This easy Raspberry Sauce For Cheesecake is pure magic—just 4 ingredients and 10 minutes of hands-on time! Whether you're pouring it over a homemade or store-bought cheesecake, this smooth raspberry coulis brings the perfect sweet-tart balance. The best part? You can make it with fresh or frozen raspberries!
We're a little obsessed with cheesecakes and all the tasty toppings that go with them! This collection of our favorite cheesecake recipes proves it—tried, tested for years, and always getting rave reviews!
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Whether you whipped up a classic cheesecake from scratch or grabbed one from your favorite bakery, this sauce will take it to the next level!
It's the easiest way to upgrade any dessert—especially cheesecake. So simple, it’s almost effortless.
Why this recipe is great
- Simple: Just simmer the ingredients together in a saucepan and you are good to go.
- Quick: Only 2 minutes of hands-on time, then let it cook on low to bring out all the flavors.
- Amazing flavor: This is a bright, fresh-tasting sauce that’s way better than anything store-bought!
Raspberry sauce ingredients
This cheesecake topping recipe only needs four ingredients!
- Raspberries: We like the convenience of frozen raspberries, but fresh raspberries will work as well.
- Sugar: Granulated white sugar adds the perfect sweetness plus it adds to the viscosity.
- Cornstarch: Just enough to thicken a touch.
- Water: Just enough to make sure this isn't jam.
Helpful kitchen tools
How to make raspberry topping for cheesecake
The main idea here is to cook this low and slow for the perfect texture.
Add all the ingredients into a small saucepan and place over medium-low heat.
Allow to simmer for 5-7 minutes, smashing the berries on the side of the pan.
For a smooth topping, strain the sauce through a fine mesh strainer. Use the back of a large spoon or a rubber spatula to press the sauce through the strainer.
If you want a more textured sauce, feel free to skip this step.
Set aside the sauce to cool completely before serving. Store in the refrigerator until time to serve.
Hint: We’ve learned over the years that letting the sauce cook low and slow once it gets nice and hot is the secret to that perfect texture and rich red color. Just make sure it does not boil.
How to store raspberry topping for cheesecake
Store the cooled sauce in a jar with a tight fitted lid or in an airtight container for up to two weeks.
How to serve
- Mini Cheesecakes
- No Bake Cheesecake
- Raspberry Cheesecake
- Chocolate Cheesecake
- Lemon Cheesecake
- White Chocolate Raspberry Cheesecake
- Swap out on these Cheesecake Bars
FAQs
Yes, this topping can be made ahead and stored in the refrigerator for up to two weeks or it can be made ahead and put it in the freezer for up to 6 months. That makes it so easy to have on hand whenever those late night cheesecake cravings hit.
Any sauce thickened with cornstarch will get a little thicker as it cools. Once cool, if it’s still not as thick as you’d like, mix a teaspoon of cornstarch with a tablespoon of water and set it aside. Warm the sauce back up, give the cornstarch mix a quick stir, and add it in. Let it simmer for a few minutes - that will help it thicken up.
Tips & Tricks
- Cooking it over a low temperature at a simmer and not allowing it to boil is what produces the best color and texture.
- Frozen or fresh raspberries work, although we love the ease of frozen berries.
More cheesecake topping recipes
Looking for other recipes like this? Try these:
- Strawberry Topping For Cheesecake
- Caramel Pecan Sauce
- Chocolate Ganache
- Lemon Curd
- Triple Berry Sauce
Recipe
Easy Raspberry Sauce For Cheesecake
Equipment
Ingredients
- 12 ounces frozen raspberries or fresh berries
- 2.5 tablespoon sugar
- 2.5 teaspoon cornstarch
- ⅓ cup water
Instructions
- Add all ingredients to small sauce pan and stir.
- Bring to a simmer over low heat for 5-7 minutes. Occasionally, use a spoon or rubber spatula to mash the berries with back of spoon.
- Push the raspberry sauce through a fine mesh sieve to strain out the seeds. For a faster process, use the back of a spoon to press it through. Let it cool, then store it in an airtight container in the fridge.
Notes
- Cooking it over a low temperature at a simmer and not allowing it to boil is what produces the best color and texture.
- Frozen or fresh raspberries work, although we love the ease of frozen berries.
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.
Danielle says
This is the perfect topping for raspberry cheesecake!