Persimmon Cheesecake in a Glass (Print Page)

Luscious no-bake dessert with sweet persimmons and creamy dairy-free layers, served elegantly in glasses for a fresh treat.

# What You Need:

→ 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 - 1/2 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, Fuyu or Hachiya, peeled and chopped
10 - 1 tbsp lemon juice
11 - 1-2 tsp maple syrup, optional depending on sweetness

→ Garnish

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

# Directions:

01 - Crush the vegan graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing 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 layer.
03 - In a medium bowl, whisk together the vegan cream cheese, coconut yogurt, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
04 - Spoon the cheesecake mixture over the crust in each glass, smoothing the tops evenly.
05 - Blend or mash the persimmons with lemon juice and maple syrup until smooth and jammy. Taste and adjust sweetness if needed.
06 - Spoon the persimmon puree over the cheesecake layer in each glass.
07 - Cover and chill the assembled glasses in the refrigerator for at least 2 hours to set completely.
08 - Just before serving, garnish with chopped pistachios or pecans and a sprinkle of cinnamon if desired.

# Expert Tips:

01 -
  • No oven required meaning your kitchen stays cool even while making something indulgent
  • Individual glasses make serving effortless and each person gets their own perfect portion
  • The bright persimmon layer cuts through the rich cheesecake so it never feels too heavy
02 -
  • Not all persimmons are created equal so always taste one before deciding how much sweetener to add
  • The crust needs to be pressed firmly or it will crumble when you try to eat it
  • These taste best after chilling but the texture starts to decline after 24 hours
03 -
  • Room temperature cream cheese blends much more smoothly so take it out of the fridge 30 minutes before starting
  • A splash of coconut milk can loosen the persimmon puree if it's too thick to layer neatly

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