This seedless blackberry sauce for cheesecake is made with blackberries (fresh or frozen), lemon juice, corn starch, sugar and ground cardamom. It's perfect as a cheesecake topping but you can also use it on whipped cream and waffles, chocolate mousse cupcakes, pancakes and more.
Recipe ingredients and notes:
- You can use fresh or frozen blackberries for this sauce. Use the same amount and treat them in the same way.
- Cardamom is a very fragrant spice with a citrus flavor that works incredibly well with blackberries and other fruit. But, if you don't like the idea of cardamom in this sauce, you can simply leave it out.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Cook blackberries, sugar and lemon juice in a non-reactive pan until the fruit begins to soften.
Step 2. Add corn starch and cardamom and cook until the fruit is broken down.
Step 3. Press the sauce through a sieve using a wooden spoon.
Blackberry sauce uses:
- Use this sauce as a topping for cheesecake.
- Spoon the sauce onto waffles or pancakes.
- Drizzle the sauce onto chocolate cupcakes. (I love it on this mousse frosting for cupcakes!)
- Mix the sauce into yogurt.
- Drizzle the sauce onto ice cream.
Should I serve the sauce warm or cold?
You can serve the sauce warm, at room temperature or cold. I personally think it's best warm on waffles and cold on cheesecake and other cakes.
Can I freeze this sauce?
Yes, I've tested freezing this sauce and it does fine. (Freezing can sometimes affect the texture of sauces thickened with corn starch, but I have not seen this happen with this blackberry sauce.)
Full Recipe
Blackberry Sauce for Cheesecake
Ingredients:
Equipment:
Method:
- Add blackberries, sugar and lemon juice to a non-reactive pan. Cook uncovered, stirring occasionally, until the fruit begins to soften (about 8 minutes).2 cups fresh or frozen blackberries (10 ounces), ¼ cup granulated sugar, 1 teaspoon lemon juice
- Add corn starch and cardamom and continue to cook until the fruit is broken down (about 3 minutes longer).¼ teaspoon corn starch, ¼ teaspoon ground cardamom*
- Press the sauce through a sieve with a wooden spoon.
- Serve the sauce warm, at room temperature or cold.
- Store in an airtight container in the fridge.
Recipe notes:
Nutrition (estimate only):
More fruit recipes with cardamom:
- The combination of apricot preserves and cardamom is great in this apricot cream cheese frosting for cinnamon rolls.
- This apple cranberry frangipane tart tastes fantastic and is surprisingly easy to make.
- This lemon cardamom cake is intensely citrusy and tastes delicious.
Mo says
This was a perfect sauce that came out so smooth with no seeds putting it through the strainer was key I would use this for raspberries too I didn't have cardamom so I used a little bit of cinnamon but I'm definitely going to try it with cardamom...Im very happy about finding this recipe for the cheesecake I made! thank you
Nicole B. says
You're very welcome, Mo! I'm thrilled to hear that! Thank you so much for coming back and leaving such great feedback. It's much appreciated!