- 2 pints of strawberries, divided
- 4 tablespoons caster’ sugar
- 4 tablespoons Limoncello
- 1 and 1/2 cups crushed shortbread cookies
- 2 tbsp butter, melted
- 8 oz cream cheese, softened
- 8 oz goat cheese, softened
- 3 tbsp granulated sugar
- 8 oz whipped cream
- 1 tbsp Limoncello
- 8 half pint mason jars
In a small bowl mix 1 pint of strawberries, caster sugar and Limoncello and mash with a fork. Refrigerate for 20 minutes or longer. While in the fridge prepare the shortbread crust and cheesecake filling.
Crush the shortbread cookies in a sealed bag using a rolling pin, or in a food processor. In a small bowl, combine the crushed cookies and melted butter.
Using an electric mixer beat cream cheese, goats cheese and sugar until smooth. Beat in the lemon juice. With the mixer on low, add the whipped cream.
Fold the remaining pint of strawberries into the Limoncello strawberry mixture, trying to keep these berries whole. Spoon cookie crumbs into jars. Top with cheesecake filling, strawberry topping and put in the fridge for at least two hours. Before serving add a shot of whipped cream to the top