Lemon Curd Cheesecakes With NILLA Wafers Crust

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A sweet NILLA Wafers crust, creamy cheesecake filling, homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, these lemon curd cheesecakes are little in size, but huge in flavor! 

How many ways can I used lemon curd? Let me count the ways. One, two, three, four…you get the idea. I love making lemon curd and often get asked, “What do you put it on?” My response, “What wouldn’t you put it on?” Haha. I’d happily eat it with a spoon, straight from the jar.

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.

If you’d like to recreate this yummy dessert, you can save $1.00 with this biota rebate on your next two boxes of Nilla Wafers!

You can easily make 16-18 cupcake sized cheesecakes with this recipe.

Lemon Curd Cheesecakes With NILLA Wafer Crust



1 1/2 c. NILLA Wafers crumbs

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted


2 (8 oz.) packages cream cheese, softened

1/4 cup sour cream

¼ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 T. lemon zest


1 batch of homemade lemon curd (recipe found here)

1 1/2 c. whipped topping

lemon slices for garnish

Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 1/2 cups.

NILLA Wafers are so versatile and perfect for desserts! Scoop with them, use them as a crust, layer them with pudding, ice cream, or mousse. Or just eat them plain! That’s my favorite way to enjoy them. Plain with a glass of cold milk. I remember snacking on them when I was in elementary school. Some things just don’t go out of style.

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.

Now to make the creamy filling!

Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth. Stir in lemon zest.

Scoop into muffin liners, filling half way.

Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.

Spoon lemon curd over each cooled cheesecake. Refrigerate 30 minutes.

Remove wrapper (optional) then add a dollop of whipped cream and a tiny lemon wedge for a garnish. Refrigerate until ready to serve. These mini cheesecakes are perfect for spring. Bright, cheery, and refreshing. Perfect to serve after Easter dinner!

I can always find NILLA Wafers at Walmart, just waiting to be turned into a delicious dessert.
What is your favorite way to use NILLA Wafers?

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Oh, my goodness! I think I need one now! Maybe five…and I have lemon curd in the fridge! (Cue the maniacal laughter now) Thanks, for sharing!

Oh my gastronomical soul just went into overdrive Brandy. Your lemon curd cheesecakes look so delicious, I swear my taste buds are doing the tango right now just thinking about these

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)!


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.

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!

Love Nilla Wafer crusts…. can’t imagine how yummy that must be with the lemon curd.
Thanks for sharing at Funtastic Friday.

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!

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

Are these “mini” muffin size, or regular cupcake/muffin size? I want to make them for our Victorian Tea. Thanks!

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.