This blueberry sauce for cheesecake can also be used over a variety of desserts such as ice cream, pancakes, waffles, or yogurt, and turns them into something unique and extra delicious.
You just need 5 ingredients, blueberries, sugar, lemon juice, water, and cornstarch.
Let’s see how to make it! Do you have some leftover blueberries? Try out my bakery-style lemon blueberry muffins.
Also, try my raspberry sauce for cheesecake.
Why will you love this blueberry sauce for cheesecake?
- Super easy and quick recipe (just a 4-step process).
- Not overly sweet.
- Can be made with fresh as well as frozen blueberries.
- It will elevate your desserts to the next level.
- Can be made in advance and frozen for up to 2 months.
How do you make a blueberry sauce for a cheesecake?
I have given step-by-step instructions below for the entire recipe, but let’s quickly understand how to make it.
| Sr. No. | Steps |
| 1 | Cook blueberries, sugar, lemon juice together. |
| 2 | Make cornstarch slurry |
| 3 | Add the slurry to the blueberries and cook until it starts to thicken. |
| 4 | Transfer to the storage jar. |
Blueberry sauce for cheesecake ingredients
Here is a list of ingredients to make blueberry sauce for cheesecake. Please take a look at the recipe card at the bottom for exact measurements. This recipe makes enough sauce for 4 inch cheesecake.
Blueberries – This is our star ingredient. Use fresh or frozen, both work fine. Blueberries are perfect to make a perfectly balanced sweet and tarty sauce.
Sugar – This adds sweetness to the sauce and also brings out the blueberry flavor. Use regular sugar, granulated sugar, or caster sugar. All are fine.
Lemon juice – This adds the tangy flavor and also helps to balance the sweetness.
Cornstarch – Our recipe is incomplete without this, as this is the one that turns the liquid sauce into a thickened sauce. Do not replace this with corn meal as they both are different.
Water – To mix with cornstarch and make a slurry.
Any substitutes?
Sugar – Replace sugar with an equal quantity of sugar-free alternatives, such as monk fruit sweetener, diabetes friendly, right?.
Tools needed
- Weighing scale – to precisely measure ingredients.
- Measuring cups / measuring spoons – to measure ingredients.
- Saucepan – to cook the blueberry sauce.
- Wooden spoon – used while cooking blueberry sauce.
- Serving bowl/serving jar – to store blueberry sauce.
Blueberry sauce for cheesecake(step-by-step) recipe
- In a small bowl, combine water and cornstarch. Mix until smooth.
- In a saucepan, combine 1 cup of blueberries, sugar, and lemon juice. Keep the settings low to medium. Stir constantly until the blueberries have broken down and start to release juice. This will take approximately 3 minutes.
- Pour the cornstarch slurry into the pan. Stir frequently for approximately 2 minutes, or until the mixture thickens.
- Remove from heat and transfer to a bowl. Allow it to cool till room temperature. It can be served over the cooled cheesecake or stored in the refrigerator for later use.
How to serve?
Even though it is specifically prepared to use over cheesecake, feel free to use it on different desserts.
- Ice cream – Add a spoonful of blueberry sauce over a scoop of vanilla ice cream.
- Yogurt – A perfect treat for the little ones. Mix it with yogurt and your regular yogurt to blueberry yogurt.
- Waffles – Drizzle some sauce over a pancake and enjoy during breakfast/brunch.
Watch me making it (video)
Storing and freezing instructions for the blueberry sauce for cheesecake
This can be readily stored in the refrigerator or freezer, but not at room temperature (for more than a few hours), as fruits spoil quickly.
Storing instructions
First, cool the sauce completely and then store it in an airtight container or mason jar and refrigerate. They stay ok for up to one week.
Freezing instructions
Freeze the cooled blueberry sauce in a freezer-safe Ziplock bag or an airtight container. They can stay healthy for up to two months. Another option is to pour the sauce into an ice tray and freeze each individual ice cube. This way, you can defrost only what we need.
Thawing instructions
When you want to use it, thaw it in the refrigerator overnight, and you’re good to go. I do not recommend thawing it at room temperature directly, as it might change the consistency.
In short,
| Sr. No. | Storing Place | Duration (Days, Weeks, Months) |
| 1 | Room Temperature | for couple of hours |
| 2 | Refrigerator | up to 1 week |
| 3 | Freezer | up to 1 month |
Secret tips to make the blueberry sauce for the cheesecake
Do not skip cornstarch – Without cornstarch, blueberry sauce will be runny and hence, difficult to handle.
Use frozen blueberries – Use the frozen blueberries as is. Do not thaw it as it will release water and hence will need more cornstarch.
Cook enough – After adding cornstarch, cook enough so that the sauce will become thick. Do not rush the process.
Adjust cooking time – Cooking time will vary for fresh and frozen blueberries (frozen will take more time, of course).
FAQs
Why is my sauce not thickened?
Did you mix the corn starch and cook it enough? If yes, try measuring the corn starch on a weighing scale and give it a try. It should not be a problem.
Can I make this sauce ahead of time?
Of course. Kindly follow my storing and freezing instructions for all the details.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other filling or topping recipes?
Where did you use it?
Did you make this blueberry sauce yet? If yes, where did you use it? Over a cheesecake or mixed with yogurt? Let me know in the comments below.
If you post a picture of a blueberry sauce to Instagram, do not forget to tag @DessertKatta or Hashtag it #DessertKatta, #dessertkattarecipes.
Recipe card
Blueberry Sauce For Cheesecake
Description
Use fresh or frozen blueberries to make this delicious blueberry sauce. Follow along with step by step recipe to make the fool proof recipe every single time.
Ingredients
Recipe
- In a saucepan, combine 3/4 cup blueberries, sugar, and lemon juice. Keep the settings low to medium. Stir constantly until the blueberries have broken down. This will take approximately 3 minutes.
- In a small bowl, combine water and cornstarch. Mix until smooth and pour into the pan with the remaining 1/4 cup of blueberries. Stir frequently for approximately 2 minutes, or until the mixture thickens.
- Remove from heat and transfer to a bowl. Allow it to cool till room temperature.
- It can be served over the cooled cheesecake or stored in the refrigerator for later use.
