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.
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!
- 101 Chocolate Cheesecake Recipes from Triple Chocolate Kitchen
- Berry Granita with Mint Cheesecake Bites from Delicious Not Gorgeous
- Cheesecake Truffles from A Day in the Life on the Farm
- Double Chocolate Fudge Cheesecake in the Instant Pot from Shockingly Delicious
- Frozen Chocolate Peanut Butter Cheesecake from Hostess at Heart
- Instant Pot Cookie Dough Cheesecake from Join Us, Pull up a Chair
- Lemon Blueberry Cheesecake Verrine from Simply Inspired Meals
- Mango Cheesecake – No Bake Dessert from Sneha’s Recipes
- Matcha Swirl Cheesecake Bars from The Spiffy Cookie
- No Bake Keto Cheesecake from Our Good Life
- No Bake Lemon Cheesecake from Red Cottage Chronicles
- Summer Fruit No Bake Cheesecake from That Recipe
Lemon Blueberry Cheesecake Verrine Recipe
Lemon Cheesecake Mousse
- 4 oz cream cheese softened
- 1 cup heavy cream divided
- 1/2 cup powdered sugar divided
- 1/2 cup lemon curd
- 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
- ¾ cup sugar
- 1 tbsp. grated lemon rind
- 2 large eggs
- ⅔ cup fresh lemon juice
- 2 tbsp. butter
Lemon Cheesecake Mousse
- 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.
- 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.
- 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.
- 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).
- Prepare blueberry compote, lemon curd and lemon cheesecake mousse. Refrigerate all until ready to assemble the desserts. All three must be cooled before assembling.
- 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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