This Berry Galette with Cheesecake is my go-to 4th of July dessert with it's rustic beauty and natural red, white and blue design! This 'easier than pie' pastry is filled with juicy blueberries, strawberries over the top of creamy lime zested cheesecake.
A fool-proof recipe from one chef to all of my readers. This easy yet impressive flaky galette recipe is perfect for summer holidays, cookouts and for all of berry season!
A Quick Glance At The Recipe
- ✅Done in: 2.5 hours, but that includes chilling time.
- 🛒Ingredients: 15, including a few types of sugar.
- 🍽️Serves: 8 servings but Berry Galette can also be cut into smaller or larger pieces to yield more or less.
- 💪Difficulty: Easy - Much easier than a pie crust in a pie plate!
- 👩🍳Cook Method: Bake
- ⏰Make Ahead Friendly: Yes! Make the dough ahead of time to make it even easier.
Why You'll Love This Recipe
- A galette is by nature, super rustic. So don't worry about a perfect pie crust.
- Make the dough up to two days in advance.
- Galettes are versatile. Try Strawberry Galette or savory Heirloom Tomato Galette.
- No finicky cheesecake baking and worrying about cracks or texture.
Jump to:
Recipe Ingredients
- Sugar: Granulated, Demerara, and powdered sugar all play roles in this Berry Galette recipe.
- Butter: I like unsalted butter so I can then control the salt level myself.
- Cream Cheese: Always use full-fat for the best texture and flavor.
- Vanilla Paste: Vanilla flavor in paste form rather than liquid. Find this at your local grocery store.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use a combo of blackberries and raspberries and still get that red, white and blue color!
- Use store bought pie crust in a pinch! Roll it out and proceed with directions.
- Use premade store bought cheesecake mix if you like.
How To Make Berry Galette With Cheesecake
Step 1: Roll out crust on parchment paper.
Step 2: Spread cheesecake filling over crust.
Step 3: Add berries and dollop more filling.
Step 4: Fold edges up over filling.
Expert Baking Tips
- Use cold butter when making the crust. I keep my butter in the freezer before making pie crust. Use ice water for the crust and don't handle it a lot with warm hands. Work quickly. Keeping the crust as cold as you can is key to getting a nice crisp crust with flaky layers.
- Egg wash the edges for that beautiful shiny and golden brown bakery color.
- Don't fret about making your pie crust perfectly round. Part of the ease of making a galette is it's rustic beauty, asymmetry is key here. Uneven folds and edges make this galette what it is!
- Let the crust get a nice golden brown color.
- My No Churn Honey Vanilla Ice Cream is delicious over the top of this galette
Recipe FAQs
Always use chilled ingredients! Yes, so much baking wants room temp ingredients, like cookies. But pie crust needs to be cold so make sure to start cold and not overwork your dough. Make sure to leave time to chill the dough before rolling out to make the galette.
You can make the dough in advance. Just pop in the fridge for a few days or the freezer for a few months so you're ready at any time. This saves a bunch of time the day you want to bake. I prefer to serve and eat right after baking. While it is totally fine leftover for a few days, the berries do release more juice and the crust gets soggy.
If you have leftovers, store in the fridge like you would any type of cheesecake. An airtight container is great. Just let rest on the counter a bit before serving or even lightly reheat in the oven, air fryer or toaster oven.
Frozen berries will work in this recipe however, you'll want to let them thaw and drain any access liquid before baking. In addition to that, add 1-2 tablespoon corn starch to thicken.
More Dessert Recipes You'll Love
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📖Recipe
Berry Galette with Cheesecake
Equipment
- oven
Ingredients
Crust
- 2 cups all purpose flour
- 1.5 teaspoon kosher salt
- ¾ cup butter unsalted, cold, cut into ¼ inch cubes
- 1 tablespoon apple cider vinegar
- ¼ cup ice water plus about 7 more TBSP
- 1 egg for egg washing the edges of the crust
- 1.5 teaspoon Demerara sugar for sprinkling the edges of crust
Strawberry mix
- 16 oz strawberries hulled and cut in half
- 1.5 teaspoon lime juice
- ¼ cup granulated sugar
Blueberry Mix
- 1 cup blueberries
- 1.5 tsp lime juice
- 1.5 tablespoon granulated sugar
Cheesecake Batter
- 8 oz cream cheese softened
- ½ teaspoon vanilla bean paste
- ¼ tsp kosher salt
- ⅛ teaspoon fresh nutmeg or dried
- 1 teaspoon lime zest
- 1 egg
- ¼ cup powdered sugar
Instructions
Making the Crust
- Pulse the flour and salt in a food processor four times each for 1 second
- Remove the butter from the refrigerator and cut it into ¼ inch cubes. Add it to the food processor and pulse until you have a course meal texture
- Empty the mixture into a medium sized bowl and add the apple cider vinegar and ¼ cup ice water. Mix thoroughly with a fork
- Continue to add ice water 1 tablespoon at a time, mixing between each addition until dough just starts to come together but looks a little shaggy still
- Press the dough together with your hands and quickly knead 4 times. Do not overwork the dough
- Press the dough into a disk and wrap in plastic wrap
- Refrigerate for 1 hour before rolling out. Dough can be refrigerated for up to 3 days or frozen for 30 days
Mixing the berries
- Mix together the strawberries lime juice and sugar in a bowl and set aside
- Mix together the blueberries, lime juice and sugar in a bowl and set aside
- If you don't want to place the strawberries and blueberries in a certain pattern you can just mix all of the strawberry mix ingredients and all of the blueberry mix ingredients in the same bowl
Making the Cheesecake Batter
- With a hand mixer on medium speed blend up the cream cheese, vanilla bean paste, salt, nutmeg and lime zest until smooth
- Add in the egg and blend until smooth
- Add the powdered sugar and continue blending until smooth
Making the galette
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- On a lightly floured surface roll out the dough to a 14-16 inch circular shape. It does not need to be perfect
- Spread half of the cheesecake batter on top of the dough leaving a 2 inch border around the edges and set the rest aside
- Arrange the berries in whatever design you'd like on top of the cheesecake batter layer. Poured right on top is perfectly fine as well
- Dollop the rest of the cheesecake batter on top of the berry later
- Fold the edges up the the berries all around the galette
- Beat the egg and brush the edges of the crust with it. Sprinkle the edges of the crust with the Demerara sugar
- Bake for 45 minutes or until a medium golden brown
- Enjoy hot or room temperature!
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