No-Bake Raspberry Cheesecake

• 2 cups (475 ml) ginger cookies, crushed
• 1 stick butter, melted
• 1 cup (225 ml) marscapone cheese (a rich Italian cream cheese)
• 1/2 cup (125 ml) heavy cream
• 2 tbsp (30 ml) honey
• 1 lime, juice only
• 3 cups (700 ml) fresh raspberries or strawberries

1. Combine cookies and melted butter, then press into the bottom of an 8-inch quiche pan with a removable bottom.
2. Chill crust at least 30 minutes.
3. In a small bowl, whip the cream until it holds soft peaks.
4. Add the marscapone, mixing well until smooth.
5. Fold in honey, lime juice, and raspberries, reserving about 1/2 cup (125 ml) berries for garnish.
6. Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula.
7. Chill at least 3 hours, top with reserved berries, and serve.

ginger cookies, butter, marscapone cheese, heavy cream, honey, lime, fresh raspberries

Taken from online-cookbook.com/goto/cook/rpage/001692 (may not work)