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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
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
Calories
320
kcal
Ingredients
Nilla Wafer Crust:
1 1/2
cup
NILLA Wafers crumbs
3
Tbsp.
granulated sugar
6
Tbsp.
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
Tbsp.
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.
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:
320
kcal