1) Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor. 2) The cheesecake recipe calls for 2 cups Coconut cream. This can be store bought coconut cream. Alternatively, you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can. Depending on the coconut milk brand, either 1 or 2 cans of coconut milk will yield 2 cups coconut cream.3) Kiwi Lime cheesecake can also be placed in the freezer to help firm the filling up quickly. I find that it takes a long time for it to thaw to the point of the cheesecake being nice and smooth. However, if you are planning on transporting the cheesecake then having it frozen works wonders. 4) Cheesecake will keep in refrigerator for up to 4 days or weeks in the freezer.5) Crust can easily be made with other nuts as well. Try macadamia, hazelnuts, or walnuts.
Leave a comment to support the community! https://www.veganfamilyrecipes.com/vegan-kiwi-mango-cheesecake/