Persimmon Cheesecake in Glass (Print)

Luscious no-bake layers with sweet persimmons and creamy dairy-free filling in elegant glasses.

# Ingredient List:

→ Crust

01 - 2.8 ounces vegan graham crackers or digestive biscuits
02 - 2 tablespoons coconut oil, melted
03 - 1 tablespoon maple syrup

→ Cheesecake Layer

04 - 7 ounces vegan cream cheese, plain and unsweetened
05 - 0.5 cup coconut yogurt, unsweetened
06 - 3 tablespoons maple syrup
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice

→ Persimmon Topping

09 - 2 ripe persimmons, Fuyu or Hachiya variety, peeled and chopped
10 - 1 tablespoon lemon juice
11 - 1-2 teaspoons maple syrup, optional depending on sweetness

→ Garnish

12 - 1 tablespoon chopped pistachios or pecans
13 - Pinch of ground cinnamon

# How-To Steps:

01 - Crush the vegan graham crackers or digestive biscuits into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Mix in the melted coconut oil and maple syrup until the mixture resembles wet sand.
02 - Divide the crust mixture evenly among 4 serving glasses. Press down gently with the back of a spoon to create a compact, even layer at the bottom of each glass.
03 - In a medium bowl, whisk together the vegan cream cheese, coconut yogurt, maple syrup, vanilla extract, and lemon juice until completely smooth and creamy with no lumps remaining.
04 - Spoon the cheesecake mixture over the crust in each glass, smoothing the tops with the back of the spoon to create an even surface.
05 - Blend or mash the persimmons with lemon juice and maple syrup until smooth and jammy in consistency. Taste and adjust sweetness with additional maple syrup if needed depending on fruit ripeness.
06 - Spoon the persimmon puree over the cheesecake layer in each glass, spreading evenly to cover the white filling completely.
07 - Cover the glasses with plastic wrap or lids and refrigerate for at least 2 hours to allow the layers to set properly and flavors to meld together.
08 - Just before serving, sprinkle chopped pistachios or pecans over the top of each glass and add a light dusting of ground cinnamon for visual appeal and added flavor dimension.

# Expert Suggestions:

01 -
  • No oven required, perfect for warm weather or when you want dessert without heating up the kitchen
  • The combination of tangy cheesecake and sweet persimmons creates layers of flavor that feel surprisingly sophisticated
  • Individual glasses mean everyone gets their own adorable portion, plus they look stunning on any table
02 -
  • Make sure your persimmons are perfectly ripe, as underripe ones can have an unpleasant astringent taste that ruins the entire dessert
  • The cheesecake layer needs to be completely smooth before spooning into glasses, as any lumps will be visible through the glass
03 -
  • Use clear glasses so the beautiful layers are visible, and wipe the insides clean if any filling smears during assembly
  • Room temperature ingredients blend much more smoothly, so let your cream cheese and yogurt sit out for about 15 minutes before mixing

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