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.
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.
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. 😉
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!
- 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
- Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
- 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.
- In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
- 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.
- 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.
recipe from Food Network
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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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I can’t wait to make this dessert. I have company coming and it will work out perfectly. Thanks for the recipe.
I hope you like it, Trudy. My family really enjoyed it, and it was no-fuss, too.
I really want to make your blueberry cheesecake galette. but I don’t like blueberry. what about Raspberries?
Yes, I think raspberries would work great!
This looks absolutely delicious and I can’t wait to make it. Thanks for sharing.
Thanks for stopping by, Jackie!
This looks very beautiful!! And definitely I won’t be successful at not finishing it myself.
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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. 🙂
This is STUNNING. So yummy!!
Dorothy @ Crazy for Crust recently posted..Easy Triple Chocolate Bundt Cake
Thanks, Dorothy!
Can you describe how you prepared the chilled pie crust? Thanks so much. I can’t wait to try this!
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!
But refrigerated pie crusts have to THAW. I’m very confused.
This looks amazing!! Never actually made a galette…shame on me. This will change very soon!
Sarah @ Miss Candiquik recently posted..Lemon Blueberry Cheesecake
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!
This looks absolutely incredible Ashley – pinned!
this looks SO amazing Ashley! pinned and making for sure
Heather @ French Press recently posted..Quick and Easy Pigs in a Blanket
This looks amazing Ashley – I love galettes! You’re pics are always so beautiful too! 🙂
Liz recently posted..25 Cast Iron Skillet Recipes
Oh man, this is screaming my name! I love galettes because, DUH–extra crust!!
I love the crust, too. Since my husband is indifferent, I always snag his. SCORE.
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!
An autumn/savory version would be fabulous. So quick and easy, too. I have to admit, I love store bought crust. 🙂
This looks good and seems simple enough. How many did it serve? Also, have you tried other fruits like raspberries?
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!
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!
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.
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!!
I’ll bet this would be good with apricots, to make it more autumn – ish.. mmmmmm
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.
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.
I want to try this and drizzle a light glaze over it.
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 Friends
Oh my GAWD, awesome! I’ve made this twice already.
Sarah @ Well Dined recently posted..Blueberry Cheesecake Galette
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!
I think frozen would work just fine!
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…
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?
Hello- thank you so much for sharing this dessert. I made it this past weekend and its delicious and easy to make !!
WOW! This looks incredible!!!! Definitely bookmarked!
I was wondering if any of the canned pie fillings would work (apple, cherry, peach or blueberry)?
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!
I’m deff going to try this for Easter, thank You 🙂
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! 🙂
This looks so good.. thanks for sharing it. I can’t wait to give it a try… Janice
wow! made this today and took to friends.they loved it! thank you.
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?
Love blueberries. , or most berries for that matter.,, will be making this for weekend
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!
Made this tonight. Very delicious! Mine didn’t look as pretty, but the great taste was there!
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?
I love peaches – I bet it would be great!