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Cheesecake and berry pie had the cutest lil babies. 

By Elizabeth Buuck of Buuck Farms Bakery


Yield: 16 Mini Galettes



For the Triple Berry Jam

  • 1 lb Fresh Strawberries
  • 1 Pint Fresh Raspberries
  • 1 Pint Fresh Blueberries
  • 1/2 Cup of Purecane™ zero calorie baking sweetener
  • Juice and Zest from 1 Lemon
  • 1/4 Cup of Water
  • Pinch of Salt
  • 2 TBSP Cornstarch

      For the Cheesecake Filling

          For the Crust
          • 2 Boxes store bought pie crust (4 total crusts)
          • Egg wash of 1 Egg Yolk + 2 TBSP Water
          • Turbinado Sugar (cane sugar)

          For Serving
          • Your favorite vanilla ice cream
          • Extra Triple Berry Jam





                For the Triple Berry Jam

                • 1. Give all of the fruit a good rinse, then set aside 2 Cup to use later.
                • 2. Put the remaining fruit into a medium saucepan or stock pot along with the lemon zest and juice, Purecane Baking Sweetener, salt, and water.
                • 3. Cook over medium heat for 10 minutes, stirring occasionally.
                • 4. Once the fruit has broken down and a sauce has formed, stir in a cornstarch slurry of 2 TBSP each cornstarch and water.
                • 5. Let the jam cool enough to handle, then pulse it in a blender or food processor until smooth. Strain out the seeds.
                • 6. Stir in the 2 Cup of fruit from earlier. Set aside.


                  For the Cheesecake Filling
                  • 1. In a medium mixing bowl, beat the cream cheese with a hand mixer for 1-2 minutes. Add in the salt, vanilla, and Purecane Baking Sweetener. Mix to combine.
                  • 2. Stir in the egg yolk. Set aside.


                  Assembly and Baking
                  • 1. Preheat the oven to 450 and line 4 cookie sheets with parchment (you can do this in batches if you don’t have that many cookie sheets)
                  • 2. Take all 4 pie crusts and cut them each into 4 equal pieces. So you will have 16 total.
                  • 3. Roll them each into a ball in your hands, then roll out into circles using a rolling pin. Roll them pretty thin.
                  • 4. Place 4 on each cookie sheet.
                  • 5. Spoon on 1 TBSP of cheesecake filling onto each dough circle. Spread it out leaving a 1/2 inch border around the edges.
                  • 6. Spoon on about 2 TBSP of triple berry jam. Save any remaining jam for serving.
                  • 7. Fold over the edges of the dough just up to the jam, leaving most of the filling exposed.
                  • 8. Brush an egg wash over the edges, then sprinkle with cane sugar for crunch!
                  • 9. Bake at 450F for 15 minutes. Allow to cool slightly, then serve with vanilla ice cream and top with extra jam.


                    Recipe Tips

                    You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

                    • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
                    • Purecane will take a little longer to blend with butter, but it is worth the wait.
                    • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
                    • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.