Here's the recipe! boldIngredientsbold * 150g Violife cream cheese (Original flavour) * 24 raspberries, fresh or frozen * 1 tsp icing sugar * 3 ginger nut biscuits (vegan) * 2 tsp vegan margarine, melted boldInstructionsbold * Crush up the biscuits into a fine crumb and add the melted margarine and stir until well combined. Compact them into the base of a small ramekin which is lined with baking parchment. * Get three bowls ready. In bowl 1 put 100g cream cheese, in bowl 2 50g cream cheese and in bowl 3 twelve raspberries. * With bowls 1 and 2, give the cream cheese a really good stir until it is smooth and creamy. * With bowl 3, cook the raspberries gently until liquid and coulis-like in consistency (I used the microwave on a medium heat for this). Add 1 tsp of icing sugar to add a little sweetness, or more if you want a sweeter result. Add a little of the raspberry sauce (1tsp) from bowl 3 into bowl 2 and give it a good stir until uniform in colour. * Start layering up the cheesecake on top of the base. Start with the plain cream cheese from bowl 1, then the pink cream cheese from bowl 2 and lastly the raspberry sauce. * Top with the remaining raspberries and allow to chill in the fridge for 3 hours prior to serving.