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péché mignon | mini no-bake 'cheesecake'

Serves 4

We had all manner of disasters before arriving at this version! And I gave up trying to bake with tofu in the end. It reminded me of the very first dairy cheesecake I ever made, aged 13, which proceeded to slide down the back of the wall as my mum's birthday party progressed! But this is incredibly quick and easy - and tastes great. You could even just use the topping as an even quicker and easier pudding if you wished.

Wheat free, dairy free, nut free, meat free version...





  1. Crush the biscuits - either in a bowl using a pestle (although if you're a bit too enthusiastic, the biscuits have a habit of frog-hopping everywhere), or in a bag with a tea towel covering it, bashing gently with a rolling pin or wooden spoon (be careful the bag doesn't split - the tea towel usually helps to break the blows.)
  2. Add the ginger and honey and mix well.
  3. Divide the mixture into 4 and put into the bottom of the ramekins, patting it down with the back of a spoon until it has compacted. You don't have to worry about it 'setting', because the ramekin will hold it in place and the mixture then adds a crunch to the creamy topping.
  4. Then, in another bowl, gently fold the honey and banana into the tofu. I say gently because if silken tofu is beaten too hard it starts to liquefy.
  5. Then divide into 4 and scoop on top of the biscuit base.
  6. Cover and chill until needed.

Maybe serve with...

I tend to serve these on their own, but you could decorate with slices of fresh banana just before serving.

For those able to eat dairy ...

Serve with a dollop of whipped cream

For those able to eat wheat...

Make a base using wheat ginger nuts.

If you have tofu leftover, see the creamy dip and the kipper pate. If you have banana leftover, see the banana smoothie. If you have ginger biscuits leftover, see the apple and sherry towers.

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