I have been meaning to try a milk free “cheesecake” for ages. What I really wanted to use was dairy free cream cheese, but the only one the health food shop had was a chive one. so instead I used soft silken tofu.
You mix the tofu or cream cheese with some icing sugar, you whip the soya cream till its stiff, and fold them together… I sued pineapple chunks for the flavour.
The base is ginger biscuits (no milk in them, woohoo!) with pure marg cooked and allowed to co cool in ramekins.
the whole lot goes in the fridge for an hour or two.