This Blackberry Topping For Cheesecake is absolutely bursting with sweet berry flavor that tastes truly incredible paired with any cream cheese dessert! You can have this sauce ready in under 10 minutes with just 5 simple ingredients, including fresh or frozen blackberries. Plus we'll share our go-to method to get that perfectly thick texture full of drippy sauce and soft fruit.
If you're looking for more crowd-pleasing desserts, check out the rest of our cheesecake recipes, including sauces and flavors for every occasion!
This is my absolute favorite cheesecake topping I have ever made! It's sweet and tangy, with the perfect drippy, shiny finish you expect from restaurant-quality desserts.
It's what we use on these Blackberry Mini Cheesecakes, but it's equally delicious on your dessert of choice.
Some of our other favorites include this Chocolate Ganache for Cheesecake, this Strawberry Topping for Cheesecake Recipe, or this Raspberry Sauce for Cheesecake.
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Why this recipe stands out
- Amazing flavor and texture: Simmering everything in two stages means you get a lovely drippy texture combined with whole, soft blackberries. Truly chef's kiss.
- Frozen or fresh berries: I like to use frozen because then I get ripe flavor any time of year. But you can use whichever you have on hand.
- Make ahead and freezer friendly: If you want to prepare ahead, you can pop this in the fridge or freezer so it's ready for your next dessert party!
- Great for special occasions: This one is holiday worthy (I have it on my list of Easter Recipes especially).
Blackberry sauce ingredients
This recipe is made with just 5 ingredients! Full quantities are in the recipe card below, but I've provided a few helpful tips below to help you get it perfect every time.
- Blackberries: I usually use frozen instead of fresh blackberries because they are frozen at peak ripeness (which means more flavor!) and always available at my grocery store. If you use fresh, just keep in mind that the sauce might cook a bit faster.
- Granulated sugar: You want just enough to draw out the sweetness of the fruit, but not to overwhelm the flavor.
- Lemon juice: Despite the fact that we show this wrong in the photo above (whoops 😂), we only recommend using freshly squeezed lemon juice. This citrus juicer is perfect for the job!
- Water: I'm a fan of filtered water so you don't get any of that tap water taste.
- Cornstarch: This is important because it will thicken the sauce. Before adding it to the warm sauce, you will need to dissolve it in a bit of water so that it doesn't get clumpy.
Helpful kitchen tools
How to make blackberry topping for cheesecake
To get the most perfect texture, we're cooking this in two short stages. I suggest reading through it first so you're ready to go.
Step 1: In a small or medium saucepan, add about ⅔ of the berries, the sugar, the lemon juice, and 2 tablespoons of water. Cook this mixture at a simmer over medium-high heat for 5-6 minutes, stirring often with a rubber spatula.
Step 2: Once they are softened and starting to fall apart, use a rubber spatula to slightly smush the sauce. You want to help it break down a little bit and create a nice saucy texture, but you don't want it all to be perfectly even.
Step 3: Next, reduce the heat to medium-low. Add the remaining blackberries and the cornstarch dissolved in 1 tablespoon of water. Use the rubber spatula to gently stir the mixture together.
Step 4: Continue cooking the topping, stirring constantly but gently, until the mixture thickens and the new berries soften slightly, 2-3 min. At this point, avoid any smushing motions so you can preserve the chunky texture!
Storage instructions
Before storing, allow the topping to cool completely to avoid trapping extra heat or moisture (that way you maintain the texture and flavor). Then store in an airtight container or a lidded jar in the fridge for for 5-7 days. Any longer and I suggest freezing it using the directions below.
How to use blackberry cheesecake topping
The sky is really the limit, but it would be really good on top of these desserts!
- Blackberry Swirl Cheesecake
- Mini Cheesecakes
- Philadelphia cheesecake bars (instead of strawberry)
- No Bake Cheesecake Recipe
- Lemon Pie with Condensed Milk
No cheesecake? No worries! It's also good on vanilla ice cream, waffles, french toast, lemon pancakes, and more!
How to freeze this topping
Once the sauce is cool, store it in an airtight and freezer-safe container, making sure to leave a little extra room so that it can expand as it freezes. Store in the freezer for up to three months, then thaw at room temperature or overnight in the fridge.
FAQs
I like to serve it at room temperature or slightly warm. I think the flavor and texture shine through the absolute best at that temp! You can use the microwave or stove to gently warm it, stirring often to help it heat evenly and loosen up. If it is too thick, add a tiny splash of water to help.
A seedless sauce will be much thinner, but can definitely be done. Cook all of the topping ingredients over medium-high heat for 5-8 minutes, then smush all the berries with the back of a spatula or spoon. Pour the mixture through a fine mesh strainer to remove the seeds, using the spatula to help press it through as needed.
Sauces that are made with cornstarch will always thicken a bit more as they cool, so keep that in mind as you make this recipe. Although I have always found this recipe to be the right consistency, if it is not quite as thick as you want after it cools, you can dissolve another teaspoon of cornstarch in a tablespoon of water. Reheat the sauce, add the dissolved cornstarch mixture, then bring it back to a simmer for a couple minutes. That should do it!
Tips & tricks
- Choose great fruit. The riper your berries, the better the final flavor!
- If using fresh blackberries, keep in mind that they may cook slightly faster than frozen. Reduce the cooking time slightly if needed.
- Don't turn the heat too high... it changes the texture and doesn't allow the sauce quite enough time to deepen in flavor.
More berry recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Blackberry Topping for Cheesecake (Fresh or Frozen Berries)
Equipment
Ingredients
- 12 oz frozen (or fresh) blackberries divided
- 2 ½ tablespoon granulated sugar
- 1 teaspoon lemon juice freshly squeezed
- 2 tablespoon water
- 1 tablespoon cornstarch dissolved in an additional 1 tablespoon water
Instructions
- In a small or medium saucepansmall saucepan, add about ⅔ of the berries, the sugar, the lemon juice, and the water. Cook at a simmer over medium-high heat for 5-6 minutes, stirring often with a rubber spatula or spoon. rubber spatula12 oz frozen (or fresh) blackberries, 2 ½ tablespoon granulated sugar, 1 teaspoon lemon juice, 2 tablespoon water
- Once the berries are softened and starting to fall apart, use the spatula or spoon to slightly smush the sauce. You want to help it break down a little, but you don't want it to be perfectly even.
- Next, reduce the heat to medium-low. Add the remaining whole berries and the dissolved cornstarch mixture. Gently stir the mixture together, then continue cooking until the mixture thickens and the new berries soften slightly, 2-3 min. Stir gently but constantly during this part.1 tablespoon cornstarch
- At this point, avoid any smushing motions so you can preserve the chunky texture. Once the whole berries are slightly softened, remove from the heat and allow to cool to room temperature before serving.
Notes
- Choose great fruit. The riper your berries, the better the final flavor!
- If using fresh blackberries, keep in mind that they may cook slightly faster than frozen. Reduce the cooking time slightly if needed.
- Don't turn the heat too high... it changes the texture and doesn't allow the sauce quite enough time to deepen in flavor.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Denise says
Easy! Thanks!
Misty says
Glad you liked it!
Misty says
This is the perfect topping for any creamy cheesecake dessert!