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In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of an 8-inch springform pan to form an even crust. Place in the freezer to set while you prepare the filling.
Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth.
Add the chopped kiwis to the blender and blend until well incorporated.
Pour the filling over the prepared crust, smoothing the top with a spatula. Place in the freezer to set for at least 4 hours, or until firm.
Before serving, arrange the kiwi slices on top of the cheesecake and drizzle with maple syrup.
Let the cheesecake sit at room temperature for 10-15 minutes before slicing and serving.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 350 kcal | Servings: 8 servings
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