Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (2024)

April 5, 2017 By Brandy 36 Comments

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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.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (1)

Watch our step by step video!

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (2)

How many ways can I use lemon curd? Let me count the ways… there areLemon 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, “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 usefor this delicious spread. On mini cheesecakes! I add a bit of lemon zest to my creamy cheesecake filling and bake it overa buttery NILLA Wafers crust.

You can easily make 16-18 cupcake sized cheesecakes with this recipe.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (3)

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.) packagescream 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

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (4)

Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 1/2 cups.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (5)

Add melted butter and sugar and pulse until it resembles wet sand.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (6)

Scoopa heaping tablespoon of crust mixture into 16 muffin liners.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (7)

Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (8)

Now to make the creamy homemade cheesecake filling!

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

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (9)

Scoop into muffin liners, filling halfway.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (10)

Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (11)

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

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 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.

Notes

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

Nutrition

Calories: 320kcal

Brandy

Website | + posts

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!

Reader Interactions

Comments

Anne In The Kitchen says
April 7, 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
Chef Carol says
April 8, 2017 at 1:31 pm
I love little desserts, especially for parties, and these look delicious.
Reply
acraftymix says
April 9, 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
MyHusbandHasTooManyHobbies says
April 9, 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
Beverly says
April 9, 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
handmade by amaliah says
April 9, 2017 at 10:13 pm
I could go for one right now.
Amalia
xo
Reply
Cristina says
April 10, 2017 at 12:12 am
Pinned! These look amazing. I`ll have to try them.
Reply
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
Lauren says
April 10, 2017 at 8:16 am
I love all things LEMON CURD — these are so pretty and looks so yummy!
Reply
Celeste | The Whole Serving says
April 10, 2017 at 9:10 am
Looks yummy and perfect for the upcoming holiday weekend.
Reply
Cathy says
See Also
Mixed Berry Pie Recipe with Frozen Berries
April 11, 2017 at 6:48 am
Does anyone have any idea how many carbs per cheesecake?
Reply
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
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
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
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
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
Charlene Bullinger Asay says
April 13, 2017 at 8:33 am
Wow these look amazing and easy!
Reply
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
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
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
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
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
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
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
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
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
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
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
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!

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Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (2024)

FAQs

Why is my lemon curd not setting? ›

The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.

Can I use vinegar instead of lemon juice in cheesecake? ›

Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).

Discover More ›

How do I know if my lemon curd is thick enough? ›

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

What happens if you add too much lemon juice to cheesecake? ›

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

What to do if your curd does not set? ›

You may have held the yogurt at too high a temperature, and killed your bacteria. You might have forgotten to make sure the starter you used had live bacteria. Either of those problems can be fixed by adding the right bacteria and watching the temperature more closely.

Know More ›

Does homemade lemon curd thicken as it cools? ›

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

Keep Reading ›

Why is my lemon cheesecake runny? ›

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

Read The Full Story ›

Why did my lemon cheesecake curdle? ›

If you notice your batter is curdling, it could be due to the temperature of your ingredients. Make sure you're using softened cream cheese, which is much easier to mix and will prevent clumps. Softened cream cheese will also help ensure you don't overmix your batter, which can cause your cheesecake to crack.

View Details ›

Can I use orange juice instead of lemon juice? ›

Lime or orange juice: use equal amounts to replace lemon juice in almost any recipe with no changes needed. Vinegar: use half the amount of vinegar to replace lemon juice and replace the remaining liquid with water if needed. White wine: only for cooking, use an equal amount of dry white wine to replace lemon juice.

View Details ›

Can you overcook lemon curd? ›

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Explore More ›

Why does my lemon curd taste weird? ›

A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

Get More Info Here ›

What if my lemon curd is too sour? ›

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

See Details ›

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

View Details ›

Why did my cheesecake rise so high? ›

Don't overmix ingredients.

This way you will be able to blend your ingredients very easily without overmixing. When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed.

What thickens cheesecake? ›

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

Get More Info Here ›

Why is curd not setting? ›

In winters or cold climates ensure that you are not adding curd culture to milk that has cooled down. If the milk is cold, then the curd won't set at all in the winters. It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a wired whisk.

Show Me More ›

How do you set unset curd? ›

Take lukewarm milk in a bowl and place the silver ring or coin in the bowl. Cover with a lid, set it aside in a lukewarm place for 12 hours and once it is set, the curd is ready to be used.

Know More ›

Why is my lemon tart filling not setting? ›

Chill the lemon curd tart for several hours before serving or the filling will be too runny. After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie. You can make this tart a day ahead of time. It keeps well in the fridge, covered tightly.

Learn More ›

Why is my home set curd sticky? ›

There are majorly two reasons that curd turns sticky, firstly the bacteria culture used to make curd can impact the taste and texture. Secondly, if you keep the curd at a low temperature, it takes a lot of time to set as well as forms a slimy texture. This is because curd needs a slightly warm temperature to set.

Homemade Lemon Curd Cheesecake Recipe with Nilla Wafer Crust (2024)

Watch our step by step video!

Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust

Lemon Curd Cheesecake Recipe

Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust

Ingredients

Nilla Wafer Crust:

Homemade Cheesecake Filling:

Lemon Curd Topping:

Instructions

Notes

Nutrition

Brandy

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FAQs

Why is my lemon curd not setting? ›

Why does my lemon curd taste weird? ›