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.
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.
Video
Notes
Lemon curd recipe here: https://gluesticksblog.com/2017/03/lemon-curd-hand-pies.html
Nutrition
Calories: 320kcal
