• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Spices & Condiments

    Raspberry Sauce For Cheesecake

    Published: Nov 14, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 660 words. · About 4 minutes to read this article.

    Jump to Recipe Jump to Video
    Raspberry sauce for cheesecake recipe.
    Raspberry sauce for cheesecake recipe.
    Raspberry sauce for cheesecake recipe.

    Raspberry sauce is the perfect topping for your next cheesecake, stack of pancakes, or bowl of ice cream. Made with a handful of simple ingredients, this sweet and tart raspberry topping is ready in minutes.

    A spoon scooping raspberry sauce from a white bowl.

    Homemade raspberry sauce is easier than you think to make from scratch. All you need are some fresh raspberries, sugar, vanilla, and cornstarch.

    Sweet, tart, and filled with fresh berry flavor, this sauce only takes about ten minutes to cook on the stovetop. It can be made with fresh, in-season raspberries or frozen raspberries that have been thawed beforehand.

    Serve this homemade raspberry sauce with your next dessert, like angel food cake, mini cheesecakes, waffles, pancakes, or drizzled over vanilla frosted cupcakes.

    Ingredients and substitutions

    Ingredients on a counter top.

    For this recipe, you'll need about 12 ounces (340g) of fresh raspberries. Frozen raspberries that have been thawed beforehand will also work.

    The amount of granulated sugar needed will vary based on the tartness of your raspberries. I highly suggest preparing your sauce as written, tasting your sauce, and adding more sugar as needed before removing it from the stovetop.

    Brown sugar can also be used for a deeper, caramelized flavor.

    Straining seeds from your sauce

    Raspberries are filled with tiny, hard seeds. Straining those seeds from your sauce will give it a smooth consistency.

    To strain your sauce, you'll need a fine mesh strainer, or sieve. Gently pour your cooked sauce into a fine mesh sieve that's been placed over a bowl. Use a rubber spatula to gently stir and press your sauce through the sieve.

    When you're done, you'll be left with a raspberry paste consisting of mostly seeds. This portion can be discarded. If desired, rinse your sieve and strain your sauce once more to catch any remaining seeds (a few are likely to get through the first time).

    Cooking raspberry sauce and straining out the seeds.

    Ways to use raspberry sauce

    Raspberry sauce is incredibly versatile and can be added to just about any dessert imaginable. Here are a few of my favorite dishes to garnish with raspberry sauce:

    • mini cheesecakes
    • pancakes
    • waffles
    • angel food cake
    • chocolate cake
    • french toast
    • lemon mousse
    • breakfast smoothie
    • overnight oats
    • ice cream
    • panna cotta
    Cheesecake with raspberry sauce on top.

    How long does raspberry sauce keep?

    Raspberry sauce will keep for up to 7 days in a sealed container in the refrigerator.

    You can also freeze leftover sauce for up to six months (or more) in a tightly sealed, freezer-safe container.

    A spoon scooping raspberry sauce from a white bowl.
    Print Recipe
    4.77 from 73 reviews

    Raspberry Sauce for Cheesecake

    Raspberry sauce is the perfect topping for your next cheesecake, stack of pancakes, or bowl of ice cream. Made with a handful of simple ingredients, this sweet and tart raspberry topping is ready in minutes.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Servings: 8 servings
    Calories: 49kcal
    Author: Heather

    Ingredients

    • 12 ounces (341 g) raspberries
    • ¼ cup (50 g) granulated sugar, *
    • ¼ cup (57 g) water
    • 2 teaspoons cornstarch
    • ½ teaspoon vanilla extract

    Instructions

    • In a saucepan over medium heat, add raspberries, sugar, water, and cornstarch. Stir to combine.
    • Bring to a boil. Reduce heat to medium-low and gently mash the berries with a spoon as your sauce cooks. Cook sauce for 10-12 minutes, or until raspberries have broken down and sauce looks shiny. Remove from heat, add vanilla extract, and stir to combine.
    • Arrange a fine mesh sieve over a bowl and pour your cooked sauce into the sieve, using a rubber spatula to gently press your sauce through the sieve. You should be left with a paste of mostly seeds - this can be discarded. If desired, rinse sieve and repeat to catch any remaining seeds.
    • Sauce can be served warm or chilled over cheesecake, pancakes, ice cream, pound cake, and more.

    Equipment Recommendations

    • SS 3-Quart Saucepan
    • 9" Fine Mesh Strainer
    • Red Spoonula Set
    • Pyrex Glass Mixing Bowls

    Notes

    • Fresh raspberries can be substituted with frozen raspberries that have been thawed beforehand. Thawed raspberries and any juices can go into the pan, no need to strain.
    • * Depending on the tartness of your raspberries, you may want to add more sugar. Taste your sauce before removing from the heat and add more sugar as desired.
    • Sauce will keep for up to a week in a sealed container in the refrigerator, or frozen for up to 6 months.

    Nutrition Estimate

    Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 65mg | Fiber: 3g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More recipes

    • A white bowl filled with strawberry cheesecake topping.
      Strawberry Topping for Cheesecake
    • Mini cheesecakes topped with strawberries on a wood counter top.
      Easy Mini Cheesecakes
    • 8 ounce jar filled with raspberry jam.
      Raspberry Freezer Jam
    • Metal spoon scooping blueberry topping from a glass jar.
      Lemon Blueberry Topping for Cheesecake

    More Spices and Condiments Recipes

    • A slab of steak butter melting on top of a steak.
      Steak Butter
    • A knife with a serving of whipped honey butter over a glass jar.
      Whipped Honey Butter
    • A glass bowl filled with basil aioli with a metal spoon.
      Basil Aioli
    • Chicken tender being dipped into a bowl of spicy aioli.
      Spicy Aioli

    Share this post:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Teri

      September 29, 2022 at 1:40 pm

      I pureed my berries in the blender first and ran them through the strainer directly into my cooking pot and then whisked in the sugar and cornstarch before cooking. It's easier, saves time and a few dirty dishes plus I'm pretty sure it tasets about the same! Delicious!

      Reply
    2. James

      September 25, 2022 at 5:35 pm

      Used this for a dark chocolate cheesecake I made and it was the perfect addition.

      Reply
    3. Joy Rogers

      August 25, 2022 at 8:26 pm

      Very good recipe! Added a smidge of lemon juice also.
      Used it for my Norwegian waffles! Perfect!

      Reply
    4. Sarah

      November 30, 2021 at 11:25 pm

      Phenomenally good recipe! I just tailored it a little bit by adding 2½ tbsp of lemon juice to brighten it up a little bit. Best cheesecake topping I've ever had!

      Reply

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Spring recipes

    • Close up of strawberries, walnuts, feta cheese, and onions on a bed of lettuce.
      Strawberry Walnut Salad
    • Roasted potatoes and asparagus on a metal sheet pan.
      Roasted Potatoes and Asparagus
    • White bowl filled with arugula, potatoes, tomato, and red onion.
      Roasted Potato Arugula Salad
    • White bowl filled with salad ingredients.
      Salmon Cobb Salad

    Reader Favorites

    • Cooked steak tips in a cast iron pan.
      Garlic Butter & Herb Sirloin Tips
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    • Graham crackers dipped in a bowl of strawberry cheesecake dip.
      Strawberry Cheesecake Dip
    • Cheese melting down the side of a patty melt sandwich.
      Patty Melt with Secret Sauce

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®