Creme Fraiche Cheesecake with Key Lime Curd

11 INGREDIENTS • 8 STEPS • 2HRS

Creme Fraiche Cheesecake with Key Lime Curd

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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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.
author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

2HRS

Total Time

Ingredients

Servings
8
us / metric
Graham Crackers
1 pckg
Graham Crackers
Unsalted Butter
1/2 cup
Unsalted Butter
Salt
2 pinches
Salt
Granulated Sugar
1 pinch
Granulated Sugar
Cream Cheese
1/8 pckg
(8 oz each)
Cream Cheese
Vanilla Extract
1/2 tsp
Vanilla Extract
Crème Fraîche
4 oz
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
Love This Recipe?
author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

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 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 (4 oz), 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 (4 oz), 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

American
Date Night
Shellfish-Free
Dessert
Vegetarian
Mother's Day
Valentine's Day
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