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Disney's Hollywood Studios Fruit Dessert

Lemon Blueberry Cheesecake Verrine

Lemon Blueberry Cheesecake Verrine

Disney has been coming out with some amazing limited time treats at their resorts. In celebration of Hollywood Studios 30th anniversary, they came out with three verrines. I selected the Lemon Blueberry Cheesecake Verrine to make at home as it just looked irresistible. I was not disappointed. This is a rich and flavorful dessert.

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The dessert is made with lemon cheesecake mousse combined with a blueberry compote and lemon curd. In the parks you get white chocolate crispy pears and a 30th anniversary logo, but at home I opted for white pearl sprinkles instead.

Image property of Disney

You may be wondering what a verrine is, I know I was when I saw these desserts. A verrine is a small, glass container intended to hold a small dessert or starter to a meal. I do not have verrine dishes but after making this I would definitely recommend getting some as my dishes were too large. We ended up eating them over multiple meals.

National Cheesecake Day

Triple Chocolate Kitchen is hosting a Cheesecake Celebration for #NationalCheesecakeDay. We were asked to create a cheesecake or cheesecake inspired recipe. Check out all the wonderful creations these creative bloggers have come up with to celebrate! Choose your favorite to make tonight!

Lemon Blueberry Cheesecake Verrine Recipe

Lemon Blueberry Cheesecake Verrine

Lemon Blueberry Cheesecake Verrine

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Rich and irresistible dessert is made with lemon cheesecake mousse combined with a blueberry compote and lemon curd topped with white pearl sprinkles. The recipe is inspired by Disney's Hollywood Studios 30th anniversary treats.


Lemon Cheesecake Mousse

  • 4 oz cream cheese softened
  • 1 cup heavy cream divided
  • 1/2 cup powdered sugar divided
  • 1/2 cup lemon curd

Blueberry Compote

  • 1 Tbs. plus 1/3 cup water
  • 2 tsp. cornstarch
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 cups fresh blueberries
  • 2 Tbs. lemon juice

Lemon Curd

  • ¾ cup sugar
  • 1 tbsp. grated lemon rind
  • 2 large eggs
  • ⅔ cup fresh lemon juice
  • 2 tbsp. butter


Lemon Cheesecake Mousse

  1. Using your stand mixer, whip 1/2 cup heavy cream with 2 tbsp. powdered sugar. Whip until stiff peaks form. Spoon the whipped cream out of the bowl into a separate bowl until needed.
  2. In the same bowl used to whip the cream, whip together the softened cream cheese, lemon juice, remaining heavy cream and powdered sugar, Whip for 2-3 minutes until combined. Fold in the whipped cream to the cheesecake mixture by hand.

Blueberry Compote

  1. In a small bowl, stir together the 1 Tbs. water and the cornstarch to make a slurry. Set aside.Put the sugar, water and vanilla extract in a heavy saucepan. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 10 minutes. Carefully add 1 cup of the fresh blueberries and the lemon juice; the sugar will harden. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 minutes. Whisk in the cornstarch slurry. Increase the heat to medium-high and cook, stirring, until the liquid comes to a boil, 1 to 2 minutes. Stir in the remaining 1 cup fresh blueberries. Stir to combine. Cool compote in the refrigerator in a bowl until ready to use.

Lemon curd

  1. Combine first 3 ingredients in a saucepan over medium heat, stirring with a wire whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook 4 minutes or until mixture thinly coats the back of a spoon, stirring constantly with whisk. Cool. Cover and chill (mixture will thicken as it cools).


  1. Prepare blueberry compote, lemon curd and lemon cheesecake mousse. Refrigerate all until ready to assemble the desserts. All three must be cooled before assembling.
  2. Start by spooning blueberry compote into the bottom of the verrine glass. Next layer lemon cheesecake mousse followed by lemon curd. Add another layer of lemon cheesecake mousse them spoon blueberry compote on half the top and lemon curd on the other half. Sprinkle with white candy pearls. Serve immediately or refrigerate until ready.


Blueberry Compote adapted from Williams Sonoma. Number of servings will vary greatly depending on the size of your dessert dish.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 123mgSodium: 123mgCarbohydrates: 54gFiber: 1gSugar: 50gProtein: 4g

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Lemon Blueberry Cheesecake Verrine
Lemon Blueberry Cheesecake Verrine

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Thank you for supporting this blog at no additional cost to you. Please see my full disclosure policy for details.

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1 Comment

  1. Dorothy Reinhold says:

    This is a gorgeous dessert! I love the blueberry and lemon combo!

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