This Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce. Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays!

Cranberry cheesecake galette on a piece of parchment paper over a cooling rack.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Cranberry Cheesecake Galette Recipe

Recipe ingredients

Labeled ingredients for cranberry cheesecake galette.

Ingredient notes

Step-by-step instructions

  1. To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes.
Cranberry sauce for cranberry cheesecake galette.
  1. Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
Dough on two cookie sheets for cranberry cheesecake galette.
  1. Separate egg whites from egg yolks and set whites aside. In a standing mixer with the paddle attachment, or in a bowl with a hand mixer, whip cream cheese, sugar, yolks, and vanilla until smooth.
Filling for cranberry cheesecake galette in a mixing bowl.
  1. Divide cream cheese filling between the center of both pie crusts, leaving a 1-inch border around the outside. Drop spoonfuls of cranberry sauce on each, using about ½ cup cranberry sauce per galette.
Two cookie sheets with cranberry cheesecake galettes being made.
  1. Gently drag knife through cranberry sauce to create a swirl pattern. Use a light touch and be careful not to over-swirl the filling.
Someone spreading cranberries on dough to make a cranberry cheesecake galette.
  1. Fold 2-inch segments of pie crust up at a time to create crust. You should have about 8 folds per galette.
Someone folding an uncooked cranberry cheesecake galette on a piece of parchment paper on a baking sheet.
  1. In a small bowl, whisk together egg whites and cream or water. Brush on folded galette crust.
An uncooked cranberry cheesecake galette on a piece of parchment paper on a baking sheet.
  1. Bake until crust is golden brown and filling is heated through, about 15 to 20 minutes. Remove from oven and cut each tart into 6 wedges.
Two cranberry cheesecake galettes resting on a cooling rack.

Recipe tips and variations

  • Yield: This recipe makes 2 tarts with 6 slices per tart, 12 servings total.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The cranberry sauce can be made up to 3 days in advance. Store covered in the refrigerator.
  • Freezer: Cooled cranberry sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before making the galettes.
  • Apples: My favorite cranberry sauce has apples in it, and it tastes divine in these galettes.
  • Fun flavors: Stir in ½ teaspoon ground cinnamon, ground ginger, or orange zest to your cranberry sauce for extra flavor.
  • Honey: Drizzle the finished tart (or just the crust) with honey if desired.
Cranberry cheesecake galette on a piece of parchment paper over a cooling rack.

Cranberry Sauce

This classic Cranberry Sauce is sweetened with orange juice and perfect for Thanksgiving. It’s ready in just 10 minutes or make it ahead. To me, Cranberry Sauce has one main function on your Thanksgiving plate:…

12 minutes
View Recipe

More cranberry recipes

Cranberry cheesecake galette on a piece of parchment paper over a cooling rack.

Cranberry Cheesecake Galette

This Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce. Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays!
5 from 6 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 12 slices (from 2 galettes)
Course Dessert
Cuisine American
Calories 101

Ingredients 

For the cranberry sauce (see note 1):

  • 1/2 cup granulated sugar
  • 1/3 cup water
  • pinch salt
  • 8 ounces fresh cranberries

For the galette:

  • 2 (8 ounce) packages cream cheese softened
  • 2/3 cup granulated sugar
  • 2 eggs divided
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) box refrigerated pie crusts (2 crusts, see note 2)
  • 1 tablespoon water

Instructions 

  • To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes.
  • Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
  • Separate egg whites from egg yolks and set whites aside. In a standing mixer with the paddle attachment, or in a bowl with a hand mixer, whip cream cheese, sugar, yolks, and vanilla until smooth.
  • Divide cream cheese filling between the center of both pie crusts, leaving a 1-inch border around the outside. Drop spoonfuls of cranberry sauce on each, using about ½ cup cranberry sauce per galette.
  • Gently drag knife through cranberry sauce to create a swirl pattern. Use a light touch and be careful not to over-swirl the filling. Fold 2-inch segments of pie crust up at a time to create crust. You should have about 8 folds per galette.
  • In a small bowl, whisk together egg whites and cream or water. Brush on folded galette crust. Bake until crust is golden brown and filling is heated through, about 15 to 20 minutes. Remove from oven and cool 10 minutes. Cut each tart into 6 wedges.

Notes

  1. Cranberry sauce: This recipe is ideal for using up leftover cranberry sauce, so if you already have some, skip Step 1.
  2. Pie crust: Store-bought pie crust is easy and welcome here, or you can make your own pie crust.
  3. Yield: This recipe makes 2 tarts with 6 slices per tart, 12 servings total.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The cranberry sauce can be made up to 3 days in advance. Store covered in the refrigerator.
  6. Yield: This recipe makes 2 tarts with 6 slices per tart, 12 servings total.
  7. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  8. Make ahead: The cranberry sauce can be made up to 3 days in advance. Store covered in the refrigerator.
  9. Freezer: Cooled cranberry sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before making the galettes.
  10. Apples: My favorite cranberry sauce has apples in it, and it tastes divine in these galettes.
  11. Fun flavors: Stir in ½ teaspoon ground cinnamon, ground ginger, or orange zest to your cranberry sauce for extra flavor.
  12. Honey: Drizzle the finished tart (or just the crust) with honey if desired.

Nutrition

Serving: 1sliceCalories: 101kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 13mgPotassium: 28mgFiber: 1gSugar: 20gVitamin A: 72IUVitamin C: 3mgCalcium: 7mgIron: 1mg
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Comments

  1. Hi! This looks tasty. Will this work without cranberries and / or substitute another fruit? Thanks! Your cranberry sauce from last Thanksgiving was a hit with family that eat cranberries. Again, thanks!5 stars

  2. Can you bake this at 350°F? I have another dish that needs to bake at the same time and that is at 350. Need to bake both so I can jump in the car and head to a potluck after. Thank you!

  3. Where might I find the recipe for the Cranberry Cream Cheese Danish? I clicked on the link and it sent me to a pic but there was no recipe.

    1. Hi Jen, I’m so sorry about that. I never ended up posting the Cranberry Cream Cheese Danish, so it’s really sad that I linked to it! I will see if I can track down the recipe (I made it, photographed it, but never posted it) and I’ll send it to your email address. Sorry about that. Thanks!

  4. I made this but with homemade pie dough and a sprinkle of turbinado sugar around the crust edge, it was lovely5 stars

    1. That sounds like the perfect touch Brigette, thanks for the tip! And for trying the recipe of course. :) Homemade pie dough would definitely be a step up, too.

  5. Every year I feel a bit envious of your Thanksgiving celebrations over there. Such a nice holiday!

    And even nicer with desserts like this to enjoy. I’ve seen plenty of galettes but never with a cheesecake filling. Delicious! And of course this would be great for Christmas too, with the cranberry ‘theme’ going on!5 stars

  6. So rustically elegant :D Great touch with adding the rosemary in the cranberry sauce. I think that’ll be a game changer this year!5 stars