BERRY COULIS

The perfect sauce for the perfect cheesecake. 

I originally made this Berry Coulis to go with my White Chocolate Cheesecake, and the two are just meant for each other. The cheesecake is rich and creamy, while the coulis brings that perfect balance of sweet and tart.

What I especially love is that this isn't a super-thick berry sauce. It’s smooth and pourable, so it drizzles right over the cheesecake without overpowering that creamy texture. You still get the richness of the cheesecake, followed by this bright burst of raspberry, blackberry, and strawberry in every bite.

But don’t save this one just for cheesecake! It’s one of those little recipes that’s surprisingly versatile. Pour it over vanilla ice cream, pancakes, waffles, yogurt, or anything that could use a little sweet-tart berry goodness.

I even make a baby-friendly version without the added sugar. I’ll cook the berries separately, then use them in yogurt or turn them into little popsicles—and he loves them. It’s an easy way for me to take something we're already enjoying and make a simple version for him too.

And because it can be made ahead and kept chilled in the fridge, it’s perfect when you’re entertaining or making dessert for a special occasion. Make it earlier, let it get nice and cold, and when dessert time comes, all you have to do is pour.



Simple, fresh, sweet, tart—and exactly what that slice of cheesecake needed. ♥

Berry Coulis

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8

Ingredients

  • 1 pint raspberries
  • 1 pint blackberries
  • 1 pint strawberries, hulled and cut
  • Juice of ½ lemon
  • ¼ cup orange juice
  • ¼ cup water
  • ¼ cup sugar

Directions

  1. Wash the berries thoroughly. Hull and cut the strawberries.
  2. Add the raspberries, blackberries, strawberries, lemon juice, orange juice, water, and sugar to a saucepan.
  3. Cook over medium-low heat for about 30 minutes, stirring occasionally, until the berries have completely broken down and the mixture is saucy.
  4. Allow the coulis to cool slightly, then strain through a fine-mesh sieve, pressing the mixture through to remove the seeds and solids.
  5. Refrigerate for 4–6 hours, or until completely chilled.
  6. Pour generously over a slice of White Chocolate Cheesecake and enjoy! It’s also delicious over ice cream. 
- Sweet, tart, silky, and pourable—the finishing touch that takes dessert to another level. ♥

What I Used

I made this Berry Coulis using a few of my favorite kitchen essentials that I reach for again and again. If you're looking for the exact tools I used, I've linked them below.

Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

Jesse’s Kitchen Tip

For a silky-smooth coulis, press the berries gently through the fine-mesh sieve while they’re still slightly warm. Take your time—you want all that flavorful juice and pulp without the seeds.

Serving Suggestions

♥ White Chocolate Cheesecake
♥ Vanilla ice cream
♥ Pancakes or waffles
♥ Greek yogurt or parfaits
♥ A glass of Prosecco

Storage

Store the Berry Coulis in an airtight container or jar in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before serving.

Make Ahead

Berry Coulis is perfect for making ahead. Prepare it 1–2 days in advance and keep it covered in the refrigerator until ready to serve. Give it a quick stir before using.

Variations

♥ Use all raspberries for a tart raspberry coulis.
♥ Swap in blueberries for one of the berries.
♥ Add a little orange zest for a brighter citrus flavor.
♥ Use less sugar for a more tart, fruit-forward sauce.

Baby Friendly?

For baby, skip the finished coulis since it contains added sugar. Instead, cook a small portion of the berries separately without sugar and mash or purée to an age-appropriate texture.

RDH Tip

Berry sauces can be acidic and may temporarily soften enamel. Enjoy your coulis with your meal or dessert, rinse with water afterward, and wait about 30 minutes before brushing.

Frequently Asked Questions

Can I use frozen berries?

Yes! Frozen berries work well when fresh berries aren’t available. You may need to cook the coulis a little longer if they release extra liquid.

Do I have to strain the Berry Coulis?

For that silky-smooth texture, yes. Straining removes the seeds and solids while leaving you with a smooth, pourable sauce.

Why is it called a coulis?

A coulis is a smooth fruit or vegetable sauce. In this recipe, the berries are cooked down and strained to create a silky fruit sauce that’s perfect for drizzling over desserts.

Is Berry Coulis supposed to be thick?

Not necessarily. This coulis is meant to be smooth and pourable rather than thick, so it complements the cheesecake without overpowering its creamy texture.


- A Sweet Finish. Bright, silky, sweet, and just a little tart - this is the kind of sauce that makes a good dessert even better. Pour it generously, because a little extra Berry Coulis is never a bad idea. ♥

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