Melt the spread in a small pan over a low heat. Use a little to grease a springform cake tin. Put the biscuits in a large food bag, seal, then crush into fine crumbs with a rolling pin. Combine with the remaining spread, then press firmly into the base of the prepared tin, using the back of a spoon to ensure its level. Chill in the fridge for 1 hour.

Soak the gelatine in cold water for 5 minutes until softened. Drain, then squeeze out any excess water.

Meanwhile, combine the soft cheese and creme fraiche in a bowl. Stir in the lemon zest, juice and stevia and then set aside.

Melt the softened gelatine, stirring, in a small pan over a low heat, this should take about 2 minutes. Remove from the heat and whisk in a large spoonful of the soft-cheese mixture until combined. Pour the contents of the pan into the remaining soft-cheese mixture and stir until combined.

Spoon the filling onto the biscuit base and smooth the top. Chill for a minimum of 3 hours or until firm. Carefully release from the tin and decorate with the raspberries.