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    Home » Recipes » Desserts » Cake

    Homemade Lemon Curd Cheesecake with Nilla Wafer Crust (Video)

    April 5, 2017 By Brandy 36 Comments

    ↓ Jump to Recipe

    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!

    lemon curd cheesecakes on platter

    Watch our step by step video!

    5 lemon cheesecakes on platter
    How many ways can I use lemon curd? Let me count the ways... there are Lemon Curd Hand Pies, Thumbprint Lemon Bar Cookies, and raspberry lemon turnovers---and the list goes on. I love making lemon curd and often get asked, "What do you put it on?" My response was, "What wouldn't you put it on?" There are so many ways to use lemon curd. 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.

    jar of homemade lemon curd

    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

    Nilla wafer cookies in food processor
    Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 ½ cups.

    ground Nilla wafer cookies in food processor
    Add melted butter and sugar and pulse until it resembles wet sand.

    tablespoon of ground cookies mixed with butter
    Scoop a heaping tablespoon of crust mixture into 16 muffin liners.

    white muffin cups with cookie crust pressed in the bottom
    Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.

    lemon zest in measuring spoon
    Now to make the creamy homemade cheesecake filling!

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

    muffin cups filled with cheesecake batter
    Scoop into muffin liners, filling halfway.

    baked mini cheesecakes on cooling rack
    Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.

    spoon spreading lemon curd on cheesecakes

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

    mini cheesecakes with lemon curd, whipped cream and lemon wedge
    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.

    Lemon Curd Cheesecake Recipe

    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. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 16
    Calories: 320kcal

    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.

    Notes

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

    Nutrition

    Calories: 320kcal
    Share
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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. 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
      • Brandy says

        May 11, 2017 at 8:35 pm

        Hi Chris! These are regular cupcake/muffin sized. Hope that helps! 🙂

        Reply
        • Chris Sweet says

          May 11, 2017 at 9:20 pm

          Ok...do you think I could make them as mini cheesecakes, just shorten the baking time?

          Reply
          • Brandy says

            May 12, 2017 at 10:20 am

            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.

            Reply
            • Chris Sweet says

              May 12, 2017 at 11:57 am

              Thanks! These look perfect for our tea!

    2. 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
    3. Teri @ The Freshman Cook says

      April 20, 2017 at 9:09 am

      Love mini cheesecakes and lemon curd is the best! Definitely putting this recipe on my "must make" list! Thanks for sharing at Celebrate It!

      Reply
    4. Anita Hughes says

      April 19, 2017 at 9:11 am

      Have you ever made these without the paper liners?

      Reply
      • Brandy says

        April 19, 2017 at 9:12 pm

        Hi Anita! I've always used liners, just for ease of taking them out of the muffin pan. 🙂

        Reply
    5. 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
    6. 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
    7. 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
      • Brandy says

        April 17, 2017 at 5:42 pm

        Haha! That is definitely a success then! Glad everyone loved them!

        Reply
    8. Kendra @ www.joyinourhome.com says

      April 16, 2017 at 1:37 pm

      These look mouth-wateringly good! Featuring them tonight at our link party! Thanks for sharing!

      Reply
    9. Heidi says

      April 15, 2017 at 11:31 pm

      These look amazing! Definitely going to use Nilla Wafers for cookie crusts! Thanks for sharing on Funtastic Friday!

      Reply
    10. Bernetta Leeenstra says

      April 15, 2017 at 7:12 pm

      do you cooki them at the same temp. as the crust. 325 deg. for 20 min.?

      Reply
      • Brandy says

        April 16, 2017 at 11:09 am

        Hi Bernetta! Yes, another 20 minutes at 325 degrees 🙂

        Reply
    11. Sharon Blue Willow House says

      April 15, 2017 at 7:17 am

      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!

      Reply
    12. 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
    13. Charlene Bullinger Asay says

      April 13, 2017 at 8:33 am

      Wow these look amazing and easy!

      Reply
    14. 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
    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. JESS44903 says

      April 12, 2017 at 8:09 am

      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!

      Reply
    17. Pamela-From My Front Porch To Yours says

      April 11, 2017 at 10:33 pm

      These sound super delicious! I just happen to have some lemon curd that I have been trying to figure out something to make with.

      Reply
    18. Sandra Garth says

      April 11, 2017 at 9:23 am

      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/

      Reply
    19. Cathy says

      April 11, 2017 at 6:48 am

      Does anyone have any idea how many carbs per cheesecake?

      Reply
    20. Celeste | The Whole Serving says

      April 10, 2017 at 9:10 am

      Looks yummy and perfect for the upcoming holiday weekend.

      Reply
    21. Lauren says

      April 10, 2017 at 8:16 am

      I love all things LEMON CURD -- these are so pretty and looks so yummy!

      Reply
    22. Sophie says

      April 10, 2017 at 5:22 am

      This looks delicious and I love anything with lemon ! Thanks so much for sharing this recipe 1

      Reply
    23. Cristina says

      April 10, 2017 at 12:12 am

      Pinned! These look amazing. I`ll have to try them.

      Reply
    24. handmade by amaliah says

      April 09, 2017 at 10:13 pm

      I could go for one right now.
      Amalia
      xo

      Reply
    25. Beverly says

      April 09, 2017 at 6:26 pm

      I love small desserts, then I don't feel so guilty. One of my favorite foods is lemon curd. Love it.
      Hugs,
      Bev

      Reply
    26. MyHusbandHasTooManyHobbies says

      April 09, 2017 at 1:29 pm

      What a glorious treat that would look so pretty on the Easter table! Thanks so much for sharing at Snickerdoodle! Pinned.

      Reply
    27. acraftymix says

      April 09, 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
    28. Chef Carol says

      April 08, 2017 at 1:31 pm

      I love little desserts, especially for parties, and these look delicious.

      Reply
    29. Anne In The Kitchen says

      April 07, 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
    5 from 2 votes (2 ratings without comment)

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