No-Bake Raspberry Truffle Tarts

Mix together graham cracker crumbs and melted butter.

Spray the cups of a 12 muffin/cupcake tin with vegetable or canola oil until well greased.

Line each cup with a strip of wax paper so that it hangs over the sides of each cup. This helps with removal of the tarts before serving.

Press the butter/graham cracker mixture into each cup using the back of a small spoon. Make sure the crust evenly covers the bottom and sides of each cup. Place pan in the fridge to set while preparing the truffle mixture.

In a small saucepan, bring the heavy whipping cream to barely a simmer.

Pour the heated cream over the chopped chocolate in a heat-proof bowl and let it sit for about 5 minutes to melt the chocolate.

Once the chocolate is melted, add the vanilla and whisk the mixture until it appears smooth and shiny. Remove the graham cracker crusts from the fridge and spoon about 1 tablespoon of the truffle mixture into each cup (or put enough truffle mixture in each cup so that it is half full). Place the pan back into the fridge to set while putting together the raspberry cheesecake mixture.

In a small bowl, whip the heavy cream until it holds soft peaks.

Add the marscapone and mix until smooth. Then fold in the honey, lime, and raspberries.

. Remove the graham cracker crusts with truffles from the fridge and spoon about 1 tablespoon of the raspberry cheesecake mixture into each cup (or until each crust is filled).

. Place the pan back in the fridge and allow the tarts to set for about two hours.