Banana Pineapple Cheesecake



To make base, melt margarine and add to crushed biscuit. Combine and press into a pie dish. Refrigerate for at least 30 minutes.

To make the filling, combine all the filling ingredients together and beat until smooth and creamy. Pour into dish and bake for 30-45 minutes at 150 degrees Celsius. Chill in fridge.

To make the topping, mix the cornflour and water to make a smooth paste. Combine remaining ingredients in a small saucepan and heat. Continue to stir until thick.

Pour the topping evenly over cheesecake to cover surface and allow to cool in fridge.





  • 1 packet animal-friendly biscuits, crushed
  • 100g margarine


  • 300g firm tofu
  • 2 ripe bananas, mashed
  • 1⁄4 C maple syrup
  • 1 tin crushed pineapple, drained
  • 1 3/4 tsp vanilla essence
  • 1/2 tsp salt


  • 1 Tbsp cornflour
  • 2 Tbsp water
  • 1 C berries, fresh or frozen
  • 1⁄4 C maple syrup or 3 Tbsp sugar