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berry cheesecake galette with a slice cut out and set on a stack of plates

Berry Cheesecake Galette

A rustic flaky dough filled with strawberries, blueberries and cheesecake mixture
Prep Time 30 mins
Cook Time 45 mins
Chilling time 1 hr 20 mins
Total Time 2 hrs 35 mins
Course dessert
Cuisine american
Servings 8 people
Calories 322 kcal


  • oven
  • hand mixer
  • food processor



  • 2 cups all purpose flour
  • 1.5 tsp kosher salt
  • ¾ cup butter unsalted, cold, cut into ¼ inch cubes
  • 1 tbsp apple cider vinegar
  • 1/4 cup ice water plus about 7 more TBSP
  • 1 egg for egg washing the edges of the crust
  • 1.5 tsp Demerara sugar for sprinkling the edges of crust

Strawberry mix

  • 16 oz strawberries hulled and cut in half
  • 1.5 tsp lime juice
  • ¼ cup granulated sugar

Blueberry Mix

  • 1 cup blueberries
  • 1.5 tsp lime juice
  • 1.5 tbsp granulated sugar

Cheesecake Batter

  • 8 oz cream cheese softened
  • ½ tsp vanilla bean paste
  • ¼ tsp kosher salt
  • tsp fresh nutmeg or dried
  • 1 tsp lime zest
  • 1 egg
  • ¼ cup powdered sugar


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 TBSP 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!


Calories: 322kcalCarbohydrates: 47gProtein: 8gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 641mgPotassium: 224mgFiber: 2gSugar: 20gVitamin A: 495IUVitamin C: 36mgCalcium: 76mgIron: 2mg
Keyword berry, blueberry, cheesecake, flaky, galette, strawberry, summer, summer recipe
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