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Cranberry Cream Cheese Galette has swirls of homemade cranberry sauce and sweet, orange-flavored cream cheese in a rustic, free-form pie crust.
A Super Easy, Super Delicious Holiday Dessert
For the last two years, we’ve made this Cranberry Cream Cheese Galette for holiday get-togethers. It’s so delicious, everyone asks us for the recipe, so I’m finally sharing here on A Family Feast.
But it’s my little secret…this sweet, rustic cranberry and cream cheese dessert is SO easy to make!
You’ll start by making a quick homemade cranberry sauce flavored with a sprig of fresh rosemary. You’ll also mix up a sweet cream cheese filling flavored with orange zest.
Then, you’ll lay flat two store-bought, refrigerated pie crust on baking sheets and spread a layer of cream cheese over each crust. Then add dollops of the cranberry sauce and swirl the cream cheese and cranberries together.
Fold the edges of the pie crust in and pinch into a rustic outer edge. Brush the crust with an egg wash and sprinkle on some sparkling sugar for a sweet and festive touch. Then, bake until golden brown and the center is set.
Slice and serve warm or at room temperature. We think this galette is especially delicious served with vanilla ice cream.
Why you’ll love Cranberry Cream Cheese Galette
- This dessert is so pretty and festive – you’ll definitely want to make room for it on the dessert table around the holidays!
- The combination of flavors – a rosemary-infused cranberry sauce, a sweet orange-infused cream cheese filling, and the buttery crust with a crunch of sugar – is simply perfect together.
- It comes together in just minutes but your holiday guests will think you slaved all day making it.
Key Ingredients & Substitutions
- Cranberries – Fresh or frozen whole cranberries can be used for this recipe.
- Granulated Sugar
- Water
- Salt
- Rosemary – A small sprig of fresh rosemary is added to the cranberries as they cook, adding fantastic flavor. Dried rosemary can be used in a pinch
- Orange Zest – Be sure to use fresh orange zest, not dried, for the best flavor.
- Cream Cheese
- Eggs
- Vanilla Extract
- Pie Crust – We used the store-bought refrigerated pie crusts to make two smaller galettes. If you wish, you can make our homemade pie crust and make one large galette or two smaller.
- Cream
- Sparkling Sugar or Demerara Sugar
- Vanilla Ice Cream – Optional, for serving.
Special Tools Needed
- Two Baking Sheets lined with Parchment Paper Sheets
- Various Measuring Cups and Spoons
- Medium Saucepan
- Citrus Zester or Microplane
- Mixer (Stand mixer or Hand mixer)
- Two Small Bowls – To separate the eggs
- Offset Spatula or Large Flat Spoon
- Butter Knife
- Fork or Small Whisk
- Pastry Brush
How do I make Cranberry Cream Cheese Galette?
- Make the cranberry sauce. Set aside to cool.
- Mix the cream cheese filling.
- Lay the pie crusts on parchment-lined baking sheets.
- Spread the cream cheese filling over the pie crusts, leaving one inch around the edges for a border.
- Spoon dollops of cranberry sauce over the cream cheese filling.
- Swirl the cranberry sauce into the cream cheese with a butter knife.
- Fold the outer edges of the pie crust over the filling and pinch to create a rustic outer edge.
- Brush the edges of the pie crust with an egg wash, then sprinkle with sparkling sugar.
- Bake until golden brown and the center is set.
- Slice and serve. Include a scoop of vanilla ice cream on the side if you wish.
Tips & Tricks
To make this recipe even easier, you can swap in one and a half cups of canned cranberry sauce for the homemade sauce. But – making the homemade sauce will taste so much better!
Frequently Asked Questions
- Can I make Cranberry Cream Cheese Galette ahead of time? Yes, you can bake it completely ahead of time, or make the cranberry sauce and cream cheese filling ahead of time, then bake just before serving.
- How do I store leftovers? Wrap in plastic or store in an airtight container in the refrigerator for up to three days (if it lasts that long).
- How do I reheat leftovers? While this galette can be served chilled, we think it’s best served slightly warm or at room temperature. You can reheat the unsliced galette in a warm oven just until the filling softens, or gently reheat individual slices in the microwave.
- Can I freeze? We haven’t tried freezing this ourselves. It would probably freeze fine as long as you wrap it well on a sturdy plate or cardboard cake round so the galette doesn’t bend and break.
This awesome recipe is gently adapted from Culinary Hill. We added some orange zest to the cream cheese, and we sprinkled sparkling sugar on the crust before baking.
You might like these other Cream Cheese Recipes:
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Cranberry Cream Cheese Galette
Cranberry Cream Cheese Galette has swirls of homemade cranberry sauce and sweet, orange-flavored cream cheese in a rustic, free-form pie crust.
Ingredients
For the Cranberry Sauce
8 ounces fresh or frozen cranberries
1/2 cup granulated sugar
1/3 cup water
Pinch of salt
1 small sprig of fresh rosemary
For the Cream Cheese Filling
2 (8 ounce) packages cream cheese, softened to room temperature
Zest of one orange
2/3 cup granulated sugar
2 eggs, divided
1 teaspoon vanilla extract
Other Ingredients
1 box (2 pie crusts inside) Pillsbury refrigerated pie crusts, at room temperature
1 tablespoon heavy cream
Demerara or sparkling sugar, to decorate the crust
Instructions
- Make the cranberry sauce by combining cranberries, sugar, water, and salt in a small saucepan. Bring to a boil.
- Reduce heat to a strong simmer and add the sprig of rosemary, then cook until the cranberries have popped and cooked down and the mixture has thickened (about 10 minutes).
- Remove saucepan from the heat and cool for 30 minutes. Remove the rosemary spring from the cranberry sauce once it is cool enough to do so.
- While the cranberry sauce cools, preheat oven to 400 degrees F. Position the oven racks in the upper third and lower third of the oven.
- Line two baking sheets with parchment paper sheets.
- Roll out each dough into a slightly larger circle than how it comes packed, and place one on each prepared baking sheet.
- Separate the egg whites from the egg yolks. Set the whites aside in a small bowl.
- In a mixing bowl, beat cream cheese, orange zest, sugar, egg yolks, and vanilla until smooth.
- Divide the cream cheese mixture between the two pie crusts, then use an offset spatula or large spoon to spread a cream cheese layer over the dough, leaving a one-inch border around the outside.
- Drop dollops of cranberry sauce over the cream cheese layer with a spoon.
- Gently drag a butter knife through the cranberry sauce and cream cheese to create a swirl pattern – allowing both the cream cheese and cranberry to both show in the swirls. Also be careful not to cut through the dough on the bottom.
- Fold the border edge of the pie crusts over the filling and make little folds and creases to create a rustic outer crust.
- Add cream to the bowl with the reserved egg whites and whisk with a fork to mix into an egg wash.
- Brush the egg wash on the folded edges of the pie crust, then sprinkle with Demerara or sparkling sugar.
- Bake both sheet pans in the oven until the crusts are golden brown, approximately 20-25 minutes. For even baking, rotate the pans halfway through baking.
- Cool slightly, then cut into wedges for serving. (Each galette yields about 6 wedges.)
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