Published: May 24, 2026

This Blueberry Cheesecake Galette has a buttery flaky crust filled with creamy cheesecake filling and delicious blueberries. It’s simple, rustic and much easier than making a traditional pie. Perfect for spring and summer, especially served warm with a scoop of vanilla ice cream.

WHY YOU’LL LOVE THIS RECIPE

💜Buttery flaky crust - The crust bakes up crispy, golden and flaky.

💜Creamy cheesecake filling - The cheesecake layer adds a smooth, creamy texture that pairs perfectly with the fruit.

💜Juicy blueberry filling - The blueberries become soft and jammy while baking and add the nicest flavor.

💜Easier than pie - Galettes are much more forgiving than traditional pies, which makes this recipe feel simple and approachable.

💜Rustic look - The folded edges and imperfect shape are part of the charm, so there’s no pressure to make it look perfect.

💜Perfect for spring and summer - The blueberry flavor makes this such a nice dessert for warmer months.

💜Not overly sweet - The creamy filling and fresh berries balance the sweetness really nicely.

💜Perfect served warm - It tastes amazing fresh out of the oven, especially with vanilla ice cream.

💜Easy to customize - You can swap the blueberries for other berries or fruits depending on the season.

What is a Galette?

A galette is a rustic free-form pastry that originated in France. Unlike a traditional pie, a galette doesn’t require a pie dish or perfect shaping, which is one of the reasons so many people love making them. The dough is simply rolled out on a baking tray, filled in the center and the edges are folded over the filling before baking.

Galettes are usually made with a buttery pastry dough that’s very similar to pie dough. The filling can be sweet or savory depending on the recipe. Sweet galettes are often filled with fruits like berries, peaches, apples, while savory versions can include cheese and/or vegetables.

Baking Tips and Tricks

→ Don’t skip chilling the crust: Chilling the dough is one of the most important steps for getting a flaky crust. First, chill the dough for 1 hour before rolling it out so the butter can firm up properly. Then, after rolling it out and placing it onto the tray, chill it again for another hour before adding the filling. This helps keep it flaky instead of melting.

→ Use cold butter and cold water: Cold ingredients are key when making the dough. The small pieces of cold butter create little pockets throughout the dough, which turn into flaky layers once baked.

→ Try not to overwork the dough: Mix and handle the dough only until it comes together. Overworking or kneading it too much develops the gluten in the flour, which can make the crust tough and chewy instead of tender and flaky.

→ Customize the filling however you like: One of the best things about galettes is how versatile they are. You can swap the blueberries for strawberries, raspberries, peaches, blackberries or even a mix of fruits depending on the season and what you have at home.

→ Adjust the sweetness to your preference: This isn’t an overly sweet dessert, so if you prefer sweeter desserts, you can add a bit more sugar to the blueberry filling.

→ Serve warm with ice cream: This galette is especially good served slightly warm with a scoop of vanilla ice cream on top.

Pastry & Rolling Essentials

Classic 18" Rolling Pin

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11.5" Wooden Rolling Pin

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Reversible Bamboo Board

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Frequently asked questions

1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and keep it wrapped in the fridge until ready to use.

2. Can I use store-bought pie dough?
Yes. Homemade dough gives the best flavor and texture, but store-bought dough works if you want to save time.

3. Why did my crust turn out tough?
This usually happens from overworking or overkneading the dough. Try handling it as little as possible.

4. Can I use other fruits instead of blueberries?
Yes, this recipe works really well with strawberries, raspberries, peaches, blackberries or mixed berries.

5. How do I know when the galette is done baking?
The crust should be golden brown and the blueberry filling should look bubbly and thickened.

6. Can I make this sweeter?
Yes, this recipe is not overly sweet, so you can add more sugar to the blueberry filling if you prefer sweeter desserts.

7. How should I store leftovers?
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat before serving.

8. Can I serve this cold?
Yes, but it’s especially delicious served slightly warm, ideally with vanilla ice cream.

Ingredients you will need for this recipe

For the dough:

All purpose flour
Granulated sugar: Cane sugar or fine caster sugar works as well.
Salt: Any fine salt works.
Cold, unsalted butter: Salted butter works too, but reduce the added salt.
Ice cold water
Egg (for egg wash): Milk or heavy cream can be brushed on top instead, though the crust may be slightly less shiny.
Sugar (for sprinkling): Coarse sugar or cane sugar.

For the cheesecake filling:

Cream cheese: Full fat cream cheese is the best option here.
Granulated sugar
Egg yolk
Vanilla bean paste: Vanilla extract or vanilla sugar.
Lemon extract: A little extra lemon zest or simply leave it out.

For the blueberry filling:

Blueberries: Strawberries, raspberries, blackberries, peaches or mixed berries.
Lemon zest
Lemon juice
Granulated sugar: Brown sugar works for a slightly deeper flavor or adjust sweetness to taste.
Cornstarch

Step by step instructions with photos

1. Prepare the Galette crust.

2. In a large bowl, combine the flour, salt and sugar.

3. Add the cold cubed butter.

4. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

5. Then add the cold water and work the dough just until everything comes together into a disc. Try not to knead it too much at this stage. The dough does not have to be smooth.

6. Wrap the dough in plastic wrap and place it in the fridge for 1 hour.

7. After 1 hour, take the crust out of the fridge and place it onto a lightly floured surface.

8. Flour the top and roll it out into a thin, uneven round circle.

9. Carefully roll the dough onto your rolling pin and transfer it to a large baking tray lined with parchment paper.

10. Place it back into the fridge for an additional 1 hour.

11. While the dough is chilling, prepare the fillings.

12. Prepare the cheesecake filling.

13. In a large bowl, combine the cream cheese with the sugar.

14. Then add the egg yolk, vanilla bean paste and optionally the lemon extract.

15. Mix everything together until fully incorporated, then set aside.

16. Prepare the blueberry filling.

17. In a large bowl, add the blueberries, lemon juice, lemon zest, sugar and cornstarch.

18. Mix everything together until well combined. Set aside.

19. Once the Galette crust has finished chilling, it’s time to assemble and bake.

20. Preheat the oven to 200°C.

21. Take the crust out of the fridge and top it with the cheesecake filling, spreading it evenly around the center while leaving a thicker border around the edges.

22. Then top the cheesecake filling with the blueberries.

23. Fold the edges inward toward the center. Do this gently to avoid breaking the crust.

24. Brush the edges with egg wash and sprinkle with sugar.

25. Bake in the preheated oven for 30-35 minutes.

26. You will know it’s ready when the crust is nice and golden brown and the blueberries are bubbly.

27. Once ready, take it out of the oven and let it cool for about 5 minutes.

28. Serve warm with some ice cream, or cold if that’s what you prefer. Enjoy!

Yield: 8 servings

Author: Angie