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This strawberry topping for cheesecake is an incredible homemade strawberry sauce that is so easy to make! With just three ingredients and 10 minutes, you’re on your way to a gourmet dessert.
It transforms even the most basic of treats into something spectacular: brownies, waffles, ice cream – whatever you fancy!
This strawberry topping for cheesecake is absolute perfection to upgrade any store bought cheesecake. The even better news is that it works equally well with ice cream, brownies, and more of your favorite desserts.
This is one of my all time favorite recipes as it’s such an easy way to elevate so many delicious treats. Strawberries pair as well with Pinot Noir as they do with ice cream, and their flexibility lends to an incredible variety of dessert combinations.
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When it comes to cheesecakes, you absolutely can serve them in their most simple form, but every now and again I like to make it more special by adding this homemade sauce.
This is a great topping for classic New York cheesecake and I love pairing it with my no churn vanilla ice cream.
It’s so easy to make a batch of this topping, and it’s fruity and rich. It’s a fantastic way to make the most of the strawberries of summer!
There are a hundred ways to top a cheesecake, but only one this delightful (in my book). This strawberry sauce takes even the basics from boring to glory. Don’t forget to pin it and save for later!
Why You’ll Love this Strawberry Topping for Cheesecake
- So easy
- Full of fresh berry flavor
- Flexible for topping all kinds of desserts
- Minimal ingredients
Strawberry Cheesecake Topping Ingredients
It only takes three ingredients to make this elegant strawberry topping for cheesecake!
- Strawberries – Fresh and ripe strawberries are the best for this recipe. Slice them thinly to really get the most out of their flavor.
- Red Wine – Use your favorite red wine. Pinot Noir is my go to for this sauce because it is a light bodied wine that is fruity. It doesn’t have to be expensive.
- Sugar – Caster sugar dissolves quickly, but white granulated sugar works just as well and sweetens the sauce to perfection.
Variations
- Use your Favorite Fruits – Blackberries, cherries or even plums would also work well.
- Add a little fresh lemon juice – this will brighten the flavor with a touch of citrus you’ll love!
- Toss in a teaspoon of Homemade Vanilla Extract for extra fragrance and flavor.
- You can try to make this sauce with frozen strawberries but I don’t recommend it- fresh is best!
- Don’t want to open a bottle of wine? Use grape juice or even cranberry juice instead.
How To Make Strawberry Sauce
This delicious pinot and strawberry dessert topping comes together so quickly!
- Prep – Thinly slice the strawberries.
- Combine – In a sauce pan, cook over medium heat, add the strawberries, wine and sugar.
- Reduce – Heat, stirring occasionally until desired consistency. As with any reduction, the longer you cook it, the thicker and more syrupy it gets once you remove from heat. Make to your personal preference for desired consistency.
Tips
- Add a little lemon juice for an even brighter flavor.
- Mix it up with raspberries to create a strawberry and raspberry combination sauce.
- When I make this strawberry cheesecake topping, I often make a double, (if not triple batch) as it keeps really well. Pop it into mason jars and it will keep for a good week, if not longer in the fridge.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
How to Choose Strawberries
- Look for bright berries. They do not ripen after being picked.
- Look for the brightest, freshest looking green leaves.
- Big or small, the plumper, the better.
- Avoid mold.
- Allow Sauce to Cool – Let the strawberry sauce cool to room temperature before spooning it over your cheesecake or other dessert.
Strawberry Cheesecake Topping Serving Suggestions
It’s for more than just cheesecake!
As the name suggests, this reduction makes an excellent strawberry topping for cheesecake, whether you make your own or want to elevate a store bought one. (Learn my favorite trick for How to Soften Cream Cheese here!)
Frequently Asked Questions
Can I use frozen strawberries?
You can use frozen strawberries for this recipe, if they are defrosted. However, while the flavor will still be good, the texture will be different. I’d recommend using fresh strawberries if you can!
How do I spice up a plain cheesecake?
This strawberry sauce on cheesecake turns your homemade cheesecake into a restaurant quality one. It’s also a great way to give a store bought cheesecake an added flourish!
You can also add chocolate, caramel sauce, whipped cream and so much more!
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
How To Store
- Room Temperature – Because this strawberry cheesecake topping contains fruit, it’s best not to leave this strawberry topping at room temperature for more than two hours.
- Refrigerate – Let this topping cool before transferring it to an airtight container. It will keep in the fridge for up to one week.
- Freeze – You can freeze for up to 3 months. Defrost it in the fridge overnight and stir before using.
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Strawberry Sauce for Cheesecake
Strawberry Pinot Reduction is not only one of the best cheesecake toppings, but it transforms even the most basic of desserts; brownies, waffles, ice cream – whatever you fancy!
Yield servings
Ingredients
- 1/2 cup strawberries sliced thin
- 1/2 cup red wine
- 1/2 cup white granulated sugar
Instructions
- In a sauce pan on medium, add strawberries, wine and sugar.
- Reduce. As with any reduction, the longer you cook it, the thicker and more syrupy it gets.
Tips
Tips
How to Choose Strawberries
- Look for bright berries. They do not ripen after being picked.
- Look for the brightest, freshest looking green leaves.
- Big or small, the plumper, the better.
- Avoid mold.
- Allow Sauce to Cool – Let the strawberry sauce cool to room temperature before spooning it over your cheesecake or other dessert.
How To Store
- Room Temperature – Because this strawberry cheesecake topping contains fruit, it’s best not to leave this reduction at room temperature for more than two hours.
- Refrigerate – Let the reduction cool before transferring it to an airtight container. It will keep in the fridge for 2 to 3 days.
- Freeze – You can freeze this reduction for up to 3 months. Defrost it in the fridge overnight and stir before using.
Video
Nutrition Information
Calories: 63kcal (3%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (5%), Sodium: 1mg, Potassium: 14mg, Fiber: 1g (4%), Sugar: 13g (14%), Vitamin C: 5mg (6%), Calcium: 1mg, Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Torie says
I use this topping for almost every dessert! It’s so easy and so delicious!Â
Hannah says
Such an easy recipe!
Erin says
I used this on a store bought chocolate cheesecake and everyone raved!