No Bake Raspberry Cheesecake

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 24 salerno butter cookies, crushed
• 2 tablespoons unsalted butter, melted
• 16 ounces reduced-fat cream cheese, softened to room temperature
• 7 ounces marshmallow creme
• 1/4 teaspoon fresh lime juice
• 1/8 teaspoon vanilla extract
• 6 ounces fresh raspberries, rinsed and patted dry
• 3 tablespoons sugar
• 3 tablespoons water
• 6 ounces fresh raspberries, rinsed
• 1/4 teaspoon fresh lime juice

Recipe

• 1 crust.
• 2 mix crumbs and butter together and lightly press into 9 inch square baking dish. refrigerate while making filling.
• 3 filling.
• 4 beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. gently fold in fresh raspberries and spoon filling over crust.
• 5 raspberry coulis.
• 6 combine the sugar and water in a medium heavy pot and bring to a boil over high heat. reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
• 7 use a flexible rubber spatula to push the raspberries through a fine mesh strainer. press down to extract as much juice as possible. continue to press until all that remains is seeds.
• 8 stir in lime juice to taste and cool.
• 9 spoon the coulis in a plastic bag. snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. for a decorative effect, run a knife through coulis, in opposite directions.
• 10 any leftover coulis can be refrigerated in an airtight container for up to 3 days.
• 11 cover and refrigerate at least 4 hours, but preferably overnight.