Easy Blueberry Compote for Cheesecake (Without Cornstarch)
Ready in less than 30 minutes, this topping is perfect for cheesecakes! With simple ingredients and without cornstarch, you can choose between fresh or frozen blueberries, sugar or sweetener, and still get a delicious and super easy to make blueberry cheesecake topping.
Servings: 1 cup
Calories: 405kcal
Ingredients
- 2 ½ cups frozen blueberries
- 2 tablespoon water
- ¼ cup sugar
- 2 teaspoon lemon or lime juice
- ½ teaspoon lemon or lime zest optional
- ⅛ teaspoon salt
Instructions
- Wash and dry blueberries if using fresh fruit.
- Combine 2 cups of blueberries, lemon juice and zest (if using), sugar, salt and water in a saucepan.
- Cook over medium heat for 10 minutes if using fresh blueberries, 15 minutes if using frozen. Stir a couple of times. The blueberries will have burst and be soft.
- Add the remaining ½ cup of blueberries to the sauce and cook for 5 minutes more, or until compote doesn’t look runny, stirring frequently.
- Remove compote from heat and transfer to a jar. Store the leftovers inside the fridge, in a jar or container with a lid.
Video
Notes
I add half cup of blueberries in the last 5 minutes because I prefer to have some berries not completely burst. If you like all berries super soft, you can skip this step and add all blueberries in the beginning, before starting cooking the topping.
Wait for the compote to cool a bit before topping the cheesecake. Top cheesecake with it just before serving.
For freezing, wait for blueberry compote to cool completely. Then, place it in a freezer-safe container and store inside your freezer. It will be good for about 3 months.
You can substitute sugar for the same amount of honey or maple syrup, but it will change the final taste.
You can also replace it for monk fruit sweetener or erythritol for a keto/low carb version. Use the same amount you would for sugar.
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 102g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 286mg | Fiber: 11g | Sugar: 84g