This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor!
Watch our step by step video!
Homemade lemon curd is one of those things that seems complicated to make but is in fact, super easy.
Today I'm sharing another use for this delicious spread. On mini cheesecakes! I add a bit of lemon zest to my creamy cheesecake filling and bake it over a buttery NILLA Wafers crust.
You can easily make 16-18 cupcake-sized cheesecakes with this recipe.
Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust
scroll down for a printable recipe
Ingredients:
Nilla Wafer Crust:
- 1 ½ c. NILLA Wafers crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Homemade Cheesecake Filling:
- 2 (8 oz.) packages of cream cheese, softened
- ¼ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 T. lemon zest
Lemon Curd Topping:
- 1 batch of homemade lemon curd (recipe found here)
- 1 ½ c. whipped topping
- lemon slices for garnish
Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth. Stir in lemon zest.
Spoon lemon curd over each cooled cheesecake. Refrigerate 30 minutes. It's so easy!
Lemon Curd Cheesecake Recipe
Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust
Ingredients
Nilla Wafer Crust:
- 1 ½ cup NILLA Wafers crumbs
- 3 Tbsp. granulated sugar
- 6 Tbsp. unsalted butter melted
Homemade Cheesecake Filling:
- 2 8 oz. packages cream cheese, softened
- ¼ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 Tbsp. lemon zest
Lemon Curd Topping:
- 1 batch of homemade lemon curd
- 1 ½ c. whipped topping
- lemon slices for garnish
Instructions
- Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 ½ cups.
- Add melted butter and sugar and pulse until it resembles wet sand.
- Scoop a heaping tablespoon of crust mixture into 16 muffin liners.
- Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.
- Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth. Stir in lemon zest.
- Scoop into muffin liners, filling halfway.
- Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.
- Remove cheesecakes from muffin liner.
- Spoon lemon curd over each cooled cheesecake.
- Store in refrigerator until ready to serve.
- Add spoonful of whipped topping and a small lemon slice as garnish right before serving.
Chris Sweet says
Are these "mini" muffin size, or regular cupcake/muffin size? I want to make them for our Victorian Tea. Thanks!
Brandy says
Hi Chris! These are regular cupcake/muffin sized. Hope that helps! 🙂
Chris Sweet says
Ok...do you think I could make them as mini cheesecakes, just shorten the baking time?
Brandy says
Hi Chris, I don't see why not! Just keep an eye on them to not over bake. They should look a little un-set when you pull them out and they'll set up as they cool.
Chris Sweet says
Thanks! These look perfect for our tea!
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday and pinned to our Features board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Teri @ The Freshman Cook says
Love mini cheesecakes and lemon curd is the best! Definitely putting this recipe on my "must make" list! Thanks for sharing at Celebrate It!
Anita Hughes says
Have you ever made these without the paper liners?
Brandy says
Hi Anita! I've always used liners, just for ease of taking them out of the muffin pan. 🙂
Amanda says
Oh yum! I love cheesecake and I bet the lemon curd tastes amazing on top. Thanks for linking up to last weeks Creative K Kids' Tasty Tuesday! If you haven't already, don't forget to link up to this weeks party!
reinventedkb says
Love Nilla Wafer crusts.... can't imagine how yummy that must be with the lemon curd.
Thanks for sharing at Funtastic Friday.
Beth Norton says
I made these for our Easter potluck and they were a huge success!! I thought I might be able to take a couple home, but too many people went for seconds! 🙂 Thanks for the recipe!
Brandy says
Haha! That is definitely a success then! Glad everyone loved them!
Kendra @ www.joyinourhome.com says
These look mouth-wateringly good! Featuring them tonight at our link party! Thanks for sharing!
Heidi says
These look amazing! Definitely going to use Nilla Wafers for cookie crusts! Thanks for sharing on Funtastic Friday!
Bernetta Leeenstra says
do you cooki them at the same temp. as the crust. 325 deg. for 20 min.?
Brandy says
Hi Bernetta! Yes, another 20 minutes at 325 degrees 🙂
Sharon Blue Willow House says
Yum... Your Lemon Curd cheesecakes look delicious. I could eat one right now. Thank you for sharing at the Snickerdoodle Create~Bake~Make link party!
Leanna says
Individual small cheesecakes are the best. The keep well and if your family is smaller you can freeze them nicely. Love the idea of the lemon topping. Pinning.
Charlene Bullinger Asay says
Wow these look amazing and easy!
Annie says
Vanilla wafers AND lemon -- this sounds utterly divine (I may or may not be drooling as I read this...)!
Visiting from Think Tank Thursday! Please stop by MammaTech sometime to visit -- we're always looking for guest bloggers (AND we pay)!
Annie