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Creme Fraiche Cheesecake with Key Lime Curd
Recipe

11 INGREDIENTS • 8 STEPS • 2HRS

Creme Fraiche Cheesecake with Key Lime Curd

5.0
2 ratings
A traditional graham cracker crust laced with toasted coconut, topped with a creamy creme fraiche and cream cheese filling and topped with the best key lime curd on the planet.
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
A traditional graham cracker crust laced with toasted coconut, topped with a creamy creme fraiche and cream cheese filling and topped with the best key lime curd on the planet.
2HRS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
8
US / Metric
Graham Crackers
1 pckg
Graham Crackers
Salt
2 pinches
Cream Cheese
1/8 pckg
(8 oz)
Cream Cheese
Crème Fraîche
1/2 cup
Crème Fraîche
Lemon
1
Lemon, zested
Honey
1 Tbsp
Honey
plus 1 tsp honey
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Key Lime Curd
to taste
Key Lime Curd
Nutrition Per Serving
VIEW ALL
Calories
181
Fat
18.0 g
Protein
0.5 g
Carbs
3.6 g
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Creme Fraiche Cheesecake with Key Lime Curd
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
Cooking InstructionsHide images
step 1
Finely grind the Graham Crackers (1 pckg) in a food processor or simply crush them with a rolling pin with a plastic bag.
step 1 Finely grind the Graham Crackers (1 pckg) in a food processor or simply crush them with a rolling pin with a plastic bag.
step 2
Combine the Graham Crackers, melted Unsalted Butter (1/2 cup), Salt (1 pinch) and Granulated Sugar (1 pinch) in a bowl.
step 2 Combine the Graham Crackers, melted Unsalted Butter (1/2 cup), Salt (1 pinch) and Granulated Sugar (1 pinch) in a bowl.
step 3
Press about 2 Tbsp. of the crust mixture into each cup, pressing firmly on the bottom and up the sides of the cup. Place the pan in the freezer until the filling is finished and the crust has set.
step 3 Press about 2 Tbsp. of the crust mixture into each cup, pressing firmly on the bottom and up the sides of the cup. Place the pan in the freezer until the filling is finished and the crust has set.
step 4
Place Cream Cheese (1/8 pckg) in the bowl of a stand mixer. With the paddle attachment whip the cream cheese at medium speed until light and fluffy. Add Honey (1 Tbsp), Vanilla Extract (1/2 tsp), and Salt (1 pinch). Mix until all lumps are gone.
step 4 Place Cream Cheese (1/8 pckg) in the bowl of a stand mixer. With the paddle attachment whip the cream cheese at medium speed until light and fluffy. Add Honey (1 Tbsp), Vanilla Extract (1/2 tsp), and Salt (1 pinch). Mix until all lumps are gone.
step 5
Zest the Lemon (1). Add Crème Fraîche (1/2 cup), Powdered Confectioners Sugar (1 Tbsp) and lemon zest. Mix until smooth and creamy. Use a rubber spatula to scrape side of bowl and continue mixing until all incorporated.
step 5 Zest the Lemon (1). Add Crème Fraîche (1/2 cup), Powdered Confectioners Sugar (1 Tbsp) and lemon zest. Mix until smooth and creamy. Use a rubber spatula to scrape side of bowl and continue mixing until all incorporated.
step 6
Take cupcake tin out of the freezer. Divide the cheesecake mixture evenly between all of the cups (a cookie scoop works well).
step 6 Take cupcake tin out of the freezer. Divide the cheesecake mixture evenly between all of the cups (a cookie scoop works well).
step 7
Place cheesecakes in the refrigerator for 2 to 3 hours before serving. To serve pull on parchment paper tabs and the mini cheesecakes will pop right out.
step 7 Place cheesecakes in the refrigerator for 2 to 3 hours before serving. To serve pull on parchment paper tabs and the mini cheesecakes will pop right out.
step 8
Just before serving, top with a generous spoonful of Key Lime Curd (to taste).
step 8 Just before serving, top with a generous spoonful of Key Lime Curd (to taste).
Tags
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American
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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