Refrigerate 2 cans of full-fat coconut milk overnight. The cream will solidify and separate from the water. (Save the water for a smoothie!)
I used a small springform pan to make this cheesecake. If you use a traditional 9″ pan, your cheesecake will be flatter, but still delish 😉
Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).