Temperature for secondary fermentation of a fruit beer

I am attempting to create a raspberry wheat for the first time. I brewed a american wheat and fermented at 61 degrees. After it was completed (1.010 gravity reading) I transfered it into a secondary over the top of 6 pounds of raspberries. Should I raise the temperature of the secondary or just leave it at 61. I do not have a way to regulate temperature right now but the basement stays at a pretty consistent temp of 60,61 if I had to move it upstairs it would be around 70. What would be the best for it right now? The yeast I used was Wyeast 1010.

I would leave it until the actual secondary started to wane. Then move it upstairs to ensure all residual sugars are fermented.