Indulge in these luscious cheesecake and blueberry verrines, perfect for a delightful dessert.
Prep
25 min
Cook
10 min
Total
155 min
Servings
6
Difficulty
Medium
Instructions
Prepare the biscuit base
In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture is like wet sand. Divide evenly into the bottom of 6 verrine glasses, pressing down gently.
Pro tip: Use the back of a spoon to press the crumbs firmly for a solid base.
Make the cheesecake filling
In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract and mix until combined. In a separate chilled bowl, whip the heavy cream to stiff peaks and gently fold into the cream cheese mixture.
Pro tip: Ensure the cream cheese is at room temperature to avoid lumps.
Layer the cheesecake filling
Spoon the cheesecake filling over the biscuit base in each verrine glass, smoothing the top with a spatula.
Pro tip: Tap the glasses gently on the counter to level the filling.
Cook the blueberry sauce
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries burst and the sauce thickens, about 10 minutes. Let cool completely.
Layer the blueberry sauce
Once cooled, spoon the blueberry sauce over the cheesecake layer in each verrine glass.
Pro tip: For a neater presentation, use a piping bag to add the blueberry sauce.
Chill the verrines
Refrigerate the assembled verrines for at least 2 hours to allow the flavours to meld and the layers to set.
Pro tip: Cover the verrines with plastic wrap to prevent them from absorbing fridge odours.
Tips & Tricks
- Use chilled bowls and beaters for whipping cream to achieve the best volume.
- Let the cream cheese soften at room temperature for a smoother filling.
- Gently fold ingredients to maintain the fluffy texture of the mixture.
- Prepare the blueberry sauce in advance to save time.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Thaw them first and drain excess liquid before using.
How long do these verrines last in the fridge?
These verrines can be stored in the fridge for up to 2 days.
Can I make the components ahead of time?
Yes, you can prepare the cheesecake filling and blueberry sauce a day in advance and assemble just before serving.
What can I use instead of graham crackers?
You can substitute with digestive biscuits or any other plain biscuit.
Can I add other fruits?
Yes, feel free to incorporate other berries or fruits like raspberries or strawberries for a different flavour.
Serving Suggestions
Nutrition per serving
420
Calories
5g
Protein
26g
Fat
45g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Knives & Cutting · Graters
Microplane Elite Five Blade Box Grater – Five Grating Surfaces, Including Fine, Coarse, Ribbon, Ultra-Coarse, and Slicing
$75.33
Baking · Silicone Moulds
6 Inch Silicone Cake Pan for Baking, Inkurie 4 Pcs Round Cake Molds Non-Stick Baking Tins Tier Baking Pans Set Air Fryer Small Cake Tins Silicone Molds for Cheesecake Brownie Puddings
$16.99
Pit Boss Grills
All-Purpose GSP Rub
$9.99
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