How about a shortbread cookie? Mine are different in that they are thick and not crispy:

Shortbread

1 pound of butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
5 - 6 cups of unbleached flour

Cream the butter with the extracts. Gradually add the sugar and the flour. When the climate is dry, I generally only need 5 cups of flour. It was raining most of the day today and it took all 6 cups of flour to come together.

Pat/roll the dough out to a rectangle on an ungreased cookies sheet, 1/2-inch to 3/4-inch thick. Prick the top of the dough with a fork. Bake at 350 F for 25 - 30 minutes, or until the edges barely turn golden. Slice the dough while still warm, but leave on the cookie sheet until thoroughly cooled.

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Another cookie that might fit the bill:

Butter Bits

1 cup flour
1/2 cup butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
pinch of salt

Preheat oven to 375 F.

Mix all ingredients. Place walnut-sized ball of dough on parchment- or silicone mat-lined baking sheet. Flatten in criss-cross pattern with floured fork. Bake for 15 - 18 minutes. (Mine browned a little too much this time.)

When completely cooled, lightly sprinkle with confectioners's sugar before serving.

Yield: 1 to 1-1/2 dozen cookies

Lori

How about this one? Cut into 1/2 inch strips and then cut each strip in half.
It gets rave reviews and when you taste it most people have no idea what goes into it....its sort of like it has a filling....it puffs up and then collapses.
Danish Puff
cut 1/2 cup of butter into a cup of flour,
sprinkle on 2 T. water and mix to form dough.
Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart.
Place 1/2 cup butter and
1 cup water in a sauce pan and bring to a rolling boil.
Remove from heat and dump in
1 cup of flour and stir.
Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy ....
add 1 tsp almond flavoring and mix in
Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350.
Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee.
To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter.

Hmm... my opinion only of course but with the Key Lime Cheesecake I'd probably have gone with a blondie rather than a brownie and I love shortbread and make mine thick like Lori so that looks good to me too. Nuts in the blondie and a plain shortbread sounds like good counterparts to the cheesecake.

I agree coconut!

I don;t think I would care for the chocolate and lime on the same plate but if you are set on those two then I would definitely make shortbreads or something else VERY neutral to act as a palate cleanser between lime & chocolate.

Alexa

I was thinking the same thing about the chocolate brownies when I first read the post, but I thought it was just me.

Good chocolate brownies pack serious chocolate flavor that might obliterate the more subtle lime flavor in your cheesecake. And from how I read your post, that dessert is really your star.

I, too, would go with a blondie or shortbread that would complement your cheesecake crust, still let your Key Lime Cheesecake shine, but stretch the offerings.

My first thought, though, was why not just make 2 Key Lime Cheesecakes?

What about a tropical fruit? Like diced papaya, mango or dragon fruit?

Good point, coconut! I liked those textures together, but didn't think far enough...those flavors would not blend!

I don't want to make 2 Key Lime Cheesecakes because that would make too much, and I don't want to purchase a 2nd springform pan. Also, I am liking the idea of having 3 selections on everyone's plate!

I disagree!! Rich dark chocolate and lime are a great companion and contrast to one another....sort of like hot salsa dns sour cream or sherry and cheese.

Sounds yummy! I'd love a piece of fruit to go with the cheesecake and a shortbread type cookie.

Strawberries dipped in white chocolate.

If those are the two you want to serve, I'd go with an Orange Butter Cookie, as orange is delightful with chocolate, yet pairs well with the lime as it is in the ''citrus'' category.

Here is a recipe I haven't tried myself, but saved. If you decide to go this route, I hope you'll let me know how it turned out. Oranges aren't easy to find here right now, but maybe you can find them where you live. I don't know the source of this recipe, but for some reason think it was in the New York Times.

Orange Butter Cookies

1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature

FOR THE ICING
1 orange
1 1/2 cups confectioners sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch - fine salt

Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.

Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.

Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.

When ready to serve, make icing. Zest the orange; sift confectionersâ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.

Place cookies on a rack and drizzle icing over each one. Icing will settle into cookie crevices; let harden.

Yield: About 4 dozen cookies.

Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

I have absolutely no problem with a lime cheesecake and chocolate brownie. Chocolate is excellently paired with citrus in any number of dessert combinations and something creamy with a bit of an acid bite will do the palate cleaning as far as the chocolate is concerned!

With two rich desserts, how about a few plump strawberries or raspberries as the 'third'? Berries would go with either and both, and serve as the plate garnish as well.

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Orange butter cookies sound good. I favor a small fruit like strawberries or pineapple but if you have to transport the dessert they may degrade; how about candied citrus peel strips like orange or lemon? Simple and a little different.

Make a mini fruit kebab - looks pretty on the plate next to your pie and brownie. Strawberry and pineapple?