Mel’s Cheesecake



  • 1 c. oats
  • 1 c. walnuts or pecans
  • 1 c. unsweetened coconut flakes
  • 1 tsp. honey or agave nectar
  • 1 tsp. Earth Balance margarine
  • 1/2 tsp. salt


  • 3/4 c. raw cashew pieces, rinsed
  • 1 c. Florida cane crystals
  • 1 Tbsp. fresh lemon juice
  • 1/2 c. coconut milk
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 c. water
  • 4 Tbsp. arrowroot powder
  • four 8-oz. containers Tofutti cream cheese


  1. For crust: In food processor, place all ingredients and blend into a fine meal. Press into a spring-form pan with spatula or hands, pressing crust around bottom and about 1/2 inch up the sides of the pan.
  2. Filling: In blender, combine cashews, Florida crystals, lemon juice, coconut milk, vanilla, salt and water. Blend on high speed until creamy. Add arrowroot powder and Tofutti cream cheese. Blend until smooth.
  3. Pour mixture into crust and bake for 40 – 50 minutes at 350 degrees F, or until lightly browned on top and slightly risen in the middle. Remove from oven, cool and refrigerate. Serve plain or with your favorite topping.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.