Go Back
To create a delicious Blueberry Cheesecake Fillo Galette, gather these key ingredients: - 8 sheets of fillo dough - 1 cup ricotta cheese - 1 cup cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - 2 cups fresh blueberries - 1 tablespoon lemon juice - Zest of 1 lemon - 1 egg (for egg wash) - 2 tablespoons melted butter (for brushing) - Pinch of salt - Additional powdered sugar for dusting (optional) These ingredients come together to form a creamy filling and a crispy crust. The blueberries add a sweet and tangy flavor that brightens the dish. You can elevate your galette with various toppings: - Whipped cream for a light touch - A drizzle of honey for extra sweetness - Fresh mint leaves for color and taste - A sprinkle of cinnamon for warmth These options can enhance your dessert and provide a lovely presentation. If you have allergies or preferences, consider these substitutions: - Use dairy-free cream cheese for a vegan option. - Swap out ricotta for a nut-based cheese if you're vegan. - Replace blueberries with raspberries or strawberries if desired. These adjustments keep the recipe flexible while ensuring everyone can enjoy this delightful dessert. Check out the Full Recipe for more guidance on making this treat your own! First, let's get ready to make this tasty treat. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. Next, take one sheet of fillo dough and lay it flat on your clean surface. Brush it lightly with melted butter. Repeat this process with the remaining sheets, stacking them on top of each other. Each layer gets its own brush of butter. This helps the dough become crispy and golden. Now, let's make the cheesecake filling. In a bowl, mix the ricotta cheese, cream cheese, powdered sugar, vanilla extract, lemon juice, lemon zest, and a pinch of salt. Use a mixer or whisk until everything is smooth and creamy. This step is key for a tasty filling. Now it’s time to put everything together. Place the stack of fillo layers in the center of your baking sheet. Leave a large border around the edges. Spoon the cheesecake mixture into the middle. Spread it out evenly. Be sure to leave space around the edges for folding. Next, gently fold the edges of the fillo dough over the filling. It should create a rustic, open shape. Don’t worry if it looks imperfect; that’s the charm of a galette! Pinch the folds to keep everything secure. For a golden finish, beat an egg in a small bowl and brush it over the edges of the fillo. This will give it a lovely shine. Finally, scatter the remaining fresh blueberries over the cheesecake mixture for a pop of color and flavor. Place your galette in the preheated oven. Bake it for 25 to 30 minutes. You want it to be golden brown and crispy. Keep an eye on it to avoid burning. Once done, take it out and let it cool for a few minutes. Before serving, you can dust it with extra powdered sugar for a sweet touch. Now, slice it into pieces and enjoy this delightful blueberry cheesecake fillo galette. It’s sure to impress your friends and family! To get great fillo dough, keep it cool. Fillo dries out fast. Always cover the sheets with a damp towel while you work. This keeps them soft and easy to handle. Use at least eight layers for a nice, crunchy crust. Brush each layer with melted butter. This adds flavor and helps them stick together. For a smooth cheesecake, mix your cheeses well. Use a hand mixer for the best results. Start with room temperature cream cheese. This helps it blend easily with ricotta. Add the powdered sugar slowly. This way, it mixes in smoothly. Don’t overmix once you add the blueberries. You want to keep their shape and texture. Serve your Blueberry Cheesecake Fillo Galette warm or at room temperature. A scoop of vanilla ice cream pairs well with it. You can also serve it with fresh whipped cream. For a twist, add a drizzle of lemon glaze. It brightens the flavors. If you like, sprinkle some extra powdered sugar on top for a sweet touch. Enjoy your galette with a cup of herbal tea or coffee for a delightful treat. For the complete process, check the Full Recipe. {{image_2}} You can swap blueberries for other fruits. Raspberries, strawberries, or peaches work well. When using different fruits, adjust the sugar. Some fruits are sweeter than others. This keeps the balance right in your galette. For a fun twist, mix fruits. This adds color and flavor. Want to add some flair? Try mixing in chocolate or spices. A touch of cinnamon gives warmth. You can also use lemon zest for brightness. If you love chocolate, add cocoa powder to the filling. This creates a rich, creamy mix. You can sprinkle chocolate chips on top too! If you're gluten-free, look for gluten-free fillo dough. Many brands offer this option now. For a vegan version, swap cream cheese with cashew cream. Blend soaked cashews, lemon juice, and a touch of maple syrup. This creates a creamy filling without dairy. You can use a plant-based egg wash or skip it for a crispier finish. For the full recipe, refer to the ingredients and steps outlined above. To keep your Blueberry Cheesecake Fillo Galette fresh, place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure it cools down completely before sealing it. This helps keep the fillo dough crisp as long as possible. When you're ready to enjoy your galette again, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes. This will warm it up and help restore some crispness to the fillo dough. You can freeze the Blueberry Cheesecake Fillo Galette if you want to save it for later. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to two months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat it in the oven as mentioned above. This way, you can enjoy this delightful treat anytime! Making a Blueberry Cheesecake Fillo Galette takes about 50 minutes. This time includes 20 minutes for prep and 30 minutes for baking. You will love how fast and easy this dessert comes together! Yes, you can make this dessert ahead of time. You can prepare the cheesecake filling and the fillo dough. Store each in the fridge for up to two days. When ready to serve, assemble and bake the galette. It stays fresh and tastes great! This galette pairs well with whipped cream or vanilla ice cream. You can also serve it with fresh berries or a drizzle of chocolate sauce. These toppings add flavor and make it look even more appealing. Enjoy every bite of this tasty treat! You’ve learned all about creating a delicious Blueberry Cheesecake Fillo Galette. We covered essential ingredients, from primary components to tasty toppings. You now know the steps to prepare, assemble, and bake your dessert perfectly. I shared tips for great texture and how to store leftovers. Remember, you can explore variations to fit your taste or dietary needs. This dessert is both rewarding and fun to make. So, grab your ingredients and enjoy the process. Happy baking!

Blueberry Cheesecake Fillo Galette

Indulge in a delightful Blueberry Cheesecake Fillo Galette that's simple to make and bursting with flavor! This easy recipe features layers of crispy fillo dough filled with a creamy cheesecake mixture and fresh blueberries, all baked to golden perfection. Perfect for dessert or a sweet treat, discover how to create this showstopper in just 50 minutes.
Print Recipe Pin Recipe

Ingredients
  

8 sheets of fillo dough

1 cup ricotta cheese

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups fresh blueberries

1 tablespoon lemon juice

Zest of 1 lemon

1 egg (for egg wash)

2 tablespoons melted butter (for brushing)

Pinch of salt

Additional powdered sugar for dusting (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Prepare the Fillo Dough: Lay one sheet of fillo dough on a clean surface. Brush with melted butter and layer another sheet on top. Repeat this process with all sheets, brushing each layer with butter.

      Make the Cheesecake Filling: In a bowl, combine the ricotta cheese, cream cheese, powdered sugar, vanilla extract, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and creamy.

        Add Blueberries: Gently fold 1 ½ cups of the fresh blueberries into the cheesecake mixture. Reserve the remaining blueberries for topping.

          Assemble the Galette: Place the fillo layers in the center of your prepared baking sheet, leaving a large border around the edges. Spoon the cheesecake mixture into the center, spreading it evenly.

            Fold the Edges: Carefully fold the edges of the fillo dough over the filling, creating a rustic open galette shape. Pinch the folds to secure.

              Egg Wash: Beat the egg in a small bowl and brush it over the exposed edges of the fillo dough to give it a golden color while baking.

                Top with Remaining Blueberries: Scatter the remaining blueberries over the filling.

                  Bake: Place the galette in the preheated oven and bake for 25-30 minutes, or until the fillo is golden brown and crisp.

                    Cool and Serve: Once baked, remove from the oven and allow to cool for a few minutes. Dust with powdered sugar before slicing into pieces.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8 slices