Triple Berry Cheesecake Galettes

This post is sponsored by PureCane, but as always all thoughts and opinions are my own.

Say hello to these Triple Berry Cheesecake Galettes. It’s like cheesecake and berry pie had the cutest lil babies. They’re delicious and super easy with the help of store bought pie dough. But you can tell your family you made it yourself. I won’t say a word.

You all know by now how much I love an individual sized dessert. They’re just the cutest. And ya know – no sharing required. The only thing that could possibly make it better is if you could lighten it up a little without being able to tell the difference? Right?

Well that’s where PureCane comes in. It’s made from sugarcane and is all natural. But it’s calorie free. Calorie FREE my friends! And best of all, it’s a 1 to 1 replacement for sugar in baking. Meaning you can take any recipe, and just replace the sugar with PureCane and voila – you have a lower calorie version of all your favorite desserts. Alright let’s make these cuties already.

How to Make Triple Berry Cheesecake Galettes

First, set out the cream cheese and egg yolk to bring them to room temperature. It’s super important when making any cheesecake to use very soft cream cheese in order to achieve that silky smooth texture.

Make the Triple Berry Jam

While the cheesecake ingredients come to room temp, make the triple berry jam. Put all of the fruit together in a colander and give it a good rinse. Then take out 2 cups of the fruit and set it aside. Put the rest into a medium stock pot or sauce pan along with the PureCane, lemon juice, lemon zest, and water. Cook over medium heat for about 10 minutes, stirring occasionally.

The fruit will start breaking down, the PureCane will dissolve, and a sauce will begin to form. After 10 minutes, stir in a slurry of 2 TBSP cornstarch and 2 TBSP water. This will just help to thicken the sauce to a more jammy consistency. Let the triple berry jam cool slightly on the stove.

Once it’s cooled enough to handle, pulse it a few times in a blender or food processor, then strain out the seeds. You’ll be left with a smooth and thick delicious jam. Now grab the rest of those berries that you set aside in the beginning, and stir them into the jam. Set it aside.

Make the Cheesecake Filling

In a medium bowl, add the softened cream cheese. Use a hand mixer to beat the cream cheese for about 1 minute. If it’s soft enough, you could also do this with a rubber spatula. Then add in the salt and vanilla, mix to combine. Add in the PureCane, mix. Then finally, stir in the egg yolk. Set aside.

Assembly and Baking

Preheat your oven to 450 and line 4 cookie sheets with parchment paper. You can do this in batches if you don’t have that many cookie sheets.

Take out all 4 crusts and cut each once into 4 equal pieces – so you will have 16 total. Then roll each piece into a ball in your hands and use a rolling pin to roll out into a circle. Roll them pretty thin. Place 4 dough circles on each cookie sheet.

Take 1 TBSP of the cheesecake batter and spread it onto each dough circle, leaving a 1/2 inch border around the edges. Then, spoon about 2 TBSP of jam onto each one. Resist the urge to over-fill them. You will have some leftover jam, but save it and use it for serving.

Fold the edges up just slightly over the jam. They don’t have to be perfect. The more rustic the better in my opinion. Use an egg wash to wet the edges of the crust, then sprinkle some cane sugar (Turbinado) on the edges. Doing this will get you perfectly browned and crunchy edge pieces.

Bake at 450 for 15 minutes. Allow to cool slightly at room temperature. Then top with vanilla ice cream, some leftover jam, and maybe even a few fresh berries. Enjoy!

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If you liked this recipe, you’ll also like these Mini Dalgona Cheesecakes, and these Mocha Brownie Ice Cream Sandwiches. Check them out!