1. Add the cookies for the base to a freezer bag and crush them with a rolling pin to get very fine crumbs. Melt the coconut oil (e.g. in the microwave), add to the bag, and mix until the crumbs are evenly moist. Lightly grease an 8 inches (20cm) springform tin, transfer the cookie crumbs to the tin, and press them into one even layer – e.g. with the back of a spoon or the bottom of a glass. Place in the fridge until needed.

2. For the filling and fruit layer prepare the kiwi puree next. Peel the kiwis, remove the white parts in the center and weigh out 9 oz. (250g). Puree in a mixer or with an immersion blender. Cover and place in the fridge until needed.

3. For the cheesecake filling, whisk the vegan coconut yogurt, sugar (or xylitol), and vanilla extract (or coconut liqueur) in a large bowl until well combined. Set aside. Whisk the non-dairy whipping cream until stiff peaks form and set aside as well. Place the coconut milk (or non-dairy milk) in a small saucepan with the agar-agar powder and bring to a boil. Cook for 2 minutes while stirring constantly. Remove from the heat, add about 2-3 tablespoons of the coconut mixture, and whisk to combine. Transfer that mixture from the pot into the large bowl and mix until well combined. Before adding the (non-dairy) whipped cream, make sure the mixture is cool, otherwise, the whipped cream might melt. Carefully fold in. Add about 3.5 oz. (100g) of the pureed kiwi and fold in as well – try not to mix too much – you want to see some streaks of treen in the mixture. Pour into the prepared tin and smooth out the top. Place in the fridge for about 3 hours.

4. When the cake is well chilled, prepare the fruit layer. To do this, mix the water with lemon juice, sugar (or xylitol), and agar-agar powder in a small saucepan. Bring to a boil and let cook for 2 minutes while stirring constantly. Remove from heat and gradually stir in the remaining kiwi puree. If you like, you can add some matcha powder and/or green food coloring to make the green pop a bit more. Let the mixture cool down for some time until it thickens slightly (this can happen faster than you might expect, so keep an eye on it) and then pour on top of the cheesecake and smooth out to get one even layer. Place in the fridge again for 2-3 hours, preferably overnight. Remove from the tin before serving and place in a serving plate. Decorate with some sliced kiwi and coconut flesh/flakes to your liking.