LUSCIOUS NO-BAKE RASPBERRY CHEESECAKE

FOR THE CRUST:
2 cups ginger cookies, crushed
1 stick butter, melted
FOR THE FILLING:
1 cup mascarpone cheese (a rich Italian cream cheese)
1/2 cup heavy cream
2 tablespoons honey
juice of 1 lime
3 cups fresh raspberries (strawberries could be substituted, if you like)

TO 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.

TO 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 berries for garnish. Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula. Chill at least 3 hours.

TO SERVE:
Top with reserved berries, and serve.

Servings: 4
Adapted from source: A Rainbow of Fruit Desserts by Cait Johnson and Annie B. Bond