Blueberry Topping for Cheesecake
This tangy blueberry topping is perfect for any cheesecake! It only takes 5 minutes and 4 ingredients to whip up! You can also use this blueberry sauce for a cheesecake dip, on vanilla ice cream, yogurt, etc.
Ingredients
For the full list of ingredients and recipe please scroll down to the bottom of the post!
- cornstarch – This is used to thicken the blueberry cheesecake topping recipe.
- sugar – granulated sugar is a must for a sweet sauce.
- lemon juice – Use fresh lemon juice. This gives the topping the tang that goes so well with blueberries.
- blueberries – fresh or frozen blueberries will work. If they’re frozen, let them thaw first and drain off the excess water.
Substitutions and Variations
How To Make Blueberry Topping For Cheesecake
Step 1: Add the sugar and cornstarch to a medium saucepan or bowl. Whisk until the cornstarch is well incorporated.
Step 2: Stir in the lemon juice and blueberries.
Step 3: Place over medium-low heat and let the mixture come up to a boil. Boil for 5 minutes or until the blueberry sauce has thickened while stirring continuously.
Step 4: Remove from the heat. Pour into a bowl, cover the plastic wrap, and place in the fridge to chill.
Storing and Freezing
To store this blueberr sauce for cheesecakes, place it in a jar with a lid or in a bowl with plastic wrap on top. It will last in the fridge for up to a week. It may start to thin back out and break down towards the end of the week, just stir it back together before using it.
To freeze the blueberry topping, pop it in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before using!
Recipe FAQs
So you let your blueberry sauce sit and now it’s too thick? I would stir in some warm water. If it doesn’t stir in, microwave your mixture for about 30 seconds to loosen it up and try stirring it in again.
Yes! Feel free to add up to 2 cups of blueberries in this sauce.
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Blueberry Topping for Cheesecake
Ingredients
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 1/4 cups blueberries fresh or frozen
Instructions
- Add the cornstarch and sugar to a medium saucepan. Stir until the cornstarch is incorporated.
- Add in the lemon juice and blueberries and stir to combine.
- Place over medium/low heat and let come up to a boil. Stirring constantly. Let boil for 5 minutes until thickened. The sauce will bubble up, keep stirring and it will go back down.
- Pour into a bowl and store in the fridge for at least 1 hour before serving.
