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.
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.
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
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 With a NILLA Wafer Crust
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
- Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 1/2 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.
- Spoon lemon curd over each cooled cheesecake. Refrigerate 30 minutes.
Notes
Nutrition
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!
I love little desserts, especially for parties, and these look delicious.
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
What a glorious treat that would look so pretty on the Easter table! Thanks so much for sharing at Snickerdoodle! Pinned.
I love small desserts, then I don’t feel so guilty. One of my favorite foods is lemon curd. Love it.
Hugs,
Bev
I could go for one right now.
Amalia
xo
Pinned! These look amazing. I`ll have to try them.
This looks delicious and I love anything with lemon ! Thanks so much for sharing this recipe 1
I love all things LEMON CURD — these are so pretty and looks so yummy!
Looks yummy and perfect for the upcoming holiday weekend.
Does anyone have any idea how many carbs per cheesecake?
I can only imagine how quickly my adult kids would plow through these! My daughter and I are still tweaking our Easter menu and I think these may be a strong contender. We would love for you to share this at Celebrate Your Story, here’s the link for this week’s party. I hope you can join us and Happy Easter!
http://www.thesweetsensations.com/celebrate-story-link-party-2/
These sound super delicious! I just happen to have some lemon curd that I have been trying to figure out something to make with.
Wow…I bet these are heavenly! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
These look great! Pinning as a great Easter/Spring menu idea. Visiting from Homemade and Handcrafted party.
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
Wow these look amazing and easy!
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.
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!
do you cooki them at the same temp. as the crust. 325 deg. for 20 min.?
Hi Bernetta! Yes, another 20 minutes at 325 degrees 🙂
These look amazing! Definitely going to use Nilla Wafers for cookie crusts! Thanks for sharing on Funtastic Friday!
These look mouth-wateringly good! Featuring them tonight at our link party! Thanks for sharing!
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!
Haha! That is definitely a success then! Glad everyone loved them!
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!
Have you ever made these without the paper liners?
Hi Anita! I’ve always used liners, just for ease of taking them out of the muffin pan. 🙂
Love mini cheesecakes and lemon curd is the best! Definitely putting this recipe on my “must make” list! Thanks for sharing at Celebrate It!
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
Are these “mini” muffin size, or regular cupcake/muffin size? I want to make them for our Victorian Tea. Thanks!
Hi Chris! These are regular cupcake/muffin sized. Hope that helps! 🙂
Ok…do you think I could make them as mini cheesecakes, just shorten the baking time?
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.
Thanks! These look perfect for our tea!