaky pie dough:
187g (1+1/2 cups) all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
141g (1+1/4 sticks) unsalted butter, cold
80g (1/3 cup) ice cold water
Cheesecake Batter:
226g (8oz) original cream cheese, room temperature
50g (1/4 cup) granulated sugar
a pinch of salt
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 egg yolk
Berries:
560g (20oz) fresh clean berries
1 teaspoon fresh lemon zest
2 tablespoons granulated sugar
1 teaspoons cornstach
Egg wash:
1 egg
1 tablespoon milk
STEP 1 – Make the Pie Crust
You can use store-bought pie crust, but if you decided to make the pie crust from scratch, here’s how:
In a large bowl, combine all-purpose flour, sugar, and salt until well combined. Cut the cold butter into small cubes, then toss the butter cubes through the flour mixture until each piece is well coated.
By using a pastry cutter or your finger tips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work and make sure to keep the butter cold.
Sprinkle 4 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula. Continue adding the cold water 1 tablespoon at a time until the dough comes together.
I usually use about 60g (1/4 cup) ice cold water, but if the dough doesn’t come together, you can add more cold water, a teaspoon at a time. Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
Transfer the dough to a lightly floured work surface, then form it into a ball and gently flatten the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and rest in the fridge for at least one hour.
Now we laminate the dough:
- Gently smack the cold dough with a rolling pin so it loosens up.
- Roll out the dough on a lightly floured surface into a long rectangle.
- Fold the dough in thirds like folding a letter.
Repeat this process one more time, then cover and let it rest in the fridge for at least 30 minutes.
STEP 2 – Make the Cheesecake Batter
In a medium mixing bowl, beat the room-temperature cream cheese until smooth. Add in sugar, salt, lemon juice, vanilla extract, and egg yolk. Mix until fully combined and creamy. Cover with plastic wrap and let it rest in the fridge until you’re ready to assemble the galette.
STEP 3 – Make the Berries Mixture
Make sure your berries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go.
You can also clean the blueberries with vinegar for an even deeper clean. Dip them in vinegar water (3:1 mixture of water and distilled white vinegar). Avoid soaking the berries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel. If you’re using strawberries, cut them in half.
In a medium mixing bowl, toss together the berries, lemon zest, sugar, and cornstarch. Then, gently stir to coat the berries. Set aside.
STEP 4 – Assemble and Bake Your Berry Cheesecake Galette
Roll the pie dough into a 12-inch circle (roughly ⅛ inch thick) on a lightly floured work surface. Then, transfer the pie dough to a baking sheet lined with parchment paper or a silicone baking mat.
Spread the cream cheese filling in the center of the dough, leaving 2-inch border all around, then spoon the berry mixture over the cream cheese.
Gently lift the edges of the pie dough in towards the center, folding every 3 inches as you go around, and press gently to seal the edges. Cover the galette with plastic wrap and place the prepared galette in the fridge while making the egg wash and pre-heat the oven.
Preheat the oven to 400F. In a small mixing bowl, mix 1 egg and 1 tablespoon of milk, mix until well combined.
Take the galette out of the fridge, brush the edge with egg wash, then sprinkle the edge with granulated sugar. Immediately place the galette in the middle rack of your oven and bake at 400F for 15 minutes. Reduce the heat to 350F and continue to bake for another 25-30 minutes, or until the crust is golden brown and the fruits are bubbly.
Let it cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream! Enjoy!
TIPS FOR MAKING THE BEST BERRY CHEESECAKE GALETTE
- Make sure your pie dough is always cold. If the crust starts getting soft while you assemble, stash the whole galette in the fridge for about 10 minutes until cold. Keeping the pie dough as cold as you can is key to getting a nice crisp crust with flaky layers.
- When rolling your pie dough, make sure to dust your work surface and your rolling pin with enough flour, so it won’t stick!
- Never roll back and forth your pie dough. Roll it in one direction and make sure you rotate the dough. This ensures the dough will be even and not sticking to the surface. If it sticks, don’t panic, just use a bench scrapper.
- Do not drown it in juice! If your berries mixture are super juicy, don’t use the extra liquid when spooning on the filling because too much liquid will spill over.
- After the galette has been filled and folded over, pop it back into the refrigerator for about 15 minutes while you pre-heated the oven.
- You can dig in right away, but allow the galette to cool and set before slicing if you want a clean cut.
HERE’S HOW TO SERVE AND STORE THE LEFTOVER BERRY CHEESECAKE GALETTE
This galette is best served slightly warm with vanilla ice cream or whipped cream!
Store any leftover galette in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. The crust will soften slightly, but it still tastes great. You can reheat the galette in a 350°F oven for about 8 minutes to re-crisp the crust and revive the filling.
Berry Cheesecake Galette
This gorgeous berry cheesecake galette features a buttery, flaky pie crust filled with a creamy cheesecake mixture and fresh summer berries, accented with a hint of lemon. One of the best ways to enjoy summer berries, and it’s super easy to make!
Ingredients
Pie Crust:
- 187g (1+1/2 cups) all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 141g (1+1/4 sticks) unsalted butter, cold
- 80g (1/3 cup) ice cold water
Cheesecake Batter:
- 226g (8oz) original cream cheese, room temperature
- 50g (1/4 cup) granulated sugar
- a pinch of salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 egg yolk
Berries:
- 560g (20oz) fresh berries
- 1 teaspoon fresh lemon zest
- 2 tablespoons granulated sugar
- 1 teaspoons cornstach
Egg Wash
- 1 egg
- 1 tablespoon milk
- 2 tablespoons granulated sugar or turbinado
Instructions
STEP 1 – Make the Pie Crust
You can use store-bought pie crust, but if you decided to make the pie crust from scratch, here’s how:
- In a large bowl, combine all-purpose flour, sugar, and salt until well combined.
- Cut the cold butter into small cubes, then toss the butter cubes through the flour mixture until each piece is well coated.
- By using a pastry cutter or your finger tips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work and make sure to keep the butter cold.
- Sprinkle 4 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula. Continue adding the cold water 1 tablespoon at a time until the dough comes together.
- I usually use about 60g (1/4 cup) ice cold water, but if the dough doesn’t come together, you can add more cold water, a teaspoon at a time.
- Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
- Transfer the dough to a lightly floured work surface, then form it into a ball and gently flatten the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and rest in the fridge for at least one hour.
Now we laminate the dough:
- Gently smack the cold dough with a rolling pin so it loosens up.
- Roll out the dough on a lightly floured surface into a long rectangle.
- Fold the dough in thirds like folding a letter.
Repeat this process one more time, then cover and let it rest in the fridge for at least 15 minutes.
STEP 2 – Make the Cheesecake Batter
- In a medium mixing bowl, beat the room-temperature cream cheese until smooth.
- Add in sugar, salt, lemon juice, vanilla extract, and egg yolk. Mix until fully combined and creamy.
- Cover with plastic wrap and let it rest in the fridge until you’re ready to assemble the galette.
STEP 3 – Make the Berries Mixture
- Make sure your berries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go.
- You can also clean the blueberries with vinegar for an even deeper clean. Dip them in vinegar water (3:1 mixture of water and distilled white vinegar). Avoid soaking the berries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel. If you’re using strawberries, cut them in half.
- In a medium mixing bowl, toss together the berries, lemon zest, sugar, and cornstarch. Then, gently stir to coat the berries. Set aside.
STEP 4 – Assemble and Bake Your Berry Cheesecake Galette
- Roll the pie dough into a 12-inch circle (roughly ⅛ inch thick) on a lightly floured work surface.
- Then, transfer the pie dough to a baking sheet lined with parchment paper or a silicone baking mat
- Spread the cream cheese filling in the center of the dough, leaving 2-inch border all around, then spoon the berry mixture over the cream cheese.
- Gently lift the edges of the pie dough in towards the center, folding every 3 inches as you go around, and press gently to seal the edges.
- Cover the galette with plastic wrap and place the prepared galette in the fridge while making the egg wash and pre-heat the oven.
- Preheat the oven to 400F. In a small mixing bowl, mix 1 egg and 1 tablespoon of milk, mix until well combined.
- Take the galette out of the fridge, brush the edge with egg wash, then sprinkle the edge with granulated sugar or turbinado sugar.
- Immediately place the galette in the middle rack of your oven and bake at 400F for 15 minutes. Reduce the heat to 350F and continue to bake for another 25-30 minutes, or until the crust is golden brown and the fruits are bubbly.
- Let it cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream! Enjoy!