Blueberry Cheesecake Galette

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I’ve been singing the praises of galettes for a while now. If you absolutely love the indulgence and elegance of desserts — but don’t like all the fuss — then a galette is the perfect answer to your problems. I’ve already posted about this floral delight, elderflower and strawberry galette, plus the bright and zesty courgette, garlic butter, and feta galette. However, I have to say, this bake is … heavenly, otherworldly, just something else. It’s the best combination of two iconic desserts: blueberry cheesecake and berry galette. They combine to make the most scrumptious blueberry galette recipe.

For starters, let’s talk about the pastry. It’s homemade (But don’t stress, because this is super easy to bring together with just a handful of pantry essentials) and packed full of rich butter, making it practically melt in the mouth. And the cheesecake base? It’s tangy, sweet, and creamy — balancing out the tart, juicy fruitiness of those fresh blueberries that explode in the mouth. As if those flavors weren’t enough, the crust is decked with slivered almonds to add a delicate hint of nuttiness. Yum!

The best thing about this blueberry cheesecake galette — aside from how quickly it all comes together and how tantalizingly delicious it is, of course — is its versatility. It’s my go-to showstopper for any occasion, from Christmas to birthdays, Valentine’s Day meals, and date nights. It’s basically a guaranteed way to impress. As soon as you take a bite, you’ll see what I mean!

Blueberry cheesecake galette with a slice cut out and lemon zest on top.

What Ingredients Do You Need for This Blueberry Cheesecake Galette?

Plain flour is the main ingredient for our homemade galette pastry.
Butter gives galette pastry its distinctive flaky texture and rich, buttery flavor. I love to use salted butter, but unsalted also works.
Icing Sugar sweetens the galette dough and the cream cheese mixture. Using icing sugar (also known as powdered or confectioners’ sugar) as opposed to other varieties is essential since it’s incredibly finely textured.
Sea salt adds a little something extra to the galette dough.
Egg Yolks are vital for adding richness to the pastry dough and helping to bind it together. It’s also added to the cream cheese mixture and used to brush on the pastry (for the gorgeous golden color!).
Water binds the pastry dough together. You’ll only need a dash of moisture — how much depends on the protein content of the flour you use.
Blueberries are the star of the show! I love using fresh blueberries, but frozen berries are also suitable. The berry is sweet with a hint of tartness.
Cream cheese is soft, mild, creamy, and mildly tangy, providing that characteristic “cheesecake flavor” to our blueberry galette.
Granulated sugar is used to sweeten the blueberries, and I also sprinkle a little sugar on the crust before baking. It gives the galette a pleasant crunch and mouthfeel.
Almonds complement the blueberry cheesecake flavor of the galette. I cut them into slivers and push them into the crust. Yum!

Can You Use Frozen Blueberries in a Galette?

You can absolutely use frozen blueberries for this blueberry galette recipe! There’s no difference between fresh and frozen blueberries in either flavor and nutrition. In fact, frozen berries will probably be your best option if you make this galette out of season.

However, if you do use frozen blueberries for this blueberry cheesecake galette recipe, keep a few things in mind. Most importantly, I highly recommend thawing the frozen blueberries before baking. The ice crystals from frozen berries can melt under the heat, causing a soggy galette crust … and nobody wants that! To avoid this, defrost the berries ahead of time and make sure to drain any excess liquid.

A slice of blueberry cheesecake galette with almonds on the crust.

How to Make Blueberry Galette

Making a galette is straightforward and easy, but it also builds numerous skills in the kitchen. It’s one of the faster pastry-based desserts you can make since it doesn’t require elaborate shaping. Below is a quick overview of how to make this easy blueberry cheesecake galette, but for complete step-by-step instructions, please scroll down to the recipe card.

Make the sweet shortcrust pastry by rubbing flour, icing sugar, salt, and cold butter between your fingertips until it resembles breadcrumbs. Add the egg yolk and water and bring together into a stiff dough.
Chill the dough for at least 30 minutes.
Make the cheesecake base by whisking cream cheese, icing sugar, and eggs.
Assemble the galette by rolling out the pastry, spooning on the cheesecake filling, and topping with blueberries (coated in sugar). Fold in the sides, brush with egg wash, then add almonds and sugar to the crust.
Bake the blueberry cheesecake galette for around 25 minutes or until golden.

Is Galette Gluten Free?

There are two kinds of galettes. Firstly, the variety in this recipe today: a pastry base with toppings. They can be sweet or savory. The second type is a French crêpe made with buckwheat flour. While pastry galettes are not typically gluten-free, the buckwheat flour galette, or a savory crêpe, is gluten-free.

Blueberry Galette Calories

This blueberry cheesecake galette has roughly 220 calories per serving. However, nutritional information isn’t always accurate.

How Do You Pronounce Galette?

In British and American English, galette is pronounced “guh-let.” However, in French, it’s pronounced “gah-let.”

Can you Make a Blueberry Galette with Pie Crust?

Absolutely! Feel free to use store-bought pie crust for this recipe. However, I highly recommend setting aside a little time and making homemade pastry. It’s unbelievably rich, buttery, and takes hardly any effort.

How to Store Blueberry Galette

This blueberry cheesecake galette recipe is so irresistibly delicious that I’m not sure you’ll have leftovers! But, if you do, the blueberry galette is incredibly easy to store.

Since it has eggs and dairy in the cheesecake filling, it’s vital to refrigerate any leftovers. Wrap them well in foil (or reusable beeswax) and store them for up to three days. Beyond that, you can wrap up individual slices and store them in the freezer for around two months.

You can also make the pastry ahead of time. Wrap it in clingfilm or reusable beeswax and store it in the refrigerator for 1-2 days. When it comes time to use the pastry, it can be hard to work with as it’s so cold. To avoid this issue, let it sit outside the fridge for at least 15 minutes before rolling out.

The blueberry cheesecake galette filling is unbelievably quick to whip up — there’s no need to make it in advance since it takes less than five minutes!

This Recipe Is …

Tangy and sweet
Rich and buttery pastry
Creamy and fruity
Easy to make
An impressive showstopper

Blueberry Cheesecake Galette

Yield: 1 Galette

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Blueberry cheese galette is the perfect combination of two iconic desserts. It's delicious, and an impressive showstopper for any occasion.

Ingredients

For the Galette Pastry

200g Plain Flour (All-Purpose Flour)
100g Cold Butter
Pinch of Sea Salt
50g Icing Sugar (Powdered Sugar)*
1 Egg Yolk
1.5 - 2 tbsp Water**

For the Filling

165g - 200g Cream Cheese****
2 tbsp Icing Sugar
2 tbsp Granulated Sugar
1 Egg Yolk
250 - 300g Blueberries***
1 Egg Yolk (for egg wash)
8 - 10 Almonds, slivered
Zest of 1 Lemon, to serve

Instructions

Make the sweet shortcrust pastry by rubbing flour, icing sugar, salt, and cold butter between your fingertips until it resembles breadcrumbs. Add the egg yolk and water and bring together into a stiff dough.
Chill the dough. Wrap the galette pastry in reusable beeswax wrappers (or clingfilm) and chill in the fridge for a minimum of 30 minutes - to 1 hour. Overnight is also fine.
Make the cheesecake base by whisking cream cheese, icing sugar, and eggs.
In a large bowl, gently mix your blueberries with granulated sugar.

Assemble the galette by rolling the pastry to a 30cm diameter circle. Leaving room at the sides (to fold the pastry over later), spoon on your cheesecake filling, then top with the sugar-coated blueberries. Fold over the sides of the galette.
Mix your egg wash by whisking one egg yolk until well blended. Brush this over your crust, then add the slivered almonds, and a sprinkle of sugar (there will be some left from the blueberries). Any excess sugar you're left with, sprinkle over the berries.
Bake the blueberry cheesecake galette for around 25 minutes or until the crust is golden. Cool and then garnish.
Optionally, add lemon zest before serving.

Notes

* Please try to buy icing sugar that doesn't have additional cornflour/cornstarch, as this will affect the texture and taste of the galette.

** How much water you need to knead the dough completely depends on the brand and variety of flour, so start with less and work your way up to more.

*** I haven't added a strict weight measurement for blueberries to account for reader taste. If you want more cheesecake flavor, use slightly less blueberries. If you'd like more fruit, use slightly more. I used 250g.

**** Most cream cheese packets are in packs of 165g, but if you have a 200g packet, feel free to add it all. It won't affect the recipe. Just make sure to buy "dry" cream cheese — I like Philadephia.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 66gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 121mgSodium: 153mgCarbohydrates: 80.1gFiber: 13.9gSugar: 40.6gProtein: 31.6g

Nutrition information isn’t always accurate.