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Triple Berry Cheesecake Galettes

Triple Berry Cheesecake Galettes

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 16 Mini Galettes 1x


Individual galettes with vanilla cheesecake filling and homemade triple berry jam.



For the Triple Berry Jam

  • 1 lb Fresh Strawberries
  • 1 Pint Fresh Raspberries
  • 1 Pint Fresh Blueberries
  • 1/2 C PureCane Baking Sweetener
  • Juice and Zest from 1 Lemon
  • 1/4 C Water
  • Pinch of Salt
  • 2 TBSP Cornstarch

For the Cheesecake Filling

  • 8 oz Cream Cheese, at room temperature (1 block)
  • 1 tsp Vanilla Bean Paste (or vanilla extract)
  • Pinch of Salt
  • 1/4 C PureCane Baking Sweetener
  • 1 Egg Yolk, at room temperature

For the Crust

  • 2 Boxes store bought pie crust (4 total crusts)
  • Egg wash of 1 Egg Yolk + 2 TBSP Water
  • Turbinado Sugar (cane sugar)

For Serving

  • Your favorite vanilla ice cream
  • Extra Triple Berry Jam
  • Fresh Berries


For the Triple Berry Jam

  • Give all of the fruit a good rinse, then set aside 2 C to use later.
  • Put the remaining fruit into a medium saucepan or stock pot along with the lemon zest and juice, purecane sweetener, salt, and water.
  • Cook over medium heat for 10 minutes, stirring occasionally.
  • Once the fruit has broken down and a sauce has formed, stir in a cornstarch slurry of 2 TBSP each cornstarch and water.
  • Let the jam cool enough to handle, then pulse it in a blender or food processor until smooth. Strain out the seeds.
  • Stir in the 2 C of fruit from earlier. Set aside

For the Cheesecake Filling

  • In a medium mixing bowl, beat the cream cheese with a hand mixer for 1-2 minutes. Add in the salt, vanilla, and purecane sweetener. Mix to combine.
  • Stir in the egg yolk. Set aside.

Assembly and Baking

  • Preheat the oven to 450 and line 4 cookie sheets with parchment (you can do this in batches if you don’t have that many cookie sheets)
  • Take all 4 pie crusts and cut them each into 4 equal pieces. So you will have 16 total.
  • Roll them each into a ball in your hands, then roll out into circles using a rolling pin. Roll them pretty thin.
  • Place 4 on each cookie sheet.
  • Spoon on 1 TBSP of cheesecake filling onto each dough circle. Spread it out leaving a 1/2 inch border around the edges.
  • Spoon on about 2 TBSP of triple berry jam. Save any remaining jam for serving.
  • Fold over the edges of the dough just up to the jam, leaving most of the filling exposed.
  • Brush an egg wash over the edges, then sprinkle with cane sugar for crunch!
  • Bake at 450 for 15 minutes. Allow to cool slightly, then serve with vanilla ice cream and top with extra jam.