Strawberry Lime Cheesecake with a Shortbread Crust

Here’s a great dessert for a summer party! The strawberry and lime with our Zeppole Shortbread crust is irresistible.

Strawberry Lime Cheesecake with a Shortbread Crust


2 cups crushed Scottish Shortbread

¼ cup melted butter

1 tsp grated lime zest

8 ounces of cream cheese, softened

¼ cup white sugar

1 egg at room temperature

1 tsp grated lime zest

4 Tbsp lime juice (about one lime’s juice)

1/2 tsp vanilla extract

¼ cup strawberry preserves


Preheat oven to 350 degrees. Spray 1 8×8 pan with vegetable oil.

Combine the shortbread, butter, and lime zest in a bowl until evenly moistened; press into the 8×8 pan.

Bake in preheated oven for about 15 minutes or until it forms a hard crust

In a large bowl, stir together the cream cheese and sugar. Gradually stir in the egg, lime zest, lime juice and vanilla extract.

When the crust is done allow it to cool before adding the cream cheese mixture

When the crust cools place the cream cheese mixture inside and decorate the top with the strawberry preserves. (I put lines of the strawberry preserves in on the top of the lime cream cheese and made a design with a toothpick)

Bake in the oven until the cream cheese starts to look finished approximately 20-30 min.

Allow the dessert to cool for 6-8 hours in the refrigerator covered by cling wrap

Then slice and serve.

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