Cherry cream cheese galette is a delightful dessert that combines the best of both worlds: a flaky, buttery pastry and a rich, creamy filling, all topped with sweet, juicy cherries. This rustic dessert is perfect for summer, when cherries are at their peak, offering a fresh and vibrant twist on traditional pies. Whether served for a casual weeknight treat or as a stunning centerpiece for a gathering, this galette is both easy to make and incredibly satisfying.
The galette dough is simple yet irresistible, made with cold butter and just the right amount of flour to create a tender, golden crust. Unlike a traditional pie, a galette has a free-form shape that makes it easier to assemble, adding to its charm. The dough is rolled out into a circle and then folded up around the edges, creating a rustic look while still holding in the creamy filling and juicy cherries.
The filling starts with a creamy base of cream cheese, lightly sweetened with sugar and flavored with vanilla. This smooth and tangy cream cheese layer serves as the perfect backdrop for the star of the show – fresh cherries. Pitted and halved, the cherries are spread over the cream cheese filling, their sweetness complementing the tangy richness of the cream cheese.
Once baked, the galette develops a crispy, golden crust, and the cherries soften into a jammy, flavorful topping. The cream cheese filling stays perfectly creamy, providing a balance to the sweetness of the cherries. For an extra touch of elegance, you can dust the galette with powdered sugar before serving or drizzle it with a bit of honey for added sweetness.
Cherry cream cheese galette is best served warm or at room temperature, making it a perfect dessert for any occasion. With its irresistible combination of creamy, sweet, and tangy flavors, this galette is sure to become a new favorite in your summer baking repertoire.
Ingredients
- 1 unit pie crust store-bought or homemade
- 2 cups cherries pitted and halved
- 1/4 cup granulated sugar for cherries
- 1 tablespoon cornstarch to thicken the cherry filling
- 4 oz cream cheese softened
- 1/4 cup powdered sugar for cream cheese filling
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400˚F (200˚C).
- Roll out the pie crust on a parchment-lined baking sheet.
- In a bowl, combine cherries, granulated sugar, and cornstarch. Set aside.
- In a separate bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture over the center of the pie crust, leaving a border around the edges.
- Place the cherry mixture on top of the cream cheese layer.
- Fold the edges of the pie crust over the filling, pleating as necessary.
- Bake for 35-40 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Nutrition
Ehh. Store-bought crust is fine, but the ratio feels off to me—too much cream cheese, not enough cherry filling. Next time I’ll double the cherries.
Why do you put cream cheese in fruit desserts? Seems weird to me. I’ll stick to just cherries next time.
I tried this but my crust burned. Maybe my oven runs hot? I don’t know. Didn’t get to taste it much.
This galette turned out amazing! The cream cheese adds such a nice touch. Definitely making it again!
So glad you loved it! The cream cheese really does make a difference. What fruits do you think I could use instead of cherries?
Eh, it was fine. Not the best thing I’ve ever eaten ☹️
The instructions are clear, but 35-40 mins at 400°F felt a tad long for my oven. I think I should’ve pulled it closer to 30. Golden crust though!
Totally get that—every oven runs a little different. I usually start checking around 28-30 mins and pull it when the crust is golden. Glad yours still turned out!
Super yummy! I added some cinnamon and it was delicious. Thanks for sharing this!
Cinnamon sounds great! I’ll try that next time! Thanks for the tip!
I tried this recipe and it was ok, but the dough was really hard to roll out. Maybe I did something wrong?
I’m skeptical about the store-bought pie crust + cream cheese combo, but it actually tasted homemade. The fold edges look rustic instead of messy, so that helped me feel better.
I’m still skeptical 😬 Cream cheese on pie crust sounds kinda weird to me. Did you bake it long enough? Mine might’ve gotten runny before when I tried something like this.
Okay this makes me feel way better 😅 I always side-eye store-bought crust, but “tastes homemade” is exactly what I needed. Rustic edges for the win.
I was skeptical about the cream cheese, but it actually works well with the cherries! Who knew?
I was surprised too! Cherry and cream cheese is a match made in heaven! 🍒🧀
Really? Cream cheese in dessert? Sounds weird to me. 🤔
Not bad, but I think 2 cups cherries is too much—my galette was overflowing and the edges got a bit soggy. Next time I’ll use less fruit or drain them first.
Totally agree—2 cups can be a lot, especially for galettes. I’ve had the same soggy-edge issue. Next time I’ll drain the cherries (or reduce to ~1 1/2 cups) like you said.
I used frozen cherries and added an extra pinch of cornstarch because mine were kinda juicy. Turned out great though—definitely would make again.
I’m not sure about adding extra cornstarch—won’t it get kinda gummy? But hey if yours worked, maybe frozen cherries just need it. What temp did you bake at again?
That makes sense—frozen cherries can be juicier, so the extra pinch of cornstarch is a smart fix. Glad it turned out great! 😊
Why do you need cornstarch? Isn’t sugar enough? This recipe seems confusing. I’ll stick to my usual pies.
Pretty good! I used frozen cherries and added an extra pinch of cornstarch because my filling was a little runny. Still tasted great and looked fancy.
I tried this once and mine was runny too, so I guess cornstarch is key. But 1 tbsp seems like not enough for frozen—maybe I did something wrong? Still tastes good though.
Nice! Frozen cherries can totally work—glad the extra cornstarch saved the filling. That “fancy” look is always the best part of galettes 😄
400°F for 35–40 minutes feels a little short for my oven—crust got golden but the middle was still a bit wet. Next time I’ll bake 5–10 mins more.
This looks absolutely delicious! Can’t wait to try!
The ratio here is spot on. Cream cheese center isn’t overwhelming, and cherries actually taste like cherries. I served it warm with vanilla ice cream and everyone went back for seconds.
The instructions are clear and the parchment tip saved me. Also the border idea works—my folds stayed put instead of unraveling.
Wow. Super easy, and it looks impressive. Even my picky sibling asked for seconds.
Yo this is dangerous. I ate half before it even cooled. Crust stayed crisp-ish and the cream cheese layer was super smooth. 10/10 would make again.
Uh… I’m skeptical it’s “10/10” if you ate it immediately. Cream cheese can be runny when it’s hot. But if yours was smooth, maybe I just underbake? Going to try but I’ll still wait like 10 mins 😂
Not dangerous at all 😄 Half before cooling is the best way—cream cheese gets all velvety and the crust still holds up. Glad it worked for you!
This galette looks divine! Cherries are the best and the cream cheese adds a nice twist. Can’t wait to try it.
Not gonna lie, I thought a galette would be harder. The pleating looks fancy but it’s actually forgiving. Vanilla in the cream cheese was a nice touch.
Interesting… I usually do my cherries with a little lemon juice so they don’t taste flat. Also, does the cornstarch really thicken enough at 400F? Might try it though.
I felt the same way—galettes look intimidating, but that “forgiving” crust is so real. The vanilla/cream cheese combo sounds perfect!
Yummmm! I loved the cream cheese combo. Such a nice twist on a regular cherry pie! Will share with my friends. ⭐⭐⭐⭐⭐
Folded crust didn’t work. My cherries fell out and it looked a mess. But still tasted good.
I ain’t never had a galette before, but that sounds like it tastes real good! Just need to work on the folding, I guess.
That’s too bad! Sometimes it helps to be a bit more gentle while folding. Maybe try a different type of crust next time?
Flavor is great, but my filling bubbled up and made the crust a bit soggy in one spot. Next time I’ll drain the cherries a little or use less cornstarch.
Idk, the cream cheese didn’t blend right for me. It was lumpy. Total let down.
I dunno, it seems a bit complicated. I like simple recipes.
This is dangerously good. I cooled it 10 minutes and then immediately cut a slice—still warm and gooey. 10/10
This is cute, but a galette for me always ends up messy. Still, I liked the combo of tart cherries and sweet cream cheese. Would make again with better sealing.
Easy peasy! Made it in under an hour, and it was a hit at the party!
Really? Under an hour? I thought galettes were complicated. Will it taste good if I use frozen cherries?
Wow, your party must have been awesome! I’m glad it turned out well. I need to try this recipe myself!
How many cherries do I need? 2 cups is… like a whole bag? 🤔
I think you might be underestimating! Cherries can be smaller than you think, maybe grab two bags just to be safe?
You need about 2 cups, which is usually one bag of cherries. You got it! 🍒
Made this last weekend and it was dangerously good. The sweet-tart cherries with the creamy center is a perfect combo. I used store-bought crust and still got compliments.
Dang, that combo sounds amazing 😍 I love sweet-tart cherries—plus the cream cheese center? Perfect. Glad store-bought crust still worked!
The cream cheese part was too sweet for my taste.
Too sweet? I loved it! You must not have a sweet tooth. Cream cheese is supposed to be sweet, right?
I can see why you might think that! Maybe using less powdered sugar would help balance it? Just a thought!
Not bad but the measurements feel kinda off. 1 tablespoon cornstarch for 2 cups cherries seems low? Mine ran like… like water lol. Still ate it all.
Mine did the same! I kept thinking my oven was wrong but nope—it was the filling not thickening. Next time I’m adding like 2 tbsp cornstarch or cooking the cherries a few mins first.
Totally agree—1 tbsp cornstarch for 2 cups cherries can be pretty light. I usually bump it up a bit so it gels more, otherwise you get that runny situation. Still looks tasty though!
I don’t have cornstarch, can I use flour instead? Anyone tried that? 🤔
Is this really the right temp? Mine burnt at 400. Maybe check your ovens? ⭐
I had the same issue! Mine totally burnt at 400˚F too. I think my oven runs hot or something. Maybe try 375 next time?
Hmm, I haven’t had that problem. Maybe it was just your oven? 🤷♂️ My galette came out perfect at 400!
Could use more cherry flavor. Like, I know it’s sweet but I kinda wanted it more intense—maybe add a pinch of cinnamon? Also my crust tore while folding but still looked fine.
Yes!! More cherry flavor would totally make it pop. I’d try adding a little cherry juice too (from thawed cherries) or even a tiny splash of almond extract if you like that vibe. Pinch of cinnamon sounds good, just don’t go heavy—galette crust can overpower fast.
Mine tore once too when I folded—think it’s cos the dough was too warm. Next time I’ll chill it 10 min before folding. For more cherry… I don’t know about cinnamon, cherry already sweet. Maybe just add a little more cornstarch or sugar? Also my galette took like 45 min in my oven.
Are we really just using store-bought crust? Come on, make it tougher!
Ok but why “unit” pie crust lol. Also I didn’t have powdered sugar, so I just used more granulated and it was grainy. Still tasted good, but texture wasn’t as smooth as I wanted.
Not gonna lie, I was nervous about the folded crust staying put. Mine leaked a bit, but the flavor was on point—especially with the vanilla in the cream cheese.
This is so much better than a pie I don’t have to fuss with. The cream cheese layer actually stays creamy after baking. I’ll definitely make again for guests.
Yes! The “no fuss” part is the best—my kind of dessert. Glad the cream cheese doesn’t turn grainy. 😄
It didn’t turn out like the picture. My crust was burnt and filling was too sweet. Not my favorite, sorry. 😞
Sounds like something went wrong. I never had too sweet filling before. Did you use the exact amount of sugar? 🤔
I’m sorry to hear that! Maybe the oven temperature was too high? That’s a common mistake. I’ve had my crust burn too. 😕
Pretty easy overall—store-bought crust saved me. I might reduce the sugar next time because my cherries were sweet, but the texture was great. The folding part was a little messy but it still looked good.
Honestly, I found it too sweet. Maybe less sugar next time? ⭐⭐⭐
Lol who has time to make pie crust? I just bought one. 😅 ⭐⭐⭐
It was tasty, but mine leaked a lot of cherry juice while baking. I think I under-pleated the edges and maybe my cornstarch wasn’t enough—still ate it all though.
Meh, not my fav. I expected more from it. 😕
I actually loved it! The cherries and cream cheese combo is delicious. Don’t give up on it! ❤️
Yeah, I don’t get why people rave about this. It was kinda bland for me too. 🤷♂️
This is dangerously good 😅 The combo of tangy cream cheese and sweet cherries is chef’s kiss. I used homemade pie crust and it flaked nicely. Will definitely repeat!
Honestly, I thought this would be gross. Cream cheese and cherries? Who does that? But it was surprisingly good! Neva thought I’d say that.
My kids devoured this! They said it’s the best thing ever! 😍
Made this for dessert night and it was honestly such a vibe—sweet cherries + tangy cream cheese was a great combo. Followed the timing and the crust came out perfectly golden.
It looks pretty, but didn’t taste as great as it looks. Sorry if that hurts your feelings. ⭐⭐
Not gonna lie, I was skeptical about cream cheese inside a galette, but wow. It tastes like a cheesecake-adjacent dessert. Great balance.
My measurements were slightly off (ran out of powdered sugar 😅) so I used granulated instead and it got grainy. Still pretty good, but I’m following the recipe next time.
Huh I think granulated sugar should melt at 400 tho… maybe your cherries were too wet? Or cornstarch not enough? Either way sounds tasty, grainy kinda fits a rustic vibe 😂
Aw bummer! 😅 Granulated sugar can definitely make the filling a bit grainy. Your plan to follow the recipe next time should fix it—also maybe simmering the cherries a minute could help too.
Yummy!!! 🤤
Looks delicious! Can’t wait to try this! 😋
I don’t know, cream cheese with cherries? Sounds weird! 🤨
Made this for dessert last night and it was gone in like 10 minutes 😅 The cream cheese filling stayed nice and creamy, and the cherries tasted super bright.
10 minutes?! 😂 That’s the best kind of compliment. Glad the cream cheese stayed creamy—sometimes it can get weird if it’s overmixed or too warm. Did you let it cool at all before cutting?
Not gonna lie, I don’t trust store-bought crust for this. I feel like the cherries would leak out and make it soggy. Still, bright cherry flavor sounds nice though. Maybe I’ll try with homemade crust one day.
I don’t get all the fuss. It’s just a pie with cherries. Not that special if you ask me. ⭐⭐
I’m skeptical about how thick 1 tbsp cornstarch will get 2 cups of cherries. Mine was a little runny, but flavor was still good—just had to serve with a spoon like soup-adjacent.
Mine turned out thick-ish, but I did let it cool longer. If you serve right away it’s more loose. Next time try 10-15 minutes resting minimum.
Yeah I get your skepticism—1 tbsp cornstarch for 2 cups fruit can be a little light depending on how juicy the cherries are. I usually add 1 1/2 tbsp if they’re extra watery. Still, “soup-adjacent” is oddly accurate 😂
Pretty good! I did have to bake closer to 45 minutes because my crust wasn’t golden at 40. Also I might add a pinch of cinnamon to the cherries next time.
I don’t know… mine came out kinda bland. Maybe my cherries weren’t sweet enough? Also I forgot to pit half of them (oops).
Cherry and cream cheese? What a weird combo. Not sure if this will work.
This turned out way better than I expected. I used store-bought crust and still it looked fancy. Next time I might add a pinch of salt to the cherry mix though.
Made this for dessert tonight and it actually turned out gorgeous. The cream cheese layer stays creamy and the cherries thicken up nicely. I added a pinch of cinnamon and it felt very “bakery” 😍
5 stars!!!!
This was a hit at our family gathering! Super easy to make and everyone loved it. Will definitely make again! 😊
Seems easy but my crust turned soggy. 😕 Not sure what I did wrong…
I’m so glad to hear that! It was a favorite at my house too. 🍒❤️
Yum! Just made this and it turned out perfect! 👌
This galette is absolutely divine! The cherries are so juicy, and the cream cheese gives it a perfect tang. I will definitely make it again! ⭐⭐⭐⭐⭐
Really easy to make! I used frozen cherries and it turned out great! Thanks for the recipe! 🌟
Way too complicated. I mean I love cherries but this is like 9 steps?? Still, it smelled awesome while baking. I’ll try again maybe with less folding.
Isn’t a galette just a fancy name for a pie? 🤔 Anyway, turned out ok.
Not a fan of cream cheese. Can I use something else? Like whipped cream or something? Asking for a friend.
This is the best galette I’ve ever made! So easy and delicious! 🌟
Delicious! My kids ate it before it even fully cooled. The pleated edges look super rustic-cute.
400°F felt a bit hot for my oven. The crust browned fast before the center fully set, so I’d watch it closer and maybe start checking at 30 minutes.
I’m skeptical about 1 tbsp cornstarch for 2 cups cherries—seems light. I get that it bakes 35-40 min, but cherries can be juicy. Might need more.
Totally get your skepticism. 2 cups cherries can weep a lot—1 tbsp cornstarch might be borderline depending on how juicy they are.
I’ve made galettes with cherries—if they’re super ripe/frozen-thawed, I usually bump the thickener up a bit. Probably why you’re feeling it.
Yum, yum, yum! I’ll make this again for sure!
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Hmm, I dunno, this seems a bit too easy. Are the cherries really gonna taste good with cream cheese? Just feels kinda weird to me.
Thanks for the detailed instructions! I can’t wait to try this recipe. Sounds delicious!
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Eh, I don’t know about the blog being great. It’s okay I guess but I’m here for the recipe not the layout. Cherry Cream Cheese Galette sounds kinda weird too.
Thanks for the kind words! The design really does make a difference, right? And I’m glad it loads quickly for you. Hope you get a chance to try the Cherry Cream Cheese Galette—it’s a hit!
This came out so pretty and not too hard. The cream cheese layer stayed nice and tangy with the cherries. I did need a few extra minutes since my oven runs cool, but overall 10/10.
Yes!! I love when the cream cheese layer stays tangy like that—mine usually gets weird. Great tip about the oven running cool too.
Looks good, but I’m skeptical about the cornstarch—won’t the cherries still be too runny? Maybe I should bake longer than 40 min… my oven runs cold too.
I don’t understand how this is a galette, more like a pie!
Made this last night—super easy and the crust turned out gorgeous. The cream cheese layer stayed creamy even after baking. I added a pinch of cinnamon to the cherries and it was perfect.
This turned out so pretty and the flavors actually balance well—tart cherries with the sweet cream cheese. I used store-bought dough and it still baked up golden in about 38 minutes.
Yesss! That combo sounds perfect—tart cherries + sweet cream cheese is exactly my kind of balance. I love that it still turns out golden with store-bought crust too. 38 minutes is great timing—making this soon!
I followed the recipe but my cherries leaked a lot and the crust got soggy on one side. Next time I’ll drain them a bit or maybe increase the cornstarch.
This is like a cherry cheese pizza… but better?
I found it a bit too sweet for my taste. Maybe less sugar next time?
I followed it exactly and it turned out… kinda bland? Like the cherries were good but the cream cheese filling didn’t pop enough for me. Maybe I needed more vanilla or salt.
Hmm maybe your cherries were super juicy? If the cornstarch didn’t thicken enough, the filling can taste kinda flat and separated, so the cream cheese feels even more bland. I’d try cooking the cherry mix for a couple minutes with the sugar/cornstarch first, then assemble. Or add more powdered sugar? idk lol
That sounds frustrating! I’ve had the same thing happen when the cream cheese isn’t properly seasoned—like it’s tasty but doesn’t “hit.” Next time I’d add a tiny pinch of salt to the filling and maybe a bit more vanilla. Also chilling it 10–15 min before baking can help the flavors meld.
Can I use frozen cherries? I ain’t got fresh ones rn.
I followed the steps and it baked fine, but my filling was still a bit runny after cooling. Maybe I needed more cornstarch or longer bake. Flavor is still solid though—would try again.
Hmm I think it needs more cornstarch AND you should bake it longer than 40 min or else it stays watery. Also did you maybe use thawed frozen cherries? They always make it runnier for me.
Glad it baked up! For runny filling, I’ve found 1 tbsp cornstarch can be a little light if your cherries are juicy—next time try a bit more and bake 5–10 min longer, plus let it cool longer before slicing.
I tried store-bought crust and it was too salty for my taste. If you like sweet desserts, maybe reduce any salted butter flavor in homemade crust? Either way, tasty.
Totally get that—store-bought dough can be salty. I’d try reducing or skipping any added salt/butter in homemade, and just rely on the sweetness from the cherries/cream cheese. Glad it still tasted good for you!
I think it might be the cream cheese? Like, some blocks are saltier. Next time you could use less powdered sugar? Or add more cornstarch so it “tames” the salt… not sure though 😅
Cherry and cheese? Sounds weird to me! I don’t know about this one.
This turned out way better than I expected. The crust stayed flaky and the cherry filling thickened nicely with the cornstarch. I’ll definitely make it again—next time maybe with a squeeze of lemon for extra pop.
Pretty easy for a dessert, and I like that you don’t need to fuss with a full pie. My filling was a little runny until it cooled, but it thickened up nicely after slicing.
Totally agree—galettes are such a lifesaver for people who don’t want to wrestle with a full pie. And yep, letting it cool is key for that filling to set!
Mine stayed kinda runny even after cooling… I think I probably used too many cherries? Also I didn’t have cornstarch so I used flour and maybe that was the problem 😅
Yum! Perfect dessert for summer. Cherries are in season, right? 🍒
Awesome recipe! I love how simple it is. Perfect for summer gatherings. Everyone loved it!
Just OK. It wasn’t bad but I expected more flavor from the cherries. Maybe I’ll add some lemon next time.
Kinda mid. The cherry filling was good but I wish the cream cheese filling was sweeter or thicker. Still ate it all though lol.
I used fresh cherries and it was delicious, but pitting them is a whole workout. Probably easier with frozen—assuming you thaw and drain. Otherwise respect to anyone who does that by hand.
Pretty straightforward, but mine leaked a lot even after folding the crust. Maybe my cornstarch wasn’t enough or I overfilled. Flavor was still solid!
Ugh, that sounds frustrating—galettes can definitely leak if the filling is a bit too loose. I’d try a little more cornstarch next time (or make sure the cherries are well pitted and not extra juicy). Also, don’t overfill—leaving the gap before folding really helps. Glad the flavor still hit though!
400°F seems too hot for 35-40 minutes. My crust got pretty dark before the cherries set. Next time I’ll lower the temp or cover with foil halfway. Tastes good, just not pretty.
Nice!
Nice?? I mean it sounds tasty but 400°F for 35-40 min might burn the crust if your pie dough is thin. Maybe cover with foil halfway.
Thanks! The cream cheese + cherries combo is seriously so good—would you try it with frozen cherries too?