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Drain and rinse the soaked cashews.
Add the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt to a high-speed blender and blend until smooth and creamy.
Line a 6-inch springform pan with parchment paper.
Add the crushed graham crackers or digestive biscuits to the bottom of the pan and press down to form a crust.
Pour the cashew mixture over the crust and smooth the top.
Arrange the sliced kiwis on top of the cashew mixture.
Refrigerate for at least 4 hours or until set.
Remove the springform ring and serve chilled.