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10 Cheesecake Toppings - #1 Blueberry Compote

Dessert doesn't have to be complicated, Here are 10 Deliciously Easy Ways To Top A Homemade or Store-bought Cheesecake.
Prep Time5 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: blueberry compote recipe, cheesecake toppings, how to make blueberry compote
Servings: 8 servings
Calories: 114kcal


  • 2 pounds blueberries
  • cup water
  • 1 TBS freshly squeezed lemon juice
  • ½ cup sugar
  • 1 teaspoon cornstarch
  • A couple dashes cinnamon (optional) and if you have it a pinch of cardamom
  • Lemon zest for garnish


  • In a medium saucepan, combine blueberries, water, lemon juice, sugar and spices (if using).
  • Heat over medium heat until berries begin to burst and juice starts to thicken about 5 minutes.
  • Remove a few spoonfuls of juice and in a tiny bowl mix that together with the cornstarch, then add it back to the berry mixture, allow it to bubble for a couple minutes, remove from heat.,
  • Allow the compote to cool (unless you wish to serve warm... not hot.)
  • When ready to serve your cheesecake, spoon the compote over-top (make a bit of a mound.) Garnish with lemon zest and or lemon triangles or halves and enjoy!!


This compote is also amazing served over pancakes, in crepes with ice cream or as a topping for ice cream. 


Serving: 8g | Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 87mg | Fiber: 3g | Sugar: 24g | Vitamin A: 61IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg