Melt butter in small saucepan over low heat. Add 3 tbsp sugar and graham cracker crumbs. Cook until crumbs turn golden brown. Set aside to cool.
In medium mixing bowl, gently combine raspberries, liqueur, emulsion and 1/4 cup sugar. Set aside.
In a separate mixing bowl, whisk softened mascarpone cheese, lime juice, cream and 2 tablespoons sugar until soft peaks form.
Place a dollop of the cheese mixture in a dessert cup. Sprinkle with a little of the crumb mixture and a scoop of the raspberry sauce mixture. Repeat the three layers. Top with a dollop of the cheese mixture and some lime zest.
Can substitute cream cheese for mascarpone cheese, if desired.