1.) I find it best to use an adjustable cake ring for vegan cheesecake recipes. They let you adjust the size of your cheesecake and it's so easy to remove them once the cake has set.2.) You can buy coconut cream on its own. However, I think the easiest way to obtain coconut cream is by letting a can (or two for this recipe) sit overnight in the fridge. Carefully remove the can from the fridge and open it up. You will notice that the coconut milk will have separated into a thick white cream layer and a coconut water later. Just scoop the thick coconut cream out of the can and discard or use the coconut water for a smoothie or light stir-fry later.3.) The directions can really seem overwhelming at first but I promise it's not hard to make! If you really don't want to or don't have the time to separate the coconut into four different bowl to make different colored layers then you can just add all the ingredients together before spreading them over the crust.
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