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


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
  • ΒΌ 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


  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: