Lemon Curd Cheesecake with Nilla Wafer Crust — Video Recipe

This homemade lemon curd cheesecake recipe features a sweet NILLA Wafer crust and a silky cheesecake filling, finished with fresh lemon curd and a dollop of whipped cream. Bright, tangy, and perfectly balanced — small in size but big on flavor.

Watch our step by step video!

Homemade lemon curd is incredibly versatile — try it in hand pies, thumbprint cookies, turnovers, or spooned straight from the jar. It’s one of those easy-to-make pantry treats that instantly brightens desserts. Here, I use it to top mini cheesecakes made with a buttery NILLA Wafer crust and a lemon-scented cheesecake filling.

These bite-sized cheesecakes are quick to make and yield about 16–18 cupcake-sized treats.

Lemon Curd Cheesecake Recipe With a NILLA Wafer Crust

Scroll down for a printable recipe card.

Ingredients:

Nilla Wafer Crust:

• 1 ½ cups NILLA Wafers, finely crushed
• 3 tablespoons granulated sugar
• 6 tablespoons 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 tablespoon lemon zest

Lemon Curd Topping:

• 1 batch homemade lemon curd (see notes)
• 1 ½ cups whipped topping
• Thin lemon slices for garnish

Pulse NILLA Wafers in a food processor until they form fine crumbs. Measure 1 ½ cups crumbs, then add the sugar and melted butter. Pulse until the mixture looks like damp sand.

Spoon a heaping tablespoon of the crust mixture into each of 16 paper-lined muffin cups and press flat with the back of a spoon to form an even base. Bake at 325°F (163°C) for 6 minutes, then allow the crusts to cool.

For the filling, beat together the softened cream cheese, granulated sugar, eggs, sour cream, and vanilla until smooth. Fold in the lemon zest gently so the batter stays creamy and lump-free.

Spoon the cheesecake batter into the prepared liners, filling each one about halfway. Bake at 325°F (163°C) for 20 minutes — do not over-bake. The centers should still be slightly jiggly. Allow the cheesecakes to cool completely on a wire rack.

Once cooled, spoon a generous tablespoon of lemon curd over each cheesecake and refrigerate at least 30 minutes to set. Right before serving, remove the paper liners (optional), add a small dollop of whipped topping and a thin lemon slice for garnish.

Lemon Curd Cheesecake Recipe