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RECIPE
11 INGREDIENTS 8 STEPS 2hr

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.
Creme Fraiche Cheesecake with Key Lime Curd Recipe | SideChef
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.
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
2hr
Total Time
$0.82
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 pckg
Graham Crackers
2 pinches
1/8 pckg
(8 oz)
Cream Cheese
1/2 cup
Crème Fraîche
1
Lemon , zested
1 Tbsp
plus 1 tsp honey
1 Tbsp
Powdered Confectioners Sugar
to taste
Key Lime Curd

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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
413
FAT
24.4 g
PROTEIN
4.4 g
CARBS
43.6 g

Cooking Instructions

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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 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 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 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) .

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5.0
2 Ratings
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Nutrition Per Serving
Calories
413
% Daily Value*
Fat
24.4 g
31%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
57.7 mg
19%
Carbohydrates
43.6 g
16%
Fiber
2.0 g
7%
Sugars
15.7 g
--
Protein
4.4 g
9%
Sodium
352.7 mg
15%
Vitamin D
--
--
Calcium
56.8 mg
4%
Iron
2.2 mg
12%
Potassium
111.5 mg
2%
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