This triple berry cheesecake galette is a delightful summer dessert. Strawberries, raspberries and blueberries are baked on a creamy cheesecake-style filling inside a flaky, buttery crust — perfect for a 4th of July dessert or any warm-weather gathering.
I’ve got a festive fruit tart idea for you today!
A triple berry galette is one of the easiest and most rewarding desserts to make in summer. Strawberries, raspberries and blueberries are combined with a silky cheesecake-like filling and baked in a tender, flaky crust. The result is bright, juicy fruit balanced by rich cream cheese and a buttery, crisp crust.
If you don’t have a perfect pie crust technique, the galette is your friend — rustic, forgiving, and much easier than a traditional pie. Over the years I’ve made dozens of galettes in both sweet and savory versions; they reliably turn out fabulous even with ragged edges. Personally, I love that galettes often have more crust-to-filling ratio than pies — and honestly, I don’t mind that at all.
One of my favorite ways to serve a warm fruit galette is with vanilla ice cream, but this version has a built-in creamy element: a cheesecake filling made from cream cheese, sugar, an egg and vanilla. That means you don’t need ice cream unless you want it. The filling keeps the galette easier to serve to a crowd and can be enjoyed warm or at room temperature.
The red, white and blue combination of strawberries, raspberries and blueberries on top of the white cheesecake filling makes this galette especially festive for patriotic holidays, summer parties, or any event where colorful, seasonal fruit is welcome.
For the crust I use a reliable pie dough that’s buttery and flaky. I usually make a double batch so I have an extra crust in the fridge or freezer for the next time — it freezes well for up to a few months. The filling is beaten until smooth and spread thinly on the dough before piling on the berries. The mixture of raspberries, strawberries and blueberries feels vibrant and bright; you can use all three, pick two, or use only your favorite.
Once baked, the pastry becomes golden and crunchy with flaky layers, the fruit breaks down into a juicy filling, and the cheesecake layer adds creaminess and richness that complements the berries’ slight tartness. It’s the kind of dessert that looks rustic and impressive while being straightforward to make.
Triple Berry Cheesecake Galette
Triple Berry Cheesecake Galette
Pin Recipe
Ingredients
Crust
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (about 3 sticks / 24 tablespoons)
- 1 egg + a few drops of water, beaten (for brushing)
- 2 tablespoons raw coarse sugar
Fruit
- 1 cup blueberries
- 1 cup raspberries
- 1 1/2 cups strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
Filling
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- pinch of kosher salt
Instructions
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Note: this crust recipe makes two galette crusts. I recommend making both and freezing one for another time — it freezes well for several months.
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Add the flour, sugar, cinnamon and salt to a food processor and pulse to combine. In a small bowl whisk the egg, vinegar and cold water. Add the cold butter pieces to the processor and pulse until coarse crumbs remain. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
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Remove the dough, shape it into two discs, wrap each in plastic and refrigerate for 30 minutes. Freeze one disc if you want to save it for later.
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Preheat the oven to 400°F (200°C). Combine the blueberries, raspberries and strawberries in a large bowl. Sprinkle with the 1/4 cup sugar and 1 tablespoon flour and toss gently to coat; set aside.
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In a bowl, beat the cream cheese until smooth. Add 1/3 cup sugar, the egg, vanilla and a pinch of salt and beat until combined and silky.
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Roll one dough disc into a rough circle or rectangle about 1/4 inch thick. Place it on a parchment-lined baking sheet.
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Spread about three quarters of the cheesecake filling over the dough, leaving a 1-inch border. Pile the berry mixture on top. Fold the edges of the dough over the fruit to form a rustic crust. Dollop any remaining filling over the berries.
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Brush the crust with the beaten egg wash and sprinkle with coarse sugar.
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Bake until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Allow the galette to cool slightly before slicing; garnish with fresh mint if desired.
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Prettiest mess.