No Bake Raspberry Cheesecake

Directions

1. 1
   CRUST.
2. 2
   Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
3. 3
   FILLING.
4. 4
   Beat cream cheese, marshmallow creme, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
5. 5
   RASPBERRY COULIS.
6. 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. 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. 8
   Stir in lime juice to taste and cool.
9. 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. 10
    Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
11. 11
    Cover and refrigerate at least 4 hours, but preferably overnight.