This very simple but very delicious dessert is perfect to use up left over shortbread from Christmas! The zesty lemon and the sweet shortbread go great together and then the freshness of the raspberries tops it off. Everyone will be coming back for more!
For more great recipes from The Fresh Life With Megan, check out her Facebook Page.
Shortbread Lemon Cheesecake Dessert
Layers of buttery shortbread, lemon cheesecake filling, and cream. Tangy, sweet, and an elegant dessert for gatherings.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
320
kcalTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
4 Shortbread biscuits, crushed
1 cup Cottage Cheese
2 tbsp Lemon Curd
1/2 cups Frozen raspberries, thawed and crushed
Directions
- Place the raspberries in a small bowl, use a fork to crush the raspberries and leave to the side to defrost.
- Meanwhile, place approximately 1 inch of the crushed shortbread in a dessert glass.
- In a mixing bowl add the lemon curd and cottage cheese together and mix well with a whisk until they are completely combined.
- Add the cottage cheese mixture on top of the biscuit base.
- Drizzle the dessert with the crushed raspberries and enjoy!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…