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September 1, 2013

Blueberry Cheesecake Galette

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Blueberry Cheesecake Galette

This Blueberry Cheesecake Galette looks and sounds fancy, but it’s one of the easiest desserts I’ve made in a long time.

This blueberry cheesecake galette is super simple, yet elegant - a perfect recipe for even a novice chef! #recipe #blueberries #pie

When I told the Tall Boy I was making this galette for a special Sunday night dessert, he stared at me blankly for a minute.  And then asked, “What’s a galette?”

If you want the Wiki-definition, a galette is basically a round, flat, free-form crusty pastry.  I call it an open-face, easy to make and quick to get to my pie-hole…well, pie.

Now, if you want to be all homemade about it, you could certainly make your own crust.  But I’ll be honest with you: I just really don’t have time for that.  Also?  My husband doesn’t like crust (I don’t get it, either), so I rarely take the time to make one from scratch.  Pillsbury is my go-to and I’m totally okay with that.

This blueberry cheesecake galette is super simple, yet elegant - a perfect recipe for even a novice chef! #recipe #blueberries #pie

I don’t know if it’s because I’m constantly baking/cooking different stuff for the blog, but Doodle never seems to get excited when I make a new dessert.  He’s basically indifferent to sugar (unless it’s bedtime, and then he’ll just die if he doesn’t have a huge pile of fruit snacks), but this blueberry galette?  He basically polished off the entire thing himself.

In fact, after eating one slice, he went upstairs, got a chair, pulled the galette out of the fridge and served himself another piece.

#success

And by success, I mean that I didn’t eat the entire dessert by myself. 😉

This blueberry cheesecake galette is super simple, yet elegant - a perfect recipe for even a novice chef! #recipe #blueberries #pie

If you need a simple yet stunning dessert, try this blueberry cheesecake galette.  Serve it warmed topped with a scoop of vanilla-bean ice cream.  Heaven!

Blueberry Cheesecake Galette
 
Print
Ingredients
  • 1 refrigerated pie crust
  • 1½ cups blueberries
  • ⅓ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1 8-ounce package cream cheese
  • 1 large egg, beaten, plus 1 egg yolk
  • Pinch of freshly grated nutmeg
  • Coarse sugar, for sprinkling
Method
  1. Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
  2. While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt.
  3. In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
  4. Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
  5. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar (like sugar in the raw). Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.
3.5.3251

recipe from Food Network

63 Comments

  1. Trudy Mintun
    Trudy Mintun on September 2, 2013 at 7:07 am

    I can’t wait to make this dessert. I have company coming and it will work out perfectly. Thanks for the recipe.

    Reply
    • Ashley
      Ashley on September 2, 2013 at 7:04 pm

      I hope you like it, Trudy. My family really enjoyed it, and it was no-fuss, too.

      Reply
      • georgettte Breunig
        georgettte Breunig on September 12, 2013 at 5:05 pm

        I really want to make your blueberry cheesecake galette. but I don’t like blueberry. what about Raspberries?

        Reply
        • Ashley
          Ashley on September 12, 2013 at 6:06 pm

          Yes, I think raspberries would work great!

          Reply
  2. Jackie Hammond
    Jackie Hammond on September 2, 2013 at 10:18 am

    This looks absolutely delicious and I can’t wait to make it. Thanks for sharing.

    Reply
    • Ashley
      Ashley on September 2, 2013 at 7:03 pm

      Thanks for stopping by, Jackie!

      Reply
  3. Zainab @ Blahnik Baker
    Zainab @ Blahnik Baker on September 2, 2013 at 5:19 pm

    This looks very beautiful!! And definitely I won’t be successful at not finishing it myself.
    Zainab @ Blahnik Baker recently posted..Happy Anniversary!My Profile

    Reply
    • Ashley
      Ashley on September 2, 2013 at 7:05 pm

      Well, since it does have fruit, it’s not so bad if you finish the whole thing yourself. At least that’s what I tell myself when eating desserts like these. 🙂

      Reply
  4. Dorothy @ Crazy for Crust
    Dorothy @ Crazy for Crust on September 2, 2013 at 6:36 pm

    This is STUNNING. So yummy!!
    Dorothy @ Crazy for Crust recently posted..Easy Triple Chocolate Bundt CakeMy Profile

    Reply
    • Ashley
      Ashley on September 2, 2013 at 6:57 pm

      Thanks, Dorothy!

      Reply
  5. Sherry
    Sherry on September 2, 2013 at 6:47 pm

    Can you describe how you prepared the chilled pie crust? Thanks so much. I can’t wait to try this!

    Reply
    • Ashley
      Ashley on September 2, 2013 at 6:57 pm

      So sorry my instructions were confusing, Sherry. Since I used a refrigerated pie crust, I just unrolled it and placed it on the baking sheet to chill. When my fillings were ready, I just topped the crust and baked – that’s it! 🙂 I hope you like it – good and easy is my favorite way to cook/bake. Thanks so much for stopping by!

      Reply
      • Lisa
        Lisa on July 20, 2016 at 11:18 am

        But refrigerated pie crusts have to THAW. I’m very confused.

        Reply
  6. Sarah @ Miss Candiquik
    Sarah @ Miss Candiquik on September 3, 2013 at 8:25 am

    This looks amazing!! Never actually made a galette…shame on me. This will change very soon!
    Sarah @ Miss Candiquik recently posted..Lemon Blueberry CheesecakeMy Profile

    Reply
  7. sally @ sallysbakingaddiction
    sally @ sallysbakingaddiction on September 3, 2013 at 11:11 am

    Gorgeous! I completely LOVE blueberries and cream cheese together. And I’ve recently become obsessed with making galettes. 🙂 This is right up my alley Ashley!

    Reply
  8. Trish - Mom On Timeout
    Trish - Mom On Timeout on September 3, 2013 at 1:11 pm

    This looks absolutely incredible Ashley – pinned!

    Reply
  9. Heather @ French Press
    Heather @ French Press on September 3, 2013 at 1:36 pm

    this looks SO amazing Ashley! pinned and making for sure
    Heather @ French Press recently posted..Quick and Easy Pigs in a BlanketMy Profile

    Reply
  10. Liz
    Liz on September 3, 2013 at 7:53 pm

    This looks amazing Ashley – I love galettes! You’re pics are always so beautiful too! 🙂
    Liz recently posted..25 Cast Iron Skillet RecipesMy Profile

    Reply
  11. Hayley @ The Domestic Rebel
    Hayley @ The Domestic Rebel on September 3, 2013 at 10:51 pm

    Oh man, this is screaming my name! I love galettes because, DUH–extra crust!!

    Reply
    • Ashley
      Ashley on September 4, 2013 at 4:44 pm

      I love the crust, too. Since my husband is indifferent, I always snag his. SCORE.

      Reply
  12. Amy | Club Narwhal
    Amy | Club Narwhal on September 4, 2013 at 8:34 am

    This looks so lovely–rustic and unfussy. I’ve never made a galette before but this looks like a snap to prepare with that store bought pie crust. I would love to try an autumn version of this–maybe even a savory version with butternut squash and goat cheese. Now my brain is going like crazy 🙂 Thanks for co-hosting Wake Up Wednesdays!

    Reply
    • Ashley
      Ashley on September 4, 2013 at 4:45 pm

      An autumn/savory version would be fabulous. So quick and easy, too. I have to admit, I love store bought crust. 🙂

      Reply
  13. Marissa
    Marissa on September 5, 2013 at 11:52 pm

    This looks good and seems simple enough. How many did it serve? Also, have you tried other fruits like raspberries?

    Reply
    • Ashley
      Ashley on September 6, 2013 at 7:53 pm

      Hi Marissa – we got 8 small slices. 🙂 I haven’t tried this with other fruits, but I think the recipe would adapt just fine. Let me know if you try it out!

      Reply
  14. Averie @ Averie Cooks
    Averie @ Averie Cooks on September 6, 2013 at 4:20 am

    My mouth is on the floor. STUNNING!!! Pinned! if only I had a big slice of it right now. Just simply beautiful images, Ashley! You have mad skills!

    Reply
    • Ashley
      Ashley on September 6, 2013 at 7:50 pm

      Oh Averie, you are way too sweet! If only my pics could look like yours…maybe someday, with A LOT more practice! 🙂 Thanks so much for the pin. This galette was a big hit at my house – I know something is a “success” when my 6-year old will eat it.

      Reply
  15. Jocelyn@Brucrewlife
    Jocelyn@Brucrewlife on September 7, 2013 at 10:01 pm

    I always feel my dessert is a success when my kids eat it to for the exact same reason!! Less for me to eat! 😉 This is beautiful and I’m sure equally as tasty!!

    Reply
  16. Lisa W
    Lisa W on September 12, 2013 at 3:48 pm

    I’ll bet this would be good with apricots, to make it more autumn – ish.. mmmmmm

    Reply
  17. Sharon
    Sharon on September 12, 2013 at 5:54 pm

    I may be dense, but I don’t quite get what the inverted pan is for. Do you just place the pan with the pastry on either parchment or a silpat liner onto another sheet pan that is upside down? That would put the undersides of the two pans back to back and placed in the lower part of the oven. Am I understanding this correctly? I guess the extra pan would raise the pastry up an extra 1/2 inch or so. Could you explain this to me? I am not very familiar with pastry baking and your dessert looks so very yummy, I want to give it a try. Thanks for any help.

    Reply
    • Ashley
      Ashley on September 12, 2013 at 7:57 pm

      Hi Sharon – yes, the undersides of the baking sheets should be back to back. I believe that placing the pan with your pastry on top of the second (preheated) baking sheet will help keep your galette from getting soggy. Let me know if you try it out – I hope you like it! Thanks so much for stopping by.

      Reply
  18. Mary
    Mary on September 12, 2013 at 9:23 pm

    I want to try this and drizzle a light glaze over it.

    Reply
  19. Caitlin
    Caitlin on September 22, 2013 at 8:25 pm

    I made this this weekend with raspberries, and it was such a hit! Thank you so much for sharing your recipe!
    Caitlin recently posted..Good Food and Good FriendsMy Profile

    Reply
  20. Sarah @ Well Dined
    Sarah @ Well Dined on October 3, 2013 at 2:08 pm

    Oh my GAWD, awesome! I’ve made this twice already.
    Sarah @ Well Dined recently posted..Blueberry Cheesecake GaletteMy Profile

    Reply
  21. Becky
    Becky on October 19, 2013 at 11:17 pm

    This looks amazing! I plan to make it for a party. I have one question, how would it work with frozen blueberries? I thought maybe I could thaw them in a strainer. Since it already has some cornstarch, it seems it might work. Thank you!

    Reply
    • Ashley
      Ashley on October 21, 2013 at 2:19 pm

      I think frozen would work just fine!

      Reply
  22. Brittney
    Brittney on December 7, 2013 at 11:07 pm

    Mine turned out terrible! The cheesecake filling was very thick and didnt set right and because i used raspberries it was all too liguidy and went all over.. very disapointed. im going to try again with blueberries but i wish i knew why the filling was so thick and didnt seem to blend with the berries…

    Reply
  23. Sigourney
    Sigourney on January 7, 2014 at 9:11 pm

    This looks divine! I’d love to try it, but we don’t really have ready made pie crusts here… is it just a short crust pastry?

    Reply
  24. Rosslyn Joholski
    Rosslyn Joholski on January 14, 2014 at 8:55 am

    Hello- thank you so much for sharing this dessert. I made it this past weekend and its delicious and easy to make !!

    Reply
  25. Mila Furman
    Mila Furman on January 16, 2014 at 9:26 pm

    WOW! This looks incredible!!!! Definitely bookmarked!

    Reply
  26. dan
    dan on January 17, 2014 at 8:53 am

    I was wondering if any of the canned pie fillings would work (apple, cherry, peach or blueberry)?

    Reply
  27. Lynda
    Lynda on February 3, 2014 at 12:53 am

    This looks so amazing and sounds so easy! I was also wondering if pie fillings would work? Please let me know as I would like to make it this week. Thanks so much! Love your recipes!

    Reply
  28. Anna
    Anna on April 9, 2014 at 6:10 am

    I’m deff going to try this for Easter, thank You 🙂

    Reply
  29. Erin
    Erin on July 30, 2014 at 4:36 pm

    instead of the inverted pan trick, I used a preheated pizza stone — prepped the galette on a sheet of parchment on a flat surface, then carefully slid it onto the preheated pizza stone. No soggy crust. The pizza stone also doubles as a serving piece; you can cut right on it, and it keeps the galette warm/fresh. Easy, & delicious treat! Thanks! 🙂

    Reply
  30. Janice
    Janice on August 8, 2014 at 2:03 pm

    This looks so good.. thanks for sharing it. I can’t wait to give it a try… Janice

    Reply
  31. Diane
    Diane on September 30, 2014 at 6:49 pm

    wow! made this today and took to friends.they loved it! thank you.

    Reply
  32. kim
    kim on October 10, 2014 at 1:26 pm

    Wahhh! Mine was awful. Just about burned the house down. Oven seemed way too hot, the inverted cookie sheet tilted and i had filling all over the oven floor. I wonder about the refridgerated pie crust-i used pillsbury. is that right? the inside tasted yummy but it was burned and soggy and a mess. any tips?

    Reply
  33. Bonita Zobl
    Bonita Zobl on January 29, 2015 at 10:23 pm

    Love blueberries. , or most berries for that matter.,, will be making this for weekend

    Reply
  34. Gail
    Gail on June 29, 2016 at 10:23 am

    Smooth, easy to make. Think next time I will add a little lemon zest as I love lemon and blueberries. Already a request for our quilt retreat in August!

    Reply
  35. Gretchen
    Gretchen on May 28, 2020 at 11:04 pm

    Made this tonight. Very delicious! Mine didn’t look as pretty, but the great taste was there!

    Reply
  36. Carol
    Carol on July 18, 2014 at 6:39 pm

    I made this yesterday and it was FANTASTIC . Made it exactly as written. Will be making it again and again. How do you think it would be with peaches?

    Reply
  37. Ashley
    Ashley on July 19, 2014 at 6:28 pm

    I love peaches – I bet it would be great!

    Reply

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