Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder1.
Step 2
Transfer them into a bowl, add the warm melted margarine2, previously melted in a bain-marie, and mix carefully.
Step 3
With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper3; then let the base harden in the fridge for half an hour.
Step 4
On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder4.
Step 5
Whip the cream firmly with the remaining icing sugar5.
Step 6
Incorporate the whipped cream into the prepared cream6, mixing briefly with the whisk at minimum speed.
Step 7
Pour the creamy mixture obtained on the biscuit base, level the surface well7and put in the fridge for at least 12 hours.
Step 8
Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice8. Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.
Step 9
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