Triple Berry Cheesecake Galette

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Gorgeous summer berries, creamy cheesecake, and a flaky pie crust adorn this simple and show-stopping Triple Berry Cheesecake Galette.

Summer is the perfect time to indulge in fresh, juicy berries, and what better way to enjoy them than in a delightful Triple Berry Cheesecake Galette? This rustic dessert combines a flaky, buttery crust with a creamy cheesecake filling and a vibrant medley of blackberries, blueberries, and strawberries. It’s not only visually stunning but also incredibly delicious. This beautiful galette is a cinch to make, and it features my absolute favorite flour, Bob’s Red Mill! Today we are featuring both their unbleached white all-purpose organic flour and their gluten-free one-to-one baking flour. Thanks to Bob’s, traditional and gluten-free baking have never been easier. Let’s bake it.

For the Crust:

• 2 cups all-purpose flour (240 g)
• ¾ teaspoon salt (3.5 g)
• ⅔ cup cold butter, cut into cubes (150 g)
• 2 tablespoons granulated sugar (25 g)
• 4-5 tablespoons cold water (60-75 ml)

For the Cheesecake Filling:

• 8 oz cream cheese, softened (225 g)
• ⅓ cup granulated sugar (65 g)
• 1 teaspoon pure vanilla extract (5 ml)
• 1 large egg

For the Fruit Filling:

• ¾ cup fresh blackberries, sliced in half if on the larger side (115 g)
• ¾ cup fresh blueberries (115 g)
• ¾ cup fresh strawberries, hulled and sliced (115 g)
• 2 tablespoons granulated sugar (25 g)
• ½ tablespoon cornstarch (4 g)
• ½ tablespoon freshly squeezed lemon juice (7.5 ml)

Additional Ingredients:

• 1 Large Egg, beaten, for the egg wash
• Sugar for dusting over the crust prior to baking

Instructions

1. Prepare the Baking Sheet: Line a medium-sized baking sheet with parchment paper and set it aside.
2. Make the Crust: In a mixing bowl, combine the flour, sugar, and salt. Attach the paddle attachment to your mixer and give the mixture a quick mix. Gradually add the cold butter cubes, mixing on low until the mixture resembles wet sand. Alternatively, you can use a pastry cutter to cut the butter into the flour mixture. Add the cold water one tablespoon at a time until the dough is firm and not sticky.
3. Prepare the Cheesecake Filling: Using a mixer or by hand, beat the softened cream cheese until smooth, about 20 seconds. Add the sugar and continue to mix until well combined. Add the vanilla extract and egg, and mix until just incorporated. Set the filling aside.
4. Prepare the Fruit Filling: In a bowl, combine the blackberries, blueberries, strawberries, sugar, cornstarch, and lemon juice. Toss until the ingredients are well incorporated.
5. Roll Out the Dough: On a flat surface dusted with flour, roll the dough into a circle approximately 12 inches (30 cm) in diameter. Transfer the rolled dough to the parchment-lined baking sheet.
6. Assemble the Galette: Spoon the cheesecake filling into the center of the dough, spreading it evenly but leaving about 3 inches (7.5 cm) of the edge free for folding. Gently pour the fruit mixture over the cheesecake filling. Fold the edges of the dough over the filling, creating pleats as you go to encase the filling while leaving the center exposed.
7. Finish the Crust: Brush the crust with egg wash and sprinkle with sugar for added texture and sweetness.
8. Bake: Preheat your oven to 350°F (175°C). Bake the galette for 30-40 minutes, or until the center is mostly set and the crust is a golden brown.
9. Cool and Serve: Allow the galette to cool completely on the counter or in the refrigerator before serving. Top with whipped cream, powdered sugar, or a scoop of ice cream, and garnish with additional fresh fruit if desired.
10. Storage: Store any leftovers covered in the refrigerator for up to four days.

Alternate Fruit-Only Galette: If you prefer a fruit-only galette, simply double the fruit filling mixture, omit the cheesecake filling, and follow the same baking instructions. The result is a galette bursting with fresh berry flavors.

Frequently Asked Questions

1. Can I use frozen berries instead of fresh ones? Yes, you can use frozen berries if fresh ones are not available. However, be sure to thaw and drain them well to prevent excess moisture from affecting the galette’s texture.

2. How can I make this galette gluten-free? To make a gluten-free version of this galette, simply substitute Bob’s Red Mill gluten-free one-to-one baking flour for the all-purpose flour in the crust. The rest of the ingredients remain the same.

3. Can I prepare the dough in advance? Absolutely! You can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to use it. When ready to bake, let the dough sit at room temperature for a few minutes before rolling it out.

Dietary Substitutions

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: 

As mentioned above, Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub. 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. 

Conclusion

This Triple Berry Cheesecake Galette is a show-stopping dessert that’s perfect for summer gatherings like the fourth of July, or any time you want to impress your guests. With its combination of a flaky crust, creamy cheesecake, and fresh berries, it’s sure to become a favorite. A sincere thank you to Bob’s Red Mill for sponsoring this recipe and providing high-quality flours, making it easy to create both traditional and gluten-free versions of this delightful treat. Be sure to peruse Bobsredmill.com to view their entire array of wonderful products.

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather

If you love pies, be sure to try my Browned Butter Apple Crisp Pie with festive stars for the 4th!