This is truly a flavor combination to love: a buttery hand pie crust meets a cheesecake filling and fresh berries in this Fresh Blackberry Cheesecake Galette. It’s refreshing, creamy, and fruity all wrapped into one easy dessert.
I don’t know about you, but fresh blackberries are my all time favorite summer fruit. I love them in crumbles, in pies, in fruit bars, and even just in a bowl with some lightly sweetened whipped cream. This fresh blackberry cheesecake galette will tantalize your taste buds with a plethora of rich and fruity flavors!
What you will need to make this fresh blackberry cheesecake galette:
All purpose flour
Salt
Salted butter
Granulated sugar
Cold water
Cream cheese
Heavy cream
Pure vanilla extract
Large eggs
Fresh blackberries
Cornstarch
Fresh squeezed lemon juice
Powdered sugar for dusting, optional
The Crust + Berries
This is the same crust that I use in my Fresh Strawberry Galette, and you could definitely play around and use other berries in this recipe if you prefer a difference one. The crust is super easy, no-chill, and full of buttery flavor. The berries compliment the richness of the crust just perfectly.
The Cheesecake Filling
This filling as an offshoot of my cheesecake tart filling, like in my Caramel Cheeesecake Tart. I love a quick and simple cheesecake that allows the cream cheese to really shine through, and minimizes the other ingredients. The creaminess is captured brilliantly while being nestled into the flaky crust, and the fruit adds that pop of tartness to complete this galette.
The Substitutions + Omissions
I have no doubt that you’ll love this combination, but if you’re feeling a plain blackberry galette instead of the fanfare of cheesecake with it, it’s simple to amend this recipe and make just that. Omit the cheesecake filling, and double the blackberry filling. Bake as directed and top with ice cream or whipped cream.
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in the cheesecake filling.
Silk Dairy Free Heavy Cream is a great option for the cheesecake filling as well.
I hope you love this pastry! If you make it, I’d love to hear a review as it allows my recipes to rank better + helps more people to find them in their searches. 😊
Happy Baking!
XO,
Heather
Fresh Blackberry Cheesecake Galette
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon salt
- ⅔ cup cold butter, it into cubes
- 2 tablespoon granulated sugar
- 5-6 tablespoon cold water
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 large egg
- 6 oz container of fresh blackberries
- 2 tablespoon granulated sugar
- ½ tablespoon cornstarch
- ½ tablespoon fresh squeezed lemon juice
Instructions
- Line a medium sized baking sheet with parchment paper. Set aside. To make the crust: Place flour into a mixing bowl with the sugar and salt, and add the paddle attachment. Give the flour, sugar, and salt a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour mixture. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky.
- To make the cheesecake filling: With a mixer or by hand, beat the cream cheese until smooth, about 20 seconds. Add the sugar and continue to mix until combined. Add the heavy cream and vanilla, and mix again. Add the egg and mix until just incorporated. Set aside. To make the fruit filling: combine all ingredients into a bowl and toss until incorporated.
- Roll dough out on flat surface that has been dusted with flour. Roll out in a circle that’s about 12 inches wide all around. Place dough on parchment lined baking sheet. Gently fold about 2-3 inches of the edge up to create a barrier for when you pour the cheesecake in, pinches the edges together so it doesn’t fall. Pout cheesecake in the middle, and gently pour blackberry mixture over cheesecake mixture. leaving about 3 inches of the edge for folding. Gently move around the crust and fold it over the cheesecake and blackberries, leaving the middle of the galette open. Keep folding the next part on top of the previous part, and so on until the entire crust is folded inward. Brush crust with egg wash.
- Bake at 350° for 30-35 minutes, or until middle is mostly set and edges are a nice golden brown. Allow to cool completely on the counter or in the refrigerator before serving. Top with whipped cream and powdered sugar if desired. Served 6-8. Store covered in the refrigerator for up to four days. Enjoy! Alternate fruit-only galette: if you wish to omit the cheesecake portion and have only blackberries in this galette, simply double the fruit filling mixture, omit the cheesecake filling, and bake as directed.
Notes
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