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This strawberry cream cheese galette is what happens when tangy cheesecake meets peak-season strawberries, all wrapped in a flaky, golden crust. It’s juicy, creamy, crispy, and honestly kind of magical. Best part? It’s wildly simple to make. No pie pan, no stress, just one seriously satisfying dessert.
Love the combo of strawberries and cream cheese? You’ll probably devour these cheesecake stuffed strawberries too.
Here’s Why This Strawberry Cream Cheese Galette Recipe Works
Balanced flavors: The creamy, lightly sweetened filling mellows out the bright, tart strawberries in the best way.
Low-maintenance crust: No pie pan, no problem, just roll, fill, and fold. This rustic tart is like pie’s laid-back cousin.
Juicy, jammy fruit: A little cornstarch and lemon juice help the fresh strawberries bake down into a thick, spoonable filling without turning into soup.
Make-ahead friendly: You can prep the homemade pie dough and filling ahead of time, then assemble and bake when you’re ready to impress.
Craving more berry goodness? These strawberry white chocolate muffins deliver that same sweet-tart combo in a tender, golden muffin you’ll want on repeat.
Recipe Tips
Chill the dough if needed: If the crust starts getting soft while you assemble, stash the whole galette in the fridge for 10–15 minutes before baking. This is extra important if you’re using a homemade crust like my sourdough pie crust, which bakes up beautifully but needs to stay cold
Don’t drown it in juice: If your strawberries are super ripe, go easy on the extra liquid when spooning on the filling, too much will spill over.
Use a rimmed baking sheet: Those juicy strawberries can get a little wild. Catch any drips with a rimmed pan so you’re not scraping burnt sugar off the bottom of your oven.
Use parchment paper: This helps prevent any sneaky leaks from sticking to your baking sheet and makes cleanup painless.
Cool before slicing: Letting the galette rest after baking helps the filling thicken up, so you don’t end up with a delicious mess.
Storing Leftovers
- Refrigerate: Store any leftover galette in an airtight container in the fridge for up to 3 days. The crust will soften slightly but still tastes great.
- Freeze: Store in a freezer-safe container for up to 2 months.
- Reheat: Warm slices in a 300°F oven for 10–15 minutes to re-crisp the crust and revive the filling. Microwave works in a pinch, but the crust won’t stay crisp.
For a nostalgic twist on strawberries and cream, my strawberry pretzel salad brings crunchy, creamy, and jiggly joy in every layer.
Strawberry Cheesecake Galette
If you’ve got fresh strawberries and a block of cream cheese lying around, this strawberry cheesecake galette is basically begging to happen. It’s unfussy, wildly delicious, and just rustic enough to make you look like a baking genius.
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Strawberry Cream Cheese Galette
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Ingredients
For the crust
- 1 recipe single pie crust, homemade or store-bought
Cream cheese filling
- 8 ounces cream cheese, softened
- 1 large eggs
- ¼ cup granulated sugar, optional
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Strawberry filling
- 1½ pounds fresh strawberries, about 5 cups hulled and sliced
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
To finish
- 1 large egg, for egg wash
- Turbinado sugar, or coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, beat the cream cheese until smooth. Add the egg, sugar (if using), vanilla, and salt. Mix until fully combined and creamy.
- In another bowl, toss the sliced strawberries with sugar, cornstarch, lemon juice, zest, and salt. Let it sit for 10–15 minutes so the juices can start to release.
- Roll out the pie dough into a 12-inch circle (roughly ⅛ inch thick) on a lightly floured surface. Transfer to your prepared baking sheet.
- Spread the cream cheese filling in the center of the dough, leaving a 2-inch border all around. Spoon the strawberry mixture (including some of the juices) over the cream cheese layer. Try not to overload it with liquid to avoid a soggy crust.
- Fold just the outer edges of the dough up over the filling, leaving the center exposed. Pleat the dough as you go to help it hold its shape.
- Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 35–45 minutes, or until the crust is golden and the filling is bubbly.
- Cool slightly before serving. Best served warm or at room temp.
Notes
- Use cold dough: If your pie dough softens while you’re assembling the galette, pop the whole thing in the fridge for 10–15 minutes before baking. A chilled crust holds its shape better and bakes up flakier.
- Mind the juices: Depending on how juicy your strawberries are, you might be able to add most, or even all of the liquid without any issues. Just keep an eye on it as you spoon the filling over the cream cheese. If it starts to look like it might overflow the crust, stop there.
- Let it cool slightly: This helps the filling set up so you get cleaner slices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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