Persimmon Cheesecake in a Glass (Printable)
A luscious, creamy no-bake dessert featuring sweet ripe persimmons and a dairy-free cheesecake layer, elegantly served in glasses for a fresh and modern treat.
# Ingredient List:
→ Crust
01 - 2.8 oz vegan graham crackers or digestive biscuits
02 - 2 tbsp coconut oil, melted
03 - 1 tbsp maple syrup
→ Cheesecake Layer
04 - 7 oz vegan cream cheese, plain and unsweetened
05 - 0.5 cup coconut yogurt, unsweetened
06 - 3 tbsp maple syrup
07 - 1 tsp vanilla extract
08 - 1 tbsp lemon juice
→ Persimmon Topping
09 - 2 ripe persimmons, peeled and chopped
10 - 1 tbsp lemon juice
11 - 1-2 tsp maple syrup
→ Garnish
12 - 1 tbsp chopped pistachios or pecans
13 - Pinch of ground cinnamon
# How to Make:
01 - Crush vegan graham crackers into fine crumbs using a food processor or place in a ziplock bag and crush with a rolling pin. Combine with melted coconut oil and maple syrup, mixing until the texture resembles wet sand.
02 - Distribute the crust mixture evenly among 4 serving glasses. Press down gently with the back of a spoon to form a compact, even base layer.
03 - Whisk together vegan cream cheese, coconut yogurt, maple syrup, vanilla extract, and lemon juice in a medium bowl until the mixture is completely smooth and creamy.
04 - Spoon the cheesecake mixture over the crust layer in each glass. Use the back of the spoon to smooth and level the surface.
05 - Blend or mash the peeled chopped persimmons with lemon juice and maple syrup until smooth and jam-like in consistency. Taste and adjust sweetness with additional maple syrup if necessary.
06 - Spoon the persimmon puree over the cheesecake layer in each glass, spreading evenly to cover the filling.
07 - Cover the glasses and refrigerate for at least 2 hours to allow the layers to set properly and flavors to meld.
08 - Just before serving, sprinkle chopped pistachios or pecans and a light dusting of ground cinnamon over the top of each glass.
# Helpful Tips:
01 -
- Theres something magical about a dessert that looks restaurant fancy but requires zero oven time
- The combination of tangy cheesecake and sweet persimmon creates this perfect balance that keeps people guessing
02 -
- Press the crust mixture firmly into the glasses or the layers will slide when you try to eat them
- Room temperature cream cheese mixes much more smoothly than cold, which prevents those tiny lumps that ruin the texture
03 -
- Clear glasses show off the layers best, but any small vessel works in a pinch
- The persimmon layer can be made a day ahead and kept separately to prevent bleeding