Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs and butter together and lightly press into 9 inch square baking dish. refrigerate while making filling. beat cream cheese, marshmallow crème, and vanilla with electric mixer until light and fluffy. spoon half of this mixture over one side of crust. beat in lime juice and fold in fresh raspberries in remaining cream cheese and marshmallow mixture. spoon over other half of crust. cover and refrigerate at least 4 hours, but preferably overnight.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.