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Soften the cream cheese and place into a large bowl. Add the sugar, honey, juice from the lime, vanilla and half and half. Use an electric beater to mix until smooth and creamy.
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Place into a pastry bag or a quart size bag. Chill the cheesecake mixture while you prepare the other ingredients.
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In a small sauce pan, add the golden raisins. Add just enough water to cover. Bring to a boil, then reduce heat to a simmer for 10-12 minutes until the raisins are plump.
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Drain the raisins, reserving 2 Tbsp of liquid. Add to a food processor and puree. Place into a plastic baggie and refrigerate.
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To cut the graham crackers, spritz with water and warm in the microwave for 10 seconds. Use the biscuit cutter to cut into circles.
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To assemble: cut the tips off the bags of the raisin and cream cheese mixtures and pipe 1-2 Tbsp of each onto each cracker. Top with a fresh raspberry and an optional mint leaf. Serve immediately or refrigerate until needed.