Cheesecake is one of those fresh desserts that we’re eating all year round. It’s perfectly balanced in its creamy decadence without going overboard on heavy, rich flavors (because there is certainly such a thing as too much chocolate). This recipe makes the most of fresh summer berries, accentuating the blueberry flavor with bright lemon zest. But the recipe can be easily altered—feel free to stick to the script and use fresh blueberries or change it up with your favorite seasonal fruit. In the winter, might we suggest a honey-and-fig variation? Perhaps a gingerbread crust? The possibilities are endless.We think Blanche, Dorothy, Rose, and Sophia would be mighty big fans of these individually portioned blueberry cheesecakes. Make these cheesecakes in advance and chill overnight for a hassle-free hosting hack. All you need to do the day of is whip up a batch of fresh whipped cream! Your guests will be charmed by these delicate miniatures—and they look much more complicated than they actually are.

Southern Living


Credit: Southern Living

Recipe Summary test

30 mins
10 hrs 43 mins
5 mini cheesecakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Pulse almonds in a food processor 5 to 6 times or until finely ground. Combine ground almonds, 1/4 cup sugar, 3 Tbsp. butter, and 1 Tbsp. flour in a small bowl. Press mixture onto bottom and halfway up sides of 5 lightly greased (with shortening) 4 1/2-inch springform pans. Bake crusts at 350°F for 8 minutes. Let cool on a wire rack. Reduce heat to 300°F.

  • Beat cream cheese at medium speed with an electric mixer until smooth. Combine remaining 1 1/4 cups sugar, 3 Tbsp. flour, and 1/2 tsp. salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add 1 (8-oz.) container sour cream, vanilla, and lemon zest, beating just until blended. Gently stir in blueberries. Spoon about 1 1/2 cups batter into each prepared crust. (Pans will be almost full. Batter will reach about 1/4 inch from tops of pans.) Place on a baking sheet.

  • Bake at 300°F for 35 to 40 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door partially open, 30 minutes. Remove cheesecakes from oven; gently run a knife around edges of cheesecakes to loosen. Cool in pans on a wire rack until completely cool (about 30 minutes). Cover and chill 8 hours. Remove sides of pans.

  • Beat whipping cream at high speed until foamy; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecakes.

Chef's Note

To prepare cheesecakes using frozen blueberries, toss frozen berries with 2 Tbsp. all-purpose flour and 1 Tbsp. sugar. Proceed with recipe as directed.