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Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust

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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! This shop has been compensated by Collective Bias, Inc. and its advertiser.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
How many ways can I use lemon curd? Let me count the ways… there are Lemon Curd Hand Pies, Thumbprint Lemon Bar Cookies, and Lemon Berry Puff Pastries-with Homemade Lemon Curd …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 there are so many ways to use lemon curd?” Haha. I’d happily eat it with a spoon, straight from the jar.

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.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 

Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust

scroll down for printable recipe

Ingredients:

Nilla Wafer Crust:

1 1/2 c. NILLA Wafers crumbs

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

Homemade Cheesecake Filling:

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

Lemon Curd Topping:

1 batch of homemade lemon curd (recipe found here)

1 1/2 c. whipped topping

lemon slices for garnish

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 1/2 cups.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Add melted butter and sugar and pulse until it resembles wet sand.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Scoop a heaping tablespoon of crust mixture into 16 muffin liners.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Now to make the creamy homemade cheesecake filling!

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

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Scoop into muffin liners, filling halfway.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 

Spoon lemon curd over each cooled cheesecake. Refrigerate 30 minutes. It’s so easy!

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust and a creamy cheesecake filling. Topped with a homemade lemon curd, and whipped cream. The perfect combination of sweet and tangy, they are little in size, but huge in flavor! 
Remove wrapper (optional) then add a dollop of whipped cream and a tiny lemon wedge to garnish these perfect homemade lemon curd cheesecakes. Refrigerate until ready to serve. These mini homemade cheesecakes are perfect for spring. Bright, cheery, and refreshing.

Print

Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust

This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust, creamy cheesecake filling, and is topped with homemade lemon curd. 

Course Dessert
Cuisine American
Keyword lemon curd, lemon, mini, cheesecake, lemon cheesecake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Calories 320 kcal

Ingredients

Nilla Wafer Crust:

  • 1 1/2 c. NILLA Wafers crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

Homemade Cheesecake Filling:

  • 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

Lemon Curd Topping:

  • 1 batch of homemade lemon curd
  • 1 1/2 c. whipped topping
  • lemon slices for garnish

Instructions

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

  2. Add melted butter and sugar and pulse until it resembles wet sand.

  3. Scoop a heaping tablespoon of crust mixture into 16 muffin liners.

  4. Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.

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

  6. Scoop into muffin liners, filling halfway.

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

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

Recipe Notes

Lemon curd recipe here: https://gluesticksblog.com/2017/03/lemon-curd-hand-pies.html

 

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Comments

  1. Anne In The Kitchen says

    April 7, 2017 at 11:57 pm

    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!

    Reply

  3. acraftymix says

    April 9, 2017 at 12:03 am

    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

    Reply

  15. vrmm26 says

    April 12, 2017 at 8:55 am

    These look great! Pinning as a great Easter/Spring menu idea. Visiting from Homemade and Handcrafted party.

    Reply

  16. Annie says

    April 12, 2017 at 7:11 pm

    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

    Reply

  18. Leanna says

    April 13, 2017 at 7:08 pm

    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.

    Reply

  23. Beth Norton says

    April 17, 2017 at 3:32 am

    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!

    Reply

  24. reinventedkb says

    April 17, 2017 at 11:15 am

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

    Reply

  25. Amanda says

    April 18, 2017 at 1:31 pm

    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!

    Reply

  28. Miz Helen says

    April 24, 2017 at 1:20 pm

    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

    Reply

  29. Chris Sweet says

    May 11, 2017 at 1:46 pm

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

    Reply

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