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No-Bake Raspberry Cheesecake
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  • Crust:
  • 2 cups (475 ml) ginger cookies, crushed
  • 1 stick butter, melted
  • Filling:
  • 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
  • Make the crust:
  • Combine cookies and melted butter, then press into the bottom of an 8-inch quiche pan with a removable bottom.
  • Chill crust at least 30 minutes.
  • Make the filling:
  • In a small bowl, whip the cream until it holds soft peaks. Add the marscapone, mixing well until smooth.
  • Fold in honey, lime juice, and raspberries, reserving about 1/2 cup (125 ml) berries for garnish.
  • Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula.
  • Chill at least 3 hours, top with reserved berries, and serve.

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