• Cooking Time: 2
  • Servings: 4
  • Preparation Time: 30


This is a dairy free version of a recipie taught to me by my mum. Dairy free means my husband can eat it!


  • 3tbsp icing sugar
  • 100ml soya whipping cream such as cremovita
  • plain soya cream cheese such as Tofutti
  • 1 tin pineapple
  • 1 packet of ginger biscuits
  • milk free marg such as Pure


  • Crush the biscuits, melt the marg ina pan and mix in biscuits.
  • Put this base mixture either into four ramekins or one larger cake tin.
  • Leave to cool.
  • mix the icing sugar and cream cheese.
  • whip the cream
  • drain the pinnapple (and drink the juice!)
  • mix these three together and spoon onto the cooled base.
  • Refrigerate for at least two hours, more is better.

Categories: Cheesecake 

Website Credit: http://thefoodiecoolboard.blogspot.com

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